Mongolian Sliced Pork

Mongolian Sliced Pork in the USA

Origin:

- The dish originated in Mongolia, where it's called "khorkhog" (खорьхог).

- Mongolian immigrants brought the dish to the United States in the late 20th century.

Preparation:

- Thin slices of pork shoulder are marinated in a savory sauce typically containing soy sauce, garlic, ginger, cloves, sugar, and sometimes cornstarch.

- The slices are then flash-fried in a large skillet with a flavorful sauce made from the marinade liquid and additional ingredients like cornstarch or potato starch.

- The cooked meat is often tossed with vegetables like onions, peppers, and mushrooms.

Flavor and Texture:

- The sliced pork is known for its tender and juicy texture.

- The flavor is savory and slightly sweet, with a hint of the spices used in the marinade.

Popular Restaurants:

- Many Chinese and Mongolian restaurants in the United States serve Mongolian sliced pork. Some popular chains include:

- Genghis Khan Mongolian Grill

- Buuzin Mongolian BBQ

- The Boiling Crab

Common Toppings and Sides:

- The sliced pork is often served with:

- Naan bread

- Rice

- Stir-fried vegetables

Additional Information:

- The dish is commonly served as a main course but can also be found as an appetizer or entreé.

- Some restaurants offer variations of the dish with different sauces or ingredients.

- When ordering the dish, be sure to specify any dietary restrictions or preferences to the server.

Additional Facts:

- The dish is popular among families and groups due to its sharing-style service and flavorful taste.

- It's often used as a way to introduce people to Mongolian cuisine.

- The dish is also known for its unique and delicious sauce, which is often requested by diners for dipping or takeout.