Ingredients
The following ingredients have 4 Servings
- 800 gr pig stomach
- 500 gr pork hocks (you can also use pork ribs)
- 30 gr fried fish maws (soaked in hot water for 15-20 minutes until soft)
- 50 gr white peppercorns
- 1 bulb garlic (with the skin on)
- 20 gr ginger (thinly sliced)
- 1 cube chicken bouillon (optional)
- Water (enough to cover)
- Salt and or/sugar to taste
- 1 stalk green onion (finely chopped)
- Cilantro for garnish
- Sesame oil
Instruction
- Follow the instruction on how to clean the pig stomach
- Put peppercorns inside a spice bag. It's easier to remove them later. When my mom prepares this, she likes to stuff all the peppercorns inside the stomach cavity. She's been doing this forever and that's what she's used to, but it's hard to fish out all the peppercorns later
- Soak fish maw in hot water for 10-15 minutes. Cut into large chunks and set aside
