Classic Chinese Meat Sauce
A rich, savory pork sauce that's perfect for tossing with noodles or slathering on steamed buns. This versatile Chinese staple develops incredible depth as it simmers low and slow until beautifully thick and flavorful.
Story
This meat sauce is a staple in Chinese home cooking. The combination of two types of fermented bean paste gives it incredible depth, while the slow simmering allows all the flavors to meld beautifully.
Ingredients
Instructions
Blanch the pork
Bring a pot of water to a boil. Add the ground pork and ginger slices, then cook for about 2 minutes until the meat changes color. Drain well, reserving the cooking liquid to use as a quick stock later.
Sauté the pork
Heat oil in a wok or large pan over medium heat. Add the blanched pork and stir-fry until it releases some fat and turns slightly dry, about 3-4 minutes. Sprinkle in the thirteen spice and stir until fragrant.
Build the flavor base
Add the minced garlic and cook for another 30 seconds until aromatic. Stir in both types of doubanjiang (the spicy and regular) and cook until the oil turns red and fragrant, about 2 minutes.
Season and simmer
Add the oyster sauce, light soy sauce, dark soy sauce, and chicken powder. Stir everything together until well combined. Pour in the reserved cooking water or stock.
Finish the sauce
Reduce heat to low and let the sauce gently simmer for 10-15 minutes, stirring occasionally, until it thickens to a jammy consistency. The sauce is ready when it coats the back of a spoon. Use immediately over noodles or let cool and store in the fridge for up to a week.