Stuffed pig stomach. How to cook pork belly with buckwheat

Kira Stoletova

Pork has been eaten for thousands of years. The meat of artiodactyls is valued for its high taste, and the greasy layer is used for medicinal purposes. One of the internal organs suitable for consumption is the pork stomach. When boiled, it is stuffed with various fillings in many countries of the world. However, the digestive organs need additional preparation. Many housewives are wondering how to clean a pork stomach? For this purpose, different pre-processing methods are used.

Pork stomach in cooking

This offal has long been a traditional part of Slavic cuisine. A large muscular organ is used to prepare dishes such as:

brawn;
saltison;
haggis.

In cooking, this ingredient is used for stuffing, which is facilitated by its bag-like shape. Pig stomach rarely acts as an independent dish. Fresh stuffed pork belly is an integral element of the Christmas table in many countries. It is valued for its high nutritional value and ease of preparation. This muscular organ contains such useful substances as:

vitamins A and E;
B vitamins;
arachidonic acid, which is part of the cardiovascular system.

The calorie content of the product is 160 kcal per 100 g. Due to its high nutritional value, this dish is very popular in northern countries.

The process of preparing and cleaning the pork stomach

Before stuffing the pork belly with minced meat, you need to carefully prepare the casing. Pigs are unclean animals, and their meat contains many toxic elements for humans. For this reason, artiodactyl meat has no degrees of roasting.

To speed up the soaking process, you can put the organ in salt water with the addition of a bite. For 1 liter of water use 4 tablespoons of 9% acid. The product should sit in this solution for 2-3 hours. The use of vinegar also has a beneficial effect on thick muscle tissue, making it more elastic, so the pork stomach will not tear during cooking.

How to cleanse your stomach of odors

After treatment with vinegar, the organ should be washed in water, having previously boiled it, otherwise a specific taste may appear due to excess acid. To properly prepare fresh pork belly, some cooks rub the organ tissue after soaking with dry mustard. This gives the dish a special taste and disinfects the meat well. You can also use garlic cloves.

After cleaning, some recommend freezing the stomach for better disinfection. To do this, the organ is packaged in a plastic bag and placed in the freezer overnight. However, this method can lead to loss of taste, as moisture in animal tissue crystallizes and begins to destroy muscle fibers. Dishes from frozen stomachs come out dry.

The best way to clean Tribukha

Conclusion

Pork stomach has been eaten for a long time. Most often, this organ acts as a shell for stuffing. You can also eat boiled pork stomachs in their pure form. Among culinary specialists, this product is valued for its high calorie content and good taste.

Before cooking, 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 odor, 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 cooked, the pork stomach contracts 3-5 times.

Pork stomach is an ideal casing for preparing saltison, since it is medium in size, has a strong structure and elasticity. In addition, pork stomach has original taste and will complement saltison.

Pork stomach is one of the cheapest by-products, but it is quite rare in supermarkets. You can find pork stomach at the market or ask in advance at the butcher shop. 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 casing. Also check the stomach for integrity: if the stomach is torn, there will be painstaking work to stitch it up.

In the old days, peasant families could not afford to feast on meat very often. That is why they sought to prepare numerous dishes based on a variety of offal. Such dishes turned out to be very appetizing and nutritious; they were often served even at the festive table.

One of the most popular offal is rightfully pork stomach, the nutritional qualities of which are almost in no way inferior to meat. One hundred grams of pork stomach contains approximately 159 calories.

The pork stomach is a muscular organ characterized by a pouch-like shape. A huge variety of wonderful meat dishes can be prepared from the stomach, but most of all it is suitable for stuffing, acting as a natural edible casing.

Even in ancient times, all Slavic peoples prepared a variety of national dishes based on pork stomach. It was customary to prepare stuffed pork belly especially for the Christmas holiday table. Both minced meat and cereal porridges - for example, pearl barley or millet - could be used as a filling.

In Belarus to this day they prepare a dish called Vantrobyanka, and in Ukraine - Kendyukh. In both cases, this dish is a pork stomach, inside of which there is a filling of other offal. In Russia, they like to cook dishes such as saltison and brawn based on pork stomach. And in Chuvashia, one of the popular national dishes is Cougar Shurbi.

Regardless of what dish you are going to prepare, the pork stomach must be pre-processed. So, first of all, this offal is thoroughly degreased and completely freed of its contents. After this, keep it in hot water for ten minutes and remove the mucous membrane from the stomach. Now, after processing, the pork stomach must be cleaned and rinsed thoroughly again.

