Pig Stomach Soup
The recipe Pig Stomach Soup can be made in roughly 4 hours and 30 minutes. This recipe makes 4 servings with 163 calories, 18g of protein, and 8g of fat each. For $1.23 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A couple people really liked this main course. This recipe is liked by 19 foodies and cooks. It will be a hit at your Autumn event. If you have clams, corn flour, pork, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Noob Cook. With a spoonacular score of 46%, this dish is solid. If you like this recipe, you might also like recipes such as Habanero Orange Stomach Punch, The Nasty Bits: Tacos De Buche (pork Stomach Tacos), and Potted Pig.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 240 minutes
Ingredients:
pacific clams
corn flour
50 grams fish maw soaked in a bowl of hot water until softened; drained & cut to bite-sized pieces
lime juice
thinly sliced pork shabu shabu cut
250 grams pork ribs blanched in a bowl of boiling water and rinsed to clear the scum bits
2 tbsp white peppercorns to taste; roast in a dry pan until you can smell the peppery aroma
salt
2 tbsp dried scallops
fresh scallops
coriander and spring onions for garnishing; optional
1.5 liters of boiling water top up with more water whenever needed
A Cleaning the pig stomach
abalone sliced
B Suggested additions
250 grams pig stomach
Equipment:
slow cooker
chopsticks
kitchen scissors
knife
pot
bowl
ladle
stove
Cooking instruction summary:
To clean the pig stomach, turn it inside out and use a knife to scrap the impurities. Rinse. Rub the inner lining with corn flour, lime juice and salt. Rinse. Repeat again by rubbing with salt and cornflour. Rinse. Do so until there is no more smell. Scald the pig stomach with boiling water, drain and set aside.In the slow cooker pot, add cleaned pig stomach, water, blanched pork ribs, roasted peppercorns, dried scallops and boiling water. Set slow cooker to High.After 2 hours, use a chopstick to poke the pig stomach. If it feels soft, it is cooked. Take the pig stomach out of the slow cooker. When cooled, use a pair of scissors to cut to bite-sized pieces. Set aside.Add fish maw to the slow cooker and continue to cook for an hour or so, or until the fish maw is tender.Top up with water if needed. Ladle soup to serving bowls and top with pig stomach pieces. Garnish with coriander and spring onions.If you are cooking other ingredients in (B), transfer the contents to a regular pot on the stove top. Bring the soup to a boil and cook the ingredients (B) briefly.
Step by step:
1. To clean the pig stomach, turn it inside out and use a knife to scrap the impurities. Rinse. Rub the inner lining with corn flour, lime juice and salt. Rinse. Repeat again by rubbing with salt and cornflour. Rinse. Do so until there is no more smell. Scald the pig stomach with boiling water, drain and set aside.In the slow cooker pot, add cleaned pig stomach, water, blanched pork ribs, roasted peppercorns, dried scallops and boiling water. Set slow cooker to High.After 2 hours, use a chopstick to poke the pig stomach. If it feels soft, it is cooked. Take the pig stomach out of the slow cooker. When cooled, use a pair of scissors to cut to bite-sized pieces. Set aside.
2. Add fish maw to the slow cooker and continue to cook for an hour or so, or until the fish maw is tender.Top up with water if needed. Ladle soup to serving bowls and top with pig stomach pieces.
3. Garnish with coriander and spring onions.If you are cooking other ingredients in (B), transfer the contents to a regular pot on the stove top. Bring the soup to a boil and cook the ingredients (B) briefly.
Nutrition Information:
covered percent of daily need
