My Recipes
Pig Stomach Pork Rib Soup
“This soup is my family’s favourite and they think of it as the most satisfying dish.”
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How old were you when you started cooking: As long as I can remember!
Personal wish related to cooking: I wish that my cooking will continue to make my family look forward to coming home for dinner for many, many years.
Ong Poh Ying , Personal Chef to my family
Ingredients
-
1 whole pig stomach, large and thick
600g pork ribs
5-7 thin slices of ginger
2 whole cloves of garlic
1 packet bak kut teh spices
2.5 litres water
2 tbs peppercorns, crushed (to be stuffed into the pig stomach)
3-4 tbs salt (for cleaning the pig stomach)
3-4 tbs tapioca starch (for cleaning the pig stomach)
Methods
- Remove the sticky paste inside the pig stomach.
- Rub the inside of the pig stomach thoroughly with salt.
- Add tapioca starch and rub repeatedly onto the pig stomach.
- Wash thoroughly with water. This should remove any odour from the pig stomach.
- Blanch the pig stomach with boiling hot water and drain.
- Put crushed peppercorns into the pig stomach and seal the opening by sewing with thread and needle to prevent the peppercorns from falling out.
- Add the ginger, garlic and 1.5 litres of water with the pig stomach in a big pot.
- Boil for 1.5 hours.
- After an hour, remove the cooked pig stomach from the pot, retaining the soup.
- Remove the thread and cut pig stomach into half, remove the peppercorns.
- Slice the pig stomach into bite-size.
- Add the remaining 1 litre of boiled water to the original pot of soup.
- Add pork ribs, sliced pig stomach, bak kut teh spices, ginger slices and garlic.
- Boil for 1 hour and serve.
Cleaning of the pig stomach:
Cooking the soup:
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