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Preparation
1 hour 25 minutes
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Cooking
30 minutes
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Difficulty
Easy
Pork stomach prepared into steamed dishes and stir-fried dishes are indeed very attractive, aren’t they? Today, sister Thanh Truc and TasteVN will join you in the kitchen to practice making a unique and delicious green pepper pork stomach dish!
Ingredients for Green Pepper Pork Stomach For 4 people
Pork stomach 1 kg Pork tongue 500 gr Fresh coconut 1 fruit (for water) Wood ear mushrooms 10 gr Shiitake mushrooms 15 gr (fresh or dried) Bell pepper 1 fruit Carrot 1 piece Onion 1 piece Lemon 2 fruits Ginger 1 piece Shallots 5 pieces Garlic 1 piece Vinegar 30 ml Cooking oil 1 tablespoon Oyster sauce 3 tablespoons Whole pepper a little Common spices a little (sugar/salt/ground pepper)
How to choose good ingredients
How to choose clean, delicious pig stomach
- Good pig stomach has a uniformly bright white color, thick and elastic. Inside the stomach, there should not be much liquid, nor any lumps, swelling, or gas.
- To buy good stomach, you should go to the market early to get fresh stomachs or go directly to clean slaughterhouses.
- A standard stomach typically weighs about 600 – 800 grams. So you should choose stomachs of moderate size, which feel heavy and thick when held, and feel firm to the touch.
How to choose good pig tongue
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A good pig tongue usually has a bright red color, rosy and fresh appearance. The part near the throat has a uniformly white color. Fresh pig tongue typically has a distinctive smell, not foul and without strange odors.
- You should go to reputable food stores or supermarket chains to buy fresh pig tongues with clear origins and inspected.
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Avoid choosing tongues that are pale in color, have bruises or ulcers on the surface. You should also not buy those with unusual bad smells as they may have been stored for too long and injected with chemicals.
How to choose fresh and dried shiitake mushrooms
- For fresh shiitake mushrooms: You should choose mushrooms of moderate size, with short stems and tightly curled caps, with a yellow-brown color instead of dark brown. Additionally, the mushrooms should not show signs of bruising, wilting, or have an unpleasant smell.
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For dried shiitake mushrooms: For dried shiitake, you should choose mushrooms that are not broken, do not have unpleasant smells, and show no signs of white mold. Choose caps that are light brown.
How to safely choose and buy shiitake mushrooms
- When choosing dried shiitake mushrooms, prioritize those with large, thick caps and few small mushrooms at the stem. The color of the mushrooms should be a dark amber, slightly shiny (for the top of the mushroom) and coffee milk color (for the bottom of the mushroom).
- Avoid selecting shiitake mushrooms that look too dark as these may become mushy when soaked in water and are less crispy.
Required tools
Stove, pot, knife, cutting board, ladle,…
How to prepare pepper cooked stomach
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Prepare the stomach and pig tongue
To clean the slime and eliminate odors, rub the stomach and pig tongue with salt for about 5 minutes. Rinse the stomach and tongue with clean water, then blanch in boiling water for 5 – 7 minutes.
Tips to prepare stomach and pig tongue without odor
- Turn the pig stomach inside out to perform the preparation step.
- After rubbing with salt, continue to squeeze in 2 lemons, rub the stomach and pig tongue for about 10 minutes to clean them again. Then rinse with clean water.
- Blanch the stomach and pig tongue in boiling water mixed with 1/3 tablespoon of salt, 30 ml of vinegar, and 1 crushed ginger root.
Scrape off the white membranes around the stomach and the surface of the pig’s tongue, then rinse with water. Boil the stomach for 30 minutes, then add the pig’s tongue and boil for another 15 minutes, then take them out and place them in a bowl of ice water and cut into bite-sized pieces.
Tip:
- Boiling the stomach and tongue first will help eliminate the odor and make them tastier when eaten.
- Once the stomach and tongue are boiled, take them out and immediately place them in a bowl of cold ice water to maintain their crispness.
Put the stomach and pig’s tongue into a bowl. Peel 4 – 5 cloves of garlic and 2 shallots, crush them, chop finely, and add to the bowl. Then add 3 tablespoons of oyster sauce, 2 tablespoons of sugar, and mix well. Use food wrap to cover tightly and marinate for 15 minutes to absorb the flavors.
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Prepare the vegetables
Wash the carrots, peel them, and cut them into slices about 1/3 of a finger thick. You can cut them into flower shapes if you like.
Soak the wood ear mushrooms in warm water, clean the shiitake mushrooms and bell peppers. After briefly blanching everything in boiling water for 3 minutes, cut them into bite-sized pieces.
Wash the onion, peel it, and cut it into small wedges.
Peel the remaining onions and garlic, crush them, and chop finely.
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Cooking pepper-stewed tripe
Place a pan on the stove and add 1 tablespoon of cooking oil. When the oil is hot, add all the chopped shallots and garlic left over and sauté. When the shallots and garlic are golden and fragrant, add the tripe and tongue, and stir-fry on medium heat.
Pour in the water from 1 coconut and boil for 15 minutes over medium heat. Taste a piece; if the meat is tender, add the vegetables and stir-fry, then cover and let it simmer for 10 minutes.
When the sauce thickens, adjust the seasoning to your taste. Add ground pepper and whole peppercorns, then turn off the heat.
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Final product
The tripe and pig tongue are crunchy, blending with the spicy, aromatic flavor of black pepper, along with the rich, hot broth, creating an irresistible appeal of this pepper-stewed tripe dish. You can enjoy this dish with bread or fresh noodles as well, dipping in soy sauce or sweet and sour sauce according to your preference.
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So TasteVN has introduced you to the detailed recipe for pepper cooked stomach that is delicious, hot, and extremely appealing. Let’s go to the kitchen and cook a dish that is both delicious and nutritious as guided above to nourish your family after a long working week. Wishing you success!
