HOW TO COOK A HOG RECIPES

PIG'S STOMACH (HOG MAW) | JUST A PINCH RECIPES

Pig's Stomach (Hog Maw) | Just A Pinch Recipes image

I know, I know, I know. You're spazzing right now. Pig's stomach??? But, hear me out. This is a wonderful PA Dutch dish. I don't eat the stomach itself, although many people do. However, it does give the most outstanding flavor as you cook it. This was one of my favorites growing up that my Grandma Mertz would make. My son threw a fit today that I was making this and insisted he was not going to eat it. As he smelled the flavors all day, he converted & just finished a big plate of it. :)

Provided by Michelle Koletar/Mertz @Mertzie

Categories Pork

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 7

Ingredients

1 - pig's stomach (ask your butcher to save one)
2 pound(s) smoked sausage (get from a butcher, if you can -- better taste)
4 - large potatoes, with peel on, in bite-sized chunks
4 - carrots. cut in chunks, or half package of baby carrots
4 tablespoon(s) fresh curly parsley
1 - onion, chopped in large chunks
- cabbage, chopped (optional)

Steps:

Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
Toss all your chopped veggies (I do large chunks) in a mixing bowl & stir. Try to get as much casing off your smoked sausage as you can & then add that, crumbling it up as you're mixing. (You can use fresh ground sausage, if you prefer, but I love the smoked flavor!) Add the parsley & some fresh ground pepper. (I never salt this dish!)
Stuff the stomach with the mixture, as best you can, making sure not to overfill it, in a large baking dish or Dutch Oven. Add the rest of the sausage mixture all around the stomach, but not on top of it.
Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
Bake @ 350 for 2 hours, covered, and then 30 minutes uncovered. I usually add about another 1/2 cup of water after an hour or so. When it's finished, I take a fork & then cut the stomach open to get all the stuffing. I discard the stomach, but a lot of people cut into it & eat. (NOT me!) Enjoy!

HOG JOWL & BLACK-EYED PEAS - JUST A PINCH RECIPES

Hog Jowl & Black-Eyed Peas - Just A Pinch Recipes image

Traditional New Years food in the South - I thought I would post my mother's and grandmother's recipe for this dish. It's simple and plain. My mother liked to cook black eyed peas because they do not have to be soaked first. Bacon or ham can be substituted for the hog jowl if you can't find it. But try the hog jowl if you can - it's very similar to bacon.

Provided by Susan Feliciano @frenchtutor

Categories Bean Soups

Prep Time 10 minutes

Cook Time 2 hours

Yield 8

Number Of Ingredients 6

Ingredients

1/2 pound(s) hog jowl, chopped
- (may substitute bacon or ham if desired)
2 tablespoon(s) bacon grease or oil
1 pound(s) dry black eyed peas
1 - onion, chopped
- salt and pepper to taste

Steps:

Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside.
In a large dutch oven, cook hog jowl in the bacon grease over medium heat until browned and crispy. Add drained black eyed peas and enough water to cover.
Bring to a boil, lower heat, and simmer covered about 1 1/2 hours. Add water as necessary to keep peas covered, but not to make soup. This should be more of a thick stew consistency. Stir to prevent sticking on bottom. If it starts sticking, lower heat.
Uncover, stir in chopped onion, and continue to simmer about 30 minutes, stirring frequently, until onion is soft. Add salt and pepper to taste. You may not need much salt because hog jowl tends to be salty. But be sure to make it peppery.

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