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Preparation
1 hour
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Difficulty
Easy
Pig stomach is an ingredient that can be used to prepare many delicious and nutritious dishes and is loved by many people. Today, Tastetutorial.com will show you how to make a delicious coconut water braised pig stomach with green pepper to add to your menu!
Ingredients for Coconut Water Braised Pig Stomach with Green Pepper Serves 4
Pig stomach 400 gr Shiitake mushrooms 50 gr Green pepper 50 gr Black peppercorns 1 teaspoon Carrot 1 piece Onion 1 piece Minced garlic 3 teaspoons Minced shallots 3 teaspoons Coconut for water 1 fruit Unsweetened soy milk 1 liter Vinegar 100 ml Oyster sauce 3 teaspoons Common spices a little (salt/ pepper/ sugar/ seasoning powder) Cooking oil 2 tablespoons
How to choose fresh ingredients
How to choose good pig intestines
- When choosing pig intestines, observe and select those with an off-white or light yellow color, without bruises or blood clots, and no foul smell.
- Gently touch the intestines to feel the firmness, choose those with thick walls, that are not slimy, and have no hard parts inside.
How to choose good shiitake mushrooms
For dried shiitake mushrooms
- Choose mushrooms that are not broken and have a light brown cap (essentially showing little color change when dried).
- Pay attention to ensure there’s no musty smell or strange odors, and that the mushrooms do not have any white mold spots.
For fresh shiitake mushrooms
- Fresh shiitake mushrooms look like an umbrella, and should not be bruised. You should choose mushrooms of moderate size, with short stems, tightly closed caps, and a slightly yellow-brown color.
- Avoid selecting dark brown caps as they may be poisonous, but you should be flexible in your choices since generally, ripe shiitake mushrooms can also be a dark brown color.
- Pay attention to the characteristic, natural aroma of the mushrooms.
How to choose fresh and delicious carrots
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Fresh and delicious carrots should have a moderate size, a straight and elongated shape towards the tail, a smooth skin, feel firm in hand, and be slightly hard.
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Choose carrots that are bright, deep orange in color, with fresh green tops tightly attached to the root.
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Avoid carrots with wilted tops, bruised bodies, slimy parts, dark spots, or that feel soft when pressed.
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Do not choose overly large carrots with thick tops and shoulders, as these are older carrots that will have more fibers and fewer nutrients.
How to cook Green pepper and coconut water stewed pig stomach
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Prepare and boil the pig stomach
Soak the pig stomach in 100ml of vinegar and 3 teaspoons of salt for about 5 minutes while massaging to reduce the sliminess and odor, then rinse thoroughly several times with water.
Place a pot on the stove, add the pig stomach along with 1 liter of soy milk and boil for 45 minutes. After the pig stomach is cooked, take it out and soak it in ice water for 10 minutes and cut it into pieces about the length of a finger.
Tip:- Soy milk will make the stomach crispy, fragrant, and eliminate any odor.
- You can check the doneness of the stomach by using a chopstick to pierce through it; if it goes through easily and feels firm, then the stomach is done.
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Prepare other ingredients
Pound the black pepper slightly. Peel the carrot, cut it into thin rounds about 1/2 finger thick, and carve flowers. Cut the onion into wedges.
Soak the shiitake mushrooms in warm water for about 20 minutes to let them expand, then cut off the stems and rinse them clean.
How to properly prepare dried shiitake mushrooms:- Blanch the mushrooms in boiling water for about 3 minutes to remove impurities, then lift them out to drain
- You can soak the mushrooms in warm water for about 20 minutes. After that, wash them in cold water and cut off the stems to clean them.
- Use rice washing water to reduce the pungent smell of mushrooms and help them retain their distinctive flavor
- After removing the impurities, soak the mushrooms in diluted salt water for 2 minutes, then rinse clean with water.
See details: How to properly prepare shiitake mushrooms
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Marinate the stomach
Put the stomach in a bowl and marinate with 3 teaspoons of sugar, 3 teaspoons of oyster sauce, 2 teaspoons of seasoning powder, 2 teaspoons of minced garlic, 2 teaspoons of minced shallots, 1 teaspoon of ground pepper, 1 teaspoon of green pepper, and 1 teaspoon of white pepper, mix well to let the stomach absorb the spices for 15 minutes.
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Cook the stomach stewed with green pepper
Heat a pan and add 2 tablespoons of cooking oil and 1 teaspoon of minced garlic, 1 teaspoon of minced shallots, fry until golden, then add the stomach and stir-fry for 10 minutes.
Continue to add coconut water, carrots, and shiitake mushrooms and cook for another 10 minutes, then add onions and green pepper, cover and cook for 5 minutes, season to taste and turn off the heat.
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Final product
The dish of stomach stewed with green pepper is delicious and aromatic. The stomach is tender, not chewy, and absorbs the spices, served with onions and carrots. Especially the spicy flavor of the pepper adds to the dish’s appeal. Enjoying it with rice, white rice, or bread is wonderful, isn’t it?
With the preparation method for braised pig stomach with green pepper and coconut water delicious from Tastetutorial.com. Hope your family will have delicious and happy meals! Wish you success.
*Source of recipe and images shared from Facebook: Nguyễn Thanh Trúc.
