A hearty Chinese Mongolian Pork that I enjoy preparing in the slow cooker, made with pork tenderloin, soy sauce, garlic, and ginger.

Prepare this simple Mongolian Pork by coating slices of pork tenderloin in cornstarch, then slow cooking with soy sauce, minced garlic, and grated ginger for 2-3 hours on a low setting.

This recipe is a favorite in my house because it’s both easy to make and incredibly satisfying, especially on busy weekdays.

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What Is Mongolian Pork?

Mongolian Pork is a savory dish featuring thinly sliced pork cooked in a rich sauce made from soy sauce, garlic, ginger, and brown sugar.

It’s often garnished with green onions and sesame seeds, serving as a delightful mix of sweet and savory flavors that’s typically enjoyed over rice.

What Is the Best Type of Pork to Use?

The best type of pork for making Mongolian Pork is pork tenderloin because of its tenderness and lean texture.

Pork tenderloin cooks quickly and absorbs the sauce well, making it an ideal choice for this dish. Pork shoulder is a good alternative if you prefer a slightly fattier cut.

Slow Cooker Mongolian Pork Ingredients

• 1 lb of pork tenderloin
• ¼ cup of cornstarch
• 2 tbsp of vegetable oil
• 1 tbsp of minced garlic cloves
• 1 tbsp of freshly grated ginger
• ½ cup of soy sauce
• ½ cup of dark brown sugar
• ¼ cup of water
• 2 green onions, chopped
• 1 tbsp of toasted sesame seeds

How To Make Slow Cooker Mongolian Pork

1. Prep the Pork: Begin by placing your pork tenderloin in the freezer for about 10 minutes. This little trick makes it easier to slice the pork into thin pieces, aiming for about ⅛ inch in thickness.
2. Coat in Cornstarch: In a mixing bowl, gently toss the thinly sliced pork with cornstarch until each piece is well coated. This step is crucial for getting that slightly thickened sauce later on.
3. Brown the Pork: Heat up the vegetable oil in a skillet over medium-high heat. Shake off any excess cornstarch from your pork slices and sear them for about 4-5 minutes, or until they start to char slightly. This process isn’t just about cooking; it’s about adding a depth of flavor that’ll make your dish stand out. Once browned, transfer the pork into your slow cooker.
4. Create the Sauce: In the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds — just enough time to release their fragrances. Stir in the soy sauce, water, and dark brown sugar, bringing the mixture to a boil to dissolve the sugar. Pour this savory-sweet sauce over the pork in the slow cooker.
5. Slow Cook to Perfection: Cover and cook on low for about 2-3 hours. Your goal is tender pork that’s absorbed all the flavors of the sauce.
6. Finishing Touches: Once the pork is tender and the sauce has thickened slightly, sprinkle the chopped green onions and toasted sesame seeds over the top. Give everything a gentle stir to combine.
7. Serve and Enjoy: This dish is best served over a bed of fluffy rice, making sure each spoonful gets a good mix of pork, sauce, and those lovely sesame seeds.

Recipe Tips

• Slice It Right: For evenly cooked pork, make sure each piece is sliced to the same thinness. Consistency is key for that melt-in-your-mouth texture.
• Skillet Magic: Before adding pork to the slow cooker, sear it in a hot skillet. This extra step locks in flavors and adds a delightful char.
• Layer Flavors: Layer the pork and sauce in your slow cooker to ensure every slice is enveloped in that rich, savory-sweet sauce for maximum flavor.
• Garlic and Ginger: Don’t skimp on these; they’re the soul of your dish. Fresh is best for a vibrant kick that balances the pork’s richness.
• Final Check: Taste your sauce before serving. Adjusting the seasoning after slow cooking can brighten flavors and add the perfect finishing touch.

How Do I Know the Pork Is Done?

You’ll know the pork is done when it’s no longer pink in the middle and reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer.

The slices should be tender to the touch and cooked evenly throughout, ensuring a juicy and flavorful result.

Recipe Variations

• Go Beefy: Swap pork for thinly sliced beef if you’re craving a more traditional Mongolian experience with a robust, meaty flavor.
• Veggie Loaded: Stir in bell peppers or snap peas during the last hour of cooking for a crunch that contrasts the tender pork beautifully.
• Spice It Up: A dash of red pepper flakes or a spoonful of chili paste can add a warm, spicy dimension that complements the sweet sauce.
• Sweet Adjustments: If you prefer a less sweet sauce, reduce the brown sugar by a few tablespoons and consider adding a splash of rice vinegar for balance.
• Thickening Sauce: For a thicker sauce, whisk in a cornstarch slurry during the last 30 minutes of cooking. It’ll give you that glossy, rich texture we all love.

What To Serve With Mongolian Pork

Enjoy your hearty Mongolian Pork with flavorful sides like steamed jasmine rice, crunchy broccoli, crisp green beans, fluffy quinoa, and tangy Asian slaw.

Or you can opt for roasted Brussels sprouts and glazed carrots for a mix of sweet and earthy flavors.

How To Store Mongolian Pork

In The Fridge:

Place cooled Mongolian Pork in an airtight container and store it for up to 3 days. Be sure to separate the pork from any rice or noodles to maintain texture. This keeps flavors intact and ensures easy reheating.

In The Freezer:

Place the cooled pork in a freezer-safe, airtight container or a heavy-duty freezer bag. Make sure to expel as much air as possible before sealing to prevent freezer burn and freeze for up to 2 months.

How To Reheat Mongolian Pork

To reheat your Mongolian Pork, transfer the desired portion into a skillet over medium heat. Add a small amount of water or broth to help remoisturize the pork and prevent it from drying out.

Stir occasionally, ensuring the sauce and pork heat evenly throughout which should take about 5 to 10 minutes, depending on the amount.

Check out More Slow Cooker Recipes:

• Bored Of Lunch Slow Cooker Chilli Con Carne
• Slow Cooker Pepper Steak
• Slow Cooker Corned Beef Hot Pot