To make the dish tasty and beautiful, it is important to follow some rules. Due to the fact that any heat treatment leads to significant compression of the pork stomach and a significant reduction in its size, you should never stuff it too tightly. In addition, it is recommended to make several punctures in the offal first - this way it will not crack during cooking. Fat will leak out during the baking process; this fat should be poured over the stuffed pork stomachs periodically. There is one more secret. In order for the dish to be covered with a wonderful crispy and golden brown crust, it is necessary to pour a mixture of sour cream and aromatic spices over the pork stomachs approximately five to ten minutes before the end of cooking. And in order to make the finished stomach more convenient and easier to cut, it is recommended to place a special press on top of it. Pork stomachs are served chilled. Due to the content of vitamins E, PP and group B, as well as iron, magnesium, zinc, selenium, copper and other minerals, pork stomach is very healthy.

By-products are in no way inferior to meat in terms of nutritional and beneficial properties. But unfortunately, some housewives disdain such dishes, considering them tasteless and inedible. Most likely, the reason for this is the inability to cook them correctly. We will try to convince you and reveal all the intricacies of the technological process. Today we will stuff the pork belly. The stuffed muscular organ will decorate the Christmas table.

This was revered by the ancient Slavs. It was stuffed with various cereals, minced meat, vegetables and other products. They love to cook a dish called “Vantrobyanka” in Ukraine. In the Chuvash Republic, culinary specialists make “Cougar Shurbi” - this is a national dish with spicy seasonings and rendered lard.

Before preparing a stuffed pork belly, it should be degreased, all contents removed, the protective film removed and kept in warm water. Please note that during heat treatment the offal is significantly reduced in size, so there should not be a lot of filling, otherwise the organ will simply burst. If you follow all the recommendations, you will get an exquisite meat delicacy that you won’t be ashamed to serve to guests.

Stuffed pork stomach: recipe with buckwheat and mushrooms

Required set of products: tripe, half a glass of boiled buckwheat, two hundred grams of minced meat (any), dried or frozen mushrooms (one hundred grams), two eggs, an onion, two cloves of garlic, 150 ml of sour cream and spices at your discretion (pepper, salt). You will also need threads and a baking bag (you can use film).

Cooking process

Rinse the animal's muscular organ, cut off the greasy film and place it in slightly salted water for three hours. During this time, saute the minced meat with onions and mushrooms. When the filling has cooled, squeeze out the garlic, beat in the eggs and add seasonings. We fill the tripe with the prepared mixture (loosely), tie the hole with a thread and put it into a bag. The stuffed pork belly is baked for 40 minutes at 200C. Then open the package, pour plenty of sour cream or mayonnaise and put it back in the oven for 15 minutes. Serve chilled with pickles and herbs.

How to stuff pork stomach with other offal

The dish is more labor-intensive, but very tasty and tender. We will make it from the following components: medium-sized pork tripe, pieces of beef meat (two hundred grams), two kidneys, a pig’s tongue and ears (1 piece each). For a refined aroma you will need fresh carrots, one onion, red and black pepper, garlic salt, bay leaf.

Cooking technology

Pour two liters of water into a deep container, dissolve a large spoonful of salt and vinegar essence in it. Dip the rennet into the solution for three hours and the kidneys for an hour. Remove dirt and stubble from your tongue and ears. Boil the pork kidneys for an hour. Let's do the same with the tongue and ears - they should be boiled in a separate bowl for about 90 minutes with spices and baked vegetables.

Remove the white coating from the tongue and cut into pieces. Ears and kidneys - in strips. Cut the beef fillet into neat pieces, season with salt and pepper, and combine with offal. Let’s fill the rumen space with this mass, then lightly “bait” it with ordinary threads and let it cook for a couple of hours. Then coat the stuffed pork stomach with mayonnaise and bake for about an hour. Let's enjoy the culinary masterpiece!

Recipe with potatoes and lard

Absolutely everyone will like this traditional Scottish dish, since it consists of ingredients familiar to us: half a liter of milk, one tripe, two kilograms of potatoes, onions and lard (three hundred grams). Crushed black pepper, bay leaf and salt are used as seasoning. For spicy lovers, we suggest adding chili or capsicum.

Instructions

Similar to the previous recipes, soak the pork rennet in salted water. Let's prepare the minced vegetables: rub the potatoes, remove excess liquid using gauze, add lard, cut into small pieces, fried onions, all the spices and pour in warm milk. The result will be a not very thick mass with which we will clog the gastric space. Place in the oven for two hours. Periodically pour the pork stomach stuffed with the secreted fat to form a golden crust.

