Pig Stomach with White Peppers Soup 胡椒豬肚湯

by Yi on December 30, 2013 · 25 comments

How to make Cantonese Pig Stomach with White Peppers Soup 胡椒猪肚湯

I just found out I ended 2012 with a delicious seaweed soup recipe so I thought it’d be nice if I share a traditional, delicious, and heart-warming soup to finish the year of 2013. Oh yeah, I forgot to mention that this soup might also make a good candidate for the Bizarre Foods show!

There is a reason that Bizarre Foods’ Andrew Zimmern chose to film the show in Beijing and Hong Kong. Because there is plenty of “bizarre dishes” in China. What sounds more horrifying is that most of the bizarre food is generally considered normal food by the locals!

How to make Cantonese Pig Stomach with White Peppers Soup 胡椒猪肚湯

Case in point, in the States, pig stomach (aka pig maw) can be hardly associate to food. And considering it a delicacy might even sound outright offensive and disgusting! Yet, six thousands some miles away in China, pig stomach is happily enjoyed by many locals for its taste and medical effect.

In all fairness, The Chinese are not the only people appreciating pig stomach. The Germans and the Irish have their own celebrated dishes. Additionally, contrary to some beliefs, pig stomach is nothing like other more “flavored” organs such as liver and intestines. The stomach is a muscular ball-shaped organ with rather mild flavor (if prepared correctly).

How to make Cantonese Pig Stomach with White Peppers Soup 胡椒猪肚湯

In this traditional Cantonese Pig Stomach with White Peppers Soup, a hefty amount of roasted whole white peppers are used to create this classic peppery and savory soup! White pepper is consider to have warming effect in Chines medicine so this soup is really good for the cold weather and the stomach.

How to make Cantonese Pig Stomach with White Peppers Soup 胡椒猪肚湯

Roasted White Peppers

Before we proceed, I just would like to Thank You for being such awesome readers this year. This site would not exist without your visits and support!

I know that New Year’s Day is going to be the last celebration in a while for a lot of us but in my calendar, the best and biggest holiday is yet to come. That’s right, I am referring to the Chinese New Year which will be Jan 31st 2014 this year. Be prepared for a month long of real Chinese food including possibly a few more “bizarre dishes”!

Happy (non-Chinese) New Year!

If you are still reading at this point, here is the recipe:

Step by Step Illustration

Some recipes call for chicken bones or pork bones but I like to keep the soup on the lighter side so I normally skip the bones. I also use peanuts to give the soup a little nutty flavor.

Similar to the Ribs and Chines Yam soup and Pork Bone Radish soup,  Cantonese soup I shared before, traditional Cantonese soup is best slow cooked for a long time. So feel free to cook this soup in a slow cooker if you have one!

Pig Stomach with White Peppers Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Serving Size: For 4 - 6

Make this traditional Cantonese Pig Stomach with White Peppers Soup following this step-by-step recipe at www.yireservation.com.


  • 1 pig stomach, about 1.5 lb
  • ½cup roasted whole white pepper
  • 1cup skinless peanuts
  • 2large slices of ginger
  • Salt to taste
  • Chopped scallions for garnishing
  • For cleaning Pig Stomach
  • 3tbsp salt
  • ½cup cooking wine
  • ½cup flour


  1. It’s important to clean the pig stomach well before you use it. Combine the pig stomach with all cleaning ingredients in a large bowl. Rub the stomach from inside out until most of the gooey stuff comes off. Pull any extra fat you see. Rinse well in cold water. Repeat if necessary
  2. Blanch the pig stomach in boiling water for about 2 minutes or until the stomach hardens and shrinks in size
  3. Stuff the roasted white pepper inside of the pig stomach through the small opening
  4. Soak the peanuts and rinse in cold water a few times
  5. In a stock pot, combine 4 litters or 4.25 quarts of water, the pepper stuffed pig stomach, ginger, and peanut. Bring the soup to boil. Remove any floating impurities you see
  6. Reduce the heat and let the soup simmer with a lid on for at least 2 hours. You can cook this soup for up to 4 hours as long as the pig stomach holds the shape. This soup can also be cooked in a slow cooker. Once done, the soup should look slightly milky. Flavor the soup with salt
  7. Remove the pig stomach and cook it down. Remove the white peppers inside and slice into ½ wide stripes. Serve the sliced stomach with the hot soup and garnish with chopped scallions


How to make Cantonese Pig Stomach with White Peppers Soup 胡椒猪肚湯

{ 25 comments… read them below or add one }

1 Chieko June 4, 2014 at 12:49 pm

I love pork stomach! This soup looks great. I don’t eat peanuts so I’m thinking of subbing some fermented black beans.


2 Yi June 8, 2014 at 9:18 pm

Can you completely skip the peanuts if you don’t eat them. Using fermented black beans is an interesting idea but I think they might add too much black bean flavor to the soup. Please let me know if you get to try that though.


3 Ris January 21, 2014 at 12:23 am

Pig’s stomach can be bought at 99 Ranch in northern CA.


