1. Stuffed pork stomach: a recipe with buckwheat and mushrooms
2. Cooking process
3. How to stuff pork stomach with other offal
4. Cooking technology
5. Recipe with potatoes and bacon
6. Instruction
7. Cooking pork stomach for stuffing
8. Pork belly stuffed with buckwheat - a recipe
9. How to stuff a pork stomach?
10. Pork stomach stuffed with meat
11. How to clean a pork stomach?
12. How to clean and cook a pork stomach?
13. Prepare "Saltison"

In the old days, peasant families could not afford to eat meat very often. That is why they sought to cook numerous dishes based on a variety of by-products. Such dishes were very appetizing and nutritious, they were often served even festive table .

One of the most popular offal by right is a pork stomach, the nutritional quality of which is almost no way inferior to meat. A hundred grams of pork stomach contains approximately 159 calories.

Pork stomach - is a muscular organ, which is characterized by bag-shaped form. On the basis of the stomach, you can cook a huge variety of great meat dishes, but most of all it is suitable for stuffing, acting as a natural edible casing.

Even in ancient times, all Slavic peoples cooked a variety of national dishes based on pork stomach. Especially for the Christmas holiday table was made to cook stuffed pork stomach. As a filling, both chopped meat and cereal porridges could be used - for example, barley or millet.

In Belarus, to this day they prepare a dish called Vantrobyanka, and in Ukraine - Kendukh. In both cases, this dish is a pork stomach, inside of which there is a filling from other by-products. In Russia, on the basis of the pork stomach they like to cook such dishes as saltison and brawn. And in Chuvashia one of their popular national dishes is the Kugar Shurbi.

No matter what dish you are going to cook, the pork stomach must be pre-processed. So, in the first place, this by-product is thoroughly degreased and completely free of content. After that, ten minutes soak in hot water and remove mucous membrane from the stomach. Now, after processing, the pork stomach must be cleaned again and thoroughly rinsed.

To make the dish tasty and beautiful, it is important to follow some rules. Due to the fact that any heat treatment leads to a significant compression of the swine stomach and a significant reduction in its size, you should never fill it too tight. In addition, it is recommended to make several punctures in the by-product beforehand - thus, it will not crack during cooking. In the process of roasting fat will flow - this fat should be periodically watered stuffed pork stomachs. There is another secret. To ensure that the dish is covered with wonderful crunchy and brown crust , you need about five to ten minutes before the end of cooking, pour the pork stomachs with a mixture of sour cream and fragrant spices. And in order to make the ready stomach easier and easier to cut, it is recommended to put a special press on top of it. Pork stomachs are served chilled. Due to the content of vitamins E, PP and group B, as well as iron, magnesium, zinc, selenium, copper and other minerals, pork stomach is very good for health.

Nutrient by-products and useful properties no way inferior to meat. But unfortunately, some housewives dismiss such dishes, considering them tasteless and inedible. Most likely, the reason for this is the inability to properly prepare them. Let's try to convince you and reveal all the details of the process. Today we will fill the pork stomach. Stuffed muscular organ will decorate the Christmas table.

This was revered by the ancient Slavs. He was stuffed with various cereals, minced meat, vegetables and other products. Food called "Vantrobyanka" love to cook in Ukraine. In the Chuvash Republic, the cooks make “Cougar Shyurbi” - this is a national dish with spicy seasonings and melted lard.

Before making stuffed pork stomach, it should be degreased, remove all the contents, remove the protective film and soak in warm water. Please note that during heat treatment the by-product is significantly reduced in size, so there should not be a lot of stuffing, otherwise the organ will simply burst. If you follow all the recommendations, you will get an exquisite meat delicacy, which you are not ashamed to serve.

Stuffed pork stomach: a recipe with buckwheat and mushrooms

The required set of products: a scar, half a cup of boiled buckwheat, two hundred grams of minced meat (any), dried or frozen mushrooms (one hundred grams), two eggs, an onion, two cloves of garlic, 150 ml of sour cream and spices (pepper, salt). You will also need thread and food package for baking (you can film).

Cooking process

Rinse the muscular organ of the animal, cut off the greasy film and put it in slightly salty water for three hours. During this time, we passmeat the mince with onions and mushrooms. When the filling has cooled, squeeze the garlic, drive eggs and add seasoning. Fill the scar with the finished mixture (loosely), grab the hole and thread it into the bag. Stuffed pork stomach sent to bake for 40 minutes at 200C. After that we open the bag, pour plenty of sour cream or mayonnaise and put it in the oven for 15 minutes again. Serve chilled with pickles and herbs.

