BRAND : 93 STOMACH
ORIGIN : BELGIUM
WHAT STOMACH CAN BE USED FOR ?
Chinese Pepper Stomach Soup (胡椒猪肚汤): A warming soup made with white pepper, ginger, pork stomach, and sometimes chicken or pork bones.
Korean Gopchang-jeongol: A spicy hotpot with offal, including pork stomach and intestines, with vegetables and chili paste.
Pennsylvania Dutch Hog Maw (Pig Stomach): The stomach is cleaned, then stuffed with sausage, potatoes, and onions, and baked until tender.
Variations also exist in Eastern Europe, where it's stuffed with grains, meat, or spices and then roasted or boiled.
In Chinese cuisine, pork stomach is often:
Sliced thin and stir-fried with vegetables, ginger, scallions, or chilies.
Braised in soy sauce, vinegar, and aromatics.
Served in cold dishes after boiling and slicing thin (especially in Sichuan-style dishes).
Thinly sliced pork stomach is used in hot pot for a slightly chewy, tender texture that absorbs broth flavors beautifully.
In some Latin American and Filipino cuisines, pork stomach is grilled or fried and used in:
Tacos de buche (Mexican tacos made with pork stomach)
Crispy fried offal dishes
Very important: Pork stomach must be cleaned thoroughly before cooking. This usually involves:
Turning it inside out
Scraping and rinsing with salt and vinegar
Boiling briefly to remove odor
