Mongolian Pork
This tender and juicy Mongolian pork is a quick and easy takeout favorite that you can make at home. It's sweet, sour, a littly spicy, and a perfect comfort food.
Servings: 4 servings
Ingredients
- 1 pound pork tenderloin trimmed and cut into thin strips
- 1/4 cup cornstarch
- 2 Tablespoons sesame oil
- 4 cloves garlic minced
- 2 Tablespoons fresh ginger minced
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 Tablespoon rice vinegar
- 1 Tablespoon chili garlic paste
- 2 cups cooked white rice
- 1 Tablespoon sesame seeds
- 2 green onions thinly sliced
Instructions
- Add the pork strips and cornstarch to a bowl and toss together until the meat is well coated.1 pound pork tenderloin, 1/4 cup cornstarch
- Heat a large skillet over high heat, then add the sesame oil. Swirl to coat the pan.2 Tablespoons sesame oil
- When the oil is hot, add the pork and brown it for 3-4 minutes.
- Add the garlic and ginger, and cook for 3-4 more minutes, until browned on the outside.4 cloves garlic, 2 Tablespoons fresh ginger
- While the meat, garlic, and ginger cook, whisk together the soy sauce, vinegar, chili garlic paste, and brown sugar.1/2 cup soy sauce, 1/3 cup brown sugar, 1 Tablespoon rice vinegar, 1 Tablespoon chili garlic paste
- Pour the sauce over the pork and bring it to a boil.
- Cook the meat and the sauce for 3-4 minutes until the pork is fully cooked and the sauce is thick.
- Serve the pork over warm rice and garnish with sesame seeds and green onions.2 cups cooked white rice, 1 Tablespoon sesame seeds, 2 green onions
Notes
- Store leftovers in an airtight container in the fridge for 3 days or in the freezer for 3 months.
- Reheat on the stove over medium heat, or in the microwave in 30-second increments.
Nutrition
Calories: 467kcal | Carbohydrates: 49g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 84mg | Sodium: 1882mg | Fiber: 1g | Sugar: 15g
