How delicious to cook a pork stomach with stuffing. Stuffed pork stomach: recipes, cooking features and recommendations

The pork stomach is a sac-shaped muscular organ that can be stuffed with a variety of products, creating unimaginably delicious dishes. In different countries, people cook in their own way and call the stuffed stomach differently, for example, in Russia it is brawn or saltison, in Ukraine it is kendyukh, in Belarus it is vantrobyanka. Both meat and offal, various cereals, mushrooms, vegetables are used as fillings ...

I propose to cook a stuffed pork stomach using a pork head, onion, garlic, carrots, bay leaves, salt and spices.

Prepare the necessary ingredients.

In the preparation of a stuffed stomach, the most difficult first step is cutting the pig's head. Here you will need a hatchet, since the head will have to be cut into 6 parts. But before that, you will need to wash it thoroughly, scrape the skin, removing the remnants of the bristles. After cutting, cut off and thoroughly wash the ears, cutting out the inside of the auricle. Remove the eyes, as they will begin to release bitterness during cooking.

Put all the meat, along with fat and bones, tongue and ears, into a large saucepan. Fill to the top with water and bring to a boil. Then drain this water and fill again to the top with clean cold water.

Put the peeled onion, coarsely chopped peeled carrots, bay leaves into the pan.

Continue to cook on moderate heat for 4-5 hours.

After the time has elapsed, carefully remove all the contents from the pan (onions and carrots are not needed!) and cool.

Then cut into small pieces and meat, and lard, and ears, along with cartilage, and tongue (it must be cleaned before cutting).

Grind the peeled garlic with a press and put in a bowl. Also add salt and spices to taste. To stir thoroughly.

Before you start stuffing the stomach, it must be carefully prepared: first rinse, changing the water several times. Then fall asleep with corn grits and, with massage movements, pressing, mash. This will help get rid of both gastric mucus and a specific smell. You can leave it in corn grits for several hours, and only then wash it off.

Turn the stomach inside out and start stuffing it. Put all the prepared stuffing inside, distributing it evenly. It should not be very stuffed, otherwise it will burst during cooking.

Sew up the hole with thread. With a needle, make 5-10 punctures on each side so that excess air comes out.

Bring the broth in which the meat was cooked to a boil and put the stuffed stomach into it. Cook for 1 hour on low heat.

Then carefully remove it from the pan and bake in the oven for 20 minutes at a temperature of 180 degrees. Before baking, it is necessary to make pins again with a needle over the entire surface of the shell.

Remove carefully from the oven.

Immediately place a load on the stuffed stomach and leave in this position for 6-8 hours.

And it is desirable that he stood in a cool place - in the refrigerator or basement.

Then you can cut and serve.

Appetizing, satisfying, meaty, with crispy inclusions, fried and edible shell, stuffed pork stomach will appeal to many. To complete the picture, serve mustard, horseradish or tomato hot sauce on the table.

Bon appetit. Cook with love.

Pork stomach is ideal for stuffing. A wide variety of products are used as a filler: vegetables, mushrooms, minced meat or mushrooms. The result is a hearty and tasty dish.

Pork stomachs: recipe

Before you start cooking and adopt any recipe for pork stomach with filling, you need to do a series of manipulations with the shell so as not to spoil the resulting dish in the future. The stomach has a specific smell. As a rule, store offal is not sufficiently processed, so additional measures will be required to clean it:

First, we soak the offal. We use ordinary water or a solution of vinegar for this.
Pour boiling water over it and rinse thoroughly, removing the top film. You can use coarse salt. Its particles, like sandpaper, will scrape off an unnecessary layer. In this way, the stomach is processed inside and out.
For stuffing, a ready-made boiled stomach is taken. Please note that during its cooking (1.5 - 2 hours), it is necessary to replace the boiling water several times (2-3). If the smell bothers you, then add a bay leaf to the water.

Pork stomach stuffed with liver

Due to the low cost of offal, one of the most common fillings is liver, consisting of the liver, kidneys, lungs and heart. To prepare such a pork stomach, you need 1 kg of the above components.

