How long to cook a stuffed pork belly. Pork stomach stuffed with buckwheat

Rennet, flask, offal. What other names do pork stomach have? The people who breed these funny animals with a snout know how to prepare pork stomach so that even the most picky gourmet will experience gastronomic pleasure. Today you will learn these innermost culinary secrets.

Making a home menu

Tired of monotonous food? Or maybe you want to surprise your family or guests with your culinary skills? We will tell you what can be prepared from pork stomachs. In order to use this by-product, you do not have to be a hereditary farmer. Fortunately, processed pork belly can be purchased at the market.

Most often, two types of dishes are prepared from this offal:

• saltison;
• brawn

Read also:

Agree - an excellent alternative to sausage products. We would like to warn you right away that this spectacle is not for the faint of heart, since in its raw form, pork offal looks, to put it mildly, unattractive. But the taste of the dish will pleasantly surprise you in the end.

Secrets of working with offal

Pork stomach is mainly used in the form of a casing, which is filled with almost any ingredients:

• boiled cereals;
• vegetables;
• liver;
• minced meat;
• meat;
• mushrooms.

In order not to spoil the taste of the dish, but to earn another star for your culinary epaulette, pay attention to the following tricks:

• purchased offal is half processed;
• you need to rinse it thoroughly with boiling water, scrape off the top film;
• for deep cleaning, you can use coarse salt as an abrasive material;
• before heat treatment, the pork stomach is soaked in water or vinegar solution;
• the stomach must be carefully processed inside so that you do not find out what the pig ate for breakfast;
• The calorie content of the offal is 16 Kcal, this information is extremely useful for losing weight ladies and gentlemen;
• boiled stomach is cooked for 2-3 hours;
• During cooking, boiling water is changed two or three times;
• The readiness of the offal is easily determined with a knife, fork or skewer;
• a regular bay leaf will eliminate the unpleasant odor of the offal, if any.

Let's assemble a picture from puzzles?

How to cook pork belly at home? This is exactly what we are in a hurry to tell you about. Let's turn the culinary process into an exciting game. From individual parts of the pork carcass, or rather, the stomach, ears, kidneys and tongue, we will assemble a whole picture - saltison. In everyday life, this dish is also called rennet. Although if you look at Wikipedia, you will find out that this is only the mucous part of the digestive organ. We will cook the entire stomach.

Compound:

• 1 pork stomach;
• 2 ears;
• pork kidneys;
• 1 language;
• bay leaf and salt;
• allspice;
• 1 carrot;
• 1 onion;
• 0.3 kg minced meat;
• garlic to taste.

Preparation:

• You are already familiar with the rules of the culinary game. Let's get started. Let's treat the stomach taking into account all the above rules.
• Now let's take care of the ears. If necessary, we will singe them and scrape them with a brush.
• The same fate awaits the pork tongue.
• About the kidneys. No, not about those that bloom on trees in the spring. We wash the pork kidneys and cut them lengthwise approximately to the middle.
• Now soak the offal in cold water and then cook.
• Boil the kidneys according to the following scheme: 15 minutes - and change the water, 2-3 hours - and rinse them with cold water.
• The pig's tongue and ears can be boiled in one container, adding peeled onions and carrots.
• 1.5-2 hours will be enough to prepare the tongue and ears.
• A little trick: quickly transfer the hot pork tongue under running cold water. Voila - the top dense film has never been cleaned so quickly.
• So we have prepared the necessary set of products.

• To avoid burning your hands, let the prepared offal cool thoroughly.
• Now let's cut the ears, kidneys and tongue into pieces.
• To completely fill the stomach, you will have to add minced meat to this mixture.
• Here, for flavor, we will add salt, allspice and, of course, garlic, passed through a press.

• Let’s not be lazy and start actively mixing the filling for a great saltison.
• Now it's time to tackle the stomach.
• We begin to stuff it, compacting the filling into all the bins.
• It turns out to be a kind of bag.

• Then we arm ourselves with a needle and thread and begin to create. No, this is not a cutting and sewing course, we just need to fix the open edge of the pork stomach.

• Oh yes, we don’t pour out the broth in which the ears and tongue were boiled, but we will cook saltison in it.
• Simmer the stuffed pork belly over low heat, slowly, for 2 hours.

• Do not rush to taste the prepared delicacy, give it time to brew.
• But after 8-10 hours, you can cut the saltison and serve it to the table, serving the meat dish with herbs or toast.

Oh, this is actually easier to do. The most time-consuming part of the culinary ballet is preparing, cleaning and soaking the pork offal. You already know how to do it correctly. Let's add a new recipe to the cookbook.