As you can see, everything is simpler than it seems. Don't be afraid to get creative and experiment with products. This unusual dish will amaze you with its amazing aroma, juiciness and amazing taste.

Since time immemorial, when raising domestic animals for meat, people naturally sought to use all parts of the carcass after slaughter with maximum benefit and extremely economically. Offal (mostly internal organs), of course, was also used, including stomachs, because you can cook delicious and inexpensive dishes from them, although you will have to tinker.

Almost all countries with developed livestock farming and sufficient food preparation culture have developed their own traditions of preparing such dishes. For example, beef, lamb and pork stomachs, due to their natural pouch-like shape, can be stuffed with various fillings. Such dishes are good even for a holiday table.

We'll tell you how to cook stuffed pork belly.

When purchasing gizzards, choose fresh, non-frozen ones (offal spoils much faster than other parts of the carcass). Normally, the pork stomach has a pale pink-gray color and a specific smell, which, however, should not have any hint of rottenness.

Preparing pork belly for stuffing

We thoroughly wash the pork stomach, clean it with a knife, turn it inside out, and brush it properly under running water. Fill the stomach with boiling water for 5 minutes, remove it, cool slightly and clean it again inside and out, scraping off the films, using coarse salt as an abrasive. After this procedure, thoroughly rinse the stomach again and place it in cold water for 8 hours. Before cooking, rinse thoroughly again.

Pork stomach stuffed with buckwheat – recipe

Ingredients:

pork stomach – 1 pc.;
buckwheat – about 2 glasses;
fresh mushrooms (champignons, for example) – 8 pcs.;
onion – 1 pc.;
150 g;
ground black pepper and other spices (coriander, cloves, nutmeg);
melted butter – 2 tbsp. spoons.

Preparation

Cook crumbly buckwheat (that is, in about 3 glasses of water, no more). You don’t even have to cook it, just pour boiling water over the buckwheat in a ceramic pot with a lid and wait. Cut the brisket into cracklings and render the fat from them in a frying pan. Saute finely chopped onion in fat, then add mushrooms, chopped a little larger. Cook the onion-mushroom mixture, stirring, over low heat for 15 minutes with the addition of melted butter and spices. Mix buckwheat and onion-mushroom mixture.

How to stuff a pork belly?

We tie one of the holes in the stomach with twine, carefully stuff it with the filling through the other hole, not too tightly (the buckwheat will increase slightly in volume during subsequent cooking). We tie the second hole, make several punctures with a fork from different sides and tie it in several places with twine.

Fill the stuffed pork stomach completely and cook in broth with the addition of bay leaves, peppercorns and cloves over low heat, covering with a lid. Cooking time is about 2 hours.

Alternatively, you can bake the stuffed pork belly in the oven. Baking time is about 2.5-3 hours at a temperature of 200°C.

Pork stomach stuffed with meat

Ingredients:

prepared pork stomach – 1 pc.;
about 200 g;
fatty brisket – 150 g;
garlic – 5 cloves;
spices (for example, a ready-made mixture of khmeli-suneli);
Madeira or brandy – 30 ml.

Preparation

We chop the pork meat very finely by hand (or use a chopper for this purpose, or pass it through a meat grinder with a large nozzle). We cut the brisket by hand. Finely chop the garlic. Combine meat and brisket in a bowl, add garlic, spices and Madeira. Add a little salt and mix. Fill the stomach with the meat filling not too tightly (see above, previous recipe). We tie it, tie it with threads and make several punctures. Cook in broth for 2.5 hours or bake in the oven (a little longer). If you cooked it, it makes sense to put the cooked stuffed pork stomach under a press for several hours and then cool it in the refrigerator.

Our ancestors prepared delicious brawn, saltison, from the pig's stomach, stuffing it with meat from the pig's head and offal. This food is in no way inferior to other meat dishes. But first you need to cleanse your stomach.

How to clean a pork stomach?

To clean the pork stomach, do the following in the following order:

We rinse the pork stomach well under running water, first on one side, and then turn it over to the other side, and also rinse well.
The stomach consists of many folds, we clean out all the folds with a knife, or you can use a dish brush.
To make it easier to remove the mucous membrane on the stomach, immerse it in boiling water for 10 minutes and cool.
We remove the mucous membrane, layer of fat, film.
Rinse again with plenty of water.
Turn the cleaned stomach inside out and rub it well with salt, leave for 5 hours.
We wash off the salt and soak the stomach in the solution (1 tablespoon of salt and vinegar per 1 liter of water) for about 1 hour, or more.
After soaking, rinse the stomach in water again, let it dry and you can stuff it.

