For subscribers
Eating odds and ends: Will Singaporeans dare to feast on animal organs?
Sign up now: Weekly recommendations for the best eats in town
Chef-owner of Dirty Supper Peter Smit butchering a pig. His kitchen works through the whole animal and serves it up piece by piece.
ST PHOTO: HENG YI-HSIN
SINGAPORE – On the counter at Dirty Supper, a grilled meat restaurant in Moh Guan Terrace, lies half a pig. Open ribs gaping up at the ceiling, it patiently awaits the chef’s next move.
Off come the trotters, then the rear leg, which is turned into country ham. The excess is trimmed off and churned into sausages or pate.
