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Food & Receipts

“Skip the Salt and Vinegar: Clean Pork Offal in 5 Minutes with This Ingredient for Odor-Free, Delicious Dishes”

27 December, 2025

According to a chef’s tip, many people rely solely on salt or vinegar for cleaning pig stomach, but the most effective ingredient to eliminate its odor is actually flour. Adding green onions can also enhance the aroma.

Here’s how to clean pig stomach using flour:

First, rinse the pig stomach with water and turn it inside out (the fatty side is the outer layer). When flipped, you’ll notice a layer of fat and membrane on the surface. This membrane doesn’t need to be removed. If you prefer less fatty stomach, trim the fat; otherwise, leave it intact.

Next, sprinkle about half a ladle of flour and knead for 2-3 minutes to ensure even coverage. The fine flour particles will help remove the slime, which is the primary cause of the stomach’s odor.

Rinse thoroughly, then turn it back to its original side. Add another half ladle of flour and knead again. The inner side of the stomach, which comes into direct contact with waste, tends to have a stronger odor. Add a handful of green onions and scrub vigorously for a few minutes to help neutralize the smell. Rinse both the inside and outside thoroughly.

After two rounds of scrubbing with flour and green onions, the pig stomach will be clean, smooth, and nearly odor-free, ready for your favorite recipes.

Some people also use a bit of wine with flour for cleaning, as wine helps eliminate odors and cleans effectively. Feel free to try this method if desired.

Try this delicious stir-fried pig stomach with pickled mustard greens:

Ingredients:

– 300 g pig stomach

– 1 bowl of pickled mustard greens

– 1-2 tomatoes

– Garlic, shallots

– Seasonings: fish sauce, salt (or seasoning powder), monosodium glutamate, pepper, chili

– Herbs: green onions, Vietnamese coriander

Preparation: salt, lime, flour

Instructions:

Prepare the pig stomach: Knead the stomach with flour as described above, blanch briefly in boiling water, turn it inside out for easier cleaning, and rub with lime and salt. If any odor remains, rub with a bit of fish sauce and rinse again.

Marinate the stomach: Marinate with fish sauce, salt/seasoning powder, and monosodium glutamate for 5-8 minutes. Cut into bite-sized pieces if using stuffed stomach.

Prepare other ingredients: Rinse the pickled greens and cut into sections. Slice tomatoes into wedges. Chop green onions, Vietnamese coriander, and chili.

Stir-fry the stomach: Sauté half of the garlic and shallots, then add the stomach and stir-fry until the surface is firm. Transfer to a plate.

Stir-fry the greens and tomatoes: Sauté the remaining garlic and shallots, add the pickled greens, and stir-fry. If too sour, add a pinch of sugar. Add tomatoes and stir until firm.

Return the stir-fried stomach to the pan, mix well to combine flavors, add stuffed stomach (optional). Season with fish sauce, monosodium glutamate, add green onions, Vietnamese coriander, chili, sprinkle with pepper, and turn off the heat.

Dish requirements: Crispy, white stomach; mild pickled greens; harmonious flavors.

Notes:

– Pickled greens are already salty, so season the stomach lightly.

– Thoroughly clean the pig stomach to eliminate any odor.