Pig's Organ Soup

Ingredients

• 500g (1.1 lb) pig's liver 500g (1.1 lb) pig's liver
• 500g (1.1 lb) pig's kidney 500g (1.1 lb) pig's kidney
• 500g (1.1 lb) pig's intestines 500g (1.1 lb) pig's intestines
• 1 pig's heart 1 pig's heart
• 1 pig's stomach 1 pig's stomach
• 2 liters (8 cups) water 2 liters (8 cups) water
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 slices ginger 2 slices ginger
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon white pepper 1 teaspoon white pepper
• Salt to taste Salt to taste
• Chopped spring onions, for garnish Chopped spring onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Clean the pig's organs thoroughly, removing any excess fat or impurities. Cut them into bite-sized pieces.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger slices. Sauté until fragrant.
3. 3.
   Add the pig's organs to the pot and stir-fry for a few minutes until they are slightly browned.
4. 4.
   Pour in the water and bring it to a boil. Skim off any impurities that rise to the surface.
5. 5.
   Reduce the heat to low and simmer the soup for 2-3 hours, or until the organs are tender.
6. 6.
   Add the soy sauce, oyster sauce, sesame oil, white pepper, and salt. Adjust the seasoning according to your taste.
7. 7.
   Continue simmering for another 30 minutes to allow the flavors to meld together.
8. 8.
   Serve the Pig's Organ Soup hot, garnished with chopped spring onions.

Treat your ingredients with care...

• Pig's liver — Be careful not to overcook the liver as it can become tough. Cook it until it is just cooked through to maintain its tender texture.
• Pig's kidney — Soak the kidney in salted water for 30 minutes before cooking to remove any strong odors.
• Pig's intestines — Clean the intestines thoroughly by scrubbing them with salt and rinsing them with water multiple times to remove any residue.

Tips & Tricks

• To enhance the flavor of the soup, you can add a few dried scallops or dried oysters during the simmering process.
• If you prefer a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) towards the end of cooking and simmer for a few more minutes until the soup thickens.
• For a spicier kick, you can add a small amount of chili paste or sliced chili peppers to the soup.

Serving advice

Serve the Pig's Organ Soup with steamed rice or noodles for a complete and satisfying meal. It pairs well with a side of blanched vegetables or pickled vegetables to add freshness and balance to the dish.

Presentation advice

Garnish the soup with a sprinkle of chopped spring onions to add a pop of color. Serve it in individual bowls, allowing the vibrant broth and tender pig's organs to take center stage.