Top 10 Most Delicious Pig Offal Dishes You Should Know

1. Pig Offal Stir-fried with Sour Cabbage

Ingredients:

• 1 set of pig offal
• 1 bowl of pickled mustard greens
• 3 – 4 spring onions
• 1 dried onion
• 4 cloves of garlic
• 2 tomatoes
• 1 chili
• 1 piece of ginger
• Seasonings: salt, pepper, seasoning powder, MSG, 1 tablespoon of good fish sauce, cooking oil…

How to Cook Pig Offal Stir-fried with Sour Cabbage:

• Clean the pig offal thoroughly and boil until cooked as instructed above. Remove the pig offal and cut into pieces about 5cm long.
• Prepare other ingredients: wash the tomatoes and cut into wedges. Peel and crush the dried onion and garlic, then mince them. Wash the spring onions and cut into sections.
• Heat a pan, add 2 tablespoons of cooking oil and heat until hot, then add minced garlic and onion to sauté until fragrant and golden. Next, add tomatoes and stir-fry, season with a little salt and stir-fry until the tomatoes are soft.
• Add the pickled mustard greens and stir-fry briefly, then add all the pig offal and quickly stir-fry. Season with fish sauce, chili, pepper, MSG, seasoning powder to taste. Stir well to let the ingredients absorb the seasoning and cook until done, then sprinkle spring onions on top, and it's done.

2. Stir-fried Pig Offal with Vietnamese Coriander

Ingredients:

• 1 set of pig offal
• A handful of Vietnamese coriander, some spring onions
• 1 or 2 dried shallots, a piece of ginger, 1 horn pepper, 1 tablespoon of salt, 1 tablespoon of vinegar, 1 tablespoon of fish sauce, 1 tablespoon of pepper, 1 tablespoon of seasoning powder
• 3 to 4 tablespoons of cooking oil

How to Make Stir-fried Pig Offal with Vietnamese Coriander:

• Prepare the pig offal by squeezing and washing with salt and vinegar, then rinse several times until clean
• More carefully, we'll squeeze the offal with salt and vinegar a few times, then wash it clean to remove any odor
• Peel and wash the ginger, then slice thinly. Cut the spring onions into sections, rinse the Vietnamese coriander and chop finely. Slice the horn pepper thinly, peel and chop the dried shallots finely.
• Put water in a pot, add a few slices of ginger, bring to a boil. When the water boils, add the offal briefly for about 30 seconds, then remove the offal.
• Put the offal in a bowl of cold water to soak for about 5 minutes, then remove and slice into bite-sized pieces.
• Heat the oil in a pan. Add some of the chopped spring onions and stir well until fragrant, then quickly add the offal.
• Season with the spices to taste. When the offal is cooked, add the remaining spring onions and Vietnamese coriander, and mix well. Transfer to a plate and serve hot.

Ingredients:

• Delicious pig offal: 1kg
• Sa te
• Seasonings
• Ginger, lemongrass, lettuce

How to Make Grilled Pig Offal with Sa Te:

• Prepare the offal, wash it clean, add salt and lime to remove odor. Cut the offal into equal-sized pieces. Crush and finely chop lemongrass and ginger, marinate with the offal. Add 2 tablespoons of sa te, 1 tablespoon of sugar, 1/2 tablespoon of seasoning powder, 1 tablespoon of fish sauce, then massage well to let the offal absorb the seasonings. Wrap with plastic wrap and refrigerate for about 2 hours before grilling.
• Spread the offal on a grilling tray, preheat the oven for 10 minutes at 185°C, then put the grilling tray in and grill for 30 minutes.
• When the grilling time is up, the offal turns golden brown with the aroma of ginger, lemongrass, and sa te combined. Serve on a plate with lettuce underneath. Enjoy while still hot.
• With just a few simple steps, you've completed the dish of grilled pig offal with sa te, suitable as a main dish or as a side dish for drinks.

