Kway Chap

Name: Authentic Singapore Teochew Kway Chap
Prep time: 60 min
Cook time: 120 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Braised Broth (Master Stock):**; 2 liters water; 500g pork bones (neck or trotter); 200g rock sugar; 100g dark soy sauce; 150g light soy sauce; 1 whole head garlic, halved horizontally; 3-4 slices ginger; 2 star anise; 1 cinnamon stick; 3 cloves; 1 tablespoon fennel seeds; 2 dried tangerine peel (optional, for authentic aroma); 1 tablespoon coriander seeds; *For the Meats and Offal:**; 500g pork belly, skin-on; 200g pork intestines, cleaned; 200g pork skin; 200g salted vegetables (kiam choy), rinsed and sliced; *For the Kway Chap Noodles:**; 400g fresh flat rice sheets (kway chap), cut into manageable lengths; *For Serving:**; 1 bunch choy sum, blanched; 1 cup fried shallots; 4 cloves garlic, minced; 2 red chilies, sliced; 2 tablespoons soy sauce; 1 tablespoon sesame oil; Fresh coriander leaves

Kway Chap 🇸🇬 Singapore

A Teochew dish featuring flat rice sheets served with a braised pork broth and a variety of pig offal.

Pork Soup

Made with

Rice sheets pork broth pig offal

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