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Preparation
30 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Pork stomach is an easy-to-find ingredient, and when cooked, it has a chewy and crispy texture. It can be made into many dishes and is also very easy to eat. Today, Tastetutorial.com will join you in the kitchen to prepare a fried dish from pork stomach!
Ingredients for Stuffed Pork Stomach Serves 2 people
Pork stomach 350 gr Ground pork 400 gr Carrot 50 gr Shiitake mushrooms 50 gr Wood ear mushrooms 50 gr (black fungus) Lettuce 50 gr Green onion 2 stalks Onion 1 bulb Cilantro 2 stalks Lemon 2 fruits Horn chili 1 fruit Lemongrass 3 stalks Turmeric powder 1/3 tablespoon Cooking oil 500 ml Five-spice powder 1/3 tablespoon Common seasoning a little (salt/ seasoning powder/ MSG/ pepper)
How to choose fresh ingredients
How to choose good pig stomach
- When selecting pig stomach, look for those with a creamy white or light yellow color, avoiding any that are bruised, have blood clots, or smell bad.
- Gently touch the stomach to feel its firmness, choose stomachs that are thick, not slimy to the touch, and without any hard parts inside.
How to choose good shiitake mushrooms
- When buying shiitake mushrooms, you need to distinguish the aroma, press your finger into the “cap” of the mushroom, then release your finger while inhaling; if the fragrance is pure, then it is a good mushroom.
- Select mushrooms with a cap that is yellow or white on top for quality. Additionally, wild shiitake can be identified by having long stems and wide caps.
- Avoid mushrooms that have strange smells, are bruised, or have dull colors.
How to choose good wood ear mushrooms
- When selecting wood ear mushrooms, look for those with large, thick caps as they will be delicious and crunchy.
- Use your hand to grab a few, and choose those that, after releasing your grip, the firm edges quickly return to their original shape; these are good wood ear mushrooms.
- Avoid rough-textured wood ear mushrooms as they will become mushy when soaked in water. Do not choose mushrooms with black spots or orange-red colors.
Tools needed
Steaming pot, pan, pot, knife, cutting board,…
How to Prepare Stuffed Pig Stomach
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Preparing the Pig Stomach
After purchasing the pig stomach, wash it directly under running water to remove the slimy substance. Then, use 1 tablespoon of salt and half a lemon to scrub the inside and outside of the stomach for about 5 minutes, and rinse several times until clean.
Tip: To clean the pig stomach thoroughly and eliminate any odor, you can add crushed ginger and white wine to the boiling water!See details: How to Clean Pig Stomach Without Odor
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Preparing Mushrooms
If you are using fresh wood ear mushrooms and fresh shiitake mushrooms, trim the stems and rinse them a few times with water.
If you are using dried mushrooms, soak them in water before cooking to allow them to expand, then cut off the stems and gently rinse them under running water to clean.
After washing, let the mushrooms drain and then chop them into small pieces.
Tip: To clean the mushrooms better, you can use diluted salt water or diluted tapioca flour water to wash the mushrooms!See details: How to Clean Mushrooms
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Prepare other ingredients
Carrots should have their tops cut off, peeled clean, washed thoroughly, and then diced small.
Onions should have their skins removed, both ends cut off, washed clean, then diced small 1/2 of the bulb, the other 1/2 should be sliced.
Bell peppers should be washed thoroughly, the seeds removed, then cut into strips and sliced.
Green onions and cilantro should have their roots cut off, old leaves discarded, then washed clean and chopped finely.
Tip: To avoid tearing up when cutting onions, soak the onions in ice water before cutting, or place the onions in the freezer for 10 to 15 minutes!See details: How to cut onions without tearing up
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Mix the filling, boil the stomach
You put the ground meat in a bowl to marinate, add carrots, onions, chili, scallions, coriander, shiitake mushrooms, and wood ear mushrooms that have been diced.
Season with 1/3 tablespoon of seasoning, 1/3 tablespoon of MSG, and 1/3 tablespoon of pepper, then mix well and let the mixture absorb the spices for 30 minutes.
Put a pot on the stove, boil a bit of water to blanch the stomach, when the water is boiling, add the stomach and blanch for about 2 minutes, then remove and let it drain.
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Stuff the filling
You put the marinated filling mixture into the blanched stomach, fill the stomach fully and pack it tightly.
You use a needle that has been pre-threaded to sew the opening of the stomach, tighten the thread so that the filling does not bulge out.
Put the stuffed stomach into a bowl, add 1 tablespoon of fish sauce, 1/3 tablespoon of five-spice powder, 1/3 tablespoon of turmeric powder, mix the mixture evenly and marinate for 1 to 2 hours.
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Frying the stomach
Place a steamer pot on the stove, when the water boils, put in the marinated stomach bowl, add 1/2 a sliced onion and 3 smashed lemongrass stalks, steam over medium heat for about 1 hour. Then turn off the heat and take the stomach out.
Put a pan on the stove, pour about 1/3 of the pan with cooking oil, when the oil is hot, put the stuffed stomach in to fry over medium heat. Use a ladle to pour oil evenly over the stomach, fry until golden and crispy.
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Finished product
When serving, cut the golden fried stuffed pig’s stomach into bite-sized pieces, you can serve it with some lettuce; the stomach is crispy, and the meat filling inside is soft and sweet. The whole family will really enjoy this dish!
With the recipe for stuffed pork belly provided by Tastetutorial.com above, hope it will help you diversify the menu of dishes for your family!
*Refer to the recipe and images from the YouTube channel Feedy VN
