Peppery stew with hint of sour preserved vegetable, tasted like the pig organs soup. The pig stomach is relatively cheaper than in Singapore I guess because the demand is lower in here. Low demand and surplus in supply... so the price will be lower, learned that in econ class ages ago.
The pig stomach I bought was cleaned but I still cleaned it further by rubbed it with coarse salt and then boiled for about 10 minutes. It is important not to add salt at the beginning of the cooking, otherwise you will get very chewy piggy. I did not measure the amount of the ingredients, so... here is the list of the ingredients in the pot.
- Pig stomach
- Preserved vegetable
- Black peppercorn, crushed
- Bamboo fungus (竹笙)
- Corn flour (to thicken the soup)
- Salt to taste
Put all ingredients except preserved vegetable, salt and corn flour for 2-3 hours over low heat. Add in preserved vegetable and let it simmer for another hour. Add salt to taste and corn flour to thicken the soup before serving.