4 Yi January 21, 2014 at 12:38 am

Thanks for the info Ris!


5 tigerfish January 10, 2014 at 9:26 pm

Used to have this when I was much younger, back in Asia. I did not know that the peppery soup version is Cantonese-style as I have always thought it was Teochew-style. Where did you get the pig stomach from? I never seen them even in the Asian supermarkets here in California.


6 Yi January 12, 2014 at 10:27 pm

Hi tigerfish, the pork stomach is sold in meat section at most of the Chinese supermarkets here in NYC. I am surprised it’s not sold in CA.


7 Chieko June 4, 2014 at 12:48 pm

I find pig stomach at my local Latin grocery. It is called buche. They have a HUGE meat department so it’s fun looking to see what’s in their cases. You never know what you might find! Happy hunting!


8 Kelly January 10, 2014 at 5:06 am

My mom used to make this soup for us regularly. Thank you for bringing back wonderful memories and for sharing the recipe :) Happy New Year!


9 Yi January 12, 2014 at 9:36 pm

thanks Kelly


10 Anita January 7, 2014 at 11:33 pm

Yi, I love this since my Mom cooks this annually for Chinese New Year! Thank you for sharing the recipe :)


11 wok with ray January 3, 2014 at 12:07 pm

I like offal and pig stomach is one of my favorite. As long it’s prepared right, it is a delicious dish. Hey I don’t mind if there are plenty of folks that don’t eat it here in the States because it would be more for us offal lovers. :) They don’t know what they’re missing. Happy New Year to you Yi!


12 Purabi Naha | Cosmopolitan Currymania January 3, 2014 at 11:52 am

I never tried pig stomach, but I try to experiment with new foods and all things edible. Your stepwise recipe makes it easier to understand how pig stomach is actually cooked. When I was in HK, I saw local people buying pig stomach and used to wonder how they would cook it. Thanks for letting us know! :)


13 Debbie January 1, 2014 at 9:52 pm

This sounds really strange to me to eat pig stomach. Just looking at it makes my stomach a little queasy. No offense to your preference or recipe tho. I would try it if I didn’t see it being made.


14 gregorsamsa January 2, 2014 at 9:37 pm

Nothing like having an open mind. (I think the soup looks great.)


15 Bam's Kitchen January 1, 2014 at 7:56 pm

What a fun post! I am sure I could get all the ingredients I needed to make this dish in HK but might leave that prep for you… Wishing you a super New Years! BAM


16 Carolyn Jung January 1, 2014 at 5:54 pm

I love recipes that use unexpected and frugal bits. They are so often the most creative and most delicious. Your soup is all that and more. Wishing you a wonderful 2014!


17 Sissi January 1, 2014 at 1:22 pm

What a pleasure to see such an intriguing soup! Unfortunately I have never seen pig’s stomach here. In many European countries cow’s stomach is eaten (tripe, but you probably know it) bit I have never tasted pig’s stomach. (I am a huge fan of tripe by the way, as long as it’s well seasoned and cleaned before cooking.) I have heard that in the US people are afraid of many food products… much more basic than a pig stomach. I suppose I could scare lots of Americans with black pudding I have been eating since I was a small child ;-)
Talking about stomach, have you ever tasted haggis (sheep stomach filled with lots of delicious stuff, mainly offal)? I have recently tasted it in London and it was one of the most delicious things in my life! I’m sure you would love it. Happy New Year!


18 Jeannie Tay December 31, 2013 at 12:47 am

Hi Yi, I just love this soup, we didn’t add peanuts here though….would be so much more delicious! here’s wishing you a very Happy New Year!


19 John@Kitchen Riffs December 30, 2013 at 9:26 pm

What a fun dish! I’m not sure if it’s one I’ll ever prepare, but it’s a fascinating recipe. Really fun post. Thanks, and Happy New Year!


20 gregorsamsa December 30, 2013 at 4:41 pm

Speaking as a little Jewish boy, this is a bit challenging . . . but I will give it a shot. Thank you, Yi!


21 Yi December 30, 2013 at 10:14 pm

Hi Gregorsamsa, thanks for taking up the challenge. I’d love to hear your feedback if you got to make it! Thanks for visiting!


22 Lokness @ The Missing Lokness December 30, 2013 at 3:51 pm

When I was living in HK, I love to have this during winter. It truly warmed our hearts. Thanks for sharing the tips to clean the stomach. I will need to try it some day. By the way, Happy New Year!


23 Rosa December 30, 2013 at 3:32 pm

An interesting dish! This soup must taste delicious.

Happy New Year!




24 Abbe@This is How I Cook December 30, 2013 at 1:17 pm

Dear Yi, I’ll be honest and say that this is one i probably wouldn’t try! However, my manservant ate everything that was put before him in his years of travel in China. My guess is that he’s had this! I am more of a Dan Dan noodles kind of girl:) I wish you all the best in the New Year and more fun years of blogging!


25 Angie@Angie's Recipes December 30, 2013 at 1:16 pm

I have always loved pig stomach…but usually just cold cuts. The soup looks delightful.
Happy New Year to you and your family!


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