Pig Stomach, Peppercorns & Preserved Vegetables Soup

  • 500 gm (~½ lb) pig stomach 
  • Packet of sour preserved vegetable (suen choi)
  • White pepper-corns (cracked freshly) 
  • pork bone(s)
  • Beancurd sheets (available in Asian groceries)
  • 1 litre water
  • salt
  1. Prepare the pigs stomach as outlined here.
  2. Prepare the pork bones by boiling for five minutes to remove soluble blood and fat. Rinse in cold water.
  3. Then into a pot of boiling water add chunks of pig stomach, sour preserved vegetable and pork bone, add peppercorns and white pepper. 
  4. Simmer until the pig stomach chunks are tender, season with salt. 
  5. Add beancurd sheets, serve hot.