It might sound like…a bizarre dish, but pig stomach is actually being used in many different Asians and Germans, and also the Irish’s servings. Many might find pig stomach can be hardly associated with professional cooking; but trust me, when you finally tasting its “make-over” form of a soup, stir-fried, or braised dish – the beauty of crispy but tender combination will be a big surprise. Mind you, if liver and intestines are considered as flavourful part of the pig, so does stomach.
The most difficult part is to make the stomach being clean – by using ginger, cooking wine, lime and vinegar. If you can purchase a perfectly cleaned stomach from a Chinese local super market, that will be great – just need to rub it again with some lime before cooking. Otherwise, follow these:
- Turn the pig stomach inside out, and rub hard with salt to remove the goo and smell. Rinse under cold running water.
- Over a boiling pot of water, add a handful of freshly chopped ginger and 1/2 cup of cooking wine, then blanch the stomach until harden with . Remove from the pot, rinse under cold water again and leave to rest.
- Before cooking, rub it against some fresh lime.
- 1 cleaned big pig stomach, cut into serving size
- 2tbsp of cooking wine
- 2tspn of fish sauce
- Pepper to taste
- 1 parsnip, chopped into evenly sized chunks
- 500ml of Pork stock/broth
- Marinated the stomach with fish sauce + cooking wine for at least 15mins
- Over a mid heat cooking pot, quickly stir the stomach for 3-5mins with the pepper – enough time to seal all the flavour in. Do not leave it for long otherwise you will end up having chew-gum
- Add in Pork broth + parsnip, turn down the heat, and slowly cook for another 1 hour.
- Season to taste
I normally will serve this with some cellophane noodles over a hot pot with ceylon spinach, and extra fresh chopped ginger. Imaging having this super tasting hot pot over when it is cold, yumoooo !