Thank you to Smithfield Fresh Pork for sponsoring this post; as always all opinions expressed here are my own.
Mongolian Pork Stir Fry is a new spin on an old classic. Instead of flank steak, use Smithfield Boneless Center Cut Fresh Pork Loin to make this easy, 30-minute weeknight meal.
I love stir fry recipes. They are amazing in so many ways. First let’s start with the most obvious – stir fry means Asian flavors, an absolute obsession of mine. No matter where I am in the world, I always crave Asian flavors. It’s just my favorite taste profile and it doesn’t have to be an authentic Japanese or Chinese recipe – I love the world of Asian fusion cooking.
Secondly, stir fry recipes are the best because they cook in no time. The whole essence of a stir fry, is that you just need to stir the ingredients quickly over high heat and they are cooked in minutes, if not seconds. I am all about 30-minute meals, and I completely understand when you come home from work with a hungry family to feed, every minute counts.
And that’s where this Mongolian Pork Stir Fry comes in.
Now traditionally, this Asian fusion dish is actually made with flank steak, but who says we can’t shake things up and use fresh pork instead?! I’ve made Mongolian beef before, but I wanted a different set of flavors – the classic sauce recipe cannot be beat, but I wanted to swap out the beef for some fresh pork instead. With just one simple change, a whole new recipe was born.
For this Mongolian Pork Stir Fry recipe, the star ingredient is the Smithfield Boneless Center Cut Fresh Pork Loin. All the other ingredients act as back-up singers. You can shop at Shaw’s to find Smithfield Fresh Pork products in a variety of cuts, from boneless loins, to roasts and ribs, but for this recipe you want to use the boneless loin or a tenderloin. Smithfield Fresh Pork is always made with 100% fresh pork with no artificial ingredients, a big selling point for me. For more product information and recipe inspiration, visit smithfield.com/shakeitup.
Now the key in this Mongolian Pork Stir Fry is to thinly slice the pork loin first, and then to further cut it up into small pieces. We want that pork loin to cook up in just a couple of minutes; the thinner the better. A great recipe tip to allow you to thinly slice meat is to lightly freeze it before cooking – this helps you get a real paper-thin slice. Lightly sprinkle the pork with cornstarch, which will help it to absorb the sauce later.
From there, lightly pan-fry the pork loin slices in olive oil or coconut oil in a wok or skillet. If you’re really getting into the experience definitely use a wok if you have one.
Once the pork loin slices are cooked, remove them from the pan and add minced ginger and garlic. Once those are aromatic, add the sauce to the pan and let it simmer for a couple minutes. Add the cooked pork loin back into the pan, let it get fully coated in the sauce, and that’s it – Mongolian Pork Stir Fry is ready for sampling! Serve this dish over rice, sprinkled with fresh cilantro for an epic, Asian-infused stir fry that the whole family will love.
With just one tiny change, swapping out beef for pork, this delicious Mongolian Pork dish was born!
This month Smithfield is inspiring others to switch up their cooking routines, swapping out beef or chicken, and using Smithfield Fresh Pork instead! Through April 8, visit Smithfield.com/ShakeItUp to submit your recipe photo for a chance to win $5,000 and other great prizes.
It’s amazing how just swapping out one key ingredient for another creates a whole new dish with a completely different flavor profile! All it takes is a little change to add a whole new set of flavors to a dish!
Mongolian Pork Stir Fry is a new spin on an old classic. Instead of flank steak, use Smithfield Boneless Center Cut Fresh Pork Loin to make this easy, 30-minute weeknight meal.
- 1 pounds Smithfield Boneless Center Cut Fresh Pork Loin thinly sliced and cut into ½ inch by 1 inch strips
- ¼ cup cornstarch
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- ½ cup water
- ½ cup low sodium gluten free tamari
- ¼ cup brown sugar firmly packed
- ¼ cup freshly cilantro chopped
- Optional: roasted chili garlic paste
- 1 cup rice cooked according to package directions
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Toss Smithfield Boneless Center Cut Fresh Pork Loin with the cornstarch to coat. Shake off excess cornstarch.
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Heat pan or wok over medium high heat. Add oil. Once hot, add the Smithfield Boneless Center Cut Fresh Pork Loin slices. Cook for 3-4 minutes or until pork is cooked through to an internal temperature of 145 degrees.
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Remove the pork loin slices from the pan and set aside.
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To the pan, add ginger and garlic. Cook until aromatic, for 1 minute.
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To the pan, add water, tamari and brown sugar. Bring to a boil, reduce heat and simmer for 2-4 minutes.
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Add pork loin slices back into the pan and cook for 2-3 minutes until fully coated with the sauce.
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Serve over rice, garnished with fresh cilantro and chili garlic paste (optional).
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Thank you to Smithfield for sponsoring this post; as always all opinions expressed here are my own.
Thank you to Smithfield for sponsoring this post; as always all opinions expressed here are my own.
Allison says
YUM! I would love to try making this!
A Jones says
This recipe sounds quite tasty. However, the quantity is confusing. Five pounds of pork for 4 servings? Please check the amounts..
Vicky says
Thanks for bringing that typo to my attention! That should say 1 pound — updating the recipe now.
D.Jones says
I think this sounds delicious
Vicky says
Thanks so much! Easy to make too!
Jonathan says
Sounds delicious. I’ve been looking for a good Mongolian pork recipe for a while now. I might try this one but modify it a little for a lower carb intake. Maybe change the brown sugar and rice for keto friendly alternatives.
Vicky says
Thanks! Yes feel free to serve this over cauliflower rice instead! That will be delicious too!