Ingredients:

• 100g pig hearts
• 100g pig kidneys
• 100g pig liver
• 1 pineapple, bell peppers, scallions, cilantro, onions, coriander
• Chopped garlic and onions
• Seasonings

How to Make Pineapple Stir-fried Pork Offal:

• Step 1: Clean the pig hearts, kidneys, and liver. Blanch them in boiling water with vinegar and ginger for 1 - 2 minutes to remove any odor. Remove and soak in cold water for 5 minutes.
• Step 2: Peel and slice the pineapple, dice the onions, cut the bell peppers into small pieces, and chop the cilantro and scallions.
• Step 3: Slice the pig hearts, kidneys, and liver thinly. Cut the pineapple into chunks. Marinate the offal with chopped garlic + 1/2 teaspoon of salt + 1 teaspoon of sugar + 1 teaspoon of seasoning powder + 1 teaspoon of ground pepper + 1 teaspoon of soy sauce. Marinate for 10 minutes.
• Step 4: Stir-fry the chopped garlic and onions until fragrant. Add the marinated offal and stir well. Then add the pineapple, onions, and stir-fry. Adjust the seasoning. When cooked, add the bell peppers, coriander, and scallions and stir for 1 - 2 minutes. Turn off the heat and transfer to a plate.

5. Spicy Lemongrass Chili Pork Offal Stir-fry

Ingredients:

• 1 set of pork offal
• 3 stalks lemongrass
• 1 horn chili
• 1 tablespoon vinegar
• 2 tablespoons salt
• 1 bulb garlic
• 1/2 bulb ginger
• 3 stalks spring onion
• Seasonings: 1 tablespoon oyster sauce, 1 tablespoon fish sauce, ½ teaspoon white sugar, ½ teaspoon pepper, ½ teaspoon turmeric powder.
• Cooking oil

How to make Spicy Lemongrass Chili Pork Offal Stir-fry:

• Clean the pork offal as above. Peel and crush the ginger. Slice the ginger thinly. Cut the chili into diagonally sliced pieces. Peel and finely chop the garlic. Crush and cut one lemongrass stalk into long pieces, and diagonally slice the remaining two stalks. Finely chop the spring onion.
• Put water in a pot and add one crushed lemongrass stalk, sliced ginger, 1 tablespoon of salt, and bring to a boil. Blanch the pork offal briefly, then remove immediately when cooked. Cut the pork offal into bite-sized pieces and place in a bowl. Add sugar, fish sauce, oyster sauce, turmeric powder, and mix well. Marinate the pork offal for 15 minutes.
• Heat 2 tablespoons of cooking oil in a pan, then add chopped garlic and stir-fry until fragrant. Next, add sliced lemongrass, chili, and chopped ginger, stir-fry until aromatic. Continue to add the marinated pork offal, stir-fry evenly, then sprinkle with pepper and chopped spring onion. Turn off the heat. Serve hot.

Non-stick stir-fried with turmeric is very beneficial for health. Turmeric provides many nutrients that are good for skin, digestion, cardiovascular health, and joints.

Ingredients:

• 400g non-stick
• 2 - 3 turmeric roots
• 2 onions, coriander, spices, pepper

Instructions:

• Step 1: Buy non-stick and clean and blanch in boiling water, cut into 2 - 3cm pieces. Peel and wash the turmeric roots, grind them into a paste, leave some whole, and squeeze the rest into slices.
• Step 2: Marinate the stick with 1 tablespoon of seasoning powder, salt, and sugar for 15 minutes. Peel and slice the onions thinly, chop the coriander, and mince the garlic.
• Step 3: Add garlic and some of the remaining turmeric to the hot oil pan, then fry until fragrant. Add the stick to stir-fry until cooked, adjust the seasoning, then add coriander and onions, stir-fry for 1 - 2 minutes.

The yellow turmeric-coated sticks are very attractive and unique, making the meal even more delicious.

Pork stomach shredded with coconut water is a familiar dish at many eateries and restaurants, thanks to the chewy texture of pork stomach combined with the fragrant and creamy taste of coconut water.

