Mongolian Pork | Dinners, Dishes and Desserts

Juicy, tender, and with a kick of heat, this Mongolian pork is an easy weeknight dinner that’s better than takeout. It’s rich, tangy, and loaded with fragrant garlic and ginger.

Close up of a bowl of rice and Mongolian pork, topped with green onions and sesame seeds, with a pair of chopsticks in the background. 

Mongolian beef is one of the most popular takeout food orders around. But it turns out you can make an even better version of it at home using pork! This 20-minute Mongolian pork recipe has juicy strips of seared pork, coated in a sweet and spicy sauce that’s loaded with soy sauce and vinegar. 

This comforting takeout-style recipe is packed with garlic and ginger, and garnished with green onions, so it’s super fresh. Served over a bed of fluffy white rice, this is the ultimate comfort food. 

Why You’ll Love This Mongolian Pork Recipe

This is one of those recipes that I make all the time, on weeknights, weekends, or when hosting. Here’s why you’re going to love this recipe, too.

  • Quick and easy. This is a simple and straightforward recipe. It only takes 20 minutes to make, and the instructions are very easy. It won’t leave your kitchen a mess, so it’s a great dinner to make after work. 
  • Better than takeout. If you’re a fan of Panda Express Mongolian pork, then you will love this recipe. It’s just like the Panda Express version … except fresher and more flavorful! 
  • Affordable. I love to order takeout, but it’s gotten so expensive these days. Not only is this Mongolian pork juicier, tangier, and more delicious than takeout versions, but it’s substantially cheaper, too. 
  • Serve it in any way. I usually make Mongolian pork to eat as a complete meal. But this is also a perfect side dish whenever you’re eating Chinese food. 

What Is Mongolian Pork?

Mongolian pork is a variation of Mongolian beef, which is a common Taiwanese dish. It’s made out of strips of juicy and tender seared meat, which are finished in a thick and velvety brown sauce that’s a tiny bit spicy, a little bit sour, and fairly sweet. 

Overhead view of the ingredients needed for Mongolian pork: a bowl of pork strips, a glass of soy sauce, a glass of vinegar, a bowl of ginger, a bowl of garlic, a bowl of cornstarch, a bowl of brown sugar, a bowl of sesame oil, a jar of sesame seeds, a bowl of chili paste, and two green onions.

Recipe Ingredients

Here are all the ingredients you’ll need to make this better-than-takeout Mongolian pork recipe. Make sure to check out the recipe card at the end of the page to see the exact amounts for each of the ingredients.

  • Pork tenderloin – The pork needs to be trimmed and then cut into thin strips.
  • Cornstarch – Cornstarch seals the pork so that it stays juicy, and it also helps thicken the sauce.
  • Sesame oil – You can use regular or toasted oil.
  • Garlic
  • Ginger
  • Soy sauce – use low sodium to cut back on the salt
  • Brown sugar – Light or dark brown sugar will work for this recipe. Dark brown sugar has a more rich and intense flavor.
  • Rice vinegar – If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar.
  • Chili garlic paste – This ingredient isn’t super spicy, so it will just give your recipe a mild kick.
  • Cooked white rice – You can use brown rice if you prefer, but white rice is best for this recipe.
  • Sesame seeds – This is a garnish.
  • Green onions – Scallions are used as a garnish in this recipe. You can use the whole green onion or just the green part. 

How to Make Mongolian Pork

Here’s how to make this 20-minute sweet-and-sour Mongolian pork recipe. It’s so easy!

  • Toss the meat with cornstarch. Add the pork strips to a bowl, and toss them in cornstarch until they’re well coated.
  • Cook the meat. Heat the sesame oil in a skillet over high heat, then add the park. Cook until brown, about 3-4 minutes.
Strips of pork in a skillet.
  • Add the aromatics. Add the garlic and ginger to the skillet and cook until browned, which will take about 3-4 minutes. 
  • Make the sauce. While the pork, garlic, and ginger cook, mix together the soy sauce, brown sugar, rice vinegar, and garlic paste. 
  • Add the sauce. Pour the sauce into the skillet and bring it to a boil.
  • Cook. Keep cooking the Mongolian pork until the meat is fully cooked and the sauce starts to thicken. This should take 3-4 minutes. 
  • Serve. Serve the pork over white rice and garnish with sesame seeds and green onion. 

Tips for Success

Here are some simple tricks and tips to help you make the best Mongolian pork.

  • Really brown the pork. One of the most important parts of this recipe is browning the meat. Browning pork is how you get the most flavor out of the meat. Make sure the skillet is very hot before adding the meat, and don’t stir the meat too much. 
  • Use a wok. If you have a wok in your kitchen, now’s a great time to use it. Woks retain heat well, so they’re perfectly designed for a recipe like Mongolian pork. 
  • Toast the sesame seeds. If you want to add an earthier and nuttier flavor to this recipe, use toasted sesame seeds. You can buy toasted sesame seeds, or toast them in a dry skillet over medium heat for a minute or so. 
  • How to peel ginger. Here’s an easy tip for peeling ginger: use a spoon! Run the spoon across the ginger to remove the peel quickly and efficiently. 
Close up of Mongolian pork on top of rice on a plate, topped with green onions and sesame seeds, with a pair of chopsticks.

Serving Suggestions

One of my favorite ways to serve Mongolian pork is family style, with lots of other Asian dishes. Here are a few recipes that I think go really well with this tender and sweet pork.

How to Store & Reheat Leftovers

This is a really easy recipe to store and reheat. Here’s everything you need to know.

  • Fridge. Keep the pork in an airtight container and it will last in the fridge for 3 days. For best results, store the pork and the rice separately.
  • Reheat. The best way to reheat Mongolian pork is on the stove over medium heat until warmed through. You can also reheat it in the microwave in 30-second increments.
  • Freezer. To freeze this recipe, make sure the meat is completely cooled, then place it in an airtight container in the freezer for up to 3 months. Thaw or defrost entirely before reheating. 
Overhead view of a bowl of rice topped with Mongolian pork, green onions, and sesame seeds, with a pair of chopsticks.

More Easy Pork Recipes

If you love pork as much as I do, then you’ve got to try these easy recipes.

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes


  • 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


  1. Add the pork strips and cornstarch to a bowl and toss together until the meat is well coated.
  2. Heat a large skillet over high heat, then add the sesame oil. Swirl to coat the pan.
  3. When the oil is hot, add the pork and brown it for 3-4 minutes.
  4. Add the garlic and ginger, and cook for 3-4 more minutes, until browned on the outside.
  5. While the meat, garlic, and ginger cook, whisk together the soy sauce, vinegar, chili garlic paste, and brown sugar.
  6. Pour the sauce over the pork and bring it to a boil.
  7. Cook the meat and the sauce for 3-4 minutes until the pork is fully cooked and the sauce is thick.
  8. Serve the pork over warm rice and garnish with sesame seeds and green onions.


  • 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 Information



Serving Size


Amount Per Serving

Calories 467Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 84mgSodium 1882mgCarbohydrates 49gFiber 1gSugar 15gProtein 35g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

Did you make this recipe?

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