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
Step-by-step instructions
Step 1 · Rinse all pork organs thoroughly under running water
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.
Step 2 · In a large pot
In a large pot, add low-sodium chicken stock, garlic, and white peppercorns. Bring to a boil.
Step 3 · Add cleaned pork organs and lean pork into the boiling stock
Add cleaned pork organs and lean pork into the boiling stock. Simmer over medium heat for 10 minutes.
Step 4 · Add preserved mustard greens (kiam chye) and tofu cubes
Add preserved mustard greens (kiam chye) and tofu cubes. Continue to simmer for another 5 minutes.
Step 5 · Season the soup with fish sauce to taste
Season the soup with fish sauce to taste. Adjust with more pepper or a pinch of salt if needed.
Step 6 · Ladle soup into bowls
Ladle soup into bowls. Garnish with sliced spring onions. Serve hot with a bowl of steamed rice or on its own.
Why this recipe 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.
A note on tradition
Pig Organ Soup is a quintessential Singaporean hawker dish, popular across kopitiams and food courts in regions like Geylang and Chinatown. Historically, it reflects the Teochew community’s influence and the local ethos of minimising waste by honouring every part of the animal. It's typically enjoyed in the evenings, especially on cooler nights, and is cherished for its comfort and wholesomeness in Singapore’s fast-paced urban life.