Dongbei Pai Gu Tang

Dongbei Pai Gu Tang is the ultimate cold-weather comfort soup of China's Northeast, where bone-in pork ribs, sweet corn, and potato simmer in a milky broth until the marrow enriches every spoonful. Families across Liaoning, Jilin, and Heilongjiang serve this one-pot meal year-round, but it is especially prized in the brutal winters when a deep, warming bowl signals that someone cares.

Serves: 4

Ingredients

• 900g (2 lb) bone-in pork spare ribs, cut into 5cm (2-inch) pieces
• 2 ears of corn, each cut into 4 rounds
• 2 medium potatoes (about 400g / 14 oz), cut into large chunks
• 1 medium carrot, cut into thick coins
• 6 slices fresh ginger
• 3 spring onions, knotted
• 2 tbsp (30ml) Shaoxing rice wine
• 1.5 litres (6 cups) cold water
• 1 tsp (5g) fine salt, plus more to taste
• White pepper to taste
• 1 tsp (5ml) sesame oil, to finish

Instructions

1. Blanch the ribs: place them in a pot, cover with cold water, bring to a boil, and cook 3 minutes. Drain and rinse under cold water. This removes blood and impurities for a cleaner broth.
2. Return the ribs to the clean pot. Add ginger, knotted spring onions, and Shaoxing wine. Pour in 1.5 litres cold water and bring to a rolling boil.
3. Skim any remaining foam, then reduce heat to a gentle simmer. Cook uncovered 30 minutes until the broth starts to turn milky.
4. Add the corn rounds and carrot. Continue to simmer 15 minutes.
5. Add the potato chunks and simmer a further 15 minutes, or until the potato is fully tender and beginning to break apart slightly, which thickens the broth naturally.
6. Discard the spring onion knots. Season with salt and white pepper. Drizzle sesame oil over the top before serving.

Cook's Notes: For a richer white broth, keep the heat at a steady gentle boil rather than a low simmer — the agitation emulsifies the fat. Corn cut from the cob can be added in the last 5 minutes for extra texture. Leftovers reheat beautifully and the broth thickens overnight.