Pig Stomach Vermicelli

The Lunar New Year is a time for family gatherings, red packets and most importantly plenty of sumptuous food. Many Chinese families will be familiar with a common dish served up on the dining table during the festival - Pig Stomach Soup. The key ingredient to this dish is the usage of white peppercorn to give the dish an extra oomph. Often served as a soup by itself, I added vermicelli to make it a complete meal. You may also wish to include some of the abalone slices or sea cucumber that are left over from the reunion dinner.

Serves 4

300g               pork ribs
1                     pig stomach, whole
1 tablespoon   white peppercorn, crushed (not grind please)
1 teaspoon      salt
1.5 litres          water
1 packet          rice vermicelli


Blanch the pork ribs and pig stomach in boiling water and set aside. Bring 1.5 litres of water to boil. Add in the pork ribs, pig stomach and 1 tablespoon of crushed white pepper corns. Simmer for 1.5 to 2 hours until the pig stomach is soft.

Remove the pig stomach and slice them into thin slices. Return them to the soup and season with salt.

Bring a pot of water to boil, add in the vermicelli and cook for 30 seconds. Drain and serve with the pig stomach soup.

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