Description

This recipe for Slow Cooker Mongolian Pork is a family favorite. It uses a lean cut of pork and the slow cooker makes it nice and tender that it practically melts in your mouth. You will love the sweet and savory sauce; perfect to serve over rice or noodles.

Ingredients

Units Scale

1 pound pork tenderloin, silver skin removed, sliced into 2 inch slices
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Umami seasoning
3 teaspoons garlic paste (or 2 teaspoons ground)
2 teaspoons ginger paste (or 1 teaspoon ground)
1/2 cup beef broth, low sodium
3/4 cup soy sauce, low sodium
1/3 cup brown sugar or substitute
2 tablespoons sweet chili sauce (or 1/2-1 teaspoon red pepper flakes)
2 tablespoons rice wine vinegar
2 tablespoons Hoisin sauce
2 tablespoons cornstarch
1 package of frozen stir fry vegetables
chopped scallions, sesame seeds- optional

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Instructions

Using a vegetable or olive oil spray, coat a non-stick skillet or the bottom of a slow cooker with browning option. Heat on medium.
Coat the pork slices with a mixture of salt, pepper and Umami seasoning. Brown for 2 minutes.
Mix all remaining ingredients, except cornstarch, scallions and seeds. Taste the sauce and add more sweetener or spice to taste.
Pour sauce over pork, cover and cook on low for at least 3 hours. During the last 30 minutes and add the vegetables, if using. Remove 1 cup of the sauce and mix in the cornstarch. Pour into slow cooker to simmer and thicken the sauce.
Test the pork with a meat thermometer to see if it registers at least 145°F. Cook another hour if needed. You can let the mongolian pork simmer on "warm" until ready to serve, up to 2 more hours.
Add scallions, sesame seeds if desired and serve over rice or noodles.

Notes

*Always taste the sauce before adding to the slow cooker. If it needs more seasonings or sugar, add a little at a time.

*If the sauce is too thick, add some more broth or water. If you have simmered the sauce with the cornstarch or Arrowroot powder and it still too thin, stir together an addition tablespoon mixed with a little water and add to the sauce. Stir and simmer for another 15-20 minutes.

*Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes until hot. Or reheat in a skillet on low-medium for 2-3 minutes. Add a few tablespoons broth or water to stretch the sauce if there isn't enough.

*Freeze in an airtight container for up to 3 months. Defrost in the refrigerator overnight and reheat as above.