Pork Stomach

Pork stomach, more commonly referred to as “pig stomach”, has long been a popular dish in many cultures, especially the Philippines and certain parts of the Caribbean. Pork stomach is an acquired taste for many, but those who enjoy it swear by its unique flavor and texture. Most unfamiliar with the dish have a hard time imagining how a pork stomach actually makes its way from the farm to their dinner table. This blog post will walk you through every step of the journey, from the creation of a pork stomach all the way through to its final destination on a dinner plate.

What is a Pork Stomach?

A pork stomach is actually made up of three distinct parts. The right and left sides of the stomach form the actual “pig stomach”. These are the walls of the stomach and, as you might imagine, they are very thick and contain a lot of connective tissue, which makes them tough and chewy. The middle of the stomach is simply referred to as the “pork tripe”, which is a thin layer of connective tissue that separates the left and right sides of the stomach. A pork stomach is formed at the slaughterhouse, which we will discuss in detail later in this blog post.

Harvesting the Pork

After the slaughterhouse has taken care of the basic cleaning, disinfecting, and inspection of the hog, the pork stomach is harvested from the carcass. Due to the size of the stomach, it may take multiple people to carefully remove it and transfer it into larger containers so that it does not get damaged. It is important to note that the stomach is still connected to the other organs and may contain any number of contaminants. Once the stomach is removed, it is thoroughly washed and inspected. Once it has been washed, it is cut into smaller sections and packed into containers or shipped directly to stores and distributors.

Processing Pork Stomach

Once the pork stomach has been delivered to stores or distributors, it goes through a rigorous process to ensure that it is safe and ready to consume. This process begins with a quick inspection and any contaminants are removed. Next, the stomach is cut into thin slices, which helps to tenderize it and makes it easier to cook. Once it is sliced, it is then processed and boiled in water. This boiling often times includes additives, such as vinegar or salty water, to help preserve and tenderize the pork stomach.

Once it has boiled, the pork stomach is cooled and left to cure in a brine for several days. This helps to further tenderize the pork stomach and can also improve the flavor. Afterward it is cooked in oil until it has reached the desired tenderness.

Packing and Distributing Pork Stomach

Once the pork stomach is cooked, it is packed into containers, sealed, and labeled appropriately. The pork stomach is then sent to retail stores and distributors, where it is stocked and sold.

Preparing and Cooking Pork Stomach

Now that the pork stomach is finally at its destination, it is up to the cook to prepare and cook it. Preparing the pork stomach is generally fairly simple. The pork stomach needs to be washed thoroughly to ensure that any contaminants or residual brine are removed. Then, the pork stomach should be cut into desired size and shape. Smaller pieces make for more tender pieces of pork stomach and is generally preferred overall.

Once prepared, the pork stomach should be seasoned with herbs, spices, and seasonings of the cook’s choice. Popular seasonings to use include garlic, onions, thyme, oregano, bay leaves, and pepper. The pork stomach should then be placed in a roasting pan or cast iron skillet and cooked at a low heat for several hours, or until it is tender enough to easily cut with a knife.

Serving Pork Stomach

The cooked pork stomach is now ready to be served! It can be served in various dishes, such as soups, stews, or stir-fries. It can also be served with rice and a variety of vegetables. Alternatively, it can be served on its own with a sauce, such as a sweet and sour sauce, or a spicy sauce. No matter the dish, pork stomach is sure to please when cooked properly!

Conclusion

Pork stomach is an acquired taste for many, but those who enjoy it swear by its unique flavor and texture. While the process may be daunting to someone unfamiliar with the dish, the steps from farm to dinner plate are relatively simple. From harvesting and processing, to packing and distributing, to preparing and cooking, this blog post has detailed each step required to properly get pork stomach from the farm to your dinner plate. All that’s left for you to do is to gather your ingredients and get cooking!