Auntie Kat’s Pig Stomach Soup

Name: Auntie Kat's Pig Stomach Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 pig stomach; 2 Packets black pepper seeds (pounded, not too finely); 1 big onion, sliced in half; 3 Packets barley, rinsed and strained using cloth; 1/2 cup vinegar; 5 tbsp salt; 1 maggi chicken cube; 1 kg five flower meat, sliced; 4 small onions, sliced; 3 potatoes, sliced; 1 tbsp sugar

Written by: Kampung Eats

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ave you tried pig stomach soup with barley? Unlike other recipes: Auntie Kat's extra healthy rendition of pig stomach soup has barley to help reduce 'heatiness' of the body. She cooks her soup every Chinese New Year; the cooling effects of barley are especially beneficial to counteract 'heaty' festive snacks.

Pig stomach is also highly nutritious. It is commonly enjoyed by mothers during their confinement period, when their body is weak after the huge loss of blood from labour.

The use of black pepper seeds provide anti-inflammatory properties and are high in antioxidants. Together, the broth is infused with nourishing essences and rich nutrients.

Auntie Kat’s roots are Peranakan, where she was born in Malacca. At a young age, her mother taught her to use salt and vinegar to remove unwanted odours and dirt from the pig stomach.