Cooking process:

The liver is cut into large pieces and boiled in a cauldron for about 4 hours. Be sure to add more onions, aromatic spices.
We take out the boiled liver from the cauldron, mix with coriander and finely chopped garlic (you can use a garlic press).
Carefully fill the stomach with the liver mixture, sew it up with strong threads and place in a cauldron, where the broth from the liver remained.

The cooking process lasts 1-1.5 hours. Cool the finished stomach and cut into plates.

Stuffed pork stomach: recipe

Preparing the stomach :

Soak in cold water and leave it in it for the whole night.
In the morning, we thoroughly rinse it again and proceed to clean it from the outer layer. The result should be a clean "bag" of soft pink color.
To remove the specific smell of the offal, leave it for 2 hours in water to which 9% vinegar is added.

Cooking minced meat. On the stomach, weighing 750 g, you will need:

300 g boiled beef tongue;
200 g fillet (raw) chicken;
200 g minced meat;
200 g of fat;
200 g boiled potatoes;
2 large onions.

Let's start cooking:

To quickly clean the tongue, after cooking it is quickly placed in cold water.
Finely chop the onion and fry until golden brown in a tablespoon of vegetable oil.
All other products are cut into cubes and combined in a cup.
Add fried onions, salt and ground pepper (to taste). As binding components, we take two eggs and 2 tbsp. spoons of semolina. We mix everything. The filling is ready.
We fill her stomach and sew it up. Please note that the cooking process will reduce the size of the stomach, so we fill only two-thirds of the “bag” with minced meat.

We put the product prepared in this way in a saucepan, fill it with water, add salt, spices (bay leaves, peppercorns) and cook for 2 hours. We take out the finished stomach and send it to a cool place under the press for several hours.

Stuffed stomach baked in the oven

A stuffed stomach does not have to be cooked by boiling. It can be baked in the oven. For this we take:

A kilogram of potatoes;
0.5 kg of minced pork;
4 bulbs; (finely chopped)
3 art. spoons of pork fat;
salt and black pepper (to taste).

Cooking:

We clean the potatoes from the skin and cut them into small cubes;
Finely chop the onion;
We mix all the ingredients intended for stuffing and stuff them with a pre-prepared boiled stomach. We sew it and send it to bake for an hour in the oven.

Kendyukh stuffed. Recipe

Ukrainians call the pig stomach kendyukh or kovbyk. Groats are used for its stuffing. We will not dwell on the stage of preparing the stomach: this is described in detail above.

Products norm:

Buckwheat - 1.5 cups;
Champignons - 6 pcs;
Onions - 2 pcs.;
Carrots - 1 pc;
Greens at will;
Small chicken breast;
Brisket - 100 g;
Garlic - 2-3 cloves;
Salt to taste;
Broth - 1.5 cups.

Cooking progress:

Boil buckwheat until half cooked;
Blanch the mushrooms and add them to the boiled buckwheat;
Separately, fry the onion, cut into half rings, and carrots, grated on a coarse grater, add greens;
Boil one small chicken breast. We cut it into cubes;
Add the chopped brisket as well;
We mix all the components, season with spices, finely chopped garlic. Salt to taste.
We fill the stomach with stuffing and sew it up. We place the offal in a deep frying pan with the seam up (a duckling will do), pour in the broth and cover with foil on top. In this form, we send the stomach to the oven (180 °) for three hours.

15 minutes before readiness, remove the foil, pour the stomach with the resulting juice so that the product is fried and acquires a beautiful appetizing crust.

Stomach preparation

Option 1

For the dish you will need:

pork stomach
400 gr. brisket
200 gr. minced pork
2 chicken eggs
3 medium onions

Option 2

Required:

pork stomach
potato
fresh fat
milk
seasonings to taste.

Option 3

Ingredients:

stomach
pork (brisket is better)
pork liver
carrot
garlic
greenery
seasonings and salt to taste.

