FOODlog #197: Milky Pepper Soup with Pork Trotter

It's my Filipino colleague's time to cook again and he cooked a pork trotter and stomach pepper soup which was so delicious! Just thinking of it now makes me want to have it again!

First the pork trotter and stomach is washed and blanched in hot boiling water for about 5 minutes to remove any scum and impurities. Next it's seasoned and marinated with salt.

The soup is a simply adding to a pot of water, ginger, garlic, onions, some preserved Chinese vegetables, and lots and lots of white pepper corn. You can crush the white pepper corns slightly but it should remain as intact and not a powder. This is because the soup is gonna boil for some hours and leaving it whole will extract as much flavor from it as possible and also your soup doesn't become powdery but remains smooth and creamy by the end.

The pork trotter and stomach then goes into the stock and its boiled for at least 2 hours.

The soup was so creamy and milk like a Japanese tonkotsu broth that was so satisfying and delicious. It was especially comforting to eat as it was a cold and rainy day and that bowl of warm milky soup hit the spot.

We had the bowl of soup with some simply cooked steamed white rice. Such a comforting and delicious meal to energize you for the day.