Pai Gu Dun Dou Jiao

This is the soul food of the Dongbei countryside — a one-pot braise of pork ribs and long green beans that every grandmother in Heilongjiang province has her own version of. The beans absorb the rich braising liquid and the starchy potato base thickens the broth into something deeply warming. It is eaten year-round but especially in autumn when fresh-picked beans from the courtyard garden are still available.

Serves: 4

Ingredients

• 700 g (1.5 lb) pork spare ribs, chopped into 5 cm (2 in) sections
• 400 g (14 oz) long green beans (or flat romano beans), cut into 8 cm (3 in) lengths
• 2 medium potatoes (300 g / 10 oz), peeled and cut into large chunks
• 3 tbsp (45 ml) light soy sauce
• 1 tbsp (15 ml) dark soy sauce
• 2 tbsp (30 ml) Shaoxing rice wine
• 1 tbsp (15 ml) neutral oil
• 4 slices fresh ginger
• 3 cloves garlic, smashed
• 2 spring onions, tied in a knot
• 1 tsp (5 g) sugar
• 600 ml (2.5 cups) water or light stock
• Salt to taste

Instructions

1. Blanch the pork ribs in boiling water for 3 minutes. Drain, rinse under cold water, and pat dry.
2. Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add the ginger and garlic and fry for 30 seconds until fragrant.
3. Add the ribs and stir-fry for 4–5 minutes until lightly coloured on all sides.
4. Pour in the Shaoxing wine and stir. Add both soy sauces, sugar, and water. Bring to a boil, then reduce to a low simmer.
5. Cover and braise for 25 minutes until the ribs begin to soften.
6. Add the potato chunks and continue simmering covered for 10 minutes.
7. Add the green beans, pressing them down into the broth. Cover and cook for a further 20–25 minutes until the beans are completely tender and have absorbed the braising flavour — they should be silky, not snappy.
8. Remove the spring onions. Taste and adjust salt. The broth should be thick and savoury, coating the beans generously.

Cook's Notes: Dongbei-style braised beans are meant to be thoroughly cooked, not al dente — the long cooking time is intentional and transforms the beans entirely. Serve with steamed rice or thick corn buns (wotou).