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Homemade Mongolian PorkNew

Homemade Mongolian Pork

Thin-sliced pork gets a quick velvet, a fast sear, and a glossy soy-honey glaze with ginger, garlic, and scallions. It’s weeknight-fast and takeout-tasty over a bowl of hot rice.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4

Ingredients
 

Pork and Coating

  • 1 1/4 pounds pork tenderloin, very thinly sliced against the grain
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup cornstarch
  • 1 tablespoon water (to help the coating cling)
  • 1 1/2 tablespoons neutral oil (canola or vegetable), divided

Sauce and Aromatics

  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons water
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons finely grated fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 3 green onions, thinly sliced, whites and greens separated

Instructions

Preparation Steps

  • Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, 2 tablespoons water, and red pepper flakes. Set near the stove.
  • Coat the pork: In a medium bowl, toss the sliced pork with salt, pepper, cornstarch, and 1 tablespoon water until every piece looks lightly frosted. Let it stand for 10 minutes while you heat the pan—this brief rest helps the coating adhere and the pork stay tender.
  • Sear in batches: Heat 1 tablespoon of the neutral oil in a large (12-inch) skillet over medium-high until shimmering. Add half the pork in a single layer. Cook undisturbed for 1 minute to brown, then stir-fry 2 minutes more until just cooked through. Transfer to a plate. Add the remaining 1/2 tablespoon oil and repeat with the remaining pork.
  • Aromatics: Return the empty skillet to medium heat. If the pan looks dry, swirl in a teaspoon more oil. Add the scallion whites, garlic, and ginger; stir-fry just until fragrant, about 30 seconds, scraping up any browned bits.
  • Glaze: Pour in the prepared sauce and bring to a lively simmer. Cook 1 to 2 minutes, stirring, until slightly thickened and glossy. Return the pork and any juices to the pan and toss for 30 to 60 seconds to coat and heat through.
  • Finish and serve: Remove from heat, fold in the scallion greens, and taste—add a splash more vinegar for brightness or salt to preference. Serve immediately over hot rice.

Notes

Tip: For ultra-thin slices, chill the pork tenderloin in the freezer for 15–20 minutes before cutting—it firms up and slices cleanly.
Leftovers keep up to 3 days in the fridge; reheat gently in a skillet with a splash of water to loosen the glaze.
This recipe is an original creation inspired by classic Homemade Mongolian Pork flavors. All ingredient ratios and instructions are independently developed.