Twice-cooked pork stomach

Twice-Cooked Pork Stomach

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I cooked this dish sometime towards the end of last year.  I had serious dim sum cravings, particularly for this saucy, tasty and tender pork stomach dish.  So I tried recreating it and look what I had. This isn’t for everybody though, another one for my ‘secret pot’.  Having said that, this kitchen experiment has inspired Erwin to make a dish out of pork stomach.

1 pig stomach, sliced into 3 parts
Black peppercorns
2 bay leaves
A thumb of ginger, sliced
4 cloves garlic, minced
2 stalks of spring onion, cut into 1in long pieces
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp patis (fish sauce)
2 tbsp rice wine vinegar
2 tbsp cooking wine
1 tsp sesame oil
Chopped spring onion for garnish

Bring a large pot of water to boil.  Add pig stomach and boil for about 5 minutes.  Drain the pig stomach and discard the water.  Put the stomach back into the pot.  Cover with enough water to submerge.  Add peppercorns and bay leaves. Bring to boil then simmer for about 2 hours or until fork tender.  Don’t forget to add a bit of salt midway through cooking. When done, scoop out the stomach and reserve broth.

Slice pork stomach into thin bite size pieces.  Set aside.

Heat oil in a wok.  Fry garlic, ginger and chopped spring onion until fragrant.  Add stomach slices and stir-fry for about a minute to brown.  Add soy sauce, patis, rice wine vinegar, cooking wine and sesame oil, and stir-fry for about 3 minutes.

Add 1 1/2 to 2 cups of the reserved broth (or plain water).  Simmer for about 30 minutes or until slightly reduced. Serve garnished with spring onion.


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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

7 thoughts on “Twice-Cooked Pork Stomach

  1. I don’t think I have tasted pork stomach yet. Nakaka-intriga naman ito, parang gusto ko rin iluto. Makapagtanong nga sa palengke kung meron silang pork stomach. Pwede rin kaya ito sa intestines?

  2. the layman’s term for pork stomach is ti-to. i need to try this recipe, this is looks great perfect for pulutan! thanks iska!

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