Ingredients for Boiled Pork Stomach
Pork stomach: 1-2 pieces (depending on the number of diners)
Salt: 2 tablespoons
White vinegar: 3 tablespoons
Rice wine: 2 tablespoons
Ginger: 1 small knob (about 20g)
Shallots: 2 bulbs
Kaffir lime leaves: 5-6 leaves (optional, for aroma)
Method to Boil Crispy Tender Pork Stomach
Step 1: Clean the pork stomach
Rinse the pork stomach under running water to remove external dirt.
Turn the stomach inside out and scrape away any slimy membrane and excess fat.
Rub the stomach with 1 tablespoon of salt and 2 tablespoons of vinegar for 5 minutes, then rinse with clean water. Repeat this process 2-3 times to eliminate any unpleasant odors.
Boil a pot of water and briefly dip the stomach into it for 2 minutes. Add 1 tablespoon of rice wine to neutralize odors. Remove and rinse again with cold water.
Step 2: Boil the pork stomach
Prepare a pot of water and season it with 1 tablespoon of salt, 1 tablespoon of vinegar, bruised ginger, bruised shallots, and kaffir lime leaves (if using).
Bring the water to a boil and simmer the stomach for about 20-25 minutes. Take care not to overboil, as this will make the stomach tough.
Test for doneness by piercing the stomach with a pair of chopsticks. If it goes through easily, yet the stomach remains crispy, it’s ready.
Remove the stomach and immediately plunge it into a bowl of iced water (with a few drops of vinegar) to help it retain its crispness and whiteness.
Step 3: Final touches
After about 5 minutes in the ice bath, remove the stomach and pat it dry.
Slice the stomach into thin, bite-sized pieces. Serve it with a dipping sauce made from chili, fish sauce, and lime, or use it as an ingredient in stir-fries and salads.
Tips for a Crispy and Tender Stomach
Choose fresh pork stomach that is pinkish-white and odorless. Immediately after boiling, plunge it into ice water to enhance its whiteness and crispness. Avoid overboiling, as this will affect its texture. Additionally, use vinegar and rice wine throughout the cleaning and boiling process to effectively neutralize any unwanted odors.
If not consuming immediately, wrap the boiled stomach tightly and store it in the refrigerator for 1-2 days. For longer storage, consider freezing, but slice it thinly before doing so for convenience. Good luck, and enjoy your deliciously boiled pork stomach!
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