Knowhow

5 Simple Steps To Clean Pork Stomach Before Cooking

What is pork stomach?

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Pig stomach, also known as ‘hog maw’ or ‘pig maw’, is a muscular sac located on the left side of the upper abdomen.

This source of meat is more nutrient-dense than muscle meat since it has a high amount of protein, vitamins, minerals, and good acids.

While pig stomach is not a common source of meat used in America or Europe, it is a popular ingredient in Asian countries and specific in Pennsylvania with some typical dishes: Pig Maw Soup, Stir-fried Pig Stomach Pennsylvania Dutch Hog Maw (stuffed pig’s stomach), etc.

In this article, we will clarify your common concerns when it comes to cleaning pig stomach: whether we should clean it before cooking, the tools to clean it, and how to clean it thoroughly.

Should You Clean Pork Stomach Before Cooking?

The reason why people prefer meat from other parts of the body to organ meats is that they believe the organs might be more harmful to bacteria and parasites.

Some typical symptoms of Trichinosis (foodborne illness) caused by eating uncooked pork are:

  • Stomach cramps
  • Nausea
  • Inflammation
  • Muscle ache
  • etc.

To avoid any food poisoning or infection, organ meat in general and the stomach in particular needs additional cleaning before cooking.

Another reason for thoroughly washing raw pork maw before cooking is due to its strong odor.

Washing it with salts and simmering it will probably reduce the unpleasant smell.

How to Clean Pork Stomach?

Tools You’ll Need to Wash Pig Stomach

We will need these ingredients in order to wash the pork stomach thoroughly:

  • Salt
  • Cornstarch
  • A knife
  • A big bowl
  • A large pan
  • A pair of gloves

Instructions:

Time needed: 15 minutes.

The materials on hog maw are the main cause of the bad scent. Following the steps below in order to clean it thoroughly and have odorless pig’s stomach dishes:

  1. Step 1: Preparing

    Prepare ingredients: salt, cornstarch, a knife, a large pan, and a pair of gloves.

  2. Step 2: Rinsing under running water

    Rinsing the maw under the running water, massage and squeeze to remove the debris or particles from it.

  3. Step 3: Rubbing with salt

    Rub the inside and outside with salt (don’t add water in this step) and continue removing white linings, and particles from the inside and outside the stomach, using your hands or a knife.

  4. Step 4: Rubbing with cornstarch

    Rub the maw with cornstarch and repeat the same steps as you do with salt. Rinsing it under the running water.

  5. Step 5: Finishing

    Simmer the maw over medium heat for 30 minutes. You will notice some milky brownish liquid oozing out, that’s the excess of fat and debris. After 30 minutes, you should take it out and remove the fat as well as the debris on it.

Take note that pig maws might produce a strong odor when being boiled but that doesn’t mean the maw is gone bad.

You should air out the odor by turning on the venting machine or opening windows.

Conclusion

Organ meats have become a common ingredient in fine-dining restaurants’ dishes because of their unique flavors.

There is a wide range of delicious and wholesome dishes that can be made from pig stomachs.

Since this organ meat provides really high nutrition, you just need to pay a little more attention to the right amount of intake for your family members who are gout or pregnant.

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