Details

---

BRAND : 93 STOMACH
ORIGIN : BELGIUM 
WHAT STOMACH CAN BE USED FOR ?


 

1. Soup and Broth

• Chinese Pepper Stomach Soup (胡椒猪肚汤): A warming soup made with white pepper, ginger, pork stomach, and sometimes chicken or pork bones.

• Korean Gopchang-jeongol: A spicy hotpot with offal, including pork stomach and intestines, with vegetables and chili paste.

---

2. Stuffed Pork Stomach

• Pennsylvania Dutch Hog Maw (Pig Stomach): The stomach is cleaned, then stuffed with sausage, potatoes, and onions, and baked until tender.

• Variations also exist in Eastern Europe, where it's stuffed with grains, meat, or spices and then roasted or boiled.

---

3. Stir-Fried or Braised

• In Chinese cuisine, pork stomach is often:

  • Sliced thin and stir-fried with vegetables, ginger, scallions, or chilies.

  • Braised in soy sauce, vinegar, and aromatics.

  • Served in cold dishes after boiling and slicing thin (especially in Sichuan-style dishes).

---

4. Hot Pot or Shabu-shabu

• Thinly sliced pork stomach is used in hot pot for a slightly chewy, tender texture that absorbs broth flavors beautifully.

---

5. Tacos or Street Food

• In some Latin American and Filipino cuisines, pork stomach is grilled or fried and used in:

  • Tacos de buche (Mexican tacos made with pork stomach)

  • Crispy fried offal dishes

---

 Preparation Note:

• Very important: Pork stomach must be cleaned thoroughly before cooking. This usually involves:

  • Turning it inside out

  • Scraping and rinsing with salt and vinegar

  • Boiling briefly to remove odor