Chilled Pork Stomach with Onion

Name: Chilled Pork Stomach with Onion
Total time: 20 min
Ingredients: 200 g cooked pork stomach (or pork tripe); 1 medium onion; 2 cloves garlic; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1/2 tsp sugar; to taste salt; 1 tsp chili oil (optional)

A refreshing Chinese cold salad combining tender boiled pork stomach with crisp onion and a tangy soy‑vinegar dressing. Ready in minutes, it makes a great starter or side.

20 min

Easy

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Story

This simple dish showcases the contrast between the silky pork stomach and the sharp bite of fresh onion, balanced with a savory‑sweet dressing.

Ingredients

cooked pork stomach (or pork tripe) 200 g

medium onion 1

cloves garlic 2

light soy sauce 1 tbsp

rice vinegar 1 tbsp

sesame oil 1 tsp

sugar 1/2 tsp

salt to taste

chili oil (optional) 1 tsp

Instructions

Prep the pork stomach

Slice the cooked pork stomach into thin strips about ¼‑inch wide. If the pieces are thick, trim them for a more tender bite.

Blanch the slices

Bring a small pot of water to a boil, add the pork strips and cook for 1–2 minutes. Drain and rinse under cold water to stop the cooking and keep the texture firm.

Prepare the onion and garlic

Peel the onion, cut it in half, then slice each half into thin half‑rings. Finely mince the garlic cloves.

Mix the dressing

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and a pinch of salt. Add chili oil if you like a hint of heat.

Toss and serve

Combine the pork stomach, onion, and garlic in a mixing bowl. Pour the dressing over, toss well to coat, then transfer to a serving plate. Chill for 5 minutes before serving for best flavor.