Compound:

• 0.5 kg pork stomach;
• 150-200 ml wine;
• ginger root and leek - to taste;
• spices and salt - to taste;
• 1 tsp. table starch.

Preparation:

1. Let's not focus on processing the stomach; you have already prepared it and chopped it into strips.
2. Pour a lot of vegetable oil into the frying pan and add the pork offal there.
3. Our goal is to simulate deep frying. Fry the stomach until completely softened.
4. In a separate bowl, mix chopped leeks and ginger root.
5. Add all the spices and pour wine.
6. Pour refined oil into a frying pan and lightly fry the onion and ginger.
7. Add fried pieces of pork offal to this spicy blend, simmer a little and serve.

In the old days, pork stomach was often present on the tables of peasant families who did not have the opportunity 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 preparing pork belly, you need to study the nuances of preparing the offal and get acquainted with the most popular recipes for its preparation.

To use such a product for preparing various dishes, it must be properly cleaned.

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

How to cook fried pork belly with onions

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

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

Preparation stages:

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 onion.

"Kovbyk" with raw meat

Cowby - a stomach stuffed and baked in a special way. This is an unexpectedly delicious dish!

To prepare, in addition to the main ingredient, you will need to take:

• 2 chicken legs;
• ½ kg 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 - 3 hours.
5. The previously prepared stomach is filled with the meat mixture so that there is some free space left, and then it is pierced in several places.
6. The main hole is sewn up with strong twine.
7. The cow ox is lowered into water, to which peppercorns and bay leaves are added.
8. The workpiece is boiled for 90 minutes, after which it is moved to a hot oven for 60 minutes at a temperature of 180 °C.

Pork stomach stuffed with buckwheat and mushrooms

If you stuff your nutrient-rich stomach with 300 g of buckwheat, the dish will be more satisfying. And using 100 g of mushrooms will give the food a wonderful aroma.

Additionally you will need:

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

To prepare stuffed pork belly, 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. The mushrooms are blanched.
4. The onion is chopped, the carrots are grated, after which the vegetables are sautéed until soft.
5. The chicken is cut into cubes and mixed with slices of brisket.
6. The prepared ingredients for the filling are mixed, salted, seasoned and crushed with chopped garlic.
7. The stomach is stuffed with minced meat, sewn up, placed in a duck pot and filled with broth.
8. The container is covered with a lid and placed in the oven for 3 hours at 180°C.
9. Remove the lid 20 minutes before the end of baking.

Filled with minced pork and chicken

Pork muscle organ 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 each of pork and chicken fillet;
• 100 ml soy sauce;
• 3 carrots;
• salt and spices.

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

1. The cold cuts are cut into pieces, which are passed through a meat grinder.
2. The minced meat is poured with sauce and crushed with spices.
3. Carrots, which are pre-cut into bars, are mixed into the meat mass.
4. The minced meat is placed in the cold under film for 8 hours.
5. The prepared stomach is stuffed with this meat mass, which is sutured and pierced in several places.
6. The workpiece is placed in a pan with water, where it is cooked for 3 hours over low heat.
7. When ready, the stomach is left under pressure overnight.

Cooking according to a German recipe

The 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 special secrets passed down from generation to generation, but in this particular case everything is much simpler.

You should prepare in advance:

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

Sequence of actions:

1. The prepared lung and heart are boiled until half cooked.
2. Purified liver is also boiled, but separately, since it needs less time.
3. The by-products are crushed and mixed together with lard cubes, salt, spices and crushed garlic.
4. The cleaned stomach is stuffed with aromatic minced meat, then sewn up and boiled for 30 minutes.
5. The stuffed piece is placed in a container, where it is clamped between two planks and placed under pressure for a couple of days.

How to cook Saltison in a pork stomach

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

To taste this dish, you should prepare:

• stomach;
• 250 g beef pulp;
• the same amount of pork heart;
• 300 g beef liver;
• 2 chicken legs;
• 300 g pork belly;
• 200 g 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 chopped. The products are salted, seasoned and crushed with chopped herbs.
2. The prepared stomach is filled with minced meat, sewn up and placed in a pan of water.
3. After the liquid boils and the stomach swells, the latter is pierced and then continues to cook for about 90 minutes.
4. When the dish has cooled, it can be served sliced.

With proper preparation, pork stomach can be used to create delicious and satisfying dishes using a variety of ingredients. Such dishes are nutritious, unusual and not hackneyed, and when served correctly they are also elegant, and therefore worthy of the most festive table.

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.

Process of preparing and cleaning 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 clear 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, since 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.

