This Chinese-style Mongolian pork is made with tender strips of pork, scallions, and a glossy soy, brown sugar, garlic, and ginger sauce. It is a restaurant-style stir-fry inspired by Chinese-American Mongolian beef; versions vary, but this quick pork version brings the same savory-sweet balance to a weeknight dinner.
Ingredients
- 1¼ lb (570 g) pork tenderloin or boneless pork loin, trimmed and sliced across the grain into strips about ¼ inch (6 mm) thick
- 1 tbsp (15 ml) low-sodium soy sauce, for the pork
- 1 tbsp (15 ml) Shaoxing wine, for the pork, or dry sherry
- 1 tbsp (8 g) cornstarch, for the pork
- ¼ tsp (1 g) ground black pepper
- ¼ cup (60 ml) low-sodium soy sauce, for the sauce
- ⅓ cup (80 ml) water
- 3 tbsp (38 g) packed light brown sugar
- 1 tbsp (15 ml) Shaoxing wine, for the sauce, or dry sherry
- 1 tbsp (16 g) hoisin sauce
- 1 tbsp (8 g) cornstarch, for the sauce
- 4 cloves garlic (about 12 g), finely minced
- 1 tbsp (6 g) finely grated fresh ginger
- 2 tbsp (30 ml) neutral high-heat oil, such as canola or peanut oil, divided
- 4 scallions (about 60 g), cut into 2-inch (5 cm) pieces, with the green and white parts separated
- ¼ tsp (0.5 g) red pepper flakes, optional
- 1 tsp (5 ml) toasted sesame oil, optional, for finishing
Instructions
- Slice and marinate the pork. Pat the pork dry, then slice it across the grain into even strips. Cutting across the grain shortens the muscle fibers, which helps the cooked pork feel tender. In a medium bowl, toss the strips with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and the black pepper. Leave to marinate for 10 minutes while you prepare the other ingredients. The coating should look lightly damp, not soupy.
- Mix the sauce. In a small bowl, whisk together the ¼ cup soy sauce, water, brown sugar, 1 tablespoon Shaoxing wine, hoisin, and 1 tablespoon cornstarch until the sugar mostly dissolves and no dry cornstarch remains. Keep the sauce near the stove. The cornstarch settles quickly, so give it another stir just before adding it to the pan.
- Set up for stir-frying. Mince the garlic, grate the ginger, and cut the scallions. Keep the scallion whites separate from the greens. Place the pork, sauce, and aromatics within reach before heating the pan: stir-frying moves quickly, and garlic can burn if you pause to chop once it is in the hot oil. If your pan is small, plan to cook the pork in two batches.
- Brown the pork in batches. Heat a large wok or heavy skillet over medium-high to high heat until hot. Add 1 tablespoon oil and swirl to coat. Arrange half the pork in one layer, leaving space between pieces. Cook for about 1–2 minutes without moving it much, then turn and stir-fry for another 1–2 minutes, until browned and nearly cooked through. Transfer to a clean plate and repeat with the remaining oil and pork. Avoid crowding the pan; too much meat at once releases moisture and steams instead of browns.
- Cook the aromatics and thicken the sauce. Reduce the heat to medium. Add the scallion whites, garlic, ginger, and optional red pepper flakes to the pan. Stir for about 30 seconds, just until fragrant. Whisk the sauce again, pour it into the pan, and stir constantly as it bubbles for 1–2 minutes. It should turn glossy and lightly coat the back of a spoon. If it thickens before the pork is ready, loosen it with 1–2 tablespoons (15–30 ml) water.
- Finish the pork safely. Return the pork and any juices on the plate to the pan. Toss for 1–2 minutes so the pieces are coated and heated through. Check a thick piece with a food thermometer inserted from the side: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. If needed, keep cooking briefly and check again. Turn off the heat and let the pork rest in the pan for 3 minutes; then fold in the scallion greens and optional sesame oil. Serve while the sauce is hot and glossy.
Tips
- Choose a tender cut and slice evenly. Pork tenderloin cooks quickly and is easy to cut into strips. Boneless pork loin also works, though it can be a little less tender if overcooked. Avoid very lean, thin chops that may dry out before the sauce finishes.
- Use a practical wine substitute. Shaoxing wine is a Chinese rice wine with a rounded, savory aroma. Dry sherry is a useful substitute; it gives a slightly different, less distinctly Chinese flavor. If you do not have either, leave it out and add an equal amount of water rather than using sweet cooking wine.
- Keep the pan hot, but watch the garlic. Cook the pork in uncrowded batches so it browns instead of steaming. Once you add garlic and ginger, keep stirring and lower the heat if they darken quickly; scorched garlic can make the sauce bitter.