Option 4

Required:

stomach
buckwheat/rice
brisket
garlic
mushrooms if desired
spices

elhow.ru

Stuffed pork stomach

From time immemorial, when raising domestic animals for meat, people naturally sought to maximize the profit and use all parts of the carcass after slaughter with the utmost economy. Offal (mostly internal organs), of course, were also used, including stomachs, because you can cook tasty and inexpensive dishes from them, however, you have to tinker.

Almost all countries with developed animal husbandry and a sufficient culture of cooking have developed their own traditions of preparing such dishes. For example, beef, lamb and pork stomachs can be stuffed with various fillings due to their natural sac-like shape. Such dishes are good even for a festive table.

We will tell you how to cook stuffed pork stomach.

When buying stomachs, choose fresh, unfrozen ones (offal spoils much faster than other parts of the carcass). Normally, the pig's stomach has a pale pink-gray color and a specific smell, which, however, should not wear shades of putrefaction.

Cooking pork stomach for stuffing

Thoroughly wash the pork stomach, clean with a knife, turn inside out, brush under running water properly. For 5 minutes, fill the stomach with boiling water, remove it, cool it slightly and once again clean it from the inside and outside, scraping off the films, use coarse salt as an abrasive. After this procedure, we again thoroughly wash the stomach and place it in cold water for 8 hours. Rinse again thoroughly before cooking.

Pork stomach stuffed with buckwheat - recipe

Ingredients:

pork stomach - 1 pc.;
buckwheat - about 2 cups;
fresh mushrooms (champignons, for example) - 8 pcs.;
onion - 1 pc.;
fatty pork belly - 150 g;
ground black pepper and other spices (coriander, cloves, nutmeg);
melted butter - 2 tbsp. spoons.

Cooking

Let's boil loose buckwheat (that is, in about 3 glasses of water, no more). You can not even cook, but simply pour boiling water over buckwheat in a ceramic pot with a lid and wait. We cut the brisket into greaves and melt the fat out of them in a frying pan. Saute finely chopped onions in fat, then add the mushrooms, chopped a little larger. Cook the onion-mushroom mixture, stirring, over low heat for 15 minutes with the addition of ghee and spices. Mix buckwheat and onion-mushroom mixture.

How to stuff a pork stomach?

We tie one of the holes of the stomach with twine, carefully stuff the stuffing through the other hole, not too tightly (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 with twine in several places.

Pour the stuffed pork stomach completely and cook in the broth with the addition of bay leaves, peppercorns and cloves over the smallest fire, covered with a lid. Cooking time about 2 hours.

Alternatively, you can bake a stuffed pork stomach in the oven. Baking time - about 2.5-3 hours at a temperature of 200 ° C.

Pork stomach stuffed with meat

Ingredients:

pork stomach prepared - 1 pc.;
lean pork meat - about 200 g;
fatty brisket - 150 g;
garlic - 5 cloves;
spices (for example, a ready-made mixture of hops-suneli);
Madeira or brandy - 30 ml.

Cooking

We cut the pork meat very finely by hand (either we use a chopper for this purpose, or we pass it through a meat grinder with a large nozzle). Cut the brisket by hand. Finely chop the garlic. We combine meat and brisket in a bowl, add garlic, spices and Madeira. Slightly add and mix. We fill the stomach with meat filling not too tightly (see above, previous recipe). We tie, tie with threads and make several punctures. Cook in the broth for 2.5 hours or bake in the oven (a little longer). If cooked, it makes sense to put the finished cooked stuffed pork stomach under pressure for several hours, and then cool in the refrigerator.

Mozzarella at home 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 cook mozzarella at home and quite simply!	Suluguni is a delicious salty Georgian cheese. Today we offer you to cook it at home. Suluguni has a moderately salty sour-milk taste and smell. The consistency of the cheese is dense, elastic, slightly layered.
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womanadvice.ru

Fried pig stomach

You just need to know how to cook a dish from this offal, and then the whole family will be delighted. We offer to cook a delicious fried pork stomach for lunch or dinner according to our simple step-by-step recipe with a photo. This dish will be liked by the household, and it is possible that it will become one of the favorite foods in your family.

