Bowl of Pork Stomach Soup
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Pork Stomach Soup


Malaysia
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
***
2-3/4 hrs
Yes		 A rather exotic main dish soup from Malaysia - featuring ingredients considered medicinal in the region

1
1/2
2
7
7
1/2
7
tt
1/4
1/4
#
oz
T
oz
oz
in
c

t
c
Pig Stomach (1)
Codonopsis root (2)  
Wolfberries (3)
Pork Belly (4)
Chicken Meat
Ginger root
Water
Salt
Pepper, black
Celery (5)
Do-Ahead   -   (2 hrs 15 min work)
  1. Soak cleaned PORK STOMACH in a couple changes of salted water acidulated with citric acid or lemon juice. Then put it a pot with water to cover and bring to a boil for 15 minutes. Pour out, rinse, and clean the pot. Put the Pork Stomach back into the pot, cover with fresh water and add some Scallions and slices of Ginger. Bring to a boil and simmer until al dente - about 1 hours. It'll still be a bit chewy, that's its nature, but cooking much longer the layers will start to separate and it'll be messy. Rinse and discard cooking water.
Prep   -   (1-3/4 hrs - 20 min work)
  1. Put CODONOPSIS ROOT in a bowl of warm water and leave to soak for about 1-1/2 hours to soften enough to slice.
  2. Put WOLFBERRIES in a cup of warm water and soak for about 1/2 hour.
  3. Cut Pork Stomach into strips about 3/8 inch wide by 1-1/2 inches long. Slice Codonopsis crosswise quite thin - it'll expand when cooked. Cut CHICKEN into pieces about 3/4 x 3/4 x 1-1/2 inches. Cut PORK BELLY crosswise about 1/2 x 1/2 x 1 inch. Slice GINGER thin.
Run:   -   (1 hr)
  1. Put All Prepared Items in a pot with 7 cups of Water, bring to a boil and simmer covered for about 30 minutes.
  2. Pour through a strainer to separate stock from solids. Defat the stock using your gravy separator. Return liquids and solids to the pot.
  3. Chop Celery small and add to pot along with Salt and Pepper. Bring back to a boil and simmer for about 5 minutes.
  4. Serve hot. You can provide Chili Garlic Sauce for anyone who'd like to spice it up a bit.
NOTES:

  1. Pig Stomach

      This can be found in Asian markets that have good meat department, or from some Eastern European and Central and South American markets. If you can't get it substitute Beef Blanket Tripe - milder but it'll do. For details see our Pig Stomach page.

  2. Codonopsis

      This is a variety of bellflower the dried roots of which can be found in Asian markets, particularly those serving a Korean or Chinese community. Closest substitute would be celery root - different flavor but similar texture. For details see our Bellflower page.

  3. Wolfberries

      These are found in practically any East or Southeast Asian market, sometimes under the name Goji or Fructus Lycii. If you can't get them substitute dried cranberries and maybe a little sun dried tomato. For details see our Wolfberry page.

  4. Pork Belly

      Also known as "uncured bacon" this is easily found in most ethnic markets (except Jewish and Muslim). It may be cut into cubes or into bacon-like slices. If sliced, the slices should be at least 3/8 inch thick. Either way It will probably have the skin still on - leave it on.

  5. Celery

      This should properly be Chinese celery which has thinner stems and a stronger flavor than Western celery. If you have only regular celery cut from the above the first joint where the flavor is strongest.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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