How to stuff pork stomach with other offal

The dish is more laborious, but very tasty and tender. We will make it from the following components: pork scar medium size, pieces of beef meat (two hundred grams), two kidneys, tongue and ears of pigs (1 piece each). For a refined flavor will be required fresh carrot , one onion, red and black pepper, garlic salt, laurea.

Cooking technology

In a deep container, pour two liters of water, dissolve in it a large spoonful of salt and vinegar essence . Drop in a solution of abomasum for three hours and kidneys - for an hour. Remove the dirt and stubble from the tongue and ears. Boil pork buds for an hour. We will do the same with tongue and ears - they should be cooked in separate dishes for about 90 minutes with spices and baked vegetables.

From the language to remove white bloom, cut into pieces. Ears and kidneys - straws. Beef fillet cut into neat pieces, season with salt and pepper, combine with offal. Fill this mass with the scar space, then slightly “profit” with ordinary threads and set to boil for a couple of hours. Then the pork stomach stuffed with butter mayonnaise and bake for about an hour. Enjoy the culinary masterpiece!

Recipe with potatoes and bacon

Absolutely everyone will like the traditional dish of Scotland, as it consists of the usual ingredients for us: half a liter of milk, one rumen, two kilograms of potatoes, onions and lard (three hundred grams). Chopped black pepper, bay leaf and salt are used as seasoning. For lovers of hot, we suggest adding chili or chilli pepper.

Instruction

Similar to the previous recipes soak pork rennet in salt water. Prepare the vegetable mince: pat potatoes, use gauze to remove excess liquid, add bacon, chopped into small pieces, fried onions, all spices and fill with warm milk. It turns out not very thick mass, which we clog the gastric space. Put in the oven for two hours. Periodically we water the pork stomach stuffed with secreted fat to form a golden crust.

As you can see, everything is simpler than it seems. Do not be afraid to show imagination and experiment with products. Unusual dish impresses with amazing aroma, juiciness and amazing taste.

Since time immemorial, when raising domestic animals for meat, people, naturally, have sought with maximum benefit to use all parts of the carcass to the utmost economically after slaughter. By-products (for the most part these are internal organs), of course, also went to the course, including the stomachs, because of them you can cook tasty and cheap dishes, however, you will have to tinker.

Practically in all countries with developed animal husbandry and a sufficient culture of cooking, there are traditions of preparing such dishes. For example, beef, lamb and pork stomachs can be stuffed due to their natural bag-like shape. various fillings . Such dishes are good even for the holiday table.

Tell you how to cook stuffed pork stomach.

When buying stomachs, choose fresh, unfrozen (offal spoils much faster than the rest of the carcass). Normally, the pork stomach has a pale pink-gray color and a peculiar smell, which, however, should not wear shades of rottenness.

Cooking pork stomach for stuffing

Pig's stomach is thoroughly washed, cleaned with a knife, turned out, cleaned with a brush under running water as it should. For 5 minutes, pour the stomach with boiling water, extract, cool slightly and clean the inside and outside again, scrape off the films, use coarse salt as an abrasive. After this procedure, we again thoroughly wash the stomach and place in cold water for 8 hours. Rinse thoroughly before cooking.

Pork belly stuffed with buckwheat - a recipe

Ingredients:

• pork stomach - 1 pc .;
• buckwheat - about 2 glasses;
• fresh mushrooms (mushrooms, for example) - 8 pcs .;
• onion - 1 pc .;
• 150 g;
• ground black pepper and other spices (coriander, cloves, nutmeg );
• melted butter - 2 tbsp. spoons.

Cooking

Weld loose buckwheat (that is, about 3 cups of water, not more). You can not even cook, but simply pour buckwheat with boiling water in a ceramic pot with a lid and wait. Breast cut into bacon and melt them fat in a pan. Fry finely chopped onion in fat, then add mushrooms, cut into slightly larger ones. Cook the onion-mushroom mixture, stirring, over low heat for 15 minutes with the addition of ghee and spices. Mix buckwheat and onion-mushroom mixture.

How to stuff a pork stomach?

We tie up one of the holes in the stomach with a string, carefully stuffing the other hole with the filling not too tightly (buckwheat will increase in volume in the process of subsequent preparation). We tie the second hole, make several punctures with a fork from different sides and in several places we tie up the string.

