How to make delicious marinated pig stomach with lemongrass and chili that is easy to prepare and addictive

How to prepare pickled pig stomach with lemongrass and chili

• 1

  Make the pickling sauce

  You put a pot on the stove, add 60 ml of fish sauce, 40 gr of sugar, 1 tablespoon of chili powder, bring to a boil, then turn off the heat to cool.

  
• 2

  Prepare the pig stomach

  You put the pig stomach in a bowl, add 1 tablespoon of salt, 2 tablespoons of vinegar, and mix well, then rinse it clean with water.

  Then blanch it in boiling water for 2 minutes.

  
• 3

  Boil the pig stomach

  You put a pot on the stove, add 500 ml of water, and put the pig stomach into the pot.

  Add 1 onion peeled and cut into wedges, 10 gr of smashed lemongrass cut into pieces, 10 gr of sliced ginger, and 1 teaspoon of seasoning.

  Then wait for it to boil, reduce the heat and boil for 40 minutes.

  
• 4

  Pickle the pig stomach

  Once the pig stomach is boiled, take it out and let it drain, then cut it into bite-sized strips.

  Add the cut pig stomach into the bowl, add 50 gr of finely chopped lemongrass, 10 gr of sliced garlic, and the pickling sauce, then mix well.

  You can soak it for 1 hour and then serve it to your family for them to enjoy.

  

  
• 5

  Final Product

  The final product of pig’s stomach soaked in lemongrass and chili has a chewy and crunchy texture combined with the fragrant taste of chili and lemongrass intertwined, making it incredibly appealing.