I still remember my first pig’s organ soup in the past comes with pig’s blood, which I calls it hard tofu. Unfortunately, pig’s blood is no longer allowed. I usually visit Lao San Kway Chap for my pig’s organ soup cravings. A few weeks ago, my makan buddies and I visited Circuit Road’s Cheng Mun Kee Pig’s Organ Soup. You can see the long queue forming when it’s lunch time.
The soup, brewed from large intestines and kiam chye (salted mustard vegetables), is the Teochew-style clear broth. It lacks the punch of porkiness, no pepper but there’s a gentle tanginess from the kiam chye. I enjoyed the pig liver’s soup better. The soup is actually the same but somehow pig liver makes it more tasty.
A $3.50 portion is packed with lots of ingredients, such as kiam chye, slices of liver, lean pork, stomach, intestines, pork belly and two meat balls. Nothing impressive about the meatballs, but I like their soup, which is more bland than the usual ones. The pig’s stomach here is cut in smaller strips and don’t have the overcooked, rubbery texture like at most other stalls.
I cannot recall when is the last time I had such a delicious plate of braised pork belly. Each piece is fairly thick rectangles and the meat has soaked up the rich dark soya sauce braising liquid very well. I don’t know how much workout do I need to do to get rid of these fatty pork belly, but they were so good that I decided dieting can happen later. The braised tau pok was way too salty and the tau pok wasn’t cook long enough.
Cheng Mun Kee Pig’s Organ Soup
Address: Blk 79A Circuit Road
Opening hours: Tuesday to Sunday 11am – 10pm, closed on Mondays