Auntie Kat’s Pig Stomach Soup

Written by: Kampung Eats

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.

My sister and I preparing ingredients
Khao Yam, before mixing
Mr Chan
My dad, Chan

Auntie Kat's Pig Stomach Soup

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Recipe by Auntie Kat Course: DessertCuisine: Chinese, PeranakanDifficulty: Medium


Prep time


Cooking time




  • 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


  • Cleaning the pig stomach
  • Turn the pig stomach inside out and scrape out the insides
  • Boil water in a big wok. Add the cleaned pig stomach and some oil, cooking for ~20 mins
  • Strain & rinse the pig stomach in cold water
  • Flip the pig stomach to its original form, rubbing it with salt & vinegar until it is less sticky & odourless
  • Cooking the pig stomach
  • Place the cleaned pig stomach in a pot with ~3 litres of water, bringing it to a boil
  • Once the water is boiling, add the black pepper seeds, onion, strained barley grains and chicken cube. Leave on low heat for ~20 mins until pig stomach is tender (check by poking it with a fork)
  • Take the pig stomach out and use scissors to cut it into strips, before adding it back to the pot.
  • Add onions, potatoes, five-flower meat and sugar. Let boil for another 20 mins before serving

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With special thanks from the team at Kampung Eats to Auntie Kat & Lions Befrienders!

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