Although it originated from the Chaozhou province in China, pig’s organ soup is nowadays most popular in Singapore. The dish consists of pig offal, sliced pork, vegetable strips, onion leaves, and pepper. It is often served accompanied by eggs, rice, vegetables, braised tofu, or a special sauce prepared with a combination of soy sauce and chopped chili peppers.

It is believed that the secret to a good broth is the combination of saltiness and sweetness coming from hours of boiling together pickled vegetables and pork bones.