Ingredients

• Greens (onion, dill) - 20 gr.
• Vegetable oil

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.



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.



Step 7

Send these components into the frying pan towards the stomach. Mix everything well. Place bay leaves there. Fry for 5 minutes, covered, over medium heat.



Stuffed pork belly



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 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 – 1 pc.;
• buckwheat – about 2 cups;
• onion – 1 pc.;
• melted butter – 2 tbsp. spoons.

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.

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.

• fatty brisket – 150 g;
• spices (for example, a ready-made mixture of khmeli-suneli);
• Madeira or brandy – 30 ml.



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.



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.

• 200 gr. minced pork
• 2 chicken eggs
• potato
• milk

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 them with 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.

• pork (better breast)
• brisket
• garlic
• 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 the previously half-cooked stomach with them (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).

• Be sure to prepare your stomach before cooking, this will make it tastier.
• 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.

How to cook pork belly?

Preparing the stomach

Here are some options for preparing the stomach.

• pork belly
• 3 medium onions
• seasonings to taste (for example, black and allspice, marjoram)
• fresh lard
• seasonings to taste.
• pork liver
• 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.

• stomach
• buckwheat/rice
• mushrooms if desired
• The gizzard is usually served chilled. After cooking is finished, place a press on the stomach to give it a convenient shape for slicing.

Stuffed pork belly

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

Pork stomach stuffed with buckwheat – recipe

• fresh mushrooms (champignons, for example) – 8 pcs.;
• fatty pork belly – 150 g;
• ground black pepper and other spices (coriander, cloves, nutmeg);

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.

Pork stomach stuffed with meat

• prepared pork stomach – 1 pc.;
• lean pork meat – about 200 g;
• garlic – 5 cloves;

Mozzarella cheese has recently been such a delicacy for us that it was almost impossible to find it on store shelves. And yet, many recipes call for this ingredient. It turns out that you can make mozzarella at home and quite simply!

Suluguni is a delicious salty Georgian cheese. Today we invite you to prepare it at home. Suluguni has a moderately salty, fermented milk taste and smell. The consistency of the cheese is dense, elastic, slightly layered.

You can prepare many delicious and healthy dishes from seaweed; fortunately, it is not at all expensive and is sold in almost every store. We invite you to use some interesting recipes and please your family and guests with simple kelp dishes.

Jerusalem artichoke can be fried, stewed, baked, dried and eaten fresh. Due to the large amount of vitamins, microelements and other substances beneficial to our body, food prepared from Jerusalem artichoke will be considered dietary and very healthy.

Fried pork belly

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.
• Bay leaf - 2-3 pcs.
• Table salt - 7-10 gr.
• Universal spices for meat - 3-5 gr.

Cooking pork stomach without filling in a frying pan





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







Finely chop the greens. Chop the pepper into strips.





Fried pork belly is ready. Bon appetit!



Tags: Dishes for lunch, Dishes in a frying pan, Dishes for dinner, European cuisine

How to cook pork stomachs - step-by-step recipes with photos

How to cook pork belly?

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.

How to cook pork belly: recipes

For the dish you will need:

• 400 gr. brisket

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.

• carrot
• greenery
• Do not stuff the stomach tightly, as during cooking it will shrink and may burst.
• 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.
• 5-10 minutes before it is ready, the stomach can be poured with sour cream and spices, so it will have a golden crust.

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.

Stuffed pork stomach: recipes, cooking features and recommendations

Stuffed pork stomach is an unusual, not easy to prepare, but very tasty appetizer. This dish can easily replace sausage. This organ can be stuffed with a variety of fillings. Which ones exactly? Read below.

From the history of the dish

Pork stomachs have been loved and eaten for centuries. Peasants who could not afford to eat meat every day tried to make the most of all the offal of slaughtered animals. Their dishes were filling and even tasty. People did not hesitate to serve rennet on the festive table.

The pig stomach is a pouch-shaped muscular organ that is low in calories. You can prepare many dishes from it, but most often it plays the role of a stuffing shell, which can also be eaten.

Since ancient times, stuffed pork belly has been served on the Christmas table. It was filled with vegetables, cereals, pasta, mushrooms, minced meat and offal.



How to prepare rennet for stuffing?

Whatever dish you want to prepare, your stomach needs to be prepared for it carefully. The first step is to remove its contents, excess fat and films. Then the offal is placed in hot water for 10 minutes and all mucus is removed. After cleaning, the stomach should be rinsed well under running water.

Then you need to turn the organ out and rub it very thoroughly with salt. After about 5 hours, the rennet is washed again and soaked in a solution of salt and vinegar. Only after these manipulations can you fill it.

