So, I decided to cook crispy roasted pork belly instead for chinese new year (sorry I didn't take photo, even I made it twice).
About 3 weeks ago, while we were passing a butcher shop near Manor (local deparment store), guess what.....just in front of the window, they put stacks of pork belly and...........pig stomachs. I was so happy to see that (hahaha like found 100 fr bill on the road). So, last friday I bought 2 pcs of stomachs which is about 1 kg.
Here is Switzerland, the pork stomach is already cleaned and cooked. Young generation might not know how to clean fresh pig stomach, guess my brother or sister in law also don't know. This is the way that my mom taught me :
Cleaning :
 |
| wrap corn pepper with bandage so it is easy to remove later |
 |
| corn pepper in pot |
, add 1 tsp of salt and add in the stomach. Boil it for 15 minutes. Drain the water, now if there is still yellowish part near intestine, it will be much easier to clean, using knife to scrap off. Clean it again with water.
Cooking :
Cut the stomach into approx. 1.5 cm x 5 cm. Add new fresh water in the pot, put back the pepper and cut stomach.
 |
| cleaned and cooked stomach |
 |
| cut to approx. 1.5 x 5 cm size |
If you cook on stove, after boil, let it cook for at least 2.5 - 3 hour on the lowest heat. If use pressure cooker, cook it for 25 minutes. And if you use slow cooker, cook for 3 hours. After the stomach is cooked, drain the water and remove the corn pepper. Tips : good to cook more stomach, you can freeze it and and cook it different way in other occasion.
 |
| cooked stomach with pressure cooker for 25 minutes |
Now the soup, in Indonesia we have "ayam kampung" or free range chicken/organic chicken http://ms.wikipedia.org/wiki/Ayam_kampung. This kind of chicken is very good to make soup especially the smell if you boil it with ginger. hmmmmm. This chicken is not good direct bake or fry, it is a bit hard, unlike meat chicken. If you make soup from meat chicken, it taste different and it has different smell that I don't like.
So if you can find ayam kampung, you cut it into pieces and boil it with lowest heat for 2-3 hours. Why you have to use lowest heat, it's because if you use high heat, the soup will turn out like milk. So, if you want a clear soup, you will have to use lowest heat and let it cook long. Don't forget to add 3 slice of ginger. Add in salt, pepper and a little sugar to taste. Clean the soup surface using spoon occasionally while boiling the chicken. If you have slow cooker, it's the best, you'll have very clear soup.
If you don't have ayam kampung, then just use chicken stock, boil with 3 slice of ginger, add a little salt, pepper and very little of sugar. Now pour in the stomach and garnish with coriander leafs or chives (since I don't have coriander leafs available at home). Serve with mix of soy sauce, cut chili and sesame oil.
To eat it, use chopstick to get a piece of stomach, deep it in the sauce and wammmmm....