Ingredients:

• 1kg non-stick pork
• 1 young coconut
• Spices

How to make Pork Stomach Shredded with Coconut Water:

• Step 1: Clean the non-stick pork with lime and salt (as above). Cut into small pieces, then marinate with 1 teaspoon of minced garlic and minced shallots, 1 teaspoon of fish sauce, 1/2 teaspoon of ground pepper, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt. Marinate for 30 minutes.
• Step 2: Sauté the garlic until fragrant, add the pork to stir-fry until firm, pour in the coconut water, wait for it to boil, reduce the heat to low, season to taste. Simmer until nearly dry, stir evenly until it gets a beautiful color.
• Step 3: Pour onto a plate and enjoy the result.

Ingredients:

• 100g aged pork
• Seasoning: Fish sauce, soy sauce, sugar, sesame oil
• Black pepper
• Fresh chili
• 1 lime

Utensils: Gas stove, pan, bowl, chopsticks,...

How to make:

• Prepare the ingredients: You buy aged pork and squeeze it thoroughly with pure fish sauce, then wash it with lime juice. Rinse several times under running water until the pork is white and clean.
• Braise the pork: Pour ½ bowl of water into a pot with soy sauce, sugar, sesame oil, black pepper, and fresh chili. Bring the mixture to a boil, then add the pork and simmer over low heat until the liquid evaporates.
• Finished product: After completing the dish, you take out the pork, slice it into bite-sized pieces, arrange them on a plate, and garnish as desired.

Ingredients:

• 500g pork stomach (1 set)
• Lime leaves: 5 leaves
• Lemongrass: 2 stalks
• Lime: 1 fruit
• 2 spicy peppers
• 1 garlic clove

Tools: Gas stove, pan, bowl, chopsticks, ...

How to make:

• Prepare and boil the stomach:
  • Take the pork stomach, squeeze with a little salt and vinegar then rinse it several times to clean. Next, put water in a pot to boil with smashed lemongrass, then add the pork stomach to boil until it's just cooked, then remove and immediately put it in a bowl of cold water, soak for 10 minutes.
• Cut the stomach:
  • Remove the stomach and drain the water, then slice it into bite-sized pieces, put the stomach in a large bowl.
• Make fish sauce:
  • Slice the spicy peppers thinly, finely chop the garlic, and thinly slice the lime leaves. Put fish sauce, sugar, lime juice, and MSG in a bowl and stir until the sugar dissolves, then add the peppers and garlic and mix well.
• Mix the stomach with fish sauce:
  • Pour the fish sauce mixture over the pork stomach in the bowl, add the sliced lime leaves and mix well, soak for 10 - 15 minutes to absorb the seasoning, then spread on a plate and enjoy.
• Finished product:
  • The crunchy pork stomach, combined with the sour, spicy, salty, and sweet taste along with the fragrant aroma of lime leaves, will surely be a perfect dish for you and your family.

Ingredients:

• 1.5 kg pork intestines
• Vinegar: 2 teaspoons
• Salt: 1 teaspoon
• Ginger: 1 piece
• Lime: 1 fruit
• 5 tablespoons white wine
• 1 teaspoon malt
• 100g finely chopped pickles (for dipping sauce)
• 2/3 cup water (for dipping sauce)
• Finely chopped lime with salt: 1.2 fruits (for dipping sauce)
• 70g sugar (for dipping sauce)
• 1 tomato (for dipping sauce)

Instructions:

• Prepare the ingredients: Clean the pork intestines, then mix a mixture of: 1 cup water, malt, squeezed lime juice, wine, and vinegar, then squeeze the pork intestines tightly, cut into 30cm pieces, air dry for 2 hours until dry.
• Fry the intestines: Heat a pan, add oil and fry the garlic until fragrant, then fry the pork intestines until golden, remove and cut into 5 cm pieces, then split into 4 along the length.
• Make dipping sauce: Put sugar, broth, pickles, and lime in a pot and bring to a boil, then add the tomato and simmer over low heat until the mixture thickens.
• Finished product: After completing the dish, arrange it on a plate and decorate with herbs. Enjoy it while it's hot to feel the crispy and chewy texture of the intestines.