DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Pig’s Stomach Soup (猪肚汤)

When you asked me when I was a child whether I like this soup, I will tell you a definite NO, NO! At a young age, I always felt that this soup was too peppery but mum will always tell us that this soup is good for us as it warms our stomach especially during rainy days. Now that I am more matured in age (Hahaha!), I am beginning to yearn for dishes which I disliked when I was young. Here I am finding myself cooking Pig’s Stomach Soup again!!

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Coincidentally when I was cooking this soup the other day, it was raining heavily and this really reminded me of what my mum used to tell us, “It is a good soup to warm our tummies during rainy days”. Some might like to add salted vegetables and/or fish maw but I prefer to keep it simple like mum does it.

One thing to really take note is to clean the stomach thoroughly so that you can get one of the best soup ever (in my opinion only)!!  If you have never tasted pig’s stomach before, this offal has a nice chewy meaty texture and the soup is thick, sweet and peppery.

Hope you enjoy this dish as much as we do!  We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

 

Serves 4 persons

Ingredients:

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600g pork bones or pork ribs

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1 Pig’s Stomach (cleaned and prepared as per below instructions)

1 inch of old ginger (skinned and sliced)

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2 tablespoons whole white peppercorns, cracked (the amount of peppercorns can be increased accordingly to the level of spiciness you like)

1.8L Water

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Sea salt

Tapioca/corn flour

Coriander (for garnishing)

 

Method:

Cleaning and Preparing the Stomach :

  1. Rinse the stomach outside and inside.
  2. Prepare loads of salt and a bowl of tapioca/corn flour.
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  3. Rub a handful of salt on the stomach surface, turn the stomach inside out, and rub another handful of salt. Give it a good rub
  4. Then add tapioca/corn flour on both inside and outside the stomach. Give it another good rub. It is very hardy so it will not tear.
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  5. Rinse with running water to get rid of some of the slimy and greasy residue.
  6. Use a knife to scrap the stomach as and when, so as to scrap away the fats and other impurities on the lining. Rinse with running water.
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  7. Repeat steps 3 to 5 for at least another 3 to 4 times or until the stomach is cleaned and there is no smell.
  8. Boil the stomach in some boiling water for 5 minutes. Remove from the water and set aside.

 

Preparing other ingredients and cooking the Pig’s Stomach:

  1. Salt the pork bones/ribs for 5 minutes and rinse off the salt.
  2. Blanch the bones/ribs and set side.
  3. Rinse the peppercorns and crack them (I left some uncrack).
  4. Put a tablespoon of pepper into the stomach.
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  5. In a pot add in the water, the pig’s stomach, and the other tablespoon of pepper. Bring to a boil.
  6. Reduce to medium-low heat and simmer for 30 minutes.
  7. Then add in the pork bones/ribs and turn heat higher. Bring to a boil and then again reduce to medium-low heat and simmer for another 1 hour 30 minutes. Discard the scum that floats on top. Add in salt to taste.
  8. Dish up the pig’s stomach and set aside to cool a little.
  9. Once you are able to handle it, slice it into pieces (the size will depend on your preference).
  10. Put the chunk of stomach back to the soup if you are not ready to serve or put them into individual soup bowls.
  11. Pour the hot broth over them and garnish with the coriander and serve.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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