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Pig Maw Soup Recipe

Ingredients

  • INGREDIENTS: shopping list
  • 1 pig stomach shopping list
  • 1 -2 pieces of pork rumps shopping list
  • A handful of white pepper, cracked (depending on the spiciness to your liking) shopping list
  • salt to taste shopping list
  • Pig Maw cleaning method: (refer to video -http://bit.ly/fz7ukM ) shopping list
  • Turn the pig’s maw inside out (like you do with your shirts) and clean the pig stomach by washing it with salt and tapioca flour (cassava root starch). For better result rub the stomach with banana leaf or assam (tamarind) paste which can easily get rid of the slimy and sticky feeling of the stomach. Repeat this process a few times to get rid of the fats (white stuff) and other impurities on the lining. Rinse with running water. Turn the stomach back and repeat the washing steps on the outside. When to stop cleaning? Test it by smelling it! It sounds a bit gross but it’s an effective way to tell whether the stomach is still smelly. shopping list
  • OPTIONAL INGREDIENTS: shopping list
  • mushroom (soaked) shopping list
  • Gingko shopping list

How to make it

  • 1. Pour boiling water over the cleaned pig stomach (inner lining) and use knife to get rid of yellow inner membrane around the stomach and trim off any fats attached on the lining.
  • 2. Turn the inner lining stomach back and stuff the whole pork rumps into the pig stomach thru the small opening, put half the quantity of the cracked peppers in too.
  • 3. Simmer the stomach using slow cooker (crock pot) or over stove using low heat, it takes at least one and a half hours.
  • 4. You can add in the optional ingredients mushroom, gingko at the last 30 minutes.
  • 5. To test if the pig’s stomach is ready, use a fork to poke in the center, if fork go in easily, then it is ready else continue to simmer.
  • 6. Add in seasoning and final taste test.
  • 7. When ready, remove the pork rumps and slice the pig’s maw into stripes and serve with soup.

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Reviews & Comments 2

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  • lovebreezy 10 years ago
    This directly doesn't appeal to me but when I think about it, I love things such as liver so I just have to get past the newness of the idea. Thank you for giving us diversity choices and educating us.
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  • deedeec 13 years ago
    I truly appreciate the epicurial ethnic diversity that you can find on this site. While I am an adventurous eater (especially by American standards), I'm afraid I would take a pass on this. However, I won't rate it, because that wouldn't be fair, not having tried it. Keep on posting unique recipes! It takes all kinds :) Cheers.
    Was this review helpful? Yes Flag

The Cook

Yinhomemade North Shore City, New Zealand

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