Most often, the pork stomach is made stuffed. It is worth saying that it is ideal for stuffing if it is whole. But, in the case of purchasing a pork stomach chopped into pieces, you can cook it in a pan. Fried stomach with peppers and herbs will turn out just amazing. Delicious, juicy, fried pork stomach, cooked without filling according to this photo-recipe, is well suited for dinner.

How to cook fried pork belly

Ingredients

Pork stomach - 2 kg.
Bulgarian pepper - 1 pc.
Greens (onions, dill) - 20 gr.
Bay leaf - 2-3 pcs.
Edible salt - 7-10 gr.
Universal spices for meat - 3-5 gr.
Vegetable oil

Cooking pork stomach without stuffing in a pan

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

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

After that, the stomach must be removed from the pan, allowed to cool slightly.

With a sharp knife, cut the offal into medium pieces. You don't need to grind hard.

Pour a little vegetable oil into the pan, heat it up. Put the pieces of the stomach into the pan.

Pour in salt and spices. Fry for 5-7 minutes on low heat. Stir occasionally with a spatula.

Finely chop the greens. Chop the pepper into strips.

Send these ingredients to the pan to the stomach. Mix everything well. Put some bay leaves in there. Fry for 5 minutes, covered, over medium heat.

Fried pork belly is ready. Bon appetit!

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

sovkysom.ru

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

How to cook pork stomach?

From pork offal you can cook excellent dishes, including from the stomachs. In this article, Elhau will tell you how to cook pork stomach.

Usually the stomachs are stuffed, but first we will tell you how to prepare the stomach for cooking such a dish as kendyukh.

Stomach preparation

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 salt liberally. 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 stomach
400 gr. brisket
200 gr. minced pork
2 chicken eggs
3 medium onions
seasonings to taste (for example, black and allspice, marjoram)

We begin to make the filling: minced pork, you can buy ready-made, or you can twist it yourself. Cut the brisket into small pieces and mix thoroughly with minced meat. Then add finely chopped onion and seasonings with salt to the minced meat. After the filling is brought to a uniform consistency, we shift it all into the prepared stomach, and sew it up. The resulting stuffed stomach is placed in a preheated oven (200 °) for 2-2.5 hours.

Option 2

The preparation of the pork stomach begins with the filling: melt the lard in a pan and fry finely chopped onions on it until golden brown. Grate fresh potatoes (or pass through a food processor), mix with roast, then add a little milk, seasonings and salt to taste. Stuff the stomach with this filling, sew it up and send it to the oven for a couple of hours.

Option 3

stomach
pork (brisket is better)
pork liver
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 fill the stomach, sew it up and send it to the oven, as in the previous versions.

Option 4

For the filling, it is necessary to prepare crumbly porridge from the selected cereal. The meat must be cut into small pieces and fried together with chopped onions, or stewed. Mushrooms can also be fried (not ready) or stewed. Mix the resulting ingredients, salt, add spices and fill them with a pre-cooked stomach (cook 40-60 minutes). Send the sewn stuffed stomach to the oven for an hour and a half (180 °).

The above are detailed recipes for how to stuff a pork stomach, but 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 the cooking process it shrinks and may burst.
Be sure to prepare the stomach before cooking, so it will be tastier.
In the process of baking, it is better to periodically pour the stomach with the outflowing fat, or with specially prepared fresh fat melted in a pan.
Before putting the stomach in the oven, make a few punctures in it so that it does not burst and all the taste does not leak out of it.
5-10 minutes before readiness, the stomach can be poured with sour cream with spices, so it will have a golden crust.
The stomach is usually served chilled. After cooking is over, put a press on the stomach to give a convenient shape for slicing.

Now you know the recipe for pork stomach, and not even one. Cooking is simple, but labor intensive, but you will see that it is worth it. Bon appetit.

Even more interesting

pervoevtoroe.ru

Source: cgotovim.ru

Abomasum, kolbik, offal. What other names do pig stomachs have? People who breed these funny animals with Piglet know how to cook pork stomach so that even the most fastidious gourmet will experience gastronomic pleasure. Today you will learn these secret culinary secrets.

