Odia-style Stuffed Pork Stomach

Ingredients

In the Odia adaptation of the dish, the traditional Slovenian Kostelski želodec is transformed into a flavorful Odia-style Stuffed Pork Stomach. The original dish is typically prepared with a different set of ingredients and spices, reflecting the culinary traditions of Slovenia. The Odia version incorporates Odia spices and flavors, such as grated coconut, ginger, garlic, and green chilies, to create a unique and distinct taste. The cooking techniques and preparation methods are also adapted to suit the Odia cuisine, resulting in a delicious fusion of flavors. We alse have the original recipe for Kostelski želodec, so you can check it out.

• 1 pork stomach (500g / 1.1 lb) 1 pork stomach (500g / 1.1 lb)
• 1 cup grated coconut (80g) 1 cup grated coconut (80g)
• 1 tablespoon ginger paste (15g) 1 tablespoon ginger paste (15g)
• 1 tablespoon garlic paste (15g) 1 tablespoon garlic paste (15g)
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 1 teaspoon cumin powder (5g) 1 teaspoon cumin powder (5g)
• 1 teaspoon coriander powder (5g) 1 teaspoon coriander powder (5g)
• 1/2 teaspoon turmeric powder (2.5g) 1/2 teaspoon turmeric powder (2.5g)
• Salt to taste Salt to taste
• Oil for cooking Oil for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Clean the pork stomach thoroughly, removing any excess fat or membranes. Rinse it well under cold water.
2. 2.
   In a mixing bowl, combine the grated coconut, ginger paste, garlic paste, green chilies, chopped onion, cumin powder, coriander powder, turmeric powder, and salt. Mix well to form a stuffing mixture.
3. 3.
   Carefully stuff the pork stomach with the prepared stuffing mixture, ensuring it is evenly distributed.
4. 4.
   Heat oil in a large pan over medium heat. Place the stuffed pork stomach in the pan and cook for about 5 minutes on each side, until it turns golden brown.
5. 5.
   Reduce the heat to low, cover the pan, and let the stuffed pork stomach cook for about 1 hour, or until it becomes tender and fully cooked.
6. 6.
   Once cooked, remove the stuffed pork stomach from the pan and let it rest for a few minutes before slicing.
7. 7.
   Serve the Odia-style Stuffed Pork Stomach hot, garnished with fresh coriander leaves, alongside steamed rice or Odia-style bread.

Treat your ingredients with care...

• Pork stomach — Ensure thorough cleaning of the pork stomach to remove any impurities and membranes before stuffing.
• Grated coconut — Use fresh or frozen grated coconut for the best flavor and texture.
• Green chilies — Adjust the quantity of green chilies according to your spice preference.
• Cumin powder — For enhanced flavor, dry roast cumin seeds and grind them into a powder before using.
• Turmeric powder — Use a good quality turmeric powder for vibrant color and flavor.

Tips & Tricks

• If you prefer a spicier version, add a pinch of red chili powder to the stuffing mixture.
• Marinate the pork stomach with a little lemon juice and salt for 30 minutes before stuffing to enhance tenderness.
• Serve the dish with a side of tangy tomato chutney for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.
• Experiment with different stuffing variations by adding ingredients like chopped nuts or raisins for a unique twist.

Serving advice

Serve the Odia-style Stuffed Pork Stomach hot, accompanied by steamed rice or Odia-style bread. Garnish with fresh coriander leaves for added freshness and visual appeal.

Presentation advice

Arrange the sliced stuffed pork stomach on a platter, drizzle with a little oil, and sprinkle some freshly chopped coriander leaves on top. Serve with a side of tomato chutney and steamed rice for an authentic Odia presentation.