3 Ways to Make Crispy Fried Pork Stomach with Five-Spice Powder and Chili Salt Super Delicious

Prepare the Ingredients

To remove the sliminess from the pig stomach, add 1/2 tablespoon of salt, 2 tablespoons of vinegar, turn the stomach inside out, and rub it vigorously.

Continue to wash the stomach once more with 1/2 tablespoon of salt, 2 tablespoons of vinegar, kneading and scrubbing vigorously several times, then rinse thoroughly with water.

Blanch and marinate the stomach

Boil a pot of water and add the cleaned stomach, blanch for about 1 – 2 minutes, then remove the stomach to let it cool, and cut into bite-sized pieces.

Then add 3 tablespoons of crispy flour, 1/2 tablespoon of minced garlic, and 2 eggs to the cut stomach, mix well, and marinate for 30 minutes.

Fry the stomach

Dip the marinated stomach in a layer of crispy flour.

Heat a pan with 100ml of cooking oil. When the oil is hot, add the stomach and fry until golden brown on both sides, then remove and drain the oil to serve.

Finished Product

The fried pig stomach dish is deliciously attractive with a crispy golden outer layer, the chewy and flavorful stomach inside, and the rich taste of chicken egg dipped in a bit of spicy chili sauce is incredibly tasty!

Prepare the ingredients

To clean the slime from the pig’s stomach, you need to turn the stomach inside out and add 50ml of vinegar, 3 tablespoons of salt, and 1 tablespoon of lemon juice into it, then squeeze hard to completely clean the stomach. After that, rinse it several times with water.

Blanch and cook the stomach

Boil water in a pot and blanch the stomach for 3 – 5 minutes.

Add 1 cardamom pod, 2 roasted shallots, and 1/2 roasted ginger, smashed, into a bowl.

Then, add all the smashed ingredients into the pot. Add 2 cinnamon sticks, 4 star anise flowers, 25ml of honey, 1 tablespoon of salt, and 500ml of filtered water to boil.

When the water is boiling, add the blanched stomach and cook for 30 minutes, then take it out and place it in a bowl of ice water to cool down, then cut the stomach in half lengthwise.

Coating and frying the stomach

Add 100g of tapioca flour into a bowl with 1 teaspoon of five-spice powder, mix well, then roll the stomach in the mixture to coat it.

Heat a pan on the stove with 150ml of cooking oil. When the oil is hot, add the coated stomach and fry until golden brown on both sides, then remove it to cool slightly, cut into bite-sized pieces, and it’s ready to enjoy.

Final product

The fried five-spice pork stomach has a distinctive aromatic smell. The crispy and chewy stomach blends harmoniously with the rich taste of five-spice powder, and when dipped with a bit of chili sauce, it’s truly irresistible!

Prepare the Ingredients

Wash the pork stomach thoroughly with water, then blanch it in boiling water for about 2 – 3 minutes, then rinse with water several times.

Stew and Marinate the Stomach

Place a pot of water on the stove, when the water is boiling, add 1/2 tablespoon of seasoning powder, 1/2 bulb of onion, and 3 stalks of lemongrass.

Then add the stomach to stew for 45 minutes, remove and let it cool down a bit, then cut into bite-sized pieces.

Add to the cut stomach 1/4 tablespoon of salt, 1 tablespoon of chili powder, 1/3 tablespoon of pepper, 1 chicken egg, 130gr of fried flour, mix well, and marinate for 15 minutes.

Fry the Stomach

Place a pan on the stove with 100ml of cooking oil. When the oil is hot, add the marinated stomach and fry until golden brown on both sides, then remove and let it drain to complete the dish.

Final Product

The fried stomach with chili salt has a beautiful golden outer layer, crispy when eaten, with a chewy and delicious stomach, slightly spicy and salty when dipped with chili sauce will enhance the flavor.