You just need to know how to cook a dish from this offal and then the whole family will be delighted. We suggest preparing a delicious fried pork stomach for lunch or dinner using our simple step-by-step recipe with photos. This dish will appeal to your household, and perhaps it will become one of your family’s favorite dishes.

Most often, the pork stomach is stuffed. It is worth saying that it is ideal for stuffing if it is whole. But, if you purchase pork stomach chopped into pieces, you can cook it in a frying pan. Fried gizzard with peppers and herbs will turn out simply amazing. Tasty, juicy, fried pork belly, prepared without filling according to this photo recipe, is good for dinner.

How to cook fried pork belly

Ingredients

• Pork stomach - 2 kg.
• Bell pepper - 1 pc.
• Greens (onion, dill) - 20 gr.
• Bay leaf - 2-3 pcs.
• Table salt - 7-10 gr.
• Universal spices for meat - 3-5 g.
• Vegetable oil

Cooking pork stomach without filling in a frying pan

Step 1.

Initially, you need to rinse the pork stomach in cold water. It’s also good to clean it with a knife.

Recipe tip: even a well-treated stomach should be washed.

Then, place the stomach in a saucepan, fill it completely with water, and pour salt into the container. Cook the stomach over medium heat for about two hours.

Step 2.

After this, the stomach needs to be removed from the pan and allowed to cool slightly.

Step 3.

Using a sharp knife, cut the offal into medium pieces. There is no need to grind it too much.

Step 4.

Pour a little vegetable oil into the frying pan and heat it up. Place the stomach pieces into the frying pan.

Step 5.

Add salt and spices. Fry for 5-7 minutes over low heat. Stir occasionally with a spatula.

Step 6.

Finely chop the greens. Chop the pepper into strips.

First you need to process the pork stomach - the taste of the finished dish depends on how well it is processed. We take the stomach and cut off all the fat from the outside. Then turn it inside out and scrape off the mucus with a knife. It won't all be removed the first time. In order to remove all the mucus, place the stomach in a bowl and pour boiling water over it. The water should cover the entire stomach. We wait 5-7 minutes, take out the stomach and clean it again. Already the cleaning process is greatly facilitated. If there is still a lot of mucus, then you should pour boiling water over the stomach again and then scrape it. Then rub the inverted stomach with plenty of salt. Turn it inside out and rub the outside of the stomach. Place in a bowl and refrigerate for one hour.

While the stomach is being filled with salt, let's start filling. To do this, cook one glass of buckwheat: first fry it in a frying pan in a small amount of vegetable oil for about 5 minutes. Boil one glass of water in a saucepan, that is, the ratio of buckwheat and water should be 1:1. Throw the fried buckwheat into boiling water, skim off the foam, add salt to taste and cook for about 5 minutes. After the time is up, transfer the buckwheat to a deep bowl.

Peel the onions and carrots and fry them in a frying pan with vegetable oil. Add to buckwheat.

We chop the lard and meat finely, add salt and pepper to taste and also fry in a frying pan with the addition of vegetable oil. We send it to buckwheat. In the ingredients I indicated the quantity of 200 grams. This is approximately, you can put more or less depending on your taste. You can also take bacon or lard with meat.

Add spices to the filling (I only added pepper and khmeli-suneli for myself). Gently mix with a spoon. The filling is ready.

Let's continue working on the stomach: take it out of the refrigerator and rinse it thoroughly with running water. We return it back to the bowl and fill it with vinegar solution at the rate of 1 tablespoon of vinegar per 1 liter of water. The water must be boiled. (usually a liter of water is enough). Let the stomach lie in this solution for about 5 minutes, but no more. Remove from the solution and rinse again in running water. The stomach is completely processed.

We take the dish in which the dish will be baked, put the stomach there and spoon the filling into it. She will all come in. Using a thread and a needle, we sew up the stomach so that it does not fall apart during baking. Pour about a glass of water into the bottom of the dish and cover the top of the stomach with foil. Place in the oven over medium or low heat and bake for 2.5-3 hours. 20-30 minutes before the end of time, remove the foil and let it brown. Water needs to be added periodically if it boils away.

Pork offal can be used to make excellent dishes, including gizzards. In this article, Elhau will tell you how to cook pork belly.

