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Red-Cooked Mongolian Pork

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

1/2 cup vegetable oil
10 pounds boneless pork butt, cut into 1 ½-inch cubes
2 ounces minced garlic
2 ounces minced ginger
7 1/2 cups chicken broth
1 cup Kikkoman Soy Sauce
1 cup dry sherry
1/2 cup Kikkoman Thai Style Chili Sauce
1/4 cup brown sugar
3 pounds carrots, cut into 1-inch pieces
2 pounds onions, cut into 1-inch pieces
8 ounces green onions, including tops, cut into 1-inch lengths
1/2 cup cornstarch
1 cup water
hot cooked rice, as needed

directions

In rondo or large sauté pan, heat oil over medium heat. Add pork; brown on all sides. Drain off excess fat. Add garlic and ginger; stir-fry for 1 minute. Add broth, soy sauce, sherry, chili sauce and brown sugar. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, 1 hour.

Add carrots and onions; simmer, covered, 30 minutes or until pork is tender. Stir in green onions. Blend cornstarch and water. Stir into stew; cook, stirring, 5 minutes or until sauce boils and thickens slightly. Serve over rice.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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