Ingredients with Measurements:
- 1 hog maw (cleaned and rinsed)
- 1 pound pork shoulder (cut into small cubes)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 2 potatoes (peeled and chopped)
- 1 can diced tomatoes (14 oz)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Sharp knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
4. Add the onion and garlic and cook until softened, about 3 minutes.
5. Add the carrots, celery, and potatoes and cook for another 5 minutes.
6. Add the diced tomatoes, chicken broth, dried thyme, salt, and pepper. Stir to combine.
7. Place the cleaned hog maw in the pot and cover with the stew mixture.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2-3 hours, or until the hog maw is tender and the stew is thick and bubbly.
10. Remove from the oven and let cool for a few minutes.
11. Cut the hog maw into slices and serve the stew hot.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Dried thyme can be substituted with dried rosemary or oregano.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped kale or spinach for extra nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add a can of white beans for extra protein.
Tips and tricks:
- Make sure to clean the hog maw thoroughly before using it in the recipe.
- If the stew is too thick, add more chicken broth or water.
- Serve with crusty bread or cornbread.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a slice of hog maw on top.
Garnishes:
- Garnish with chopped parsley or green onions.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Cornbread
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the hog maw is tough, bake for an additional 30 minutes.
Food safety advice:
- Make sure to cook the hog maw to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Hog maw stew is a traditional Pennsylvania Dutch dish made with a pig's stomach stuffed with sausage, potatoes, and onions.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot with a side of crusty bread or cornbread.
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