Home-styleEasy 60 min serves 4

Potato and Pork Rib Stew | Chinese Tu Dou Dun Pai Gu

Name: Potato and Pork Rib Stew | Chinese Tu Dou Dun Pai Gu
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork ribs; potatoes; light soy sauce; dark soy sauce; fresh ginger; star anise

土豆炖排骨 · tǔ dòu dùn pái gǔ

家庭快手版 · Home version: Hearty Northeastern stew with starchy potatoes absorbing savory broth.

This hearty stew is a Northeastern Chinese winter staple. Potatoes become creamy as they absorb the rich pork rib broth.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

pork ribs排骨🛒 local500 g
potatoes土豆🛒 local300 g
light soy sauce生抽🏮 asian20 ml
dark soy sauce老抽🏮 asian10 ml
fresh ginger生姜🛒 local3 slices
star anise八角🏮 asian1 pc

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Instructions

1Cut ribs into pieces. Blanch 5 minutes. Drain.
排骨焯水
🔍 Look for 5 minutes
Visual: 排骨发白；杂质去除。Ribs pale; scum removed.
You know it's right when: Gray foam floats; water clears.
2Cut potatoes into chunks. Soak in water to remove starch.
土豆泡水
🔍 Look for
Visual: 水清澈不浑浊。Water clear, not cloudy.
You know it's right when: Potato surface smooth, no white cloud.
3Heat oil, add ribs. Stir-fry 2 minutes. Add soy sauces, ginger, anise.
炒香排骨
🔍 Look for High heat 2 minutes
Visual: 排骨上色；香气溢出。Ribs browned; aromatic.
You know it's right when: Sizzling sound; savory aroma.
4Add hot water to cover. Bring to boil, then simmer 40 minutes.
小火焖煮
🔍 Look for Low heat 40 minutes
Visual: 酱汁收浓。Sauce reducing.
You know it's right when: Fork slides into ribs easily.
5Add potatoes. Cook 15 minutes until tender. Serve.
土豆后下
🔍 Look for 15 minutes
Visual: 土豆软糯，边缘微散。Potatoes soft, edges slightly broken.
You know it's right when: Fork slides into potato easily.

Tips

· Soak potatoes to prevent sticking.
· Add potatoes late — they cook faster than ribs.
· This dish tastes better next day as flavors meld.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library