This Slow Cooker Mongolian Pork is one of those recipes that tastes like a proper takeaway but requires very little effort from you. Sweet, savoury and glossy, with tender pork and that signature sticky sauce, it is an easy dinner that feels far more impressive than it should. If you have been craving Mongolian pork in a slow cooker, this version keeps things simple without losing any of the flavour.
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What Is Mongolian Pork?
Despite the name, Mongolian pork is not actually from Mongolia. Like its more famous cousin, Mongolian beef, it is a Chinese-American style dish inspired by bold, sweet savoury Asian dishes. Think tender slices of meat cooked in a sweet sauce made with soy sauce, sugar and aromatics like fresh garlic and ginger.
Mongolian beef has been hugely popular online for years for good reason, and this pork version follows the same idea. It is slightly lighter and quicker to cook, especially when using pork tenderloin.
Recipe Highlights
TASTE: Sweet, sticky & savoury
EASE: Minimal prep, maximum flavour
TOP TIP: Sear the pork first
WHAT'S SPECIAL: The slow cooker does the work
SEB'S RATING: Would happily order this
Ingredient Notes
- Pork tenderloin. Lean and quick-cooking. You can also use pork loin, but avoid very fatty cuts like pork shoulder or pork butt here, as they need longer cooking time, unless you're looking to leave your pork to cook for 7-8 hours.
- Cornflour. Lightly coats the pork and helps the sauce thicken later into that glossy finish.
- Soy sauce. The base of the sauce. Use regular or low-sodium depending on your preference.
- Brown sugar. Creates that classic sweet, sticky sauce. You can use dark brown sugar for a deeper flavour.
- Garlic and ginger. Essential for that takeaway-style flavour. Do not skip.
- Spring onions (green onions). Use both the white and green parts as they each add something slightly different.
- Sesame oil. A small amount goes a long way. Adds depth and that familiar takeaway aroma.
- Rice vinegar. Balances the sweetness and rounds out the sauce.
Step-By-Step Method
1. Toss the sliced pork in cornflour until lightly coated.
2. Heat oil in a large skillet over medium-high heat. Sear the pork for 1 to 2 minutes until lightly golden but not cooked through. Transfer to the slow cooker.
3. In the same pan, cook the white parts of the spring onions, garlic and ginger for 30 to 60 seconds until fragrant.
4. Add the soy sauce, water, brown sugar, optional tomato paste or ketchup and sesame oil. Stir until the sugar dissolves.
5. Pour the sauce over the pork. Cook on LOW for 2.5 to 3 hours or HIGH for 2 to 2.5 hours. The length of time it takes will depend on your individual slow cooker as well as the size of your pork chunks.
6. In a small bowl, mix cornflour and water. Stir into the slow cooker and cook on HIGH for 10 to 15 minutes until glossy.
7. Stir in the green parts of the spring onions and the rice vinegar. Sprinkle some sesame seeds or crispy onions on top!
Important Tips
- Do not skip the sear. A quick sear adds flavour and stops the pork from tasting flat.
- For lean cuts like pork tenderloin, cooking on LOW is generally better for keeping the meat tender. High heat works if you are short on time, but do not overcook.
- Slice the pork evenly so all the pieces cook at the same rate.
- Taste the sauce before serving and adjust with a little more vinegar if it tastes too sweet.
- If you like a bit of heat, add chilli flakes or red pepper flakes.
- Serve with something that can soak up the sauce, such as brown rice, white rice or rice noodles. We also love simple vegetable sides like grilled bok choy and stir-fried bell peppers for a fresh, balanced contrast to the rich sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium heat on the hob until piping hot, adding a splash of water if needed to loosen the sauce.
More Slow Cooker Recipes
If you enjoyed this slow cooker Mongolian pork recipe, I have shared more easy slow cooker dinners below that are perfect for when you want something comforting with minimal effort.
Slow Cooker Mongolian Pork (Tenderloin)
Equipment
- Large Frying Pan
Ingredients
- 500 g (1.1 lb) pork tenderloin sliced into 1-1.5 cm pieces
- 2 tablespoon cornflour cornstarch
- 1 tablespoon oil
- 4 spring onions white and green parts separated (whites sliced, greens cut into 3-4 cm pieces)
- 4 garlic cloves thinly sliced
- 2 tablespoon fresh ginger cut into thin matchsticks
Sauce
- 80 ml (⅓ cup) soy sauce
- 100 ml (½ cup) water
- 60 g (¼ cup) light brown sugar
- 1 tablespoon tomato puree paste or ketchup (optional)
- 1 teaspoon sesame oil
To Thicken and Finish
- 1 teaspoon cornflour + 2 tablespoon water
- 1 tablespoon rice vinegar or apple cider vinegar
Instructions
- Toss the sliced pork with 2 tablespoon cornflour until lightly coated.
- Heat 1 tablespoon oil in a large pan over high heat.
- Sear the pork for 1-2 minutes until lightly golden (not cooked through).
- Transfer to the slow cooker.
- In the same pan, add the white parts of the spring onions, garlic and ginger. Cook for 30-60 seconds until fragrant.
- Pour in soy sauce, water, brown sugar, tomato puree/ketchup (if using), and sesame oil.
- Stir until the sugar dissolves.
- Pour the sauce over the pork in the slow cooker.
- Cook on LOW for 2.5-3 hours or HIGH for about 2-2.5 hours. It will depend on your individual slow cooker as well as the size of your pork chunks.
- Mix 1 tablespoon cornflour with 2 tablespoon water. Note, that if your sauce is already thick, you may not need to add any extra cornflour.
- Stir into the slow cooker and cook on HIGH for 10-15 minutes until the sauce is glossy and thick.
- Stir in the green parts of the spring onions and the rice vinegar.
Nutrition
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