Mongolian Pork Recipe - Uses Pork Instead of Beef - Chisel & Fork (2024)

FAQs

What kind of pork is used for Chinese food? ›

While different cuts of pork can be used to make char siu, from lean boneless pork loin to fattier cuts, those fatty cuts like pork shoulder/pork butt really are best suited to making a tasty Chinese BBQ pork char siu.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Mongolian pork is a popular dish in Chinese cuisine that is believed to have originated in Taiwan. Despite its name, it is not actually a traditional Mongolian dish, but rather a creation of Taiwanese chefs who drew inspiration from the flavors of Mongolian barbecue.

Cows and buffalo were too valuable and productive for farming to be slaughtered for food. Chinese palates also prefer the flavour of pig meat over that of bovines. Gourmets talk about its naturally sweeter taste, while beef is considered drier and chewier.

Yuxiang shredded pork (simplified Chinese: 鱼香肉丝; traditional Chinese: 魚香肉絲; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine.

A lean cut of pork does not get delicious like that, but it does get tender if you cook it long enough once you've gone past the point of cooking it until it's just done (around 140-145 degrees).

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Lemons are highly acidic, making them a great meat tenderizer. A thick coating of lemon juice applied one hour before cooking will draw water from the meat, thus, improving the meat's texture. Adding too much of this marinade could actually toughen the meat.

Boil the pork belly for about 5 minutes. This will remove a lot of the impurities from the pork and you will see a film of scum on the surface. Remove the pork belly and allow to cook on a plate or rack.

What does baking soda do to pork? ›

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

Kaitlin Leung of The Woks of Life, a blog dedicated to Chinese cooking, shares that a standard velveting mixture could include egg white and cornstarch, plus a few tablespoons of water – to help coat the meat yes, but also to make the meat extra tender and juicy.

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

Mongolian Mutton

Mutton is the most commonly used meat all the year around. Mongolian sheep eat 80 species of plants. 30 of the plants are medicinal plants. Therefore, they use mutton to relieve tiredness.

Many people assume that Mongolians don't eat pork. Normally, Mongolians don't eat much pork but Russian style pork bacon is popular. Do most Kazakhs eat pork? I heard due to their nomadic culture they don't.

Pork dominates China's meat market. In 2022, it took up more than 50 percent of the domestic meat consumption. China is by far the world's largest pork producer, consumer, and importer.

The Ideal cuts for a stir-fry are fillet, loin and leg. These cuts can be diced, minced or cut into portioned strips ready for stir-frying. When cutting meat, always ensure you cut the meat across the grain. Preheat wok to a high temperature.