How to cook pork stomach roll. Pork stomach with onions, fried in a frying pan. Pork stomach with onions and minced pork in a frying pan

Publication in the group: Meat and offal dishes

Pork stomach has been in the diet of poor peasants for several centuries. They could not eat meat every day, so they used recipes for preparing cheap offal as rationally as possible. Thanks to proper cleaning, processing and combination, the rennet was nutritious and satisfying.

Pork tripe can be boiled in soup, fried with vegetables and stuffed. Minced meat, offal, mushrooms, cereals and vegetables are suitable for filling.

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.

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!

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 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.

With potatoes

A hearty and simple dish will allow you to tasty and inexpensively feed a large number of people. The filling components can be changed to suit your taste, enriched with vegetables and seasonings.

Composition of ingredients

Set of products for cooking:

• 1 stomach;
• 3 raw large potatoes;
• ½ glass of homemade milk;
• 150 g lard;
• 1 onion;
• 5 tbsp. l. melted pork fat;
• a large bunch of juicy parsley;
• coarse salt to taste;
• freshly ground pepper at your discretion.

Step-by-step cooking process

To prepare the dish you must follow the rules:

1. Turn out the stomach and soak in boiling water for 5 minutes to remove mucus.
2. Sauté chopped onions in hot pork fat, wash the peeled potatoes and grate them.

3. Squeeze the juice from the potatoes and pour boiling milk over them.
4. Mix with chopped lard, onion, ground pepper and salt.
5. Fill the stomach with minced potatoes and sew it up.
6. Sprinkle the top of the stomach with salt and crushed pepper, brush the surface with melted fat and place on the grill grate.
7. Fry the workpiece on all sides until cooked.

How to serve a dish

Place the fried stomach on a flat dish, pull out the threads and cut the product into portions. When serving, decorate the stomach with feathers of onion greens and spread with spicy mustard sauce.

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, such as pearl barley or millet, could be used as 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; you should periodically baste the stuffed pork stomachs with this fat. 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.

Before cooking, washed stomachs can be rubbed with salt and left for 12-14 hours. After this procedure, rinse with cold water and cook the stomachs for only 1 hour.

If the pork stomach has a strong odor, you can marinate it in water with the addition of 2 tablespoons of 9% vinegar and 1 bay leaf, or in pickled cucumber or tomato brine. The smell will go away in 4-6 hours.

When cooked, the pork stomach contracts 3-5 times.

Pork stomach is an ideal casing for preparing saltison because it is medium in size, has a strong structure and elasticity. In addition, pork stomach has original taste and will complement saltison.

Pork stomach is one of the cheapest offal products, but it is quite rare in supermarkets. You can find pork stomach at the market or ask in advance at the butcher shop. When choosing, pay attention to the size of the stomach: it can affect the amount of filling if the stomach is needed for use as a casing. Also check the stomach for integrity: if the stomach is torn, there will be painstaking work to stitch it up.

They say that the devil is cunning in his inventions. And this resourcefulness of the poor, who wanted to eat something tasty without going beyond the family budget, gave birth to dishes made from offal. Let's use the invention of the lower social strata and find out how to cook pork stomach deliciously. This by-product is known to be a natural bag. Of course, the first thing that comes to mind is to stuff it with something. Most often the Slavs eat porridge. Both tasty and satisfying. By the way, one hundred grams of pork stomach contains 160 calories. But, depending on the minced meat, the nutritional value of the dish may increase.

With meat and crumbly buckwheat

In Rus', the dish was called rennet.

Pork stomach. Recipe for cooking with meat and buckwheat.

It is customary to add coarsely chopped meat, steamed buckwheat porridge and aromatic mushrooms to the elastic thin shell.

Composition of ingredients

Set of products for cooking:

• 1 peeled pork stomach;
• 5 cups of selected buckwheat kernels;
• 6-7 champignons;
• 1 medium chicken breast;
• 2 onions;
• 1 juicy carrot;
• 100 g pork belly;
• 5 cups strained meat broth;
• 3 garlic cloves;
• freshly ground pepper and salt to taste;
• 3-4 tbsp. l. refined oil.

Step-by-step cooking process

Method for preparing stuffed rennet:

1. Leave the cleaned stomach to soak in a salt solution for 1 hour.
2. For the filling, boil the buckwheat until half cooked, mix with blanched mushrooms.

3. Divide the onion into thin feathers, mix in a frying pan with chopped carrots and chopped herbs.
4. Boil the breast in salted water, cut into cubes, mix with chopped brisket or bacon to taste.
5. Mix the filling ingredients, add chopped garlic, add salt and pepper.
6. Sew up the stomach with strong threads.
7. Place foil on the bottom and walls of the duckling pan, oil it and place the stomach with the seam up.
8. Pour broth or purified water over the product, cover the stomach with the top layer of foil and a lid.
9. Bake the rennet at 180℃ for about 3 hours. 15 minutes before the end of cooking, remove the foil, remove the lid, pour juice over the stomach and return to baking.

