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Pork Stomachs?

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I went grocery shopping today and was perturbed to find that there were no pork tenderloins. Their place on the counter seemed to have been taken over by pork stomachs, which I had never seen before. I didn't buy one, but I am intrigued - what can I do with a pork stomach?

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  1. Sure it wasn't pork belly mislabeled? Seems very odd that a grocery store would sell pork stomach, espeically if it wasn't an ethnic store, (especially Asian).

    1 Reply
    1. re: martin1026

      No, it was definitely organ-looking and not bacon. This store regularly sells "soul food" items like tails and trotters, so maybe it's a Southern thing?

    2. martin, pork stomach is different from pork belly.

      Stuffed pork stomach is common in South Louisiana and is similar to haggis of Scotland.


      2 Replies
      1. re: speyerer

        I find it odd that something as routine as pork tenderloin would be replaced by something similar to haggis. I'm more inclined to believe it was pork belly that was mislabeled. I also find it odd that a grocery store would stop carrying pork tenderloin.

        1. re: leanneabe

          I agree with you and Martin. It had to be pork "bellies", and the OP just didn't know what a "pork belly" is.

      2. Pork stomach (aka hog maw) can be cooked like / with chitterlings. Its audience is limited to the very traditional and the very adventurous. It looks like tripe, if that helps any.

        Pork belly (aka side meat, aka fresh bacon) is the currently trendy "heart attack on a plate" for the chowish set. It looks like slabs of, well, bacon.

        My guess would be that you were seeing the latter. If so, search for "pork belly" and you'll find no end of suggestions.

        1. make hogmaw with it. My korean mother loves it and made two hogmaws for dinner last night. We like ours stuffed with country sausage, chopped onions, cabbage, and potatoes. It goes really well with sauerkraut and we also traditionally eat it around the holidays. It's very popular amongst the amish and the mennonites and is under my mennonite cookbook as "dutch goose"

          1. Here's something I found over at the smoking forum. A stuffed, and smoked pork stomach. Sounds great to me.


            1. I bought some hog maws, never having tried them and originally boiled it with garlic, onions, hot peppers and some salt and pepper for a couple hours. Then sliced it into bit size pieces and simmered in a touch of oil and the broth and served on rice. But the last time I made one, I filled it with liver, beef heart, lamb (with a lot of fat), potato, onion, garlic, and a touch of finely ground hot dryed pepper, all chopped really small. The potatoes were about a 1/4 inch square, but every thing else was as small as I could cut it. I then boiled it for about two and a half hours. When it was almost done I threw in potatoes, carrots, and cabbage. It was really good. I'm definitely going to try it again and just keep playing around with the ingredients.