Easy Singapore Recipe: Pig Organ Soup 猪杂汤



Before going on, we would like to give special thanks to Greenpan and La Gourmet for letting us try out their high quality non-stick pan and cast iron wok in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

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Pig’s organ soup (猪杂汤 pinyin: zhū zá tāng) is a popular Chinese soup in Singapore. This clear soup originated from Chaozhou, China, is usually served with other side dishes such as braised pork leg, braised tofu puffs, braised hard boiled eggs and salted vegetables as well as rice. The broth is boiled with a mixture of pig offal including liver, intestines, stomach, pork meat, some salted vegetables and a sprinkle of crispy garlic bits. The meal is usually served with a special chili sauce. If you like to know how to make chilli sauce to go with your soup, please refer to our kway chap recipe here:

Refer to the ingredient list below or go to our website here: http://spicenpans.com/pig-organ-soup/ ‎

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 12 pax

For soup

4 pieces of pork bones (blanch in water with 1 teaspoon of salt)
Some small and big pig intestine
5L of water
2 bulbs of garlic
1 tablespoon of white peppercorn
500g of salted vegetables – washed
1 piece of pig stomach
Some tomatoes – cut into wedges
Some pig liver
Some lean pork
Some silken tofu
Some pork balls
For crispy garlic in oil
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1 bulb of garlic
2 tablespoons of oil

Please feel free to add more water to the soup if you find the soup too salty.

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan: https://amzn.to/2yblXGJ
Peanut oil: https://amzn.to/2NJcjPi
White peppercorn: https://amzn.to/2utv4gM

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If you like this recipe, you might like these too:

Sesame Oil Chicken 麻油鸡: https://youtu.be/AQf7aRnvG0A
Three Cup Chicken 三杯鸡: https://youtu.be/_TPSniobhow
Chicken Satay 香茅鸡肉沙爹: https://youtu.be/Xe9_ihBpvbI

Disclaimer:
Spice N’ Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

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17 Responses

  1. Kenny Rogers says:

    Mmmmmmm… Pig organ soup taste sooo good!! That taste sooo delicious and refreshing soup!! Great recipe!! See u anytime!!

  2. Erika Groote says:

    very very interesting lol

  3. nice! except for the cho cho garnish. hahaha =p

  4. Siew Mee Koh says:

    This is delicious….. but where is my kway chap Roland & Jamie?? 🙁

  5. Andrew Tan says:

    Yummy my fav 🙂

  6. fuusha 99 says:

    涨粉好快啊,破五万了,恭喜🎊

  7. Heng TN says:

    Thanks , lovely dish, one thing missing – Pork blood cube. Can get in singapore.

  8. Hi, could u tell me where to buy ready-cleaned small n large intestines? And do u know how to make those glutinous rice rolls that are sold with pig's organ soup? (Tiong Bahru Market had/has? a well-patronised stall). THANKS.

  9. Spaide man says:

    luckily im cooking my own bone soup now, wont feel so miserable watching your delicious food

  10. Clement Tan says:

    Good recipe! Any suggestions on chilli sauce for this?

  11. henry heng says:

    👍 well done!
    Local favourite dishes for meat lovers!
    Thank you 🙏

  12. A G says:

    Love 猪杂汤. I often cook this at home but I omit the intestines as too much work. Besides pork bones and pig's stomach, I use pork belly and pork shoulder to boil in the soup stock till tender, then slice them up. My only gripe about this soup is the preserved mustard leaves. The yellow colouring used in the preservation of this veg is a health concern for me. When I soak it, the water actually turns yellowish. Don't want to be eating food colouring. 😨

  13. Vivienne Wan says:

    Oh gosh… one of my favourite dish look soo yummy you are a real cook thank you for showing
    us this hard work recipe have to eat with the right chilli sauce and black soya sauce.umm

  14. Azra Tabitha says:

    Mdam/Sir ..
    Can I Replace The Organ with Pork Leg ?? Does It Affect The Taste Of The Soup ??..
    Bcz I Know My Employer Doesnt Like The Organ 😅..
    TQ So Much madam/sir 😁

  15. Stan Lee says:

    Outstanding job.. Chef!

  16. Michael Yeow says:

    Thank you for the video. Keep up the good work. Hopefully soon you make a video for kway chay that i requested it long time ago.

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