Ingredients with Measurements:
- 1 hog maw (cleaned and pre-cooked)
- 1 pound ground pork
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked rice
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
Special equipment needed:
- Large casserole dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, brown the ground pork over medium-high heat until cooked through. Drain any excess fat.
3. Add the onion, garlic, green and red bell peppers to the skillet and sauté until the vegetables are tender.
4. Stir in the diced tomatoes, tomato sauce, thyme, oregano, paprika, salt, and black pepper. Simmer for 5 minutes.
5. Add the cooked rice and chicken broth to the skillet and stir to combine.
6. Stuff the pre-cooked hog maw with the pork and rice mixture.
7. Place the stuffed hog maw in a large casserole dish and pour any remaining pork and rice mixture around the hog maw.
8. Cover the casserole dish with aluminum foil and bake for 1 hour.
9. Remove the foil and bake for an additional 15-20 minutes until the hog maw is browned and crispy.
10. Garnish with chopped parsley and scallions before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour 20 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 420
- Fat: 22g
- Carbohydrates: 28g
- Protein: 28g
- Sodium: 940mg
- Fiber: 3g
- Sugar: 5g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground turkey.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes or carrots to the pork and rice mixture for added texture and flavor.
- Use different spices such as cumin or chili powder for a more southwestern flavor.
Tips and tricks:
- Make sure to clean the hog maw thoroughly before stuffing it with the pork and rice mixture.
- Pre-cook the hog maw before stuffing it to ensure that it is fully cooked.
- Use a meat thermometer to ensure that the internal temperature of the hog maw reaches 160°F.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the hog maw casserole in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the hog maw casserole on a large platter garnished with chopped parsley and scallions.
Garnishes:
- Chopped parsley and scallions
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Green beans
- Cornbread
Troubleshooting advice:
- If the hog maw is not browning, remove the foil and broil for a few minutes until crispy.
Food safety advice:
- Make sure to clean the hog maw thoroughly before stuffing it with the pork and rice mixture.
- Use a meat thermometer to ensure that the internal temperature of the hog maw reaches 160°F.
Food history:
- Hog maw is a traditional Pennsylvania Dutch dish made from the stomach lining of a pig.
Flavor profiles:
- Savory, slightly spicy, and hearty.
Serving suggestions:
- Serve the hog maw casserole as a main dish for dinner or as a unique addition to a potluck or holiday meal.
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