Mongolian Pork

Ever since I stumbled upon the Rasa Malaysia blog, I’ve never been disappointed by how the dishes turn out. It taste exactly how I remembered it. So it’s a natural progression to have the cooking book, especially when internet so often fails.

Truth be told, the original recipe calls for beef. But we finished the beef last weekend. So I used pork instead. It tastes amazingly wonderful. You should try it.

(adapted from Easy Chinese Recipe by Bee Yinn Low)
serves 2

250 g pork tenderloin, cut into slices
2 1/2 tbsp Olive Oil 
2 cloves garlic, minced
2.5 cm ginger, peeled and sliced thinly
3 stalks chives, chopped 5 cm-long
1 red chili, de-seed and sliced 5 cm-long
2-3 tbsp water (optional)

1 tbsp light soya sauce
1 tsp dark soya sauce
1/2 tbsp oyster sauce
1 tsp hoisin sauce
1 tsp Chinese rice wine
1 tsp cornstarch
1/2 tsp sesame oil
1 tsp sugar
1/4 tsp salt
3 dashes white pepper

  • Marinate the meat with the ingredients for marinade, for at least 15 mins. Longer if possible and store in fridge, covered.
  • Heat 1 tbsp oil in a wok over high heat. Stir fry the meat till just slightly undercook. Dish out and set aside.
  • Add the remaining oil into the same wok, together with garlic, ginger and red chili, stir fry till fragrant. If you see lumps due to the marinade, add in 2-3 tbsp of water and try to dissolve the lump with the back of spatula.
  • Add back the meat till it’s just cooked (note: pork should not be eaten undercook).
  • Transfer to a serving plate, garnish with chopped chives.

You can also use green onions/ scallions to replace chives, and skip the red chili if you don’t like spicy food. H, that’s my husband, loves it so this definitely goes into my daily kitchen repertoire 😉


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