Dish

Pig's Organ Soup

The soup is made by boiling pork offal, such as liver and intestines, until tender. It is then combined with a broth made from ginger, garlic, and scallions. The soup is seasoned with soy sauce, salt, and white pepper. It is typically served with a side of steamed rice and garnished with fresh cilantro or green onions.

Asian cuisine› Chinese cuisine› Overseas Chinese cuisine› Singaporean Chinese cuisine

Soup› Offal Soup

Origins and history

Pig's Organ Soup has been a part of Chinese cuisine for centuries. It is believed to have originated in the southern provinces of China and was traditionally served as a way to use up all parts of the pig. Today, it is still a popular dish in China and can be found in many restaurants and street vendors throughout the country.

Dietary considerations

Pig's Organ Soup is not suitable for vegetarians or those with a sensitivity to offal. It is also high in cholesterol and should be consumed in moderation.

Variations

There are many variations of Pig's Organ Soup, with some recipes calling for the addition of mushrooms or bamboo shoots. Some versions also include chicken or beef stock for added flavor.

Presentation and garnishing

Pig's Organ Soup should be served hot and garnished with fresh cilantro or green onions. A drizzle of sesame oil can also be added for extra flavor.

Tips & Tricks

To make the soup more flavorful, pork bones can be added to the broth. Adding a pinch of five-spice powder or Sichuan peppercorns can also enhance the flavor of the soup.

Side-dishes

Steamed rice is the perfect side dish for Pig's Organ Soup, as it can be used to soak up the flavorful broth. A side of stir-fried vegetables, such as bok choy or snow peas, can also be served to balance out the richness of the soup.

Drink pairings

A cup of hot tea, such as oolong or pu-erh, is the perfect accompaniment to Pig's Organ Soup. The earthy flavors of the tea complement the rich flavors of the soup.