Fried pork belly with green onions is a simple and satisfying dish. If you make it for dinner and serve it with your favorite side dish, then everyone will simply be delighted. Ruddy and delicious pieces of pork stomach will quickly disappear from the table!
Recipe for fried pork stomach with onions
Ingredients:
- Pork stomach – 1.5 kg;
- Green onion feathers – 30 g;
- Table salt – 10 g;
- Dry spices for meat – 1 tbsp. l.;
- Sunflower oil - for frying.
How to cook fried pork belly with green onions in a frying pan
It is best to purchase a cleaned pork stomach. Rinse it well. If the stomach is purchased not cleaned, it should be carefully scraped out and the mucous film removed. After this, cut the stomach into large pieces and boil in salted water. It takes a long time to cook the pork stomach; it can take from 2 to 2.5 hours. Remove the finished stomach from the pan and let it cool.
Cut the pork belly into medium small pieces.
Pour some oil into the frying pan. Warm it up. Place pieces of pork stomach into a heated container. Fry the pieces for 15-20 minutes over medium heat.
During the frying period, add meat spices to the pan. Using a spatula, mix everything until smooth.
Green onions need to be chopped very finely. When the stomach pieces turn golden, add green onions to the pan. Stir everything again. Fry over medium heat for 2-3 minutes.
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 filled 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 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.
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 rinse 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
- 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
Required:
- 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 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.
Option 3
Ingredients:
- stomach
- pork (better breast)
- carrot
- garlic
- greenery
- 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
Required:
- 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 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°).
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. You can cook a huge variety of wonderful meat dishes based on 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, you need 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.
Details
Excellent dishes can be prepared from pork carcass by-products. In this regard, pork stomach. Most often, the stomach is stuffed with various fillings.
Using the stomach in preparing various dishes allows you to get very tasty and nutritious dishes.
Pork stomach with onions and minced pork in a frying pan
Required ingredients:
- pork stomach;
- 400 gr. brisket;
- 200 gr. minced pork;
- 2 chicken eggs;
- 3 medium onions;
- salt;
- seasonings to taste.
Cooking process:
First of all, the stomach is prepared. The stomach is thoroughly washed, cleared of films, fat and mucus. The stomach is turned inside out and rubbed generously with salt. The stomach is left for salting for 4-5 hours, after which the salt is washed off and the stomach is soaked. To soak the stomach, prepare a solution with the ratio of 1 tablespoon of salt, 1 tablespoon of vinegar per 1 liter of water.
After soaking, the stomach is washed. Only after all these procedures do they begin to fill the stomach.
To prepare the filling, you take minced pork, which you can prepare yourself or purchase ready-made minced pork in a retail chain. The brisket is chopped into small pieces and mixed with minced meat. Chopped onions and spices are also added to the minced meat.
All ingredients are thoroughly mixed to distribute them evenly throughout the entire filling. The filling is transferred into the cavity of the pork stomach, after which the openings of the stomach are sutured. The stuffed stomach is placed in a preheated oven for a period of time equal to 2-2.5 hours.
At the end of the baking time, the stomach is removed from the oven and, after cooling, cut into portions, which are fried in a frying pan.
Pork stomach with onions and potatoes in a frying pan
Required ingredients:
- pork stomach – 1 piece;
- potatoes -200 grams;
- fresh lard – 250 grams;
- milk – 150 grams;
- onion – 2 large onions;
- salt;
- seasonings to taste.
Cooking process:
Preparation should begin with preparing the stomach. It is cleaned, washed, salted and, after salting, soaked. The filling begins to be prepared with the process of frying chopped lard. Finely chopped onions are fried in the fat obtained by frying lard until golden brown.
Fresh potatoes are grated and mixed with fried lard and onions, after which seasonings are added to the mass and the mass is salted to taste. The resulting filling is filled with the stomach cavity, and the hole through which the stomach is filled and sutured with culinary thread.
After filling the stomach, it is placed in the oven for 2 hours. After this time, the stomach is removed from the oven and cut into portions, which are fried in lard in a frying pan. After frying in a frying pan, the stuffed stomach can be served. Pre-decorate it with greenery.
Pork stomach with onions and liver in a frying pan
Required ingredients:
- stomach – 1 piece;
- pork – 250 grams;
- pork liver – 700 grams;
- carrots – 2 medium-sized pieces;
- onion – 2 large onions;
- garlic – 3 cloves;
- greenery;
- seasonings and salt to taste.
Cooking process:
The pork is cut into small pieces, and the liver is chopped in the same way. Carrots, onions, and herbs are chopped and mixed with meat and liver. Spices and salt are added to the mixture according to taste.
The pre-prepared stomach is stuffed and, after being sewn up with culinary thread, it is sent to the oven for 2-2.5 hours.
After this time, the stomach is cooled and cut into pieces. The chopped pieces are fried in lard in a frying pan. Before serving, the dish is decorated with herbs and vegetables.
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). Mix gently 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.
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.
