Method

1. In a large pot or wok, bring water to a boil. Add the large intestines to the boiling water and blanch them for about 10 minutes. This process helps to remove impurities and partially cooks the intestines. After blanching the large intestines, remove them from the boiling water and set them aside. Repeat this process for small intestines.
2. In a large pot, add enough water to fill about half of the pot. Bring the water to a boil. Add the pork bones, sliced ginger, and galangal to the boiling water. Let the mixture come to a boil again and cook for about 20 minutes.
3. Prepare a spice bag by placing the cinnamon, star anise, cloves, bay leaves, Chuan Xiong, dried mandarin peels, Dang gui, Gan Cao, white peppercorns, and Szechuan peppercorns in a cloth or cheesecloth. Tie it securely to prevent leakage. Add the spice bag to the simmering broth.
4. Stir in dark soy sauce, light soy sauce, and brown sugar into the broth. Add the pork belly to the pot with the simmering broth and cook it for 30 minutes.
5. After 30 minutes, add the cleaned pig’s skin and rice wine to the pot. Continue cooking for another 30 minutes.
6. Next, add the cleaned pig’s intestine, boiled eggs, and Tau Pok into the pot. Cook for an additional 30 minutes, allowing all the ingredients to absorb the flavors of the broth.
7. Season the broth with salt to taste. Adjust the salt level according to your preference.
8. While the ingredients are cooking, blanch the thick kway teow (flat rice noodles) until they are soft and ready to serve.
9. In serving bowls, place the blanched kway teow. Then, ladle the flavourful Kway Chap soup over the noodles. Chop up the cooked Kway Chap ingredients, such as the pork belly, pig’s skin, pig’s intestine, boiled eggs, and Tau Pok and serve with coriander.