PICTURE OF A HOG RECIPES

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HOG MAW RECIPE | ALLRECIPES



Hog Maw Recipe | Allrecipes image

Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.

Provided by Wildasin

Categories     Meat and Poultry    Pork    Sausage

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 5

4 baking potatoes, peeled and cubed
1 large pork stomach
1?½ pounds bulk pork sausage
1 medium head cabbage, separated into leaves and rinsed
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
  • Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
  • Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

Nutrition Facts : Calories 715.1 calories, CarbohydrateContent 34.4 g, CholesterolContent 408.5 mg, FatContent 41.6 g, FiberContent 6.9 g, ProteinContent 49.5 g, SaturatedFatContent 14.6 g, SodiumContent 1088.9 mg, SugarContent 6 g

HOW TO FRY HOG JOWL : TASTE OF SOUTHERN



How To Fry Hog Jowl : Taste of Southern image

Follow step-by-step, photo illustrated instructions to fry up some good old Southern Hog Jowl. Often referred to as Pork Jowl Bacon, it's not just for New Years Day. We'll show you how easy it is to slice it for frying, or to use it as seasoning in lots of your favorite beans and greens side dishes.

Provided by Steve Gordon

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield Varies, according to beginning weight.

Number Of Ingredients 1

1 lb. Hog Jowl, smoked and cured

Steps:

  • Using a sharp knife, slice the jowl into desired thickness strips, like bacon.
  • Part of the jowl can be cut into hunks for seasoning of beans and greens.
  • Wrap any sections for freezing in plastic wrap, then aluminum foil.
  • Place wrapped sections in a Ziplock type bag and place in freezer for use later.
  • Heat a skillet to just below Medium heat on your stove top.
  • Place the slices of jowl in the warm skillet.
  • Turn jowl slices as needed, to prevent burning, and cook until fat is translucent and browned.
  • Remove from pan, place on paper towels and drain.
  • Save remaining grease from skillet by placing in a container and storing in refrigerator.
  • Use leftover grease just as you would any type of bacon grease for seasoning and cooking.
  • Serve the cooked hog jowl slices while warm.
  • Enjoy!

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