Pork Stomach Ingredients
Pork stomach: 500g
Salt: 2 tablespoons
Vinegar: 3 tablespoons
Ginger: 1 small root (about 20g)
Rice wine: 2 tablespoons
Red onion: 2 bulbs
Kaffir lime leaves: 5-6 leaves
Water: enough for boiling
Equipment:
Pot
Clean basin
Knife, cutting board
How to Cook Delicious Pork Stomach
Step 1: Prepare the pork stomach
Rinse the pork stomach under running water to remove any external dirt.
Turn the inside of the stomach out and use a knife to scrape away any mucus and dirt.
Mix 1 tablespoon of salt with 2 tablespoons of vinegar and rub it onto the stomach (both inside and out) for 3-5 minutes to neutralize any odors. Rinse with clean water.
Repeat the rubbing process with salt and vinegar 1-2 more times if there is still an odor.
Boil a pot of water and blanch the stomach for 2 minutes, then remove and rinse with cold water.
Step 2: Prepare the boiling liquid
Pound the ginger and onion, but keep them whole.
Prepare a pot of water (about 1.5 liters) and add the ginger, onion, 1 tablespoon of salt, 2 tablespoons of rice wine, and kaffir lime leaves.
Bring the mixture to a boil over medium heat.
Step 3: Boil the pork stomach
Place the stomach into the boiling liquid, reduce the heat to low, and simmer for about 25-30 minutes. Note: Do not overboil to prevent toughness.
Skim off any foam that forms during boiling to clarify the liquid.
Check for doneness by poking the stomach with a pair of chopsticks; if it pierces easily, it’s ready.
Step 4: Cool and store
Remove the stomach from the pot and immediately place it in a bowl of ice-cold water with 1 tablespoon of vinegar to maintain its whiteness and crispness.
Soak for about 5 minutes, then remove and drain.
The pork stomach can be thinly sliced and served with fermented shrimp paste, used in a salad, or stir-fried according to your preference.
Tips for Delicious Boiled Pork Stomach
Choose fresh pork stomach that is pinkish-white and odorless.
Adding kaffir lime leaves to the boiling liquid enhances the aroma.
Do not overboil the stomach to prevent toughness or loss of crispness.
If not consumed immediately, store the cooked stomach in the refrigerator and use within 1-2 days.
Good luck with your delicious, crispy, and aromatic boiled pork stomach adventure!
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