This Mongolian-style Pork Loin recipe is part of a collaboration with the National Pork Board. Thanks for reading and supporting the brands that make this blog possible. As a member of the Amazon Affiliate Program, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.
When you cook with pork loin, the sky is the limit. Unless you grill or roast the whole loin, you can divide it into three to four pieces, depending on the size of the tenderloin and your family. And with the same loin, you can make three and up to four different meals.
What is Mongolian Pork?
The very popular Mongolian Beef inspired this delicious Mongolian-style pork loin. That Mongolian Beef originated from the so-called Mongolian Barbeque. However, neither one nor the other has to do with Mongolian cuisine. Can you believe it?
Mongolia is a huge country nestled in the arid steppes between China and Russia. It has a very small population. The Mongolian Barbecue was born and made famous on the streets of Taipei, the capital of Taiwan, thanks to chef and comedian of Chinese origin Wu Zhaonan, Wikipedia says.
How to Make Mongolian Pork Loin
Basically, the Mongolian Barbeque is a cooking technique that consists of sautéing the ingredients very quickly and at high temperatures. Cooking can be done in a wok or on flat top griddles.
To make my Mongolian-style pork tenderloin, I cut the pork into strips that are one-third of an inch wide by two inches long. Before sautéing it, I covered the pork with cornstarch. That allows the sauce to thicken. In addition, I used two ingredients that give it its characteristic flavor: garlic and fresh ginger. For texture, I used chives and carrots cut into a thin julienne.
To give my Mongolian pork its spectacular color, I used two ingredients that also guarantee that delicious “Asian” flavor. These are Liquid Aminos which is a substitute for soy sauce, and monk fruit, which substitutes sugar. The perfect balance between sweet and salty, which is characteristic of Mongolian Barbeque style recipes, is achieved with both.
If you prefer, you can use soy sauce or tamari sauce. Tamari sauce has less sodium than soy sauce. You can also use brown sugar to sweeten, in the same proportion as indicated in the recipe below.
What do you need to make Mongolian Pork
To make this recipe you need:
- Wooden cutting board
- Santoku knife (for the sake of Asian-style cooking)
- Wok or deep frying pan
- Wooden spoons
- Sesame oil or any other neutral vegetable oil
- Liquid Aminos or soy sauce or tamari sauce
- Monk Fruit
- Sesame seeds
- Basmati rice
Travelling with your Senses
The best thing about this Mongolian pork loin is that it will allow you to have a delicious dinner in less than half an hour. Incredible but true. But also, in these difficult times in which we have to stay at home, it is wonderful to be able to travel with the senses and offer our loved ones varied dishes so that no one gets bored.
To complete the oriental experience offered by this delicious Mongolian-style pork, serve it on a bed of rice, better if basmati. When serving, sprinkle it with white sesame seeds and chives. Oh… and if you have chopsticks on hand, then forget about cutlery. Remember that what it is about is to let your imagination fly.
Mongolian-style Pork Loin Recipe
Mongolian-style Pork Loin
- 2 pounds pork loin cut into 1/4-inch wide by 2-inch long strips
- 1/3 cup cornstarch
- 4 tablespoons sesame oil divided
- 4 garlic cloves mashed
- 2 teaspoons fresh ginger grated
- 1 cup chives, cut diagonally reserve 1/4 cup of the green part, to garnish when serving
- 3/4 cup carrot cut into a fine julienne
- 3/4 cup Liquid Aminos
- 1/2 cup monk fruit
- 3/4 cup of water
- 2 teaspoons white sesame seeds
- Put the pork in a bowl and cover it with the cornstarch. Shake the bowl to make sure all of the pork is coated in a thin layer of cornstarch.
- In a deep frying pan over medium heat, add half the oil, garlic, ginger, and sauté, constantly stirring for about two minutes.
- Add the chives and carrots and sauté for two more minutes, stirring occasionally.
- Add the Liquid Aminos, water, and monk fruit, and stir. Bring to a boil.
- Once it comes to a boil, lower the heat and simmer while you seal the pork.
- In a wok over medium-high heat, add the rest of the oil.
- Seal the pork a third of the pork for a couple of minutes on each side and remove from the heat. Repeat until finished.
- Add the pork to the skillet with the sauce and simmer for about 5 minutes until the sauce has thickened.
- Serve on a bed of rice and sprinkle with the rest of the chives and the white sesame seeds.
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