If you want your stuffed pork belly to look appetizing and beautiful, follow these simple rules:

• Don't stuff the organ too tightly. During heat treatment, it contracts and the wall may rupture.
• Before cooking, pierce the stomach with a fork in several places, so it will definitely not crack.
• During processing, fat is released from the dish, pour it over it. This way the rennet will not be dry.
• If you want to see a golden crust, 10 minutes before the end of cooking, pour sour cream and seasonings over the dish.
• The stomach is served chilled and cut into pieces. It can be a separate dish or served with any side dish.



Pork stomach stuffed with liver

The dish, otherwise known as kolbik, can serve as an interesting replacement for blood sausage, which many people love so much.

When purchasing a stomach, be guided by its size. If you buy a very large one, you will need a lot of filling.

To stuff the organ, prepare lard (you can use lard), pork lung (take the redder one, with blood), garlic, salt and suitable spices (for example, pepper, basil, marjoram, cumin).

Cut the lungs and lard into cubes, and the garlic into slices (or grate). Combine all ingredients, including spices. Then fill the stomach with minced meat and sew it up. For this purpose, take a larger needle and thick threads.

Then take a large saucepan and place the flask in it, filling it with water. It will take a long time to cook, so make sure that the water does not evaporate. When cooking, turn the organ over and pierce it periodically. The kolbik takes about three hours to prepare. The recipe for a pork stomach stuffed with liver may seem complicated to a novice housewife, but in fact everything is quite doable.



Stomach stuffed with buckwheat and mushrooms

You have already read below how to prepare the rennet for heat treatment, so let’s move on to preparing the filling. Bring one and a half cups of buckwheat until half cooked and transfer to a frying pan. Add chopped mushrooms (about 300 g) to it. These can be either fresh or dried wild mushrooms or champignons. Cut the onion into half rings and grate 2 carrots. Saute the vegetables. Boil small chicken breast and cut it. Also cut 100 g of bacon. Mix all ingredients, add chopped herbs. Don't forget salt, pepper and garlic. Stuff the stomach and sew it up.



Grease a deep oven dish with oil and line with foil. Place the stuffed pork stomach inside and fill with broth from the breast. Place another sheet of foil on top. The baking sheet should spend three hours in the oven. Don't forget to baste the dish with any juice that comes out. The finished rennet can be coated with mustard.

How to stuff a pork belly with meat?

A stomach stuffed with meat is called a cow ox. Prepare the organ for filling. Take two chicken legs, boil and separate the meat from the bones. Boil half a kilogram of pork as well. Cut the meat finely. If desired, you can add tongue and liver to the minced meat. Salt the meat, add seasonings and chopped onion. Pour the mixture with wine and leave for a couple of hours. Stuff and sew up the stomach and place it in a cooking pot. When the water boils, add a few peppercorns and a bay leaf to the broth. When the dish is boiled, transfer it to a baking sheet and put it in the oven for an hour.



Stomach stuffed in German style

As always, thoroughly clean, wash the stomach and begin preparing the filling. Boil 6 firm potatoes, peel and cut into cubes. Chop 5 shallots and 4 cloves of garlic and sauté. Add a large bunch of parsley chopped in a blender to the ingredients. Cut 300 g pork, 300 g brisket.

Soak a few stale pieces of loaf in milk. Scroll the meat and bread through a meat grinder and mix with vegetables. Beat 3 eggs and pour into the minced meat. The filling for saumagen (the German name for the dish) is ready! All that remains is to boil the pork stomach stuffed with meat for three hours, cool and cut into portions. It is customary to serve sauerkraut as a side dish for German meat dishes. The Germans pour white wine over it, sprinkle it with sugar, and then stew it. You can add a little pickled lingonberry.



Rennet stuffed with pork head

The most difficult step in preparing this ancient dish is cutting the pig's head. First you need to wash it well and remove any remaining bristles. Then use a hatchet to chop it into 6 pieces. Remove the eyes so that the broth is not bitter. You also need to wash your ears and remove the inside of them.

Place all the head meat, including the tongue and ears, in a saucepan. Pour in water, bring to a boil and pour off the first broth. Add fresh water and continue cooking the head. Add chopped carrots and 5 onions to the meat. Also throw a couple of bay leaves into the broth. The head should be cooked over medium heat for at least four hours. Then remove all the meat from the broth and cool.

Cut the meat into pieces, add chopped garlic, salt and spices to it.

The stomach should already be prepared. By the way, there is a trick that helps you quickly remove mucus from it. You need to sprinkle the muscle organ with corn grits and massage thoroughly. Fill it with filling, sew it up and cook for 1 hour. Afterwards we transfer the preparation to the oven.



