Ingredient Name: Pig stomach, hog maw, pig maw
Traditional Chinese Name:豬肚 (Zhū dù)
What is this?
- Literally the stomach of a pig
- It is usually the inner lining/muscle of the stomach and if properly cleaned, contains no fat
- It can be found in Chinese, Mexican, Italian and various other cuisines
- It has a chewy property when cooked and usually absorbs the flavor of ingredients surrounding it
- A pretty common soup meat in Chinese soups
How do I prepare it?
- Rinse in warm water prior to use
- In soups, it is recommended to blanch the stomach before adding to soup
Where can I buy this?
- This is available in all wet marts in Hong Kong (although thorough cleaning is recommended)
- You can sometimes buy this as prepackaged and pre-cut from Asian supermarkets
What is the cost
- 200 g (as picture above) cost around $20 HKD
Any benefits?
- Relatively lean portion of the pork (when properly cleaned) that contains minimal fat
- Pork contains many nutrients (including 6 essential vitamins)
- It is a good source of iron, zinc, Vitamin B6 and protein
- It is said to be a healthier red meat substitute over beef
Any precautions?
- Thoroughly cleaning recommended prior to use (blanching for soups)
References:
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