Dongbei Bai Zhu Xiao Dou Tang (东北白煮小豆汤)

In the long winters of Heilongjiang, Jilin, and Liaoning provinces, one-pot bean soups simmered with uncured pork belly are the daily staple of rural cooking. Adzuki beans are prized for their kidney-supportive properties in traditional Chinese medicine, and their earthy sweetness pairs naturally with the milky broth produced by gently simmering white pork. This is comforting, healing food.

Serves: 4

Ingredients

• 300g (10 oz) dried adzuki beans (red small beans), soaked overnight
• 400g (14 oz) skin-on pork belly, cut into 4cm chunks
• 1.8 litres (7.5 cups) cold water
• 4 slices fresh ginger (about 20g)
• 3 spring onions, cut into segments
• 2 tbsp (30ml) Shaoxing rice wine
• 1 tsp (5g) salt
• 1/2 tsp (2g) white pepper
• 1 tbsp (15ml) sesame oil
• Sliced spring onion and white pepper, to finish

Instructions

1. Blanch pork belly in boiling water 5 minutes, drain and rinse under cold water to remove impurities. This ensures a clear, clean broth.
2. Drain soaked adzuki beans. Combine blanched pork, drained beans, cold water, ginger, spring onion segments, and rice wine in a large heavy pot.
3. Bring to a boil over high heat, skim any foam. Reduce to a gentle simmer, cover, and cook 1.5–2 hours until beans are completely tender and creamy and pork is very soft.
4. Discard ginger and spring onion segments. Season with salt and white pepper.
5. Ladle into deep bowls, drizzle with sesame oil, and scatter with fresh spring onion slices and an extra pinch of white pepper.

Cook's Notes: Soaking the beans overnight is essential to achieve a creamy texture without the beans splitting too early. For a richer soup, do not skim the pork fat — it creates an unctuous, satisfying broth perfect for cold weather.