Top 8 Delicious Pork Stomach Recipes with Simple and Tempting Instructions for Home Cooking.

Ingredients:

• 750g Pork stomach
• 500g Cucumber
• 110g Onion
• 30g Lemongrass
• 65g Chili ginger
• 15g Garlic
• 25g Vietnamese coriander
• 25g Cilantro
• 50ml Lemon juice
• 50ml Fish sauce
• 50g Sugar
• 1 tbsp Seasoning powder (or seasoning cubes)

Preparation:

• Prepare the ingredients:
  • Wash and peel the cucumber, remove seeds, then cut into 5cm long pieces.
  • Slice the onion thinly and soak it in iced vinegar water for about 5 minutes to make it crispy and remove the sharp taste.
  • Cut 50g of chili into strips, finely chop the remaining 15g, and also chop 15g of garlic.
  • Wash and chop Vietnamese coriander and cilantro.
  • Turn the pork stomach inside out, rinse thoroughly with water, blanch it in boiling water, and then rinse it again with clean water.
  • To remove the sliminess from the pork stomach, rub it with salt and scrub it thoroughly before rinsing again with water.
• Boil the pork stomach:
  • Place a pot on the stove, add 50g of onion, 30g of lemongrass, and 1 tbsp of seasoning powder to water, then add the pork stomach. Boil for 40 minutes.
  • After boiling, scrape off any white residue stuck to the stomach, rinse it thoroughly, and cut into long strips.
• Make the dressing:
  • In a bowl, combine 1/2 cup lemon juice, 1/2 cup fish sauce, and 1/2 cup sugar, stirring well.
  • Add the finely chopped chili and garlic, and continue mixing until the sugar dissolves.
• Mix the salad:
  • Place all the prepared ingredients into a bowl, pour the dressing over, and toss everything together.
  • Let the salad sit for 15-20 minutes so the flavors soak into the ingredients.
  • Serve the cucumber salad with pork stomach on a plate and enjoy this aromatic and appetizing dish.

Ingredients:

• 1 piece of pork stomach (about 500g)
• 1 packet of five-spice powder
• 3 tablespoons of soy sauce
• Chili powder
• Minced garlic
• 1 coconut (young coconut)
• Common seasonings: rock sugar, salt, seasoning powder, chili sauce, cooking oil.

Instructions:

• Prepare the ingredients:
  • Wash the pork stomach with salt, turn it inside out, and scrape it clean.
  • In a pot, add 1 cup of vinegar and 2 cups of water, bring to a boil. Once the vinegar water starts to boil, add the pork stomach and blanch it. Once it turns opaque, remove, cut it in half, and clean it thoroughly.
  • Finally, wash the pork stomach with rice wine, rinse with clean water, and let it drain.
  • Season the pork stomach with 2 tablespoons of minced garlic, five-spice powder, soy sauce, chili powder, 1 tablespoon of seasoning powder, and 1 tablespoon of rock sugar. Mix well and let it marinate for about 2 hours.
• Cook the Phá Lấu:
  • Heat a deep pan, add 2 tablespoons of cooking oil, then sauté the garlic until fragrant. Add the marinated pork stomach and stir-fry on high heat.
  • Once the pork stomach starts to firm up, pour in the coconut water, ensuring the pork stomach is fully submerged. If it's not, add some water.
  • When the water starts to boil, reduce the heat to low and simmer until the liquid reduces. You can adjust the seasonings to suit your family's taste.
  • Once the sauce thickens and the pork stomach becomes tender, it's ready.
  • Slice the pork stomach into thin pieces. Serve with pickled vegetables, a little cucumber, herbs, and chili sauce for dipping.
  • This dish can be enjoyed with bread, sticky rice, or plain rice for a delicious meal.

Ingredients:

• 400g of pork stomach
• 1/2 onion
• 1 chili pepper
• 1 bulb of garlic
• 1 shallot
• 2 stalks of lemongrass
• Seasonings: Vinegar, salt, seasoning powder, fish sauce, pepper, cooking oil...

