One of my mum’s recent act of love was to clean a pig stomach and pack it for me to bring back to Mumbai to make pig stomach soup. Cleaning it is the toughest part and I really appreciate her doing it for me. :) Noob Cook has an excellent step-by-step instructions on how to clean it. It’s exactly the way my mum does it, so it must be good. :D
I would have cooked the soup the way my mummy does – with pork bones and canned button mushrooms. But given the limitations here, I have replaced them with chicken bones and fresh button mushrooms instead.
So here’s my peppery pig stomach soup – done in the style of my Hokkien mother.
Prep 30 mins
Cook 2 hours
Serves 3-4 bowls
(a) 330g pig stomach, whole
(b) 650g chicken bones, trimmed of fats and skin, blanced with boiling water and rinsed under cold water to remove the scum
(c) 2 tbsp white peppercorns, dry-roasted, slightly crushed and placed into a dashi bag
(d) 2 tbsp dried scallops, briefly rinsed
(e) 1 whole garlic bulb (with skin)
(f) 1 large piece of ginger, peeled and smashed
(g) 2 litres of water
(h) 200g fresh mushrooms, halved
(i) Salt, to taste
- Place ingredients (a) to (g) in a large soup pot and bring to boil.
- Keep it on a rolling boil for 2 hours. Top up water from time to time.
- After 2 hours, pig stomach should be soft (a chopstick should poke through easily). Remove from pot and cut it into small pieces/strips.
- Filter the stock to remove all the debris
- Return sliced pig stomach to boiling stock, add (h) and cook for another 2 minutes.
- Add salt to taste (soup should already be slightly salty from the dried scallops).