Pig Stomach Soup

Contributed by: Alice Lee Juay Noy

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I was always taught since young that “you are what you eat”
– whenever we needed to nourish the stomach, we would have pig stomach soup. The white peppercorns in the soup adds warmth into the broth as well.

I often make this soup for my family, and sometimes I would bring it to Meet-the-People (MPS) sessions for the volunteers. Along with other dishes I made that day, I would transport all the dishes on a little trolley by foot to the MPS venue.

On rainy days, it comforted those who are tired and cold. Many other days, volunteers who came straight from work without dinner will have something nourishing to eat.

I love the smiles and the eager looks on their faces when they see my dishes. This is how I choose to show my love and encouragement for my fellow comrades.

Portion: 6 - 8 pax
Prep Time: 45 mins
Cook Time: 2 hrs
Total Time: 2 hrs 45 mins

Ingredients

• 4 – 5 pig stomach

• 2 tbsp whole white peppercorns, crushed

• 8 – 10 garlic cloves

• 1 – 2 tbsp chicken stock concentrate

• Potato flour (for cleaning the stomach)

• 3 tbsp salt (for cleaning the stomach)


Method

Cleaning of Pig Stomach

1. Rub the pig stomach thoroughly with potato flour and knead it to make sure the flour picks up the dirt and gets rubbed off.

2. Turn the stomach inside out, rub thoroughly with salt and wash under hot water.

3. Rinse off impurities and repeat 4 – 5 times until no odour.

4. Blanch the stomach in a pot of boiling water for 10 to 15 mins, to get rid of remaining impurities and smell.

5. Sieve off any surfacing impurities.

6. Remove stomach, cut into smaller strips.

7. Set aside.


Cooking

1. Bring a fresh pot of water to boil.

2. Put in all the peppercorns, chicken stock, garlic and stomach to cook.

3. When the pot comes to a boil again, cook over small fire until soft.

4. Serve with more pepper as desired.


Helpful Tips

Take the pig stomach out when cooked. The organ can get very soft when kept over the fire for too long.

You can add half a can of button mushrooms if you prefer.

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