Description
A sour, refreshing soup with fun textures, simmering acidic fermented mustard greens (Suan Cai) and carefully prepped, thinly sliced pork stomach (Zhu Du).
Restaurants serving Pickled Mustard Green and Pork Stomach Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork stomach(Gatsu)
- Suan Cai(Fermented mustard greens)
- Shredded ginger
- Pork bone broth
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- [Offal Prep] Wash pork stomach (Zhu Du/Gatsu) repeatedly with salt and flour to completely remove slime/odor. Parboil in hot water with wine and ginger until soft.
- Slice the softened stomach thinly (Du Pian) for easy eating.
- Wash and desalt Taiwanese 'Suan Cai (salted fermented mustard greens)', julienne.
- Boil pork (or chicken) broth in a pot, add sliced stomach, Suan Cai, and shredded ginger.
- Simmer for ~
- mins until the proper acidity and umami from Suan Cai dissolve into the broth.
- Season with salt and a little white pepper, drizzle sesame oil at the end.
Learn more Spice, substitutes, tips
Key spices
Fermented flavor of Suan Cai and ginger aroma
Substitutes at Japanese supermarkets
Store-bought boiled pork offal, Japanese Takana-zuke
Pairing
Fried Rice or strong-flavored stir-fries
Trivia
[For Adults] A magical soup where Suan Cai's 'acidity' completely cancels pork offal odor, leaving only umami. Rooted in Hakka cuisine, drinking it between greasy dishes perfectly resets the palate, boasting massive popularity among adults.
Eating tips & etiquette
[Unique Eating] Put the crunchy pork stomach and crisp Suan Cai in your mouth simultaneously, washing it down with the white-pepper-spiced sour broth!
Allergen
Pork, Sesame