How to clean and cook pork belly?

Pork stomach is stuffed with meat, offal, vegetables, and porridge.

Let's prepare "Saltison"

“Saltison” is best prepared if you have recently cooked jellied meat: some of the meat products not used in jellied meat will be used for “Saltison”.

For Saltison you need:

1 pork stomach;
1 kg boneless pork;
400 g boneless beef;
200 g pork liver;
200 g oven-baked lard;
200 g of fresh lard with layers of meat and skin;
1 glass or a little more of the broth left over from the jellied meat;
1 cooked pork leg;
1 large onion;
3 cloves of garlic;
salt and ground black pepper to your taste;
6 peas each of black and allspice;
3 bay leaves.

Let's start cooking:

We disassemble the pork leg: remove the meat and skin, cut it into pieces, and throw away the bones.
Cut the lard baked in the oven into cubes.
Grind 400 g of pork and beef pulp in a meat grinder.
Cut 600 g of pork and lard with skin into small pieces.
We also cut the raw liver into pieces.
Chop the garlic.
We combine everything together, add salt and pepper, pour in the broth and mix everything.
Stuff the prepared stomach, turned inside out, with minced meat, but not tightly (during cooking, the stomach will decrease in size and the filling may be cramped), and sew up the hole with a thick needle and thread.
Place the stuffed stomach in a saucepan, fill it with water 2-3 cm above the contents of the saucepan and set it to cook, first over high heat, and when it boils, turn it down to a low simmer.
We remove the foam, pierce the stuffed stomach in several places with a thick needle, on one side and the other, and cook for about 3 hours.
During cooking, we turn our Saltison over to the other side several times.
Presumably half an hour before the end of cooking, put the onion, peppercorns, salt to taste and bay leaves into the pan.
After the stomach is cooked, take it out of the broth, place it on a wire rack in the oven, place a metal sheet under the wire rack, turn on the oven at 200°C, and bake for 20 minutes.
Place “Saltison” on a dish, cover with a plate, put oppression on top and send to a cold place for 12 hours, then you can cut into thin slices and serve with mustard.

So, although it is difficult to clean a pork stomach, you can prepare a delicious homemade dish from it, healthy, without artificial additives that are now stuffed into factory meat products.

Pork stomach – 1 pc.;

Pork kidneys – 2 pcs.;

Pork tongue – 1 pc.;

Pork ears – 2 pcs.;

Minced pork – 200-300g;

Onion – 1 pc.;;

Carrots – 1 pc.;

Black peppercorns;

Ground black pepper;

Bay leaf;

Prepare in advance, thoroughly clean and rinse the pork stomach. Soak it in cold, salted and slightly acidified water for 3 hours. (for 2 liters of water - 1 tablespoon each of salt and vinegar.).

Clean the ears and tongue thoroughly with a knife (if there is any stubble left on the ears, we will first singe it).

Cut the buds to half on one side and soak in water acidified with vinegar for 1–2 hours, changing the water very often. Boil the kidneys in a large amount of water for about 15 minutes after boiling and rinse in running cold water. Again, fill the kidneys with cold water and cook for about an hour. Then rinse the finished kidneys again with cold running water.

Boil the ears and tongue for 1.5 hours in salted water with bay leaves, peppercorns, carrots and onions (previously baked in the oven).

Hold the finished tongue under cold water for 1-2 minutes and clean the tongue from the thick white skin.

Let everything cool, cut the ears into long, thin slices, and the tongue and kidneys into larger pieces. Mix everything in a bowl and add minced meat to the volume of the stomach, pour in a couple of cups of broth, salt, add crushed black pepper, allspice and crushed garlic to taste.

Fill the prepared stomach with this mixture.

Let's sew it up from the ends

and cook over low heat for about 2 hours in the remaining broth (from the ears and tongue).

When the stuffed stomach is ready

Preparing the stomach

Option 1

For the dish you will need:

pork belly
400 gr. brisket
200 gr. minced pork
2 chicken eggs
3 medium onions

Option 2

Required:

pork belly
potato
fresh lard
milk
seasonings to taste.

Option 3

Ingredients:

stomach
pork (better breast)
pork liver
carrot
garlic
greenery
seasonings and salt to taste.

Option 4

Required:

stomach
buckwheat/rice
brisket
garlic
mushrooms if desired
spices

elhow.ru