Instructions:

• Prepare the pork stomach:
  • Once you purchase the pork stomach, prepare a basin with clean water, add a tablespoon of vinegar and salt, and scrub thoroughly.
  • Turn the stomach inside out and scrub it clean. Repeat the process until it's completely clean.
• Prepare the remaining ingredients:
  • Shallot: Wash, then chop finely.
  • Garlic: Peel, wash, and chop finely into a bowl for later use.
  • Chili pepper: Rinse and slice.
  • Lemongrass: Rinse, bruise, and chop into thin slices.
• Blanch the pork stomach:
  • Fill a pot with water and bring it to a boil. Once boiling, add the cleaned pork stomach and blanch it until the water boils again, then remove the stomach.
  • Scrape the stomach clean with a knife, wash several times with water to remove any residual odor.
• Boil and slice the pork stomach:
  • Add water to a pot along with the pork stomach, half an onion, 1 stalk of lemongrass, and a teaspoon of salt. Boil for 40 minutes, then remove the stomach from the pot. On a cutting board, slice it in half and cut into bite-sized pieces.
• Seasoning:
  • In a bowl, add the sliced pork stomach with some fish sauce, seasoning powder, and pepper. Mix well and let it marinate for 15-20 minutes to absorb the flavors.
• Stir-fry the pork stomach:
  • Heat a pan with 2 tablespoons of cooking oil. Add the lemongrass and sauté until fragrant. Then add garlic, shallot, and chili pepper.
  • Once the garlic, lemongrass, and shallot release their aroma, add the marinated pork stomach and stir-fry evenly. Adjust the seasoning to your liking, then turn off the heat. Serve hot for a delicious meal.

Ingredients:

• 500g pork stomach
• 50g green peppercorns in clusters
• 300g pork ribs
• 200g lotus root
• 1 white radish
• 2-3 dried black mushrooms
• Water spinach, lettuce
• 1 fresh ginger
• Lemon
• Seasonings: salt, sugar, MSG, fish sauce, seasoning powder, cooking oil, alum, white wine.

Preparation:

• Prepare broth and cook the ribs:
  • Wash the pork ribs and simmer with a pinch of salt to enrich the flavor. Make sure to skim off the scum to keep the broth clear.
• Prepare the ingredients:
  • Peel the lotus root, rinse, and cut it into thin slices. Soak it in water with a little salt to prevent browning.
  • Peel the ginger, wash it, and slice it into thin strips.
  • Peel the white radish, rinse, and cut it into long square pieces.
  • Pick the green peppercorns, discard the leaves and empty seeds, wash gently to avoid losing any seeds. Crush half of the green peppercorns.
  • Soak the dried black mushrooms in water to rehydrate, remove the stems, wash, and slice them finely.
  • Pick and wash the water spinach leaves and tips, and set aside to dry.
  • Clean the pork stomach thoroughly inside and out. Rub it with a mixture of lemon and salt, rinse well, then rub with alum to remove odor and sliminess, making it more crisp. Wash it thoroughly again and set it aside to drain.
  • Boil a pot of water with a pinch of salt, prepare a bowl of cold water. Blanch the cleaned pork stomach in boiling water for about 10 seconds, then transfer it to the cold water bowl to cool. Cut the stomach into bite-sized pieces.
• Stir-fry the pork stomach:
  • Marinate the prepared pork stomach with 1 tablespoon of sugar, 1 tablespoon of seasoning powder, ⅓ teaspoon MSG, 1 tablespoon fish sauce, and the crushed green peppercorns for 30 minutes to absorb the flavor.
  • Heat a pan with some cooking oil, stir-fry the marinated pork stomach until cooked through, then set it aside on a plate. Stir-frying the stomach before stewing will help it absorb the seasoning and make the stew more flavorful.
• Stew the pork stomach with green peppercorns:
  • After stir-frying, transfer the pork stomach to the simmering broth. Add the lotus root, black mushrooms, white radish, and crushed green peppercorns into the pot, stir well, cover, and simmer over low heat.
  • About 5 minutes before finishing, add the water spinach and adjust the seasoning to taste. Once the stomach and vegetables are tender and the flavor is rich, turn off the heat.

Ingredients:

• 1 pig's stomach
• 400 ml sugarcane juice
• 1/2 pineapple
• 1 garlic bulb
• 3 chili peppers
• Seasoning: salt, seasoning powder, monosodium glutamate, cooking oil
• Accompaniments: various herbs, tomatoes, cucumbers..
• Salt, fish sauce, lemon, ginger

Instructions:

