In the old days, a pig’s stomach was often present at tables in peasant families, who were not able to eat expensive meat products every day. Today, dishes from internal organs are present in the diet of many families due to their high nutritional value, which is comparable to the nutritional value of meat. Before you cook a pork stomach, you need to study the nuances of preparing an offal and get acquainted with the most popular recipes for its preparation.

Preparing the stomach for cooking

To use such a product for the preparation of various dishes, it must be properly cleaned.

  1. The outer surface is washed for 2 to 3 minutes under the tap.
  2. When the outer shell is ready, the stomach turns out, and the inner folds are cleaned with a knife.
  3. In addition, the inner surface is also washed and thoroughly freed from mucus using a dishwashing brush.
  4. The prepared organ is laid out in boiled water for 10 minutes, after which the protective film is removed from it.
  5. The product is dried and then soaked in saline for 6 hours.

How to cook pork belly fried with onions

A simple and satisfying dish is easy to prepare from these products:

  • 1.5 kg of pork stomach;
  • 30 g green onions;
  • 15 g seasoning;
  • sunflower oil;
  • salt.

Stages of preparation:

  1. The prepared stomach is cut into large pieces, which are boiled for up to three hours in salted water.
  2. After cooling, the offal is crushed and fried in oil until golden brown.
  3. The dish is seasoned and crushed with chopped onions.

"Cowboy" with raw meat

A cowboy is a specially stuffed and baked stomach. This is an unexpectedly delicious dish!

For cooking, in addition to the main ingredient, you will need to take:

  • 2 chicken legs;
  • ½ kg of pork meat;
  • bulb;
  • wine;
  • spices and salt.

Cooking method:

  1. Chicken meat is separated from the bone and cut into small slices.
  2. The same cubes are prepared from the pulp.
  3. Meat products are seasoned and salted.
  4. Onion rings are added to the meat, after which everything is poured with wine for 2 to 3 hours.
  5. A pre-prepared stomach begins with a meat mixture so that there is a bit of free space, and then pierced in several places.
  6. The main hole is sewn with strong twine.
  7. The cowboy is lowered into the water, to which peppercorns and bay leaves are added.
  8. The workpiece is boiled for 90 minutes, after which it is transferred to a hot oven for 60 minutes at a temperature of 180 ° C.

Pork stomach stuffed with buckwheat with mushrooms

If you stuff stuffed with nutrient-rich stomach of 300 g of buckwheat, then the dish will turn out to be more satisfying. And the use of 100 g of mushrooms will give the dish a wonderful aroma.

Additionally, you will need:

  • carrot;
  • 2 onions;
  • small chicken breast;
  • 100 g of salted brisket;
  • 350 ml of broth;
  • half a head of garlic;
  • salt, spices and sunflower oil.

To cook stuffed pork stomach, follow a simple algorithm:

  1. The muscular organ is prepared according to the above scheme.
  2. At this time, the cereal is boiled until half cooked.
  3. Mushrooms blanch.
  4. The onions are chopped, the carrots are rubbed, after which the vegetables are passeriruyut until soft.
  5. The chicken is cut into cubes and mixed with slices of the brisket.
  6. Prepared ingredients for the filling are mixed, salted, seasoned and crushed with chopped garlic.
  7. The stomach begins with minced meat, is sutured, laid in a duckbill and filled with broth.
  8. The container is covered and sent to the oven for 3 hours at 180 ° C.
  9. 20 minutes before the completion of baking, the lid is removed.

With pork and chicken stuffing

Pork muscle with minced meat, although it has a discreet appearance, has a pleasant taste and aroma.

In addition to the average size of the stomach, other ingredients are also used for cooking:

  • 2 kg of pork and chicken;
  • 100 ml of soy sauce;
  • 3 carrots;
  • salt and spices.

In the process of creating a dish, we follow a simple algorithm:

  1. Assorted meat is cut into pieces, which are passed through a meat grinder.
  2. Minced meat is poured with sauce and crushed with spices.
  3. Carrots, which are previously cut into bars, interfere with the meat mass.
  4. Stuffing under the film for 8 hours goes into the cold.
  5. The prepared meat mass begins with the infused meat mass, which is sutured and pierced in several places.
  6. The workpiece is placed in a pot of water, where it is cooked for 3 hours on a low heat.
  7. When ready, the stomach is left under oppression at night.

We cook according to the German recipe

A cold German dish known as brawn is very tasty.

It seems to many that such authentic dishes are deliciously prepared only by those who know the special secrets that are passed down from generation to generation, but in this particular case everything is much simpler.

Prepare in advance:

  • 1 kg of pork heart;
  • 1 kg of lung;
  • 1 kg of liver;
  • 500 g of fat;
  • pork stomach;
  • garlic;
  • salt and spices.

The sequence of actions:

  1. The prepared lung and heart are boiled until half ready.
  2. The cleaned liver is also boiled, but separately, because it needs less time.
  3. Offal is minced and mixed together with diced bacon, salt, spices and crushed garlic.
  4. The cleaned stomach begins with aromatic minced meat, after which it is sutured and boiled for 30 minutes.
  5. The stuffed billet is placed in a container, where it is clamped between two boards and placed under oppression for a couple of days.

How to Make Saltison in a Pork Stomach

A fragrant dish of different types of meat, which has historical roots in Italy, has gained immense popularity among the Slavs.

To taste such a meal, you should prepare:

  • stomach;
  • 250 g of beef pulp;
  • as much pig heart;
  • 300 g of beef liver;
  • 2 chicken legs;
  • 300 g of pork belly;
  • 200 g of tongue;
  • a head of garlic;
  • a bunch of dill;
  • salt and spices.

Step-by-step cooking instructions:

  1. Chicken meat is separated from the bone, after which the poultry fillet, liver, brisket, heart, tongue, garlic and beef are minced. Products are salted, seasoned and crushed with chopped herbs.
  2. The prepared stomach is filled with minced meat, sutured and placed in a pot of water.
  3. After boiling the liquid and swelling of the stomach, the latter is pierced, and then continues to cook for about 90 minutes.
  4. When the dish has cooled, sliced ​​it can be served to the table.

With proper preparation from the pork stomach, you can cook delicious and satisfying dishes with the addition of a variety of ingredients. Such dishes are nutritious, unusual and not beaten, and when served correctly, they are also elegant, and therefore worthy of the most solemn table.

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