Shallot Pork Maw Soup Recipe

This comforting confinement dish helps to dispel postpartum 'wind' from the body and alleviate stomach discomfort after childbirth. This traditional Hakka-inspired soup is bursting with flavors predominantly come from shallot and lemongrass. The roots of the shallot are kept as it is believed can help to dispel the 'wind' from the body.

Ingredients :

• 1 bowl shallots
• 1 pork maw (or � kampong chicken)
• 5 slices Bentong ginger
• 3 stalks lemongrass
• 1 tbsp peppercorn
  
  
  Method :
  1. Peel the shallots and wash, keep the roots. Pound peppercorn and set aside.
  2. Over-turn the pork maw, wash it with 1 tbsp salt, tapioca flour and 2 tbsp vinegar, then blanch in boiling water. Cut the pork maw into 2 cm wide strips. 
  3. Boil 5-6 bowls of water in pot, add in all ingredients and stew until the maw is softened.