Pig Organ Soup
dinner • Singapore
About Pig Organ Soup
Clear soup with pork liver, kidney, and intestines
How to Make Pig Organ Soup (Traditional & Healthy Version)
Pig Organ Soup, known locally as 'zhu za tang', is a beloved staple in Singapore's rich hawker food scene. This dish is a testament to the resourcefulness and culinary artistry found in kopitiams and hawker centres across the island. Each bowl is a hearty mix of pork organs simmered in a clear, peppery broth, paired with tofu and preserved vegetables for a deeply satisfying and nourishing experience. The taste is savoury yet light, with the soup's warmth making it a comfort food for many Singaporeans. Rooted in Teochew culinary traditions, Pig Organ Soup has evolved within Singapore's multicultural landscape. It often reflects fusion influences, with stalls adding their unique touches, from homemade chilli dips to local herbs. The dish is a favourite for dinner, especially for those seeking something protein-rich yet not overly heavy. Not only does it celebrate nose-to-tail eating, but it also offers a balanced meal that fits well into a health-conscious diet. The subtle, peppery broth and variety of textures make it a must-try for anyone craving authentic Singaporean flavours.
Ingredients(for 1 large kopitiam bowl per serving)
- 80g Pork liver (fresh, sliced)
- 60g Pork stomach (cleaned and sliced thinly)
- 60g Pork intestines (cleaned and cut)
- 80g Lean pork (sliced)
- 1/2 block Soft tofu (cubed)
- 1/2 cup Preserved mustard greens (kiam chye) (rinsed and sliced)
- 3 cloves Garlic (crushed)
- 1 tablespoon White peppercorns (lightly crushed)
- 1 tablespoon Fish sauce (for seasoning)
- 4 cups Low-sodium chicken stock (or water)
- 2 stalks Spring onions (sliced, for garnish) - optional
Instructions
- 1
Rinse all pork organs thoroughly under running water. Blanch the organs in boiling water for 2 minutes to remove impurities, then drain and set aside.
5 minutes
Blanching removes odour and impurities for a cleaner-tasting soup.
- 2
In a large pot, add low-sodium chicken stock, garlic, and white peppercorns. Bring to a boil.
3 minutes
Use whole, lightly crushed peppercorns for bold, aromatic flavour.
- 3
Add cleaned pork organs and lean pork into the boiling stock. Simmer over medium heat for 10 minutes.
10 minutes
Do not overcook organs to retain tenderness.
- 4
Add preserved mustard greens (kiam chye) and tofu cubes. Continue to simmer for another 5 minutes.
5 minutes
Rinsing kiam chye helps control saltiness.
Why This Dish is Healthy
This dish is a healthy choice due to its high protein content, low fat, and use of nutrient-dense ingredients. By utilising lean pork and tofu, Pig Organ Soup delivers satiety without excessive calories. It's also low in carbohydrates, making it suitable for various diets, including weight management and diabetic-friendly plans. The soup is filling and hydrating, making it perfect for a balanced dinner.
Pig Organ Soup is rich in protein from the variety of pork cuts and organs, providing essential amino acids for muscle and tissue repair. Organs like liver offer a significant amount of iron, vitamin A, and B vitamins, supporting energy levels and immune health. The inclusion of tofu boosts calcium and plant-based protein, while preserved mustard greens add fibre and beneficial probiotics. The clear broth is low in fat and calories when prepared with lean cuts and minimal oil, making this meal both hearty and nutritious.
Pro Tips
- 💡Tip 1: Clean all organs thoroughly to ensure a clean-tasting and odour-free soup.
- 💡Tip 2: Blanch organs before simmering to remove impurities.
- 💡Tip 3: Adjust pepper to your spice tolerance—Singaporeans love it peppery!
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over the stove; avoid boiling to prevent organs from toughening.
Best served: Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 12.0 g |
| Total Fat | 16.0 g |
| Fiber | 1.0 g |