When the dish is ready, you need to place it under a load for several hours. This way the portioned pieces will look more aesthetically pleasing, and the cutting itself will be simplified. This stuffed pork belly recipe takes a lot of time, but it's worth it! Soft and satisfying, rennet appeals to many people. It is best served with sauce (mustard or horseradish).

Rennet stuffed with potatoes

300 grams of beef tongue needs to be boiled and peeled. We also boil 5 potatoes. Grind everything in a meat grinder with the addition of the onion. Finely chop another onion and fry.

Cut 200 g of lard and 200 g of boiled chicken fillet into cubes. Combine with minced meat and onions. Beat 3 eggs into the mixture. To better combine all the ingredients, add 2 more tablespoons of semolina. We fill the stomach with the finished filling, sew it up with a thick needle and boil until done. All that remains is to hold it under pressure and cut it into portions.



There is another variation of cooking stomach with potatoes. In this case, there is no need to pre-boil and mince the potatoes. The raw vegetable is grated and poured with milk, and then mixed with the rest of the filling.

After reading this article, you learned about how to prepare stuffed pork belly in different versions, what filling you can use, and how to properly prepare the organ for cooking so that it is both tasty and beautiful. We hope that the knowledge gained will be useful to you in the kitchen!

In this article we will tell you how to clean a pork stomach at home and how to get rid of the unpleasant odor. Sometimes this by-product is called tripe. It can be found in culinary recipes. The dishes are quite interesting, although not common on the daily menu. But after slaughtering the animal and before cooking, this organ must be thoroughly processed. Below is how to wash it and what tools you will need.

Easy to prepare

After slaughter, piglets and pigs must be gutted before cutting. Internal organs - offal - are eaten. This includes liver (liver, kidneys, heart, lung) and stomach.

The latter in a pig is a large muscular organ located in the abdomen. By the age of nine months, the animal’s stomach can hold up to 9 liters of contents.

Pig stomach is suitable for dishes such as brawn, saltison, haggis. Usually it is used as a container, which is filled with vegetable or other minced meat. This is not difficult to do due to the baggy shape and large volume of the organ. Usually this offal is not used as an independent dish.

Pig stomach is very nutritious and contains vitamins A, E and B. It also contains a substance called arachidonic acid (a class of essential fatty acids). It has a good effect on brain function and protects the mucous membrane of the stomach and intestines.

If we consider the calorie content of a pork stomach, then there are 160 kcal per 100 g.

Preparing the shell

The pig stomach is an organ consisting of muscle tissue. On the outside you can see a layer of fat. The components of the offal have a membrane that protects it from damage. It is an undeniable fact that pigs are omnivores and can ingest various solid particles, as well as poor-quality products. Therefore, any internal organs are cleaned before cooking.

Let's talk about how quickly and effectively you can treat the pork digestive organ at home. Before stuffing, the pig stomach goes through the following stages of cleansing:

• from the outside it must be thoroughly rinsed under running water for several minutes;
• after turning it inside out, you need to wash the inside as well;
• Using a knife or a brush with soft bristles, remove the fat layer, films, mucus and clean all folds inside and outside the organ;
• for better cleansing, the offal can be placed in boiling water for 10 minutes and then cooled;
• the cleansed organ must be soaked in brine (1 liter of water, 15 g of salt, 4 tablespoons of 9% vinegar) for 5 hours.

Acetic acid speeds up the soaking process of the pork stomach. In addition, the muscle tissue becomes more elastic and does not tear when filled with fillings. After this solution, the stomach is thoroughly washed again.

There is also a method when the cleaned pork stomach is not soaked in brine, but simply turned inside out and rubbed with salt. In this form it should lie for up to 5 hours. After this, the salt is washed off. The offal is placed in a solution (1 liter of water and 1 tablespoon each of salt and vinegar) for 1 hour.

After this, rinse in water. The tripe dries and can be used for cooking.

Bad smell and disinfection

It often happens that after soaking the stomach in vinegar, the smell of acid may remain, so it is very important to rinse it thoroughly after brine.

Mustard has good disinfectant properties. It is used to treat the pork digestive organ when it has already passed the stage of soaking in the solution. This not only disinfects, but can also give the future dish an original taste. Sometimes cloves of garlic are also used.

An option for disinfecting a pig's stomach is freezing. The organ is wrapped in a plastic bag and placed in the freezer overnight. However, this method somewhat degrades the quality of the product, because the muscle fibers are destroyed by freezing.

If the stomach is torn during cutting or cleansing, it can be sewn up. Use a strong thread and a gypsy needle.

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