Sunday, October 30, 2011

Pig Stomach Stir Fry

Last week we were in the grocery store when J discovered an interesting section in the meat department. There were all kinds of fun stuff - tripe, pig stomach, pig ears, pig feet, and cow tongue. At first I was completely grossed out by the stomach. It was kind of wrinkled and limp and, well, I'll just let you have a look.

pig stomach

After we returned home sans pig parts, I really started considering it as an option. So we went back the next day and I bought the stomach and ears. I decided to tackle the stomach first.

I open the package. Apparently we bought two stomachs.
stomach #1
stomach #2

Anyway, there they sat in all their glory. I searched the Internet for proper ways to clean the stomachs. Our store didn't sell the raw stomachs, so we got the prepared stomachs, but they still needed washing. One of them, actually. I froze the smaller stomach for later use.

To Clean the Stomach:
Rub the stomach with kosher salt and let it sit for an hour. Make sure to rub the inside too. Mine slimed me. The stomach's juices were really flowing by the end of the hour.

Rinse it and turn it inside out. Rub more salt on it, rinse, and continue, making sure to get the inside of the stomach and the outside.

The inside was cool - it had some lining in there and stuff.
inside out stomach

Once you've done that, boil in some water for a couple of minutes. It should get kind of hard and stiff. Repeat the rinsing process. I rubbed the stomach with some lime juice in an effort to get rid of the offensive smell. Also, if you see any white stuff that looks like fat, it is fat. Trim it off.

When you're boiling the stomach, take a whiff of it. It's an odor like none I've ever smelled before.

The lime juice sort of helped though.

Next, boil the stomach for 1-2 hours or until you can poke through it easily with a fork.

boiled stomach
After boiling for 2 hours.

It is ready for your recipe.

I stir fried the stomach and served it over rice.

from here
1 pig’s stomach
3 cloves garlic (finely minced)
1 medium size ginger (skinned and finely sliced/chopped)
2 Tbsp dark sweet soy sauce
2 Tbsp soy sauce
1 Tbsp fish Sauce
2 Tbsp black vinegar
4 Tbsp sesame oil
1 Cup of water or chicken stock

Slice the stomach into bite size pieces. Mix together the dark sweet soy sauce, soy sauce, fish sauce, vinegar, and water. I used chicken stock.

halved stomach

Preheat the wok/pan. Add the sesame and ginger. Saute until ginger is crispy. Add garlic and saute until fragrant. Add the pig stomach, saute for about a minute. Add the liquid mixture and simmer until liquid is slightly reduced. It should make a nice sauce.

stomach stir fry

I bet if you gave this to someone and didn't tell them what it was, they'd happily try it out. The sauce was very good and the stomach was not bad. It was a bit chewy and did have a distinct taste. 


  1. This is such an informative post. Being in Hong Kong, I have seen the butchers selling pig stomachs, but didn't know what to do with these. I am following you!

  2. adventurous eater! i love that (and now i'm following you! sounds creepy). also love tripe and pigs feet, never attempted to cook it myself though! kudos!

  3. you might want to give cooking it a try, it's not too difficult (just smelly). thanks for following me!