Seven-Color Stuffed Pork Stomach
A refreshing summer specialty made by stuffing an assortment of ingredients into pork tripe, poaching until tender, and chilling. Sliced crosswise to reveal a colorful mosaic of fillings, it is crisp, light, and palate-pleasing.
Ingredients
pork stomach (turned inside out and cleaned)
1 (500 g)
salted duck egg yolks (diced)
4
peeled preserved eggs (diced)
3
fine salt
7.5 g
lean pork (cut into cubes)
750 g
MSG
5 g
pork skin (scraped clean, boiled until soft, and diced)
250 g
sesame oil
10 g
cooked lean ham (finely diced)
15 g
Fenjiu (Chinese liquor)
25 g
cilantro (cut into segments)
75 g
white brine (boiled)
500 g
Instructions
1
Preparing ingredients
Turn the pork stomach inside out, wash it clean, then turn it back to its original shape. Cut the egg yolks and preserved eggs into dice of about 1.5 cm square. Cut the lean pork into cubes of about 0.6 cm square. Cut the ham into fine dice. Cut the cilantro into segments of about 1 cm. Scrape the pork skin clean, place it in a pot of boiling water and cook until about 60% tender, then remove and dice it to the size of soybeans.
2
Making filling and cooking
Place the pork cubes, fine salt, and MSG in a bowl and stir until sticky. Add the egg yolks, preserved eggs, and pork skin and mix well, then add the cilantro and sesame oil and stir into a filling. Stuff the filling into the pork stomach and sew the opening closed with twine. Place it in a soup pot and cook over medium heat for about 30 minutes, then remove. Place it into a pot of white brine brought to a rolling boil over high heat, switch to gentle heat and cook for 15 minutes. Pour the pork stomach together with the white brine into a basin, add the Fenjiu, and soak for about 10 minutes, then remove.
3
Chilling and slicing
After cooling, refrigerate for about 2 hours, then remove. Cut crosswise into two sections, split each section into halves, then cut into slices about 0.3 cm thick. When plating, arrange the slices into a fan shape or round shape to serve.