• Prepare the pig's stomach:
  • Rinse it thoroughly, removing any attached fat, then turn it inside out (the outer side), scrape off any slimy residue, and wash under running water.
  • Then place the stomach in a bowl with 1 tablespoon salt, 1 tablespoon fish sauce, and juice from 1 lemon. Use your hands to massage and rub the stomach with lemon peel, then rinse again under water. Repeat this process twice. Afterward, turn the stomach back to the outer side and repeat the massaging with salt, fish sauce, and lemon one more time, then rinse it thoroughly.
  • Finally, put the stomach in a pot with water and sliced or crushed ginger, then bring it to a boil over high heat for about 3 minutes. The stomach should now be clean and fragrant.
• Marinate the stomach:
  • Cut the stomach into two pieces and place them in a bowl. Add minced garlic and chili peppers, 1 teaspoon salt, 2 teaspoons seasoning powder, and 1 teaspoon monosodium glutamate, then mix well. Let it marinate for 30 - 60 minutes.
• Stew the stomach:
  • Heat 2 tablespoons of cooking oil in a pan, then add the stomach pieces, pan-fry until golden brown on both sides (you can cut the stomach into 4 pieces to make it easier to cook and absorb the flavors).
  • Next, add the sugarcane juice to cover the stomach, simmer on low heat until the juice reduces. Then add pineapple juice and adjust the seasoning to your taste.
  • Continue simmering until the liquid thickens and the stomach turns golden-brown, ensuring to flip the pieces occasionally so they absorb the seasoning evenly.

Ingredients:

• 300g pig's stomach
• 30g lemongrass
• 30g ginger
• 1 tablespoon salt
• 1 tablespoon fried garlic
• 1 tablespoon black pepper
• 5 tablespoons chili paste
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon chopped shallots
• 1 tablespoon chili powder
• 5 tablespoons honey
• 2 tablespoons oyster sauce

Instructions:

• Prepare the pig's stomach:
  • Once cleaned, boil the stomach for about 30 minutes with ginger, lemongrass, and salt in the water.
  • Remove it and cut it into pieces that are easy to eat. Then skewer the pieces onto bamboo sticks.
• Marinate the pig's stomach:
  • In a bowl, add 1 tablespoon of fried garlic, chopped shallots, black pepper, chili powder, fish sauce, 5 tablespoons chili paste, honey, 2 tablespoons soy sauce, and oyster sauce.
  • Mix all the ingredients to create the marinade. Pour this over the pig's stomach skewers and let them marinate for 30 minutes before preparing to grill.
• Grill the pig's stomach:
  • Place the marinated skewers on the grill and cook until golden brown on both sides.

Ingredients:

• 1/3 pig's stomach
• 200g pickled mustard greens
• 1 shallot, chopped
• 2 garlic cloves, minced

Instructions:

• Prepare the pig's stomach:
  • Turn the pig's stomach inside out and rinse it under water. Then, rub salt vigorously to remove the mucus. Rinse again with water.
  • Squeeze a few lemon slices and rub them over the stomach for 10 minutes to clean it further. Rinse once more.
  • Blanch the stomach in boiling water with salt, vinegar, and wine.
  • Scrape off the white membranes around the stomach. Rinse it once more and set it aside to drain.
• Boil the pig's stomach:
  • Place the cleaned stomach in a pot with just enough water to cover it and boil for 5 minutes until it's cooked through, then set aside to cool.
  • Cut the pig's stomach into bite-sized strips.
• Prepare the other ingredients:
  • Rinse the pickled mustard greens with hot water to reduce some of the saltiness and sourness, then drain and mix in 1 teaspoon of sugar. Let it sit for 10 minutes.
  • Smash and finely chop the garlic.
• Stir-fry the pig's stomach with the pickled mustard greens:
  • Heat oil in a pan, then sauté the minced garlic until fragrant.
  • Add the pickled mustard greens and stir-fry for 2 minutes, then add the boiled pig's stomach. Season with 1 tablespoon soy sauce and 1 tablespoon sugar (or your preferred seasoning). Adjust according to taste.
  • Continue stir-frying for another 2 minutes, allowing the flavors to meld. Once done, turn off the heat and transfer the dish to a plate, garnishing with fresh cilantro and chili for added color and flavor.

Ingredients:

• 1 pig's stomach (500gr)
• 1/2 onion
• 3 stalks of lemongrass
• 1 egg
• 130g of flour
• 1 tablespoon chili powder
• Common seasonings (salt, seasoning powder, pepper)

Preparation:

• Prepare the ingredients:
  • Clean the pig's stomach thoroughly with water and blanch it in boiling water for about 2-3 minutes, then rinse with water several times.
• Simmer and marinate the stomach:
  • Place a pot of water on the stove, bring it to a boil, add 1/2 tablespoon of seasoning powder, 1/2 onion, and 3 stalks of lemongrass.
  • Add the stomach to the pot and simmer for 45 minutes, then remove, let it cool slightly, and cut into bite-sized pieces.
  • In a bowl, mix the stomach with 1/4 tablespoon of salt, 1 tablespoon of chili powder, 1/3 tablespoon of pepper, 1 egg, and 130g of flour. Mix well and marinate for 15 minutes.
• Fry the stomach:
  • Heat 100ml of oil in a pan. Once hot, add the marinated stomach and fry until golden on both sides, then remove and drain excess oil. The dish is now ready to serve.