Fill the stuffed pork stomach completely and boil it in broth with the addition of bay leaf, peppercorns and cloves on the lowest fire, covered with a lid. Cooking time about 2 hours.

Alternatively, bake the stuffed pork stomach in the oven. Roasting time is about 2.5-3 hours at a temperature of 200 ° C.

Pork stomach stuffed with meat

Ingredients:

• pork stomach prepared - 1 pc .;
• about 200 g;
• fat breast - 150 g;
• garlic - 5 cloves;
• spices (for example, ready-mix hops-suneli);
• Madera or brandy - 30 ml.

Cooking

Chop pork meat very finely by hand (or use a chopper for this purpose, or skip through a meat grinder with a large nozzle). Chop the breast manually. Finely chop the garlic. Combine meat and bacon in a bowl, add garlic, spices and madeira. Slightly add and mix. Fill the stomach meat filling not too tight (see above, previous recipe). We tie, tie up with threads and make several punctures. Cook in broth for 2.5 hours or bake in the oven (a little longer). If cooked, it makes sense to put ready cooked stuffed pork stomach under a press for several hours, and then cool in the refrigerator.

Our ancestors cooked a delicious brawn, saltison from a pork stomach, stuffing it with meat from pig head and offal. This food is not inferior to others. meat dishes . But first you need to clean the stomach.

How to clean a pork stomach?

To clean the pork stomach, do the following in the following order:

• Well wash the pork stomach under running water, first on one side, and then turn over to the other side, and also wash well.
• The stomach consists of a set of folds, we clean all the folds with a knife, and we can use a brush for dishes.
• To make it easier to remove the mucous membrane on the stomach, immerse it for 10 minutes in boiling water and cool.
• Remove the mucous membrane, fat layer, film.
• Wash again in large quantities water.
• Turn the cleaned stomach inside out and rub it well with salt, leave for 5 hours.
• We wash off the salt and soak the stomach in a solution (for 1 l of water and 1 tablespoon of salt and vinegar) for about 1 hour, more is possible.
• After soaking again wash the stomach in water, give to dry and can be stuffed.

How to clean and cook a pork stomach?

Pork stomach stuffed with meat, offal, vegetables, cereal.

Prepare "Saltison"

“Saltison” is best cooked if you have recently cooked jellied meat: some of the meat products not used in jellied meat will go for Saltison.

For "Saltison" you need:

• 1 swine stomach;
• 1 kg of boneless pork;
• 400g boneless beef;
• 200 g pork liver;
• 200 g of oven-baked lard;
• 200 g of fresh bacon with layers of meat and skin;
• 1 cup or a bit more broth from the jelly;
• 1 pork leg cooked;
• 1 large onion;
• 3 garlic cloves;
• ground salt and black pepper to your taste;
• 6 peas of black and allspice;
• 3 bay leaves.

Start cooking:

• We disassemble the pork leg: remove the meat and skin, cut into pieces, and throw away the bones.
• Baked lard cut into cubes.
• 400 g of pork pulp and beef grind in a meat grinder.
• 600 g of pork and fat with the skin cut into small pieces.
• Raw liver cut into pieces.
• Grind the garlic.
• Combine all together, salt, pepper, pour the broth and mix everything.
• Prepared stomach, turned inside out, stuffed with minced meat, but not tightly (during cooking, the stomach will decrease in size, and the stuffing can be cramped), and sew up the hole with a thick needle and thread.
• The stuffed stomach is lowered into the pan, filled with water 2-3 cm above the contents of the pan and set to boil, first on a strong fire, and when it boils, fasten to a low boil.
• Remove the foam, pierce the stuffed stomach in several places with a thick needle, on one and the other side, and cook for about 3 hours.
• During cooking, we turn our "Saltison" to the other side several times.
• Presumably, half an hour before the end of cooking, we put an onion, pepper, salt to taste and bay leaves in a saucepan.
• After the stomach has boiled, we take it out of the broth, put it on the grill in the oven, put a metal sheet under the grill, turn on the oven at 200 ° C, and bake for 20 minutes.
• “Saltison” is laid out on a dish, covered with a plate, and above we put the oppression and send to a cold place for 12 hours, then it can be cut into thin plates and served with mustard.

So, it is difficult to clean the pork stomach, but it is possible to make a tasty homemade dish, healthy, without artificial additives, which are now stuffed with factory meat products.