301. Mongolian Pork

Best Mongolian Pork in Las Vegas

The Best Mongolian Pork is being cooked at Kung Fu Thai and Chinese Restaurant in Chinatown Las Vegas Nevada.  It is one of the Chef's most sought after sauce, for meat diners who are non beef diners.  This dish is cooked in what we coined as "The Mongolian Bond" A Special combination of cooking methods, along with our rich homemade thick Mongolian sauce which includes rich red Chili paste, fresh grounded garlic, in addition we use fresh onions, green bell peppers, slices of fresh carrots, all stir-fried on a blazing hot, Extra large stationary Wok reaching upwards of 500°F bonding the cooking wine, tender slices of fresh pork, with all the ingredients, which is carefully reduced, and finally served sprinkled with Crispy Egg Noodles.

Served with a small cup of gourmet Steamed premium Jasmine Rice.

Spice Advisor

If no spice level is chosen, the Chef will cook the dish at a balanced spice level of medium, or at a level slightly less then a 5 out of possible 10.

At Kung Fu Thai & Chinese Restaurant we only use the freshest and finest ingredients to cook all our authentic dishes.  That is why we use the very small fresh Thai chili peppers as part of the ingredients, to which, it warrants a little cautioning to our diners, since the smaller the pepper the hotter or the bigger the kick in terms of spiciness is the norm, we offer this humble advice.  If you are used to a medium spice at other restaurants, you might want to tone it down just a little here, since we go by the Thai Spicy levels, for instance, we recommend to order your dish at a mild or 3 out of 10 spice level if you’re used to a medium 5 out of 10 spice elsewhere.  Also, if you're used to a Hot or level 7 out of 10, we suggest you order your dish(es) here at a level 5 or medium, so on and so forth.  Should you not specify what spice level you prefer, the Chef automatically makes the dish medium spicy or a level slightly less than 5, since this is where most spice inspired diners are comfortable with.