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🌟 Introduction
猪杂汤 is a beloved Chinese comfort soup commonly found in kopitiams and hawker stalls across Malaysia and Singapore. Made with fresh pork organs, ginger, and aromatic herbs, this soup is light, nourishing, and incredibly flavorful when prepared correctly.
The secret to a delicious 猪杂汤 is proper cleaning of the organs and a clear, fragrant broth. Follow this step-by-step recipe to recreate authentic hawker-style pork offal soup at home.
Ingredients
Method
👨🍳 Step-by-Step Instructions
Step 1 – Clean the Pork Organs (Very Important)
- Rinse all pork organs under running water.
- Rub intestines with salt and vinegar, then rinse thoroughly.
- Slice organs into bite-sized pieces.
- Soak liver in cold water for 10 minutes to remove blood. Drain well.
- 👉 This step removes smell and ensures clean taste.
Step 2 – Blanch the Organs
- Bring a pot of water to boil.
- Add ginger slices and all pork organs.
- Blanch for 2–3 minutes until impurities rise.
- Drain and rinse with warm water. Set aside.
Step 3 – Prepare the Soup Broth
- In a clean pot, add 2 liters fresh water.
- Add ginger, garlic, white pepper, and Shaoxing wine.
- Bring to a gentle boil for 10 minutes to infuse aroma.
Step 4 – Cook the Pork Organs
- Add pork intestine and stomach first.
- Simmer for 25–30 minutes until tender.
- Add liver and minced meat (if using).
- Cook another 3–5 minutes until liver is just cooked (avoid overcooking).
Step 5 – Season and Serve
- Add salt to taste.
- Taste and adjust pepper or soy sauce if needed.
- Serve hot topped with spring onion, celery, and fried shallots.
💡 Pro Cooking Tips
- ✅ Always blanch organs to remove smell.
- ✅ Do not overcook liver — it should stay tender.
- ✅ Add extra ginger if you like stronger aroma.
- ✅ For richer flavor, add pork bones to the broth.
🌶️ Optional Variations
- Spicy Version: Add sliced chili padi and chili oil.
- Herbal Version: Add dang gui (Angelica root) for herbal aroma.
- Peppery Version: Increase white pepper for a bak kut teh style kick.
