One of cbb’s best food memories in Taiwan was the 白萝卜排骨汤 at Wang Ji Fu Cheng Rou Zong (王記府城肉粽). And one of mine is HER SPILLING THE ENTIRE BOWL OF HOT SOUP ON THE TABLE and we had to sheepishly clean up and order another.
This is a really simple recipe – all you need is time. To achieve the white, milky colour, you need to boil the pork ribs for 5 minutes, remove from heat, then rinse with tap water. This will remove the gunk and impurities that would adulterate your soup. The total cooking time over the stove top is 3-4 hours.