Twice Cooked Pork Sauce

Homemade Twice Cooked Pork Sauce (Bulk version)

  • Author: Maggie
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Chinese


A bonus recipe for the twice-cooked pork sauce bulk version. So you can cook any type of protein or veggies of your choice with this addictive sauce.



  1. Add oil, doubanjiang, and black bean sauce in a medium size skillet and heat over medium heat until simmering. Turn to low heat. Cook and stir for 1 to 2 minutes, until the oil turns red and the sauce is very fragrant.
  2. Add ginger, garlic and shaoxing wine. Keep stirring and cook for 1 to 2 minutes, to evaporate the alcohol. If the sauce turns a bit dry and starts to stick to the pan, add more water to deglaze, 2 to 3 tablespoons at a time.
  3. Turn off heat. Stir in the sweet bean sauce and sugar, mix well. Transfer the sauce to a bowl to cool off. Store in a clean jar in the fridge for up to 1 month in the fridge or 3 months in the freezer.
  4. Now you can use this sauce in other stir fry dishes, as a veggie dipping sauce, or add it on top of roasted veggies.