Time: 2 1/2 hours.
Pork belly soup is one of the most have dish during Chinese New Year. I had to say it is extremely difficult to look for fresh, whole cut of pork stomach over here in Japan. Regardless, I did found it (after going through lots of trouble) and I would like to introduce pork belly soup to you today.
The pork belly soup consists of the sweetness of the pork and peppery hotness from the coarse black peppers, topped with springy bites of stomach. Although some may find it reluctant to even eat it, but tak makan tak tahu, lepas makan, hari hari mahu! (You will get addicted once you tried it). Despite the long cooking time, this soup only requires a few steps. The tricky part is to clean it thoroughly, it is quite tedious but you can bet on me that it is definitely worth it!
- 1 whole pork stomach
- 1 whole rack of pork rib bones (Can mix with chicken bones)
- 1 whole garlic
- 1 liter water
- 1 cup of black pepper
- 5 cm ginger, sliced
1. As mention above, cleaning the pork stomach is a big pain in the a**. First you need to use 1/2 cup of salt and clean the entire stomach (both in and out). Remove the fats on the stomach wall using a scissors. Wash with lots of water to remove any remaining impurities or stomach acid.
2. The next step is simple, put everything into a pot and cook for 2 hours.
3. Season the soup with enough salt. Take out the cooked pork and sliced them into thin long cuts. Put them back into the pot and serve them while hot! Don’t forget to remove the bones.
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