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Pig Stomach Soup in a bowl
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5 from 5 votes

Pig Stomach Soup with Peppercorns (胡椒豬肚湯)

If you've never tried Pig Stomach Soup with Peppercorns before, here are all the family tips so you can enjoy a highly nutritious dish!
Prep Time15 minutes
Cook Time1 hour
Stock Cooking Time3 hours
Total Time4 hours 15 minutes
Course: Breakfast, Dinner, Lunch, Soup
Cuisine: Asian, Cantonese, Chinese
Servings: 10
Calories: 342kcal
Author: Jeannette

Ingredients

  • 6 pig stomachs
  • 4 dehydrated shiitake mushrooms
  • 3 tbsp white peppercorns
  • 6 L / 25 US cup chicken and pork stock
  • 1 1/2 tbsp chicken bouillon powder
  • 2 tbsp salt (or to taste; used for seasoning)
  • 1/2 US cup vinegar (for cleaning)
  • 15 tsp salt (for cleaning)

Instructions

  • Clean the stomachs by pouring 3 tsp of salt over them and kneading it through for 30 seconds. Rinse it off under hot water and repeat another 5 times.
  • Invert the pig's stomach and wash it under hot water for 30 seconds.
  • Use a knife to scrape and pull off the loose fat.
  • Flip the organs back to their original form and pour the vinegar over them. Knead it through for 2 minutes then rinse under hot water.
    Tip: Give the pig stomachs a quick sniff and if there still is the organ smell, knead more vinegar in and rinse until it is free from any odor.
  • Bring your stock to a boil and add the shiitake mushrooms, white peppercorns, chicken bouillon powder, salt and pig stomachs in to simmer for 40 minutes or until the organs are soft.
  • Take the pig stomachs out and use scissors to cut them into 1.5cm x 3cm (0.6" x 1.2") strips, then put them back into the pot.
  • Serve hot as is!

Notes

  • Use smaller pig stomachs. Ask the butcher for the smaller version because they will be easier to clean and much softer when cooked.
  • Simmer on a low heat with the lid partially off. To keep the soup clear, make sure it does not reach a roaring boil as that will turn it murky.
  • Take the pig stomach out when cooked. The organ can get very soft when kept on heat for too long, so take it out to cut and put it back in just before serving.
  • We get our pig stomachs from our local butcher. You can get them in a large or small size, depending on your preference. Some butchers might offer it semi-cleaned already and often they're stored frozen in the freezer.
  • To clean the organ, we used distilled vinegar but white vinegar will also work as well.
  • You can use black peppercorns for this recipe, but traditionally it's made using white peppercorns.

Nutrition

Calories: 342kcal | Carbohydrates: 25g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 2425mg | Potassium: 636mg | Fiber: 1g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg