Ingredients for Crystal-Clear, Crispy Pig Stomach
Pig stomach: 1 piece (approximately 500-700g)
Coarse salt: 2 tablespoons
White vinegar: 3 tablespoons
Ginger: 1 small knob (about 20g), crushed
Rice wine: 2 tablespoons
Fresh lime: 1, juiced
Water: Enough to submerge the stomach
Ice: 1 bowl (for soaking after boiling)
Method for Boiling the Pig Stomach
Step 1: Prepare the Pig Stomach
Rinse the pig stomach under running water to remove any external dirt.
Turn the stomach inside out and scrape away the mucus membrane and excess fat with a knife.
Rub the stomach with 1 tablespoon of coarse salt and 2 tablespoons of vinegar for 3-5 minutes, then rinse with clean water. Repeat this process twice to eliminate any unpleasant odors.
Place the stomach in a bowl, add the lime juice and 1 tablespoon of rice wine, and soak for about 10 minutes before rinsing again.
Step 2: Boil the Pig Stomach
Bring a pot of water (about 1.5-2 liters) to a boil, adding 1 tablespoon of salt, crushed ginger, and 1 tablespoon of rice wine.
Gently lower the pig stomach into the boiling water and simmer for 5 minutes over medium heat.
Remove the stomach and immediately rinse it under cold running water until completely cooled.
Boil a fresh pot of water, add the stomach, and continue boiling over medium heat for 20-25 minutes. Test for doneness by piercing the stomach with a skewer; it should penetrate easily.
Step 3: Whitening and Crisping the Pig Stomach
Prepare a bowl of iced water with 1 tablespoon of white vinegar.
Remove the boiled stomach and immediately soak it in the iced water for about 10 minutes. This step ensures the stomach remains crispy and maintains its beautiful white color.
After soaking, remove the stomach, pat it dry, and slice it into thin, bite-sized pieces.
Tips for a Perfectly Boiled Pig Stomach
To keep the pig stomach white, avoid overboiling, as this will make it tough and turn it yellow.
Vinegar and lime juice effectively eliminate any unpleasant odors and help keep the stomach white.
Add a few kaffir lime leaves or lemongrass stalks to the pot for extra fragrance.
The boiled stomach can be used for salads, mixed with herbs, or dipped in spicy chili sauce.
Storage: If not using immediately, wrap the stomach tightly and store it in the refrigerator for 1-2 days.
Do not soak the boiled stomach in water for too long, as this will make it soft and less crispy.
Good luck, and enjoy your crystal-clear, crispy pig stomach!
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