Mongolian Pork, Spicy Recipe
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Ingredients
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Pork & Marinade
Sauce
Aromatics & Vegetables
Finishing
Method
Pork & Marinade
- 1
Slice and Marinate
Trim any excess fat from the pork and slice against the grain into very thin strips (about 1/8" to 1/4" thick). Place the pork in a bowl and add 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch, and 1 teaspoon baking soda (optional). Toss until evenly coated. Cover and refrigerate for 20–30 minutes. The cornstarch helps create a velvety exterior when stir-fried.
Sauce
- 2
Mix Sauce
While the pork marinates, whisk together 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon stock (or water), 1 teaspoon chili garlic sauce, and 1 teaspoon Szechuan chili oil (if using). Taste and adjust sweetness or heat as desired. Set aside.
Aromatics & Vegetables
- 3
Prepare Aromatics
Separate scallion whites from greens and slice both thinly. Mince garlic and ginger and slice the red bell pepper into thin strips. Have dried whole chiles ready (tear or break if larger).
- 4
Stir-Fry Vegetables
Heat a large wok or heavy skillet over high heat until smoking lightly. Add 1 tablespoon neutral oil, then add the sliced red bell pepper and the white parts of the scallions. Stir-fry for 30–45 seconds until bright and just tender, then remove to a plate and reserve.
Cook Pork
- 5
High-Heat Sear
Return the wok to very high heat. Add the remaining 2 tablespoons neutral oil and swirl. Add the marinated pork in a single layer (you may need to do this in two batches to avoid overcrowding). Let sit without stirring for 20–30 seconds to get a good sear, then stir-fry for 1–2 minutes until pork is just cooked through and edges are slightly caramelized. Remove pork to the plate with the vegetables and keep warm.
Combine & Finish
- 6
Aromatics and Sauce
With the wok still on high, add a touch more oil if needed (about 1 tsp). Add the dried red chiles and stir-fry for 10–15 seconds until fragrant (be careful not to burn). Add the minced garlic and ginger and stir-fry for 8–10 seconds until aromatic. Pour in the prepared sauce and bring to a vigorous simmer for 15–30 seconds.
- 7
Thicken and Toss
Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) if separated, then slowly drizzle it into the simmering sauce while stirring. The sauce should thicken to a glossy coat in 10–20 seconds. Return the cooked pork, bell pepper, and scallion whites to the wok and toss thoroughly to coat with sauce. Cook together 30–45 seconds to meld flavors.
- 8
Finish and Serve
Turn off the heat and stir in 1 teaspoon toasted sesame oil. Taste and add 1/4 teaspoon salt or 1/4 teaspoon pepper if needed. Scatter the sliced scallion greens and toasted sesame seeds over the dish. Serve immediately over steamed rice or noodles.