If you're looking for an easy dinner that tastes better than takeout, this Mongolian Pork is one to keep. Thin slices of pork are lightly coated in cornstarch, quickly browned, and tossed in a sweet and savory sauce made with soy sauce, brown sugar, fresh ginger, and garlic.
One of my favorite things about this recipe is how quickly it comes together. You can have dinner on the table in about 30 minutes, making it perfect for those nights when you want something really good without spending hours in the kitchen.
The sauce thickens into a rich, glossy coating that clings to every piece of pork, while fresh green onions add a little color and flavor at the end. Serve it over hot rice with broccoli or your favorite vegetables for an easy complete meal.
And don't let the ingredient list fool you—this is one of those recipes that looks and tastes like you put a lot more work into it than you actually did.
- 1 pound pork , sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 Tablespoons oil (vegetable or canola oil)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar , packed
- 2 tsp cornstarch + 2 tsp water mixed together to make a “slurry”
- 1 teaspoon freshly grated ginger
- 4 cloves garlic , minced
- 1 bunch green onion , chopped
- 2 or 3 cups hot cooked rice for serving
- Prep pork: Slice the pork into 1/4” thin (or thinner) slices, across the grain of the meat. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch.
- Cook pork: Heat a large pan or wok over medium-high heat. Once hot add 1 or 2 tablespoons oil. Cook the pork in small batches for about 30-seconds on each side, just until browned on both sides, flipping only once. Remove the pork to a plate and repeat with another batch, as needed.
- Make sauce: In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the pork, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
- Return pork to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions.
- Serve immediately, with a side of hot cooked rice.
- 1 pound pork , sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 Tablespoons oil (vegetable or canola oil)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar , packed
- 2 tsp cornstarch + 2 tsp water mixed together to make a “slurry”
- 1 teaspoon freshly grated ginger
- 4 cloves garlic , minced
- 1 bunch green onion , chopped
- 2 or 3 cups hot cooked rice for serving
- Prep pork: Slice the pork into 1/4” thin (or thinner) slices, across the grain of the meat. Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the ⅓ cup cornstarch.
- Cook pork: Heat a large pan or wok over medium-high heat. Once hot add 1 or 2 tablespoons oil. Cook the pork in small batches for about 30-seconds on each side, just until browned on both sides, flipping only once. Remove the pork to a plate and repeat with another batch, as needed.
- Make sauce: In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. In the same large pan you used to cook the pork, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds. Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.
- Return pork to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through. Add green onions.
- Serve immediately, with a side of hot cooked rice.