Pig’s Stomach with Peppercorn Soup

Tested Recipe with Slight Adjustment Adapted from Agnes Chang

Pig's Stomach with Peppercorn Soup


1 pig’s stomach

Some salt and corn flour

3 tbsp white vinegar

1 ½ tbsp white peppercorns (crushed)

3 liters water


2 chicken whole legs (cut into pieces, blanched)

300g pork ribs (blanched)

1 whole garlic bulb (smashed)

3 slices young ginger


1 tsp salt

2 tbsp light soy sauce

Preparation Instructions:

  1. Rub inside and outside of pig’s stomach with a handful of salt and corn flour. Wash till it is not slimy and is clean. (Repeat this process if it is still slimy). When clean, rub with vinegar and rinse well. Blanch in ½ pot of boiling water and drain. Stuff pig’s stomach with crushed pepper corns.
  2. Bring 3 liters of water to boil. Add A, pig’s stomach and bring to boil again. Cover, lower heat and simmer for 1 ½ – 2 hours till pig’s stomach is tender (use a chopstick and it can poke through).
  3. Remove pig’s stomach and leave to cool before cutting into bit-sized pieces. Return pig’s stomach slices to the boiling soup, season with salt and light soy sauce to taste. Serve hot.

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