Kway Chap Recipe
Challenge yourself to make Kway Chap from scratch! Follow this recipe for a rich herbal soup paired with flavourful pork belly, pig innards and more.
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Ingredients
- 4.8kg Pork Belly
- 2000g Large Intestine
- 2000g Small Intestine
- 8pcs Pig Skin
- 4kg Pork Bones
- 200g Sliced Ginger
- 200g Sliced Galangal
- 300g Brown Sugar
- 20pcs Cinnamon Sticks
- 40pcs Star Anise
- 80pcs Cloves
- 20pcs Chuan Xiong
- 20pcs Dried Mandarin Peels
- 40g Dang Gui
- 40g Gan Cao
- 4 tbsp White Peppercorns
- 4 tbsp Szechuan Peppercorns
- 20pcs Bay Leaves
- 4 cups Dark Soy Sauce
- ½ cup Light Soya Sauce
- 8 cups Rice Wine
- Salt to taste
- 32 pcs Tau Pok
- 32pcs Boiled Eggs
- 4 bunches Thick Kway Teow
- ½ cup Coriander
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