Teochew-style Braised Pork Stomach

Ingredients

In Teochew cuisine, the flavors are typically lighter and more delicate compared to Filipino cuisine. The Teochew-style Braised Pork Stomach recipe incorporates traditional Teochew spices and herbs, such as star anise, cloves, and white pepper, to enhance the flavors. Additionally, the cooking technique involves slow simmering to achieve a tender texture and allow the pork stomach to absorb the flavors of the braising sauce. We alse have the original recipe for Uter, so you can check it out.

• 500g (1.1 lb) pork stomach, cleaned and sliced 500g (1.1 lb) pork stomach, cleaned and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 star anise 2 star anise
• 4 cloves 4 cloves
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon white pepper 1 teaspoon white pepper
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add minced garlic, sliced ginger, and chopped shallots. Sauté until fragrant.
2. 2.
   Add star anise, cloves, cinnamon stick, and white pepper to the pot. Stir fry for a minute to release the aromas.
3. 3.
   Add the sliced pork stomach to the pot and cook until lightly browned.
4. 4.
   In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, and sugar. Pour the sauce mixture over the pork stomach and stir well to coat.
5. 5.
   Pour chicken broth into the pot and bring to a boil. Reduce heat to low, cover, and simmer for about 2 hours or until the pork stomach is tender.
6. 6.
   Once the pork stomach is tender, remove from heat and garnish with fresh cilantro or green onions.
7. 7.
   Serve the Teochew-style Braised Pork Stomach with steamed rice or noodles.

Treat your ingredients with care...

• Pork stomach — Ensure the pork stomach is thoroughly cleaned before slicing. It is recommended to blanch the pork stomach in boiling water for a few minutes before using it in the recipe to remove any impurities and reduce the strong odor.

Tips & Tricks

• For a spicier kick, add a small amount of chili flakes or chopped chili peppers to the braising sauce.
• To enhance the aroma, lightly toast the star anise, cloves, and cinnamon stick before adding them to the pot.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Teochew-style Braised Pork Stomach hot with steamed rice or noodles. It pairs well with a side of blanched vegetables or pickled radish.

Presentation advice

Garnish the dish with fresh cilantro or green onions to add a pop of color. Arrange the sliced pork stomach neatly on a serving plate and pour some of the braising sauce over it for an appetizing presentation.