Paigu Tang

Introduction to Paigu Tang

Paigu Tang, or Pork Rib Soup, is a comforting and nourishing dish that has been a staple in Chinese cuisine for centuries. This dish is renowned for its rich flavors and health benefits, often prepared with ingredients meant to warm and soothe the body. Originating from different regions in China, each area has its own variant, but the core elements remain the same: meaty pork ribs, aromatic ginger, and sometimes enhanced with seasonal vegetables and herbs. Whether enjoyed alone or accompanied by rice, Paigu Tang embodies a tradition of harmony between taste and health.

Ingredients

• Pork ribs (1 kg)
• Ginger (1 piece, about 2 inches, sliced)
• Scallions (2 stalks, chopped)
• Rice wine (2 tablespoons)
• Soy sauce (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)
• Carrot (1, sliced)
• Cabbage (1/4 head, chopped)
• Water (2 liters)
• Star Anise (2 pieces)
• Dried mushrooms (optional, 5-6 pieces)

Preparation

Before beginning the cooking process, proper preparation of the ingredients is essential to bring out the best flavors. Start by washing the pork ribs thoroughly under cold water. This helps to remove any excess bone fragments and blood, which will ensure a clear broth.

In a large pot, bring water to a boil. Add the pork ribs and let them blanch for about 5 minutes. This step helps to remove impurities and results in a cleaner tasting soup. Once done, remove and rinse the ribs under cold water again.

Meanwhile, slice the ginger into thin pieces, and chop the scallions. Peel and slice the carrot, and chop the cabbage. If using dried mushrooms, soak them in warm water until they have rehydrated and softened.

Cooking Process

Step 1: Making the Broth

In a fresh large pot, combine the blanched pork ribs with 2 liters of water. Add the sliced ginger and star anise. Bring the pot to a boil over medium-high heat. Skim off any foam that rises to the surface to keep the broth clear.

Step 2: Adding Aromatics and Vegetables

Once the broth is boiling, reduce the heat to a simmer. Add the rice wine, soy sauce, and a pinch of salt and pepper to taste. Cover the pot and let it simmer gently for about 1 to 1.5 hours or until the pork ribs are tender.

At this point, add the sliced carrot, chopped cabbage, and the soaked dried mushrooms (if using) to the pot. Simmer for another 20-30 minutes, allowing the vegetables to soften and integrate their flavors into the soup.

Step 3: Final Seasoning

Taste the soup and adjust seasoning with additional salt and pepper as needed. Add the chopped scallions just before serving to impart a fresh onion-like taste and a vibrant green color to the dish.

How to Enjoy Paigu Tang

Paigu Tang is best enjoyed hot, served straight from the pot alongside steamed rice. The warm, savory broth pairs perfectly with the rice, making for a satisfying meal that is both filling and nutritious. Consider serving it with some side dishes like a light vegetable stir-fry or pickled vegetables to complement the rich flavors of the soup.

This dish can be appreciated alone for a moment of comfort, or shared with family and friends as part of a larger meal spread, highlighting the communal nature of traditional Chinese dining. As with many soups, Paigu Tang tastes even better the next day as the flavors continue to develop and meld together.