Tuesday, October 13, 2015

Pig Maw/Stomach with White Pepper Soup 胡椒猪肚汤

As the days get cooler and shorter, few dishes warms the heart and soul like a good bowl of soup.

The Chinese believes in supplementing skin and body with extra moisture with soups made with different herbs and cooking materials.

Pig Maw/Stomach with White Pepper Soup is one of those, it is also used in confinement time (after baby delivery) for white pepper is believed to be able to get rid of "cold wind/air" in the body, thus protecting the body from catching cold.

1-2 pieces (around 1.5-2 lbs) of Pig Maw/Stomach
2 tbsp of white peppercorns ( can be found in Asian or Indian supermarket)
2-3 spring onions
2- slices of ginger
1 tbsp of cooking wine
200 gm of Chinese pickled mustard
Salt to taste

1. Clean the pig maw multiple times using some salt and all purpose flour by rubbing salt and flour in and wash away with running water until smells and water runs clear. You can also buy a cleaned pig maw from most of the Asian supermarket to save the work.

2. Blanch pig maw in a pot of boiling water with 1 tbsp of cooking wine, spring onions and ginger slices.

3. Lightly crush white pepper corn in a mortar and pestle or placed peppercorns in a zipped lock bag and crush using a rolling pin.

4. Take the pig maw out and clean under cold running water. Add half of the crushed pepper corn into the maw pocket from opening, place it back in the pot and start again with clean water, bring to boil and turn the heat down, simmer for 1 hour or until the pig maw become soft. Dish out the pig stomach and when it is cooled enough to work on, slice it into to 2 inch x 1/2 inch in size and place it back to the soup.

5. Clean and wash pickled mustard, sliced thinly, add it to the soup and continue cooking for 5-10 minutes. Season with a little salt.

Note: You can dish out the peppercorns before serving, to make consuming the soup easier.

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