Since time immemorial, growing domestic animals for meat, people, naturally, aspired with the maximum benefit and extremely economically to use all parts of the carcass after slaughter. By-products (most of them are internal organs), of course, also were used, including, and stomachs, because of them you can prepare delicious and inexpensive dishes, however, have to tinker.
Almost all countries with developed livestock and a sufficient culture of cooking have their own traditions of cooking such dishes. For example, beef, lamb and pork stomachs can be stuffed with various fillings thanks to their natural bag-shaped form. Such dishes are good even for a festive table.
Tell you how to prepare a stuffed pork stomach.
When buying stomachs, choose fresh unfrozen (by-products spoil much faster than other parts of the carcass). Normally, the pork stomach has a pale pink-gray color and a specific odor, which, however, should not bear shades of rottenness.
Cooking a pig's stomach for stuffing
Pork stomach thoroughly washed, cleaned with a knife, turned out, brushing under running water as follows. For 5 minutes, pour the stomach with boiling water, remove, cool slightly and again clean from the inside and outside, scraping the film, as an abrasive we use a large salt. After this procedure, thoroughly wash the stomach and place in cold water for 8 hours. Rinse thoroughly before preparation.
Pork stomach stuffed with buckwheat - recipe
Ingredients:
- stomach pork - 1 piece;
- buckwheat groats - about 2 cups;
- fresh mushrooms (champignons, for example) - 8 pcs .;
- onion - 1 pc .;
- pork brisket fat - 150 g;
- pepper black ground and other spices (coriander, cloves, nutmeg);
- butter melted creamy - 2 tbsp. spoons.
Preparation
We will boil the crumbly buckwheat (that is, in about 3 glasses of water, no more). You can not even cook, but simply pour buckwheat with steep boiling water in a ceramic pot with a lid and wait. Breast is cut into cracklings and we heat from them fat in a frying pan. Passer in the fat finely chopped onions, then add the mushrooms, sliced a little larger. We cook the onion-mushroom mixture, stirring, on low heat for 15 minutes with the addition of melted butter and spices. Mix the buckwheat and onion-mushroom mixture.
How to stuff a pig's stomach?
We tie one of the holes of the stomach with twine, carefully stuffing the stuffing through the other hole not too tightly (the buckwheat will increase in volume during the subsequent cooking). We tie a second hole, make a few punctures with a fork from different sides and in several places we tie with twine.
Fill stuffed pork stomach completely and cook in broth with addition of bay leaf, pepper peas and cloves on the very low heat, covering the lid. Cooking time about 2 hours.
Alternatively, you can bake a stuffed pork stomach in the oven. The baking time is about 2.5-3 hours at a temperature of 200 ° C.
Pork stomach stuffed with meat
Ingredients:
- Pork stomach prepared - 1 piece;
- meat pork lean - about 200 g;
- fatty brisket - 150 g;
- garlic - 5 denticles;
- Spices (for example, a ready mix of hops-suneli);
- madera or brandy - 30 ml.
Preparation
Pork meat is cut very finely by hand (or we use a chopper for this purpose, or we pass it through a meat grinder with a large nozzle). The brisket is cut manually. Finely chop the garlic. We connect meat and brisket in a bowl, add garlic, spices and Madeira. Slightly prisalivaem and mix. Fill the stomach with meat stuffing is not too tight (see above, the previous recipe). We tie it, tie it with threads and make a few punctures. Cook in broth for 2.5 hours or bake in the oven (a little longer). If cooked, it makes sense to put the prepared boiled stuffed pork stomach under the press for several hours, and then cool in the refrigerator.