How to boil pork stomach
1. Wash the pork stomach, rub it with a brush, cutting off the fat film.
2. Boil water.
3. Turn the inside out, put it in boiling water for a few seconds.
4. Remove the inner film: pry the film off with your fingers and gently pull it over the entire surface of the stomach.
5. Boil water, add salt, put stomach.
6. After boiling, cook over medium heat, skimming off the foam.
7. Boil the stomach for 1.5 hours under a lid with low boiling.
8. Drain off water, rinse offal with cold water.
Pork stomachs are boiled - they can be used in a salad or fried as a hot dish.
How to cook your stomach properly
Before cooking, the washed stomachs can be rubbed with salt and left for 12-14 hours. After this procedure, rinse with cold water and cook the stomachs for only 1 hour.If the pork stomach has a strong smell, you can marinate it in water with the addition of 2 tablespoons of 9% vinegar and 1 bay leaf, or in pickled cucumber or tomato brine. The smell will go away in 4-6 hours.
When cooking, the pork stomach shrinks 3-5 times.
Pork belly is an ideal casing for making saltison because it is medium in size, has a strong structure and elasticity. In addition, the pork stomach has original taste and will complement saltison.
Pork belly is one of the cheapest offal, but it is quite rare in supermarkets. Pork belly can be found in the market or requested in advance at the butcher's. When choosing, pay attention to the size of the stomach: it can affect the amount of filling if the stomach is needed for use as a shell. Also check the stomach for integrity: if the stomach is torn, there will be painstaking work to sew it up.