- Adjust sweetness and heat before serving. The brown sugar balances the salty soy and savory hoisin. For a less sweet sauce, start with 2 tablespoons (25 g) sugar. For more heat, add a pinch more red pepper flakes at the end rather than letting them scorch in the pan.
Serving Suggestions
Serve the pork over steamed jasmine rice, medium-grain rice, or brown rice so the grains can catch the extra sauce. Plain noodles are another good choice: toss cooked wheat noodles with a little neutral oil before topping them with the pork. For a fuller plate, add a simple vegetable side such as steamed broccoli, quickly sautéed bok choy, or cucumber salad. Keep the sides lightly seasoned because the soy-based sauce is already salty and strongly flavored.
For a meal with everything in one bowl, add a vegetable alongside the pork rather than crowding it into the stir-fry. Blanched broccoli or steamed green beans can sit beside the rice and take a spoonful of sauce at the table. Finish with extra sliced scallions or a small sprinkle of sesame seeds if you like, but neither is necessary for the recipe to work.
Variations
Make it with another protein: Thinly sliced boneless chicken thighs or beef can be cooked using the same sauce, but check the appropriate safe temperature for the cut you choose. For tofu, use firm or extra-firm pieces, pat them dry, and brown them before adding the sauce. Tofu does not need the pork marinade time, though a little soy sauce and cornstarch help it pick up color.
Add vegetables: Stir-fry sliced bell pepper, snow peas, or thinly cut carrots separately until crisp-tender, then return them to the pan with the pork. Cook vegetables in batches if necessary; adding a large pile to the pork at once can cool the pan and make the meat steam. Increase the sauce by about half if you add several cups of vegetables or want extra for rice.
Change the flavor balance: Use dark brown sugar for a deeper, molasses-like note, or reduce the sugar for a less sweet result. Hoisin adds a little sweetness and fermented savoriness; if you do not have it, omit it and add 1 teaspoon (5 ml) extra soy sauce, knowing the finished sauce will be less rounded. For a mild version, skip the pepper flakes entirely.
Storage and Reheating
Refrigerate leftover pork within 2 hours of cooking in a shallow, airtight container. It keeps for 3–4 days in the refrigerator. The sauce may thicken as it chills, and the pork can become firmer, so store it with any remaining sauce rather than draining it. For longer storage, freeze in a freezer-safe container for up to 2 months for best quality, then thaw in the refrigerator before reheating.
Reheat only the portion you plan to eat. Warm it in a skillet over medium-low heat with a splash of water, stirring until the sauce loosens and the pork is hot throughout. You can also use a microwave, stirring halfway through so the heat is even. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeated cooling and reheating, which can make the pork dry and affects safe handling.
Frequently Asked Questions
Is Mongolian pork a traditional Mongolian dish?
This recipe is a Chinese-style, restaurant-inspired stir-fry rather than a claim to a traditional Mongolian dish. The name is commonly associated with Chinese-American restaurant cooking, and recipes vary. Here, the familiar combination of soy, sugar, garlic, ginger, and scallions is paired with pork instead of the beef often used in that style.
Can I make the sauce ahead?
Yes. Whisk the sauce ingredients together and refrigerate them in a covered container for up to 2 days. Cornstarch will settle, so whisk it again immediately before pouring it into the pan. For the freshest texture, slice and cook the pork close to serving time rather than leaving it in the marinade for hours.
Can I use pork shoulder?
You can, but it is fattier and usually needs a different approach. Thin strips of shoulder can be chewy if quickly stir-fried, so pork tenderloin or loin is a more dependable choice for this timing. If using shoulder, choose a well-trimmed piece, slice it very thinly across the grain, and expect that cooking time and texture may differ.
How do I keep the pork tender?
Slice across the grain, use the brief marinade, and cook in batches over a hot pan. Thin strips cook fast, so have the sauce ready before the pork goes into the skillet. Use a thermometer rather than relying only on color, and stop cooking once the pork reaches its safe temperature and completes the required rest.
Can I make this without hoisin sauce?
Yes. Leave it out and add 1 teaspoon (5 ml) soy sauce for a little extra savory flavor, or use an equal amount of oyster sauce if that suits your diet. The sauce will be less sweet and less rounded without hoisin, so taste it before adding the pork and adjust the brown sugar or soy in small amounts.
Related
- Mongolian Pork Tenderloin With a Glossy Ginger Sauce
- Mongolian Tofu Recipe with a Sticky Garlic-Ginger Sauce
- Mongolian Chicken Recipe for a Fast Dinner
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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