Roasted Pig Stomach
Delight your taste buds with the rich and hearty flavors of Roasted Pig Stomach, a traditional dish that combines rustic charm with comforting indulgence. This recipe showcases a cleaned and tender pig stomach stuffed with a savory mixture of ground pork, sausage meat, breadcrumbs, aromatic herbs, and fresh vegetables like onion, celery, and garlic. The stuffed stomach is skillfully seared to a golden brown perfection before being roasted in a fragrant chicken broth to enhance its moistness and depth of flavor. Finished with a crispy, golden crust, this unique dish is a fantastic centerpiece for special occasions or adventurous dinner nights. Perfectly portioned for six, Roasted Pig Stomach pairs wonderfully with mashed potatoes or roasted vegetables for a truly satisfying meal.
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Recipe Information
Ingredients
- 1 whole Pig stomach
- 0.5 cup White vinegar
- 2 tablespoons Salt
- 4 cups Water
- 1 pound Ground pork
- 0.5 pound Sausage meat
- 1 cup Breadcrumbs
- 1 medium, finely chopped Onion
- 2 stalks, finely chopped Celery
- 3 cloves, minced Garlic
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon Dried sage
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 large Egg
- 2 tablespoons Cooking oil
- 1 cup Chicken broth
Instructions
Thoroughly rinse the pig stomach in cold water. Rub it with 1/4 cup of white vinegar and 1 tablespoon of salt to help remove impurities. Rinse again and repeat with the remaining vinegar and salt until the stomach is clean and odor-free. Soak in fresh water for 30 minutes, then drain and set aside.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine ground pork, sausage meat, breadcrumbs, chopped onion, celery, garlic, parsley, sage, black pepper, paprika, and the egg. Mix until evenly combined to create the stuffing.
Fill the pig stomach with the stuffing, leaving room for expansion as it cooks. Sew the opening of the stomach closed tightly with kitchen thread or use skewers to secure it.
In a roasting pan, heat cooking oil over medium heat. Lightly brown the stuffed pig stomach on all sides to develop a golden crust.
Pour the chicken broth into the roasting pan, then cover it tightly with aluminum foil or a lid.
Transfer the roasting pan to the oven and bake for 2 hours, basting occasionally with the pan juices. Remove the foil for the last 20 minutes of cooking to allow the stomach to crisp up.
Once cooked, use a meat thermometer to ensure the internal stuffing has reached a safe temperature of 165°F (74°C).
Allow the roasted pig stomach to rest for 15 minutes before slicing it into portions. Serve with your choice of side dishes and enjoy!
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 18910 mg | 822% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 17.1 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 418 mg | 32% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
