Pork version of P.F. Chang’s Mongolian beef | casaveneracion.com

Pork version of P.F. Chang’s Mongolian beef

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

31 Responses

  1. geri says:

    I have only been to P.F. Chang 3 times, what other food I got didn’t make that much an impression but I like their chicken lettuce wrap very much. My husband loves mongolian pork so I am bookmarking this recipe. I made the chinese braised beef last week and it’s really good. I am going to do it again and add mushroom and baby corns too – I am already excited at the thought hehehe.

    • Angela Ubaldo says:

      It took me forever to make the Chinese braised beef only because my husband and my son kept having to go somewhere almost everyday . We ate out most of the week last week. I finally finished the dish today but I added a couple of carrots to it, baby bok choy , and to finish, after I turned off the heat I threw in some mung bean sprouts and roughly chopped cilantro sprigs . Surprisingly, we have a cooler temp. here in Houston than in Chicago – It was the perfect dish for such a cold night ! We have a restaurant here in Houston called Pei wei ( a PF Chang restaurant ) and I love their Moongolian beef – I almost always get it everytime I go there. I will try to make it with pork – I bet that will taste great too! Thanks for the tweaks and tips .

      • geri, re “didn’t make that much an impression…”

        I can imagine. One of the reasons I’m not so gung-ho at trying it is because it’s a chain. There’s Chinatown and the multitude of real Chinese restaurants for real Chinese food.

        You’re welcome, Angela. :)

  2. maruh says:

    wow! another must-try dish! thanks for the step by step instructions Ms. Connie. By the way, i tried your tres leches cake and vietnamese springrolls. thanks always for your wonderful dishes more power and more recipes to try out soon :)

  3. marlo mina says:

    First time to try a recipe from your website & WOW! SUCCESS! Although I used light soy sauce instead of the dark soy sauce and reduced the sugar to 1/2 cup. Added some cilantro leaves and scallions. My children & husband enjoyed in tremendously. Thank you.

  4. Tina says:

    I’m excited to cook this dish tomorrow:) The laing recipe is so yummy!

  5. Kae says:

    Thanks for sharing! I cooked this earlier! Yummy!

    • jean says:

      I was just thinking what to do with my pork belly tomorrow. Thanks for the recipe.

  6. max says:

    thank you so much for the recipe, it is really delicious. maybe next time i’ll try the desserts : )

  7. tiramisu says:

    i would like to ask if i can use limo instead of pork belly, thanks

  8. tiramisu says:

    sorry, its limo not limo

  9. kaye says:

    Hi Ms. Connie I will try your Braised Pork but I don’t have rice wine.. would using white wine be ok? or red wine much better?



  10. Isabel says:


    Would it be okay to replace the pork belly or neck with pork shoulder butt or Australian sweet and sour pork meat?

    Thanks! :)

  11. Saro says:

    Thanks for your recipes!

    I started reading your blogs in 2011 when I retired in the Philippines. Thanks for so much insights on lifetyle issues in the Philippines. I really enjoy everything you write about.

    Thanks, Connie

  12. Darlene says:

    Hi Ms. Connie! Is there a substitute for rice wine or will it be okay not to use it? Thanks!

  13. The most common substitute is sherry. AS to whether it is “okay” not to use it, that depends on your taste. Personally, I find that it adds a lot of depth in flavors.

  14. Joy says:

    pf chang is so overrated, overpriced and you are paying for the interior design (like an imperial palace)…you get better food at a good local eatery in chinatown.

  15. Oh my goodness, this looks delicious! I can almost smell it!

  16. Tumbling says:

    Hi Ms. Connie,

    Firstly, I’d like to thank you. your website is really a big help for us; especially for the Filipino’s abroad.

    I tried the Mongilian Pork Recipe last night, and my housemate who’s from South Africa loved it. He doesn’t like dishes that are sweet, he thinks sugar is not meant for Main dishes. But last night he said that the food was a blast.

    I tried PF CHangs Mongolian Beef & Lamb (Pork is not allowed in this country – UAE), and I have to say that your recipe is quite close to theirs. if not, exactly the same.

    One appetizer from PF Chang’s that I’m sure everyone loves is the “Dynamite Shrimps”. It’s more like “Wasabe Prwans” for other restaurants. But of all the restaurants that I’ve been to, and all the prawns I’ve had, nothing compares to PF CHang’s Dynamite Shrimp. – would be great if you can upload that recipe. I have had a hard time looking for that recipe.

    nonetheless, Here’s to you and your family (Holding a glass of Wine!) for sharing your life and good food to everyone!!

    Thanks and looking forward for more enjoyable dishes!!


  17. Hi Tumbling, I am allergic to prawns, shrimps and all crustaceans. My husband and daughters love them, however, so maybe… maybe, I can try the Dynamite Shrimp for them someday. Maybe. :)

  18. Tumbling says:

    ohhh.. sayang.. Hopefully po matry mo.. I promise, your Family will love it.. it has this sweet and spicy and creamy taste.. hehe..

    God Speed..