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
Ingredients:

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

Method:

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.


Follow me on Facebook

Popular Posts