Hog Maw Delight

Ingredients

• 1 pig's stomach (cleaned and rinsed) 1 pig's stomach (cleaned and rinsed)
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 2 cups (300g) diced potatoes 2 cups (300g) diced potatoes
• 1 cup (150g) diced onions 1 cup (150g) diced onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried sage 1 teaspoon dried sage
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 0.9g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a large bowl, combine the ground pork, diced potatoes, onions, minced garlic, dried thyme, dried sage, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to ensure all the ingredients are evenly incorporated.
3. 3.
   Stuff the pig's stomach with the prepared mixture, ensuring it is tightly packed but leaving some room for expansion during cooking.
4. 4.
   Place the stuffed pig's stomach in a roasting pan and pour the chicken broth over it.
5. 5.
   Cover the roasting pan with aluminum foil and bake in the preheated oven for 3 hours.
6. 6.
   After 3 hours, remove the foil and continue baking for an additional 30 minutes, or until the pig's stomach is golden brown and the internal temperature reaches 160°F (71°C).
7. 7.
   Remove from the oven and let it rest for 10 minutes before slicing and serving.

Treat your ingredients with care...

• Pig's stomach — Ensure the pig's stomach is thoroughly cleaned and rinsed before using. Trim off any excess fat or tough membranes for a more tender result.
• Ground pork — Opt for lean ground pork to reduce the fat content of the dish.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a creamy texture in the stuffing.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a dash of hot sauce to the stuffing mixture.
• Serve Hog Maw with a side of tangy sauerkraut to complement the flavors.
• Leftovers can be refrigerated and reheated for a delicious meal the next day.
• If pig's stomach is not available, you can use sausage casings as a substitute.
• Experiment with different herbs and spices to customize the flavor profile to your liking.

Serving advice

Slice the cooked Hog Maw into thick rounds and serve it as a main dish accompanied by your favorite sides. It pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.

Presentation advice

Arrange the sliced Hog Maw on a platter, garnishing it with a sprinkle of fresh herbs such as parsley or thyme. The golden-brown exterior of the stomach adds visual appeal to the dish.