Every day, let’s join TasteVN to cook and immediately share recipes for delicious grilled dishes. Let’s get started with 3 ways to make grilled pig’s stomach with satay, grilled pig’s stomach with five spices, and grilled pig’s stomach with mac khén, which are chewy and crispy, right below!
1. Grilled pig’s stomach with honey satay
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Preparation
1 hour
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Cooking
15 minutes
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Difficulty
Medium
Ingredients for Grilled pig’s stomach with honey satay For 4 people
Pig’s stomach 300 g Lemongrass 30 g Ginger 30 g Salt 1 tablespoon Fried garlic 1 tablespoon Pepper 1 tablespoon Satay chili 5 tablespoons Soy sauce 2 tablespoons Fish sauce 1 tablespoon Chopped shallots 1 tablespoon Chili powder 1 tablespoon Honey 5 tablespoons Oyster sauce 2 tablespoons
How to prepare Grilled Honey Satay Stomach
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Prepare the stomach
After being cleaned, boil the stomach for about 30 minutes in a pot of boiling water containing ginger, lemongrass, and salt.
Remove it, cut the stomach into bite-sized pieces. Then use bamboo skewers to skewer the entire stomach.
Tip:
- Boiling the stomach beforehand helps remove the unpleasant smell and makes it softer when eaten.
- Once the stomach is cooked, remove it and place it immediately in a bowl of cold ice water to keep it crispy and delicious.
- When skewering the stomach, spread it out evenly, leaving space so that the stomach cooks evenly when grilled.
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Marinate the stomach
In a bowl, sequentially add 1 tablespoon of fried garlic, minced shallots, ground pepper, chili powder, fish sauce, 5 tablespoons of satay, honey, 2 tablespoons of soy sauce, and oyster sauce.
Mix all the ingredients together to create a sauce mixture. Pour the mixture evenly over the stomach and marinate for 30 minutes before preparing to grill.
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Grilled intestines
Place all the marinated skewers of intestines on the grill, and grill until both sides are golden brown and cooked through.
Tip:
- You can grill using an oven, charcoal grill, or electric stove.
- While grilling, turn the skewers frequently to ensure both sides are evenly cooked and not burnt.
- When you see the surface of the intestines becoming slightly dry, use a brush to apply a layer of sauce on the outside to enhance the flavor and aroma.
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Final product
The grilled intestines are chewy and crispy, well-marinated with the sauce, having a spicy flavor from the satay and the delicious taste from the honey, surely appealing to everyone.
2. Five-spice grilled intestines
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Preparation
1 hour
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Processing
15 minutes
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Difficulty
Medium
Ingredients for Grilled Five-Flavor Pork Stomach Serves 4 people
Pork stomach 300 g Lemongrass 30 g Ginger 30 g Salt 1 teaspoon Fried garlic 1 tablespoon Chili powder 1 tablespoon Five-spice powder 3 tablespoons Sweetened condensed milk 60 ml Soy sauce 2 tablespoons Fish sauce 1 tablespoon Chopped shallots 1 tablespoon Pepper 1 tablespoon Condensed milk 75 ml Oyster sauce 2 tablespoons
How to Prepare Grilled Five-Flavor Pork Stomach
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Prepare the Stomach
After cleaning, boil the stomach for about 30 minutes in a pot of boiling water with ginger, lemongrass, and salt.
Remove from water, cut the stomach into bite-sized pieces. Then use bamboo skewers to skewer the stomach pieces one by one.
Tip: You can use bamboo skewers or a spoon, try skewering; if it goes in easily, the stomach is cooked and tender.
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Marinating the intestines
Make a sauce mixture with 1 tablespoon of fried garlic, minced shallots, pepper, chili powder, fish sauce, 3 tablespoons of five-spice powder, 5 tablespoons of condensed milk, and 4 tablespoons of fresh milk.
Add 2 tablespoons of oyster sauce and 2 tablespoons of soy sauce and mix well.
Evenly pour the sauce over the skewered intestines that were prepared earlier, let it sit and marinate for 30 minutes to absorb the flavors.
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Grilling the intestines
Put all the marinated intestines on the grill, cooking until golden brown on both sides.
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Final Product
The stomach is just soft enough but still has a certain chewiness and crunch, blended with the enticing aroma from the sauce, with a slightly spicy taste and a hint of creamy flavor from the milk. This dish is perfect for sipping on a rainy day.
3. Grilled Stomach with Mac Khen
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Grilled Stomach with Mac Khen Serves 2
Pork stomach 700 gr Mac Khen seeds 1/2 tablespoon Ground pepper 1/2 tablespoon Chili powder 1.5 tablespoons Seasoning 1.5 tablespoons Soy sauce 1.5 tablespoons Oyster sauce 1 tablespoon Ginger 1 piece (peeled/washed) Garlic 1 bulb (peeled) Dried shallots 5 bulbs
What is mắc khén?
- Mắc khén is a type of seed that grows in clusters on a woody tree, commonly found in the Northwest regions and widely used by the Thai ethnic people.
- The locals will harvest mắc khén around November, when the mắc khén gradually ripens, and they will be dried for later use.
- Mắc khén has a taste quite similar to pepper but is spicier and more pungent, ground into powder and used as a spice.
Tools needed
Oven, bowl, mortar, pestle, knife, cutting board,…
How to prepare Grilled stomach with mắc khén
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Prepare the pig’s stomach
The pig’s stomach you buy should be thoroughly massaged with salt and then rinsed under running water until clean.
Next, blanch the stomach in boiling water for 2 – 3 minutes, then remove, rinse again, and let it drain.
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Make the marinade mixture
Put ginger, garlic, and shallots into a mortar and pound them until crushed. Next, add 1/2 tablespoon of mac khén seeds, 1/2 tablespoon of ground pepper, and 1.5 tablespoons of chili powder, and pound until the ingredients are crushed and well combined.
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Marinate the pig stomach
Put the pig stomach into a bowl along with 1.5 tablespoons of seasoning, 1.5 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and the marinade mixture made in step 2.
Mix well so that the marinade adheres evenly to the pig stomach, and let it marinate for about 1 hour.
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Grill the pig stomach
Preheat the oven for 10 minutes at 185 degrees Celsius to stabilize the temperature.
Spread the pig stomach on a baking tray and grill at 175 degrees Celsius for about 40 – 45 minutes.
After grilling, take the pig stomach out and cut it into bite-sized pieces.
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Final Product
The grilled pig stomach is chewy and crispy, infused with the flavors of mac khen and various aromatic spices, extremely appealing and spicy. You can dip the pig stomach in chili fish sauce and serve it with fresh herbs to enhance the flavor.
How to Choose Good Pig Stomach
- Choose pig stomach that is bright pink, without purple bruises, inflammation, or swelling. Avoid buying frozen stomach as it will lose its crispness.
- You should press the stomach with your hand; if it is elastic, has some liquid on the surface but is not sticky, then it can be selected.
- Observe the thickness of the stomach; if the inner lining is intact, without any lumps or hard grains, it can be purchased.
How to Clean Pig Stomach
- The pig stomach should be turned inside out to clean it, using a mixture of lemon and salt to scrub carefully.
- After rinsing with clean water, blanch the stomach briefly in boiling water and scrape off the white membrane inside the stomach.
At family meals or gatherings, try your hand at 3 delicious grilled stomach dishes. Wishing you success with your own dish!
*Refer to images and recipes from the website cooky.vn and the Youtube channel Feedy VN
