Pig Stomach Soup

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

No Reviews

Ingredients

Adjust Servings
1pig stomach
500g pork ribs
2litres of water
50g white peppercorns
2bulbs garlic
½tbsp salt (adjust to taste)
1tsp rock sugar
20g ginger (sliced)
Dark soya sauce
Sliced chilli padis
Cleaning the pig’s stomach:
5tbsp Cornflour
5tbsp salt

Directions

1.

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.
Mark as complete
2.

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.
Mark as complete
3.

Add 20g ginger slices to a wok with boiling water, Invert the pig’s stomach and blanch for 5 minutes drain and set aside.
Mark as complete
4.

Blanch pork ribs for 5 minutes, drain and set aside.
Mark as complete
5.

Toast white peppercorns in a sauce pot until fragrant.
Mark as complete
6.

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.
Mark as complete
7.

Bring to boil, cover and lower heat. Simmer for 1 hour 30 minutes
Mark as complete
8.

Remove the pig stomach and cut into bite size.
Mark as complete
9.

Return it to the pot and season with salt to taste.
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!