Usually stomachs are stuffed, but first we’ll tell you how to prepare the stomach for preparing a dish like kendyukh.

Preparing the stomach

Before preparing the stomach, it must be prepared (it is better to do this in advance). To do this, rinse it thoroughly, clean it of films, fat, mucus, turn it inside out and add plenty of salt. Leave the stomach for 4-5 hours, then wash off the salt and soak the stomach in the solution (1 tablespoon of salt and 1 tablespoon of vinegar per liter of water). After the allotted time has passed, drain the solution, rinse the stomach thoroughly, and let the water drain, only then proceed to stuffing the filling.

How to cook pork stomach: recipes

Here are some options for 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
• seasonings to taste (for example, black and allspice, marjoram)

Let's start making the filling: minced pork, you can buy it ready-made, or you can twist it yourself. Cut the brisket into small pieces and mix thoroughly with the minced meat. Then add finely chopped onion and seasonings with salt to the minced meat. After the filling has been brought to a uniform consistency, we transfer it all into the prepared stomach and sew it up. Place the resulting stuffed stomach in a preheated oven (200°) for 2-2.5 hours.

Option 2

You will need:

• pork belly
• potato
• fresh lard
• milk
• seasonings to taste.

Cooking the pork stomach begins with the filling: melt the lard in a frying pan and fry finely chopped onion in it until golden brown. Grate fresh potatoes (or put them through a food processor), mix with the fried potatoes, then add a little milk, seasonings and salt to taste. Stuff the stomach with this filling, sew it up and put it in the oven for a couple of hours.

Option 3

Ingredients:

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

Cut the pork into small pieces, as well as the liver; if the pork is not very fatty, it is better to add chopped fresh lard. Finely chop the carrots, herbs, onions and garlic, mix all the ingredients, adding salt and spices. Now you need to stuff the stomach, sew it up and put it in the oven, as in the previous versions.

Option 4

You will need:

• stomach
• buckwheat/rice
• brisket
• garlic
• mushrooms if desired
• spices

For the filling, you need to prepare crumbly porridge from the selected cereal. The meat must be cut into small pieces and fried along with chopped onions, or stewed. Mushrooms can also be fried (not until cooked) or stewed. Mix the resulting ingredients, add salt, add spices and stuff them into the previously half-cooked stomach (cook for 40-60 minutes). Place the sewn stuffed stomach in the oven for an hour and a half (180°).

Detailed recipes on how to stuff a pork stomach are described above, however, you can use your favorite combinations of products to stuff the stomach, and the recipes given in the article are only a starting point for developing your own recipes. You can also make the filling from pasta, using other offal (for example, ears).

• Do not stuff the stomach tightly, as during cooking it will shrink and may burst.
• Be sure to prepare your stomach before cooking, this will make it tastier.
• During the baking process, it is better to periodically pour the stomach with leaking fat, or with specially prepared fresh lard melted in a frying pan.
• Before putting the stomach in the oven, make several punctures in it so that it does not burst and all the flavor does not leak out of it.
• 5-10 minutes before it is ready, the stomach can be poured with sour cream and spices, so it will have a golden crust.
• The gizzard is usually served chilled. After cooking is finished, place a press on the stomach to give it a convenient shape for slicing.

Now you know the recipe for cooking pork stomach, and even more than one. The preparation of the dishes is simple but labor-intensive, but you will find that it is worth it. Bon appetit.

There are many culinary recipes that use stomachs - lamb, beef, pork, duck and chicken, but if chicken stomachs can often be seen in home cooking, then all the rest are used very rarely in the daily menu.

And all because everyone knows how to clean chicken stomachs, but many problems arise with other offal. If they are bought at the market, it is only for feeding dogs. And it is in their unrefined form that they contain the enzymes and microorganisms necessary for canine health.

But if you know how to cleanse your stomach at home, you can enjoy a very tasty dish.

We clean the by-products ourselves

The stomach consists of muscle tissue, covered with a layer of fat on top, and an elastic membrane - it protects this organ from damage:

• there must be pebbles in the stomachs of birds, otherwise the process of grinding grains will not be possible;
• animals do not understand what they are swallowing, and there is a high risk of foreign bodies entering the esophagus.

To thoroughly clean offal, you need to be patient - this is a rather long and labor-intensive process.

It will be easier to clean chicken and duck gizzards if you cool them in cold - preferably ice - water beforehand.

