Tu Thor Th’ng/Peppery Pig Stomach Soup is a common dish in some Peranakan/Chinese homes during Chinese New Year. Cooking this dish requires some extensive preparation of the main ingredient, the pig stomach/pork maw.

Recipe by Mama Ding

Total Time | 3 hr 5 mins

Prep Time | 45 mins

Cook Time | 2 hr 20 mins

Servings : 4 - 6

Ingredients

1 kg (2.2 lb) pork ribs, blanched in boiling water for 10 mins
1 pig stomach/pig maw, cleaned, blanched, cut to bite sizes
1 can of whole button mushrooms (optional)
2 tbsps toasted white peppercorns
2 bulbs of unpeeled whole garlic
3 slices of ginger, 1 cm thick
1 tbsp rock sugar
2 litres (8 and half cup) water
2 tsp salt or to taste
Fresh coriander for garnish

Method

01 In a deep pot, place pig stomach and pork ribs. Add garlic, ginger and the white peppercorns (in a herb bag).

02 Add water and bring to the boil. Skim surface. Cover pot and reduce to medium heat. Boil for 2 hours or longer. (until the pig maw is softened)

03 Add the button mushrooms (if using), boil for 20 mins more. Season with rock sugar and salt.
Dish out and garnish with chopped coriander. Serve hot.

Notes

Clean the stomach by rubbing heaps of cornstarch on the inside and outside. Rinse thoroughly then blanch the whole stomach in a pot of boiling water with few thick slices of ginger for 10 mins. Remove and drain. You can cook the stomach whole or sliced to bite size. If you're cooking it whole, stuff with 2/3 tbsps of crushed, toasted white peppercorns then stitch it up with twine.

If cooking the stomach whole, remove from stock at the end. Discard all the crushed peppercorns and slice to bite sizes. Return slices to the stock.

If the button mushrooms are big, slice them into halves or quarters.

You can cut down cooking time by using a pressure cooker. Pressure cook for 30 mins or longer.
This dish is especially good to warm up the body in cold weather.

Tu Thor Th'ng/Peppery Pig Maw Soup

Ingredients

Method

Notes