Choosing the Right Stomach
First, to get the perfect boiled stomach, you need to choose a delicious one. A good stomach usually weighs between 600-800g. Go for one that is of moderate size but feels heavy and firm, as it will be crisper.
Larger stomachs that feel lighter are an indication of thinner, less desirable meat. Opt for a stomach that is evenly white, without any bruises, abscesses, ulcers, or bloating. Be sure to shop early in the day to get the freshest stomachs.
Cleaning the Stomach
Once you’ve purchased your stomach, it’s essential to clean it thoroughly. Proper cleaning will also help ensure a whiter, crispier texture when boiled.
Use a sharp knife to trim away any excess fat around the stomach, and then rinse the surface with water. Next, add a spoonful of flour and rub it into the stomach with your hands. The fine particles of flour will help remove any slimy residue. You can add more flour if needed and continue rubbing until the stomach is completely clean.
Turn the stomach inside out, add another spoonful of flour, and rub it in. Then, add three spoonfuls of vinegar, rub it in, and let it sit for 1-2 minutes before rinsing thoroughly with water. After 2-3 rinses, your pig stomach is ready for cooking. You can now use it to prepare your favorite dish, confident that it will be white, crisp, and odor-free.
Boiling the Stomach
There are two simple methods to boil a delicious, crispy stomach:
Method 1:
– Place the cleaned stomach in a pot and cover it with water. For added flavor, include a spoonful of salt, a crushed knob of ginger, a spoonful of vinegar, and a splash of alcohol. This will infuse the stomach with flavor as it cooks.
– Cover and simmer for about 20 minutes. To check if it’s done, pierce the stomach with a skewer; if it goes through easily, it’s ready. Once boiled, immediately plunge the stomach into a bowl of cold water to enhance its crispness and flavor.
Method 2:
– Bring a pot of water to a rolling boil, and then carefully lower the stomach into it. Boil until the water starts to simmer, and then remove the stomach and plunge it into a bowl of cold water.
– While the stomach is in the cold water, keep the pot of water boiling. Return the stomach to the pot and repeat the process—boil until the water simmers, then remove and plunge into cold water.
– For the third and final time, use a fresh bowl of water with ice and a squeeze of lemon juice. This will ensure the stomach is extra white and crispy.
With these simple steps, you can prepare a delicious and crispy stomach that’s also safe to eat. Enjoy this unique delicacy with your family and bon appétit!
According to Saigon Sports
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With the following tips and tricks, boiled pig stomach dish will taste delicious just like the one from restaurants. Let’s find out how.
