Red-Braised Pig Stomach
Red-braised pig stomach is a classic home-style dish, tender and flavorful with rich soy aroma, perfect with steamed rice. Slow-cooked to succulent perfection, it's ideal for family meals or entertaining.
Ingredients
14 items- Pig stomach 1 (about 500g)
- Ginger 1 piece
- Spring onions 2
- Cooking wine 2 tbsp
- Rock sugar 30g
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Dried chilies 2
- Salt to taste
- Cooking oil 2 tbsp
- Water as needed
Nutrition
Steps （7 steps）
Rub stomach with salt and flour on both sides, rinse well to remove slime and odor. Trim excess fat.
Place stomach in cold water with ginger, scallion and 1 tbsp wine. Bring to boil, skim foam, boil 2 mins. Drain and slice thickly.
Heat oil in wok, add rock sugar, cook over low heat stirring until amber. Add stomach and stir-fry quickly to coat evenly.
Add ginger, scallion, star anise, cinnamon, bay leaves and chilies, stir-fry until fragrant. Add light soy, dark soy and remaining wine, stir well.
Add enough hot water to cover stomach. Bring to boil then simmer covered over low heat for 1-1.5 hours until tender and easily pierced with chopsticks.
Increase heat to high to reduce sauce, stirring constantly, until sauce thickens and coats stomach. Season with salt to taste.
Transfer to serving plate and garnish with chopped scallions or cilantro.
Tips
Thoroughly rub the stomach with salt and flour to remove any gamey smell; caramelize sugar slowly over low heat to avoid burning; add enough hot water and avoid adding cold water during braising.
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