How to serve a dish

Remove the strings from the cooked stomach. Present the browned rennet with canned home-made vegetables, pickled onions and all kinds of greens.

Preliminary preparation

Before cooking the pork stomach, it must be thoroughly cleaned of its contents. Then it is poured with boiling water and allowed to stand for ten minutes. Next, the mucous membrane is removed from the stomach. Once again, scrape the walls of the offal with a knife and rinse with cold running water. Now this natural bag is ready for stuffing. But it should be remembered that during heat treatment the stomach decreases in size. Therefore, you need to fill it not to capacity, but so that there is free space. You should also make several punctures in the stomach with a knife so that the bag does not crack during baking. It is necessary to pour the juice over the dish from time to time, which will be released during the heat treatment of the offal. When baking the stomach in the oven, you need to press it with some kind of press - this will make it easier to cut when serving. And to achieve a golden brown crust, ten minutes before the end of the culinary process, pour the dish with a sauce made from a mixture of sour cream and spices.

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.

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.

Cowbyk

This dish is a stuffed stomach, which is then boiled for a long time. They eat it like sausage - chilled. Cow ox on a piece of bread with horseradish or mustard is very tasty. But warmed up, with a side dish of mashed potatoes, it’s also okay. How to cook a pork belly to make a cow ox? We will need one more offal, namely pork lung. We cut it off from the trachea and chop it into cubes (about 1 cm). We only need red pads, no films. Grind lard in exactly the same way. It is advisable to take the one that is called “shponder” in Ukraine, that is, with layers of meat. Squeeze a few cloves of garlic into the filling. Salt and sprinkle with cumin, black pepper, marjoram and basil. Mix and stuff the stomach turned inside out with this minced meat. Sew up the hole with thread. Place in a large saucepan and fill with water. We salt it and throw in about five bay leaves. Cover the pan and cook the cow ox for two to two and a half hours, sometimes turning it over and piercing it with a needle.

Saltison

Preparation

1. This originally Italian dish has gained great popularity in Russia. Saltison is prepared from different types of meat. To create such a dish you will need spices, salt, 2 chicken legs, pork stomach, a bunch of dill, 300 grams of beef liver. Also take a head of garlic, 250 g of pig heart, 200 g of tongue, 300 g of pork belly, 250 g of beef pulp.
2. Separate the chicken meat from the bone. After this, you will need to chop beef, heart, poultry fillet, garlic, brisket, tongue and liver. Sprinkle the above ingredients with seasonings, salt and chopped herbs.
3. Take the minced meat and fill the prepared stomach. Then sew up the offal and place it in a pan, after pouring water into it. Place the container on the fire. When the water boils and the stomach swells, pierce it and leave to cook for another 1.5 hours. Then let the gizzard cool, slice it and serve.
4. So, we can conclude that pork belly is a very healthy and nutritious product, and it can also be prepared in different ways. This is very convenient for those people who want to make changes to the menu as often as possible. If such an offal is cooked correctly, it turns out to be very satisfying and pleasant to the taste.

Kendyukh

Unlike the previous one, this is done in the oven. You already know how to properly prepare a pork stomach so you can start stuffing it. The filling of kendyukha, unlike cowbyk, is more “rich” and festive. We will need half a kilo of pork belly and 200 grams of minced meat. Finely chop three onions. Cut the brisket into small cubes. Mix with onion and raw minced meat. Beat in two eggs and squeeze out a whole head of garlic. Season the filling with ten black peppercorns and half a teaspoon of dried marjoram. Stuff the stomach and sew up the hole. Bake until done, pouring the juice over the dish.

With chicken leg

Pork stomach, the recipes for which are low in calories, in combination with chicken will turn out to be satisfying and dietary.

Composition of ingredients

Set of products for cooking:

• 2 homemade chicken legs;
• 3 onions;
• 300 g pork belly with cheese;
• 10 g powdered gelatin;
• 300 g fresh pork heart;
• 1 trimmed pork tripe;
• 200 g tongue;
• 2 tsp. natural dried herbs;
• a large bunch of juicy dill;
• head of garlic.

Step-by-step cooking process

To prepare a tripe and ham dish, you need:

1. Wash the lard, tongue, heart and legs and cut into 1.5 cm cubes.

2. Place the slices in a large container, add the garlic and onions, which are also diced.
3. Salt the mixture, add chopped dill, stir.
4. Fill the cleaned stomach tightly with the meat mixture, pour gelatin diluted according to the instructions.
5. Sew up the hole with thick thread, place it in a pan of water, and let it boil.
6. Pierce the stomach in several places to allow steam to escape through the holes. This will prevent the tripe from cracking from the juices.
7. Cook over low heat for about 1 hour 30 minutes, then place the stomach under pressure.

