Those who like clear peppery bah kut teh will definitely love this delicious soup.
The pig stomach is boiled with pork ribs to the right level of tenderness. The ribs add sweetness to the soup also with the whole garlic bulbs.
For those, who want more of a kick to the soup, you can add more white peppercorns, the chewy slice stomach is perfect when dipped in dark soya sauce along with sliced chili padis
#themeatmensg #simple #delicious
1 pig stomach
500g pork ribs
2 litres of water
50g white peppercorns
2 bulbs garlic
½ tbsp salt (adjust to taste)
1 tsp rock sugar
20g ginger (sliced)
Dark soya sauce
Sliced chilli padis
5 tbsp Cornflour
5 tbsp salt
To clean the pig’s stomach, put half of the salt and cornflour over the pig stomach. Knead like washing clothes for 5 minutes. Rinse.
Repeat with the remainder salt and cornflour. Let it rest for 10 minutes. Rinse clean. It should be clean if it’s no longer slimy or have a gamey smell. If not, repeat with cleaning with salt and cornflour.
Add 20g ginger slices to a wok with boiling water, Invert the pig’s stomach and blanch for 5 minutes drain and set aside.
Blanch pork ribs for 5 minutes, drain and set aside.
Toast white peppercorns in a sauce pot until fragrant.
In a soup pot, place the blanched pig stomach and pork ribs,2 bulbs garlic, 50g toasted white peppercorns, ½ tbsp salt, 1 tsp rock sugar and 2 litres water.
Bring to boil, cover and lower heat. Simmer for 1 hour 30 minutes
Remove the pig stomach and cut into bite size.
Return it to the pot and season with salt to taste.
