Ingredients with Measurements:
- 1 hog maw (cleaned and rinsed)
- 1 pound ground pork
- 1 cup cooked rice
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 1 celery stalk (chopped)
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup chicken broth
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, mix together the ground pork, cooked rice, onion, green bell pepper, celery, garlic powder, paprika, salt, black pepper, and cayenne pepper.
2. Stuff the hog maw with the pork and rice mixture, packing it tightly.
3. Place the stuffed hog maw in the slow cooker.
4. Pour the chicken broth over the hog maw.
5. Cover the slow cooker and cook on low heat for 8-10 hours, or until the hog maw is tender and fully cooked.
6. Remove the hog maw from the slow cooker and let it cool for a few minutes.
7. Slice the hog maw into rounds and serve.
Time:
Preparation time: 30 minutes
Cooking time: 8-10 hours
5. Temperature:
Low heat setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 22g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- Quinoa or couscous can be used instead of rice.
- Any color bell pepper can be used instead of green.
Variations:
- Add diced tomatoes or tomato sauce to the pork and rice mixture for a tomato-based flavor.
- Add diced jalapenos or hot sauce for a spicier version.
- Add diced apples or raisins for a sweeter version.
Tips and tricks:
- Make sure to pack the pork and rice mixture tightly into the hog maw to prevent it from falling apart during cooking.
- If the hog maw is too large for your slow cooker, you can cut it in half and cook it in two batches.
- Serve with hot sauce or mustard for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a covered dish in the oven until heated through.
Presentation ideas:
Arrange the sliced hog maw rounds on a platter and garnish with fresh herbs or sliced vegetables.
Garnishes:
Fresh herbs, sliced vegetables, hot sauce, or mustard.
Pairings:
Mashed potatoes, roasted vegetables, or a green salad.
Suggested side dishes:
Cornbread, biscuits, or dinner rolls.
Troubleshooting advice:
If the hog maw falls apart during cooking, try packing the pork and rice mixture tighter next time.
Food safety advice:
Make sure to clean and rinse the hog maw thoroughly before stuffing and cooking.
Food history:
Hog maw is a traditional Pennsylvania Dutch dish made from a pig's stomach stuffed with pork, potatoes, and spices.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with your favorite sides and garnishes.
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