How to serve a dish

Before serving, let the delicacy sit overnight on the refrigerator shelf, then cut the brawn into portions and place on a plate. The dish must be accompanied by a small gravy boat with mustard, spicy piquant ketchup and horseradish. To prevent the brawn from turning out too fatty, you should serve dried croutons or slices of homemade bread with the dish.

Cougar shurbi

This is a traditional dish of Chuvash cuisine. The offal is not stuffed for it, so no tailoring skills are required. How to cook pork belly the Chuvash way? We rinse the offal, fill it with cold water and let it cook until done. We check with a fork: as soon as the ichor stops oozing from the punctures and the juice begins to stand out, then you can take it out. The broth resulting from boiling the stomach can then be used as a base for soup. But we will save a small amount for the cougar shurbi. Cut the boiled stomach into medium-sized cubes, place in a small saucepan and fill with broth. As soon as it boils again, add the sautéed green onions. In a frying pan, fry the same amount of flour with a spoon of butter. As soon as it turns yellow, add it to the stomach. Season with crushed garlic. Beat a raw egg and also add it to the dish. Salt, pepper, throw in fresh herbs. Cougar shurbi is served hot.

There are many recipes for cooking this offal in a frying pan. This includes kendyukh - it can also be fried in lard rather than baked in the oven. The most original recipe is Chinese. You get very tasty cracklings that you can sprinkle on boiled potatoes or pasta. Before preparing the pork stomach, mix chopped ginger and leeks in a bowl, sprinkle them with a pinch of starch, salt, and pour table wine. While these seasonings are infused, let's take care of the stomach. Clean it thoroughly and cut it into cubes. Place a frying pan with plenty of vegetable oil on high heat. Let's fry the stomach in this deep fryer. When it reaches softness, fish it out onto a plate. Drain off excess oil. Leave only a small amount in the pan. In this fat we fry the ginger and leeks, strained from the wine. Then add the gizzard, mix, heat and serve. Bon appetit!

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.

Tripe and white pepper soup

Pork stomach can not only be stuffed; there are known recipes for preparing tripe in salads and unusual meat soups.

Composition of ingredients

Food set for making soup:

• stomach weighing 700-800 g;
• ½ cup roasted white peppercorns;
• 1 cup shelled peanuts;
• 2 large slices of fresh ginger;
• coarse salt to taste;
• chopped onion - quantity as desired.

To cleanse the stomach:

• ½ cup flour;
• ½ glass of inexpensive wine;
• 3 tbsp. l. medium-sized salt.

Step-by-step cooking process

You need to prepare an unusual treat according to plan:

1. Pour salt and flour into a bowl, pour wine into the mixture, wipe the inside of the stomach with the mixture so that it becomes clean. Rinse the tripe in cold water.

2. Blanch the offal in boiling water for 2 minutes until it reduces in volume.
3. Soak the washed peanuts in water for 5 minutes.
4. Place white pepper inside the stomach.
5. Pour 4 liters of drinking water into the pan, put peanuts and ginger, move the stomach with pepper.
6. Boil the soup, catching any ingredients that float to the surface.
7. Reduce heat to low and simmer soup for 2 hours at low temperature. Salt the first dish to taste.
8. Before serving, remove the pork stomach, remove the pepper from it, cut the pulp into wide strips and pour back into the pan.

How to serve a dish

To make the soup look impressive on the table, you need to sprinkle each serving with chopped green onions and freshly ground black pepper. The dish can be complemented with a salad of fresh vegetables or a variety of homemade pickles.

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.

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.

The process of preparing and cleaning the 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 percent 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.

Roasted tripe with caramelized onions

Pork stomach, recipes for which, if properly processed, can be used for a holiday menu.

The easiest way is to fry the chopped stomach with seasonings and thin onion feathers.

Composition of ingredients

Required list of products:

• 5 kg of stomach cleaned and soaked in water;
• 15 g pork seasonings;
• 1 onion;
• 2 full tbsp. l. chopped onion shoots;
• 1 incomplete tsp. finely ground salts;
• 2-3 tbsp. l. refined frying oil.

Step-by-step cooking process

It is necessary to prepare fried rennet in the following stages:

1. Divide the cleaned stomach into large pieces and immerse in salted water.
2. Cook the rennet over low heat for about 3.5 hours, skimming off the foam with a slotted spoon.
3. Let the pieces cool, cut into small strips and fry in hot oil.
4. After the color appears, add the chopped onions.
5. Season the dish with spices and add salt to taste.

How to serve a dish

Present the treat hot; for brightness and freshness, sprinkle the stomach with chopped green onions or any other herbs of your choice before serving.

How to cleanse 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, as moisture in animal tissue crystallizes and begins to destroy muscle fibers. Dishes from frozen stomachs come out dry.

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