---
title: "Braised Pork Ribs with Potatoes (土豆炖排骨)"
description: "The pork ribs are tender and fall off the bone, while the potatoes are soft and full of flavour. The dish has a rich savoury sauce aroma with a hint of sweetness and spice, making it a classic Northern Chinese home-style braised dish. It is rich in protein, calcium, and carbohydrates, offering a well-balanced nutrition profile. The recipe is moderately challenging, requiring skill in caramelising sugar and managing heat, but the steps are clear enough for beginners to attempt. Total time is approximately 1.5 hours."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_tu-dou-dun-pai-gu.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_tu-dou-dun-pai-gu/"
---

# Braised Pork Ribs with Potatoes

**土豆炖排骨 · tǔ dòu dùn pái gǔ**

> Time: 1 h 30 min · Difficulty: Medium · Calories: 991 kcal · Serves: 2 servings · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

The pork ribs are tender and fall off the bone, while the potatoes are soft and full of flavour. The dish has a rich savoury sauce aroma with a hint of sweetness and spice, making it a classic Northern Chinese home-style braised dish. It is rich in protein, calcium, and carbohydrates, offering a well-balanced nutrition profile. The recipe is moderately challenging, requiring skill in caramelising sugar and managing heat, but the steps are clear enough for beginners to attempt. Total time is approximately 1.5 hours.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_tu-dou-dun-pai-gu.jpg)

## Ingredients

- 750 g Pork ribs (肋排) — per serving
  - Tip: Choose lean spare ribs with firm meat for a better texture.
- 300 g Potato (土豆) — per serving
  - Tip: Choose yellow-fleshed potatoes for a softer, fluffier texture.
- 30 g Ginger (姜) — per serving
  - Tip: Old ginger is preferred for stronger de-greasing effect.
- 25 g Scallion (小葱) — per serving
  - Tip: Use scallion knots and scallion mince separately.
- 25 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Regular Shaoxing cooking wine is fine.
- 10 g White sugar (白糖) — per serving
  - Tip: Used for caramelising sugar; rock sugar can be substituted.
- 5 g Dried red chili (干辣椒) — per serving
  - Tip: Adjust to taste.
- 1 g Star anise (八角) — per serving
  - Tip: About 1–2 pieces.
- 1 g Sichuan peppercorns (花椒) — per serving
  - Tip: About 10 peppercorns.
- 1 g Cassia bark (桂皮) — per serving
  - Tip: A small piece is enough.
- 10 ml Light soy sauce (生抽) — per serving
  - Tip: Used to enhance umami.
- 5 ml Dark soy sauce (老抽) — per serving
  - Tip: Used for colouring.
- 5 ml Oyster sauce (蚝油) — per serving
  - Tip: Adds depth and umami.
- 5 g Soybean paste (黄豆酱) — per serving
  - Tip: The soul seasoning of Northern Chinese braised dishes.
- 3 g Salt (盐) — per serving
  - Tip: Use for final seasoning.
- 20 ml Cooking oil (食用油) — per serving
  - Tip: Regular vegetable oil is fine.
- 700 ml Boiling water (开水) — per serving
  - Tip: Must use boiling water to prevent the meat from becoming tough.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Kitchen paper, Small bowl, Small dish, Electric kettle, Slotted spoon

## Method (10 steps)

1. **Prepare the Potatoes** — Peel 300g of potatoes and cut them into rolling-knife chunks. Immediately submerge them in clean water to prevent oxidation and browning.
   - Duration: 2 min
   - Tip: Do not cut the chunks too small, or they will break down during long braising.
   ![Step 1: Prepare the Potatoes](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_1.jpg)
2. **Prepare the Ginger and Scallions** — Slice the ginger and divide it into two portions. Tie 15g of scallion into a knot, and chop 10g into scallion mince for later use.
   - Duration: 3 min
   - Tip: Slice the ginger thinly to release more flavour.
   ![Step 2: Prepare the Ginger and Scallions](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_2.jpg)
3. **Prepare the Sauce and Start Boiling Water** — Mix light soy sauce, dark soy sauce, oyster sauce, and soybean paste. Prepare a spice dish. Meanwhile, bring 700ml of water to a boil.
   - Duration: 2 min
   - Tip: Mixing the sauce in advance prevents a rush during stir-frying.
   ![Step 3: Prepare the Sauce and Start Boiling Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_3.jpg)
4. **Blanch the Pork Ribs** — Place the spare ribs in a pot with cold water. Add the scallion knot, ginger slices, and cooking wine (Shaoxing). Once boiling, blanch for 2 minutes, then remove.
   - Duration: 7 min
   - Tip: Starting with cold water is essential to draw out residual blood.
   ![Step 4: Blanch the Pork Ribs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_4.jpg)
5. **Rinse and Dry** — Rinse the pork ribs under hot water to remove any foam, then thoroughly pat dry the surface with kitchen paper.
   - Duration: 3 min
   - Tip: Never rinse with cold water, as it will cause the meat to contract and toughen.
   - Tip: Drying the surface prevents splattering when caramelising sugar.
   ![Step 5: Rinse and Dry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_5.jpg)
6. **Caramelise Sugar and Sear** — Heat oil in a wok, then add white sugar. Caramelise over medium-low heat until it turns reddish-brown and bubbles. Add the pork ribs and stir-fry for 2–3 minutes to coat them with colour.
   - Duration: 5 min
   - Tip: Watch the sugar closely — add the meat as soon as it darkens to avoid bitterness.
   ![Step 6: Caramelise Sugar and Sear](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_6.jpg)
7. **Bloom Aromatics and Season** — Add the spice dish and bloom for 10 seconds. Pour in the cooking wine (Shaoxing), then add the sauce mixture and stir-fry for 30 seconds.
   - Duration: 1 min
   - Tip: Use the heat along the wok's edge to release the aroma of the cooking wine and sauce.
   ![Step 7: Bloom Aromatics and Season](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_7.jpg)
8. **Braise for a Long Time** — Add 700ml of boiling water. Bring to a boil over high heat, then reduce to low heat and braise for 40 minutes.
   - Duration: 40 min
   - Tip: Add enough water in one go to fully cover the ribs.
   ![Step 8: Braise for a Long Time](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_8.jpg)
9. **Add Potatoes and Continue Braising** — Add the drained potato chunks, cover, and continue braising over low heat for 15–20 minutes.
   - Duration: 20 min
   - Tip: The potatoes are done when a chopstick pierces them easily.
   ![Step 9: Add Potatoes and Continue Braising](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_9.jpg)
10. **Reduce Sauce and Serve** — Season with salt. Increase the heat to high and reduce the sauce until thick and glossy. Garnish with scallion mince and serve.
   - Duration: 5 min
   - Tip: Stir constantly while reducing to prevent sticking and burning.
   ![Step 10: Reduce Sauce and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_tu-dou-dun-pai-gu/step_10.jpg)

## Tips

- Use hot water throughout: rinsing after blanching and subsequent braising must be done with hot water, otherwise the pork ribs will become tough.
- Caramelising sugar: this is a key step. The sugar is at its best when it turns reddish-brown with fine, dense bubbles.
- Preventing potato oxidation: cut potatoes must be soaked in water, otherwise they will turn black from oxidation and affect the final appearance.
- If you follow this guide and find any issues or improvements, please submit an Issue or Pull Request.

## Overview image

![Braised Pork Ribs with Potatoes — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_tu-dou-dun-pai-gu_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/土豆炖排骨/土豆炖排骨.md

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---

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