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.
Buy similar pan from La Gourmet
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 and watch our step-by-step video here.
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Serves 12 pax
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
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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