White Peppercorn, Pickled Mustard Green and Pork Stomach Soup

Why people make this soup

When the weather stays cold and you’ve worked through a pile of fruit gifted over the holidays, the stomach can feel chilled and uneasy. Nourilo’s remedy is this warming pot. White peppercorns are warming and traditionally helpful for a cold stomach, chilly belly pain and that rumbling-tummy feeling; paired with pickled mustard greens they whet the appetite and aid digestion, while ginger and pork stomach make a sweet, savoury broth. It’s just the thing on a cold day.

Method

1. Rinse the peppercorns. Soak the pickled mustard greens in light salted water, then cut into pieces. Blanch the lean pork.
2. Turn the pork stomach inside out, trim away the fat, and scrub thoroughly with salt and cornflour; cut into pieces and blanch.
3. Put all ingredients in a pot with 2.4–2.7 L of water.
4. Simmer for 2 hours until reduced to 1.5 L. Serve the soup with the ingredients.

Nourilo’s Tips

White peppercorns work better than black ones here — but whiter isn’t necessarily better; the greyish-yellow ones are best. This soup is tasty and suits young and old, but those with yin-deficiency heat or throat discomfort should not drink it.