The offal cleaning algorithm is as follows:

• the cooled stomach is laid out on a cutting board;
• cut lengthwise through the opening of the esophagus;
• rinse again with cold water;
• The easiest way to pull off the film is to simply pry it with your finger.

It can be removed quite easily; no effort is required.

How to clean yellow film from duck stomachs? Exactly the same as chicken from white. You need to carefully ensure that not a single piece of yellow film remains on the duck stomachs, otherwise the dish will be impossible to eat - it will taste bitter.

How to clean a pork belly before cooking it?

First, you need to rinse it very thoroughly under running water; to do this, rinse it several times, turn it inside out, clean out all the folds with a knife or a soft wire brush for washing dishes - the second option is even more convenient.

All films, fatty layers, and mucus must be removed.

After hygienic treatment, the offal is soaked in brine - 15 g of salt and a tablespoon of vinegar are dissolved in 1 liter of water. The stomach must remain in the brine for at least 5 hours. After soaking, the stomach is washed again, the water is allowed to drain by gravity, and only then something can be cooked from it.

How to clean a lamb stomach? The algorithm for cleaning a lamb stomach is the same as that of a pork stomach.

To make the films and fat layer come off more easily, the stomach must first be soaked in boiling water for about 15 minutes. Then it is also soaked in brine, but the characteristic taste of lamb remains. This must be taken into account when preparing a dish, and purchase more spices of different types.

The most difficult task is how to clean a beef stomach at home. Tripe, as beef stomach is called, is usually quite large in size and it is very difficult to handle it yourself without cutting experience.

Even at the stage of purchasing the product, you need to pay attention to the muscle layer - there should be no black layers.

Tripe with black layers is only suitable for animal food:

1. At the first stage of cleaning, the scar is cleaned of dirt, adhering foreign matter and other debris;
2. In villages, it was customary to wash it in a running stream; in a city apartment, it is soaked in cold water, changing it at least every 20 minutes;
3. To soften, the beef stomach is kept overnight in brine prepared according to the same recipe as for pork and lamb.

Without such processing, during which the offal is softened, it is impossible to remove the outer fleecy layer.

The fleecy layer is cleaned off, then the fatty tissue, and the offal is soaked again in a salty solution for 4 hours, or it is simply rubbed on all sides with salt and left for an hour in the cold - not in the freezer.

After the tripe is washed, it can already be cooked - it takes at least 4 hours to cook.

Recipes from stomachs

For 0.5 kg of meat you need to prepare:

• small onion;
• 2 cloves of garlic;
• 2 cloves;
• 250 g white wine;
• 50 g bacon;
• red hot pepper;
• 50 g pork sausages.

Spices: a mixture of white and black pepper, salt.

Fry the onion until transparent in vegetable oil, add garlic and chili pepper cut into thin slices without the stem.

Then add fried onions and garlic to chicken stomachs, simmer for about 20 minutes, add bacon and smoked sausage to the pan and fry until golden brown. Once the bacon and sausage are cooked, add white wine and spices to the pan and simmer again over low heat for 2 hours.

In Portugal, this dish is washed down with cold beer.

A very tasty dish is made from duck stomachs if they are caramelized in onions.

It is prepared like this:

• cut the onion into rings and simmer for 5 minutes in vegetable oil, which needs to be poured in more so that the onion floats in it, adding pepper, salt, bay leaf;
• then put the stomachs in a container and keep everything on low heat for another 2 hours;
• salted at the very end.

For 1 kg of offal you need to take 800 g of onion - then you won’t have to add water, the meat will be stewed in onion juice. The dish is ready when the onion acquires an even beige color and resembles the consistency of viscous caramel.

The pork stomach is usually stuffed - buckwheat porridge and mushrooms are used as filling, which are fried with onions and spices. After the prepared “bag” is filled with filling, it is pricked and baked in the oven.

They try to prepare lamb stomach in a simpler way - it is cut into thin slices and stewed in onions to get rid of the taste of lamb.

You can cook any dishes from tripe: bake it, fry it, stew it, make soup from it. But you need to keep in mind that it is ready for culinary experiments only after boiling.

The muscle tissue of tripe is very dense, and if it is introduced into a dish immediately after cleaning, it will be impossible to chew it.

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 because 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.