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Pig Stomach Pork Rib Soup

  • Serves 6-8
  • Medium

“This soup is my family’s favourite and they think of it as the most satisfying dish.”



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


  • 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)


    Cleaning of the pig stomach:

    1. Remove the sticky paste inside the pig stomach.
    2. Rub the inside of the pig stomach thoroughly with salt.
    3. Add tapioca starch and rub repeatedly onto the pig stomach.
    4. Wash thoroughly with water. This should remove any odour from the pig stomach.
    5. Blanch the pig stomach with boiling hot water and drain.
    6. Put crushed peppercorns into the pig stomach and seal the opening by sewing with thread and needle to prevent the peppercorns from falling out.
    7. Add the ginger, garlic and 1.5 litres of water with the pig stomach in a big pot.
    8. Boil for 1.5 hours.

    Cooking the soup:

    1. After an hour, remove the cooked pig stomach from the pot, retaining the soup.
    2. Remove the thread and cut pig stomach into half, remove the peppercorns.
    3. Slice the pig stomach into bite-size.
    4. Add the remaining 1 litre of boiled water to the original pot of soup.
    5. Add pork ribs, sliced pig stomach, bak kut teh spices, ginger slices and garlic.
    6. Boil for 1 hour and serve.