Making a home menu

Tired of the same food? Or maybe you want to surprise your family or guests with your culinary skills? We will tell you what can be cooked from pork stomachs. In order to use this offal, it is not necessary to be a hereditary farmer. Fortunately, processed pork stomach can be bought on the market.

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

saltison;
brawn.

Read also:

Agree - a great alternative to sausage products. We want to warn you right away that this spectacle is not for the faint of heart, because raw pork offal looks, to put it mildly, unattractive. But the taste of the dish in the end will pleasantly surprise you.

Secrets of working with by-products

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

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 pursuit, 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, coarse salt can be taken as an abrasive material;
before heat treatment, the pork stomach is soaked in water or a solution of vinegar;
the stomach must be carefully processed inside so that you do not know 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;
an ordinary bay leaf eliminates the unpleasant offal smell, if any.

Let's assemble a picture from puzzles?

How to cook pork stomach at home? This is what we are about to tell you. Let's turn the cooking process into an exciting game. From the 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 abomasum. 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 whole stomach.

Compound:

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

Cooking:

You are already familiar with the rules of the cooking game. Let's get started. We will process the stomach, taking into account all the above rules.
Now let's take care of the ears. If necessary, we singe them and scrape them with a brush.
The same fate awaits the swine tongue.
About kidneys. No, not about those that bloom on trees in spring. We wash the pork kidneys and cut lengthwise to about the middle.
Now we 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 by adding peeled onions and carrots.
1.5-2 hours will be enough to prepare the tongue and ears.
A little trick: we quickly transfer the hot pork tongue under a stream of cold water. Voila - the upper dense film has never been cleaned so quickly.
So we have prepared the necessary set of products.

In order not to burn your hands, let the cooked offal cool thoroughly.
Now cut the ears, kidneys and tongue into pieces.
To fill the stomach completely, you will have to add minced meat to this mixture.
Here, for flavor, we will put salt, allspice and, of course, garlic, passed through a press.

We are not lazy and begin to actively mix the filling for the noble saltison.
Now it's time for the stomach.
We begin to stuff it, ramming the filling into all the bins.
It turns out a kind of bag.

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

Oh yes, we do not pour out the broth in which the ears and tongue were boiled, but we will cook saltison in it.
On a slow fire, slowly, for 2 hours, we simmer the stuffed pork stomach.

Do not rush to taste the cooked 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 toasts.

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

Compound:

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

Cooking:

We will not focus on the processing of the stomach, you have already prepared it and chopped it into strips.
Pour a lot of vegetable oil into the pan and send pork offal there.
Our goal is to imitate deep frying. Fry the stomach until completely softened.
In a separate bowl, mix the chopped leek and ginger root.
Add all the spices and pour wine.
Pour refined oil into a frying pan and lightly fry the onion with ginger.
We add fried pieces of pork offal to this spicy blend, stew a little and serve.

How to cook pork stomach: recipes

Here are some options for preparing the stomach.

Option 1

For the dish you will need:

pork stomach
400 gr. brisket
200 gr. minced pork
2 chicken eggs
3 medium onions
seasonings to taste (for example, black and allspice, marjoram)

Option 2

Required:

pork stomach
potato
fresh fat
milk
seasonings to taste.

Option 3

Ingredients:

stomach
pork (brisket is better)
pork liver
carrot
garlic
greenery
seasonings and salt to taste.

Option 4

Required:

stomach
buckwheat/rice
brisket
garlic
mushrooms if desired
spices

Do not stuff the stomach tightly, as during the cooking process it shrinks and may burst.
Be sure to prepare the stomach before cooking, so it will be tastier.
In the process of baking, it is better to periodically pour the stomach with the outflowing fat, or with specially prepared fresh fat melted in a pan.
Before putting the stomach in the oven, make a few punctures in it so that it does not burst and all the taste does not leak out of it.
5-10 minutes before readiness, the stomach can be poured with sour cream with spices, so it will have a golden crust.
The stomach is usually served chilled. After cooking is over, put a press on the stomach to give a convenient shape for slicing.

Now you know the recipe for pork stomach, and not even one. Cooking is simple, but labor intensive, but you will see that it is worth it. Bon appetit.

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