Mongolian Pork

Hello! 😊 I spent a lot of time researching the best method for making this pork, and after testing a few tweaks to suit our flavor preferences, it turned out incredibly tender and full of flavor.

It might seem like a lot of steps, but with a little prep—marinating the pork, chopping your veggies, and mixing the sauce ahead of time—this whole meal comes together in just about 30 minutes. Plus, you probably already have many of these ingredients in your pantry!

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Mongolian Pork (Serves 4)

Ingredients

For the Pork:

• 2 lb pork loin, cut into strips

• Garlic powder

• Ginger powder

• Lawry’s Seasoned Salt

• Black pepper

• Red pepper flakes

• ½ cup cornstarch

For the Sauce:

• 1 cup soy sauce

• 1 tbsp gochujang

• 1 cup brown sugar

• ½ cup water

• Splash of fish sauce

• 1 tsp Thai seasoning paste

• 1 tsp ginger paste

Additional Ingredients:

• 1–2 cups cooked white jasmine rice

  • Tip: Cook with a splash of sesame oil. Bring water to a boil, add rice, and cook for 15 minutes.

• 2 cups broccoli florets (or 1 bag), cut into smaller pieces

• 8 oz mixed mushrooms, chopped

• Canola oil

• Sesame oil

• Salt & pepper

• Chili powder

• Ginger powder

• ¼ cup minced shallot

• 2 tbsp minced garlic

• 1 tbsp fresh ginger

• Diced green onion (optional, for garnish)

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Directions

1. Make the Sauce:
Combine all sauce ingredients in a bowl and set aside.

2. Marinate the Pork:
Place the pork strips in a zip-top bag and season generously with garlic powder, ginger powder, Lawry’s, pepper, and red pepper flakes. Toss to coat and marinate in the fridge for 2–4 hours.

3. Preheat Oven & Start the Rice:
Preheat your oven to 425°F. Start cooking your jasmine rice.

4. Roast the Veggies:
Toss broccoli and mushrooms in canola oil, salt, pepper, chili powder, and ginger powder. Spread on a parchment-lined baking sheet and roast for 20–25 minutes. The mushrooms should get a little crispy, and the broccoli should be fork-tender with a nice golden color.

5. Fry the Pork:
Coat the marinated pork in cornstarch. Heat a nonstick pan over high heat with a splash of sesame oil and about 2 tbsp canola oil. Fry the pork in two batches (to avoid crowding). Cook 4 minutes on one side, then flip and cook for another 3 minutes until golden and crispy. Set aside.

6. Build the Sauce in the Pan:
Using the same pan, sauté the shallot for 1 minute, then add garlic and ginger and cook for another minute. Pour in the sauce and stir. Let it simmer for about 5 minutes to thicken slightly.

7. Final Touches:
By now, your rice should be ready to fluff, and your veggies should be done roasting.

8. Combine & Heat:
Add a few portions of pork and broccoli to the pan with the sauce. Toss everything to coat and warm through—this should take just a minute.

9. Serve:
Spoon jasmine rice onto plates. Use a slotted spoon to top with pork and broccoli. Add a few roasted mushrooms and garnish with green onions if using.

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Tip:
Keep the remaining sauce in the pan. You can reheat and toss in fresh pork portions whenever you're ready to serve the next plate.