Mongolian pork loin

Ingredients

• 907 gpork loin, cut into strips 6 mm wide and 5 cm long
• 40 gcornflour
• 60 ml, dividedsesame oil
• 4 clovesgarlic, crushed
• 2 teaspoonsfresh ginger, grated
• 240 mlspring onions, sliced diagonally, including the white and some of the green parts
• 180 mlcarrot, cut into fine julienne
• 180 mlliquid aminos
• 120 mlmonk fruit sweetener
• 180 mlwater
• 2 teaspoonswhite sesame seeds

Instructions

1. 1

   Coat the pork

   Put the pork in a bowl and add the cornflour. Toss the bowl until the strips have a thin, even coating.

2. 2

   Cook the aromatics

   Heat half the sesame oil in a deep frying pan over a medium heat. Add the garlic and ginger and stir constantly for about 2 minutes.

3. 3

   Add the vegetables

   Add the spring onions and carrot. Stir-fry for a further 2 minutes, stirring occasionally.

4. 4

   Make the sauce

   Add the liquid aminos, water and monk fruit sweetener, then stir. Bring the mixture to the boil.

5. 5

   Simmer the sauce

   Once it boils, turn the heat down and let the sauce simmer while you sear the pork.

6. 6

   Heat the pan

   In a separate frying pan over a medium-high heat, add the remaining sesame oil.

7. 7

   Sear the pork

   Sear the pork in batches, about a third at a time, for a couple of minutes on each side. Remove each batch from the heat and repeat until all the pork is cooked.

8. 8

   Thicken the sauce

   Add the pork to the pan with the sauce and simmer for about 5 minutes, until the sauce has thickened.

9. 9

   Finish and serve

   Serve over rice and sprinkle with the white sesame seeds and the remaining spring onions.

What is Mongolian pork loin?

This is a Chinese-American fusion dish inspired by Mongolian beef, a restaurant-style preparation built around meat and a sweet-savoury sauce. Here, pork loin takes the place of beef and is served with rice.

A quick sear gives the pork colour, while liquid aminos, monk fruit sweetener, garlic and ginger form the sauce. The vegetables bring freshness and a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 38g protein, 12g carbs, 16g fat.

The pork provides most of the protein, while the cornflour, sweetener and rice served alongside contribute carbohydrates. Sesame oil is the main source of fat in the pork dish; serve it with a sensible portion of rice and add vegetables to round out the plate.

Choosing the ingredients

Pork loin: cutting it into thin, similarly sized strips helps it sear quickly. A light dusting of cornflour is all the coating the method calls for.

Liquid aminos: this supplies the sauce's savoury base. Monk fruit sweetener adds sweetness; its form and sweetness can vary, so use the amount specified for the product you have.

Spring onions and carrot: the spring onions contribute an aromatic note, while finely julienned carrot cooks quickly. Keep some spring onion aside for the finishing sprinkle.

Build the sauce first

Cook the garlic and ginger in the oil over a medium heat, stirring constantly for about 2 minutes so they soften without sitting in one place. Then add the spring onions and carrot for another 2 minutes.

After adding the liquid aminos, water and sweetener, bring the sauce to the boil and lower the heat. Let it simmer gently while you sear the pork.

Sear in batches

Use a separate pan over a medium-high heat for the pork. Sear about a third of it at a time for a couple of minutes on each side, removing each batch before cooking the next.

Working in batches gives the strips room to sear rather than crowding them together. The recipe does not specify a precise internal temperature, so check that the pork is cooked through before serving.

Look for a thickened sauce

Once the pork goes into the sauce, simmer everything for about 5 minutes. The sauce should thicken enough to cling to the strips.

If it still looks thin, keep the simmer gentle and watch the pan closely; the stated cooking time is approximate.

Serve it with rice

Spoon the pork and sauce over a bed of rice, as suggested in the recipe. Finish with sesame seeds and the reserved spring onion for a little contrast in texture and colour.

Plain rice makes a simple base for the sweet-savoury sauce. You can also serve vegetables alongside if you want to make the meal more varied.

Recipe notes & tips

• Cut the pork into evenly sized strips so they cook at a similar pace.
• Toss the pork thoroughly in the bowl to give each strip a thin coating of cornflour.
• Stir the garlic and ginger constantly during their 2 minutes in the pan.
• Keep the sauce at a gentle simmer while you sear the pork.
• Sear the pork in batches rather than putting all of it in the pan at once.
• Set aside some spring onion to add at serving time.

Variations

• Add chilli: include sliced chilli with the garlic and ginger for a hotter sauce.
• Use tamari: swap in tamari for the liquid aminos, adjusting to suit its saltiness.
• Change the vegetables: add finely sliced pepper alongside the carrot.
• Try a different sweetener: use another granulated or liquid sweetener in place of the monk fruit, adjusting the quantity to taste.
• Finish with lime: squeeze a little lime over the dish just before serving for a sharper finish.

Common mistakes to avoid

• Thick coating: too much cornflour can leave the pork pasty; aim for a thin, even layer.
• Crowded pan: piling in the pork can prevent it from searing; cook it in batches.
• Scorched aromatics: garlic can catch if left still; stir it constantly for the first 2 minutes.
• Rapid simmer: boiling the sauce hard can make it reduce too quickly; lower the heat after it comes to the boil.
• Thin sauce: serving before the final simmer can leave it runny; cook the pork in the sauce for about 5 minutes until it thickens.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions