Slow-Braised Tender Pork Stomach
Fragrant, tender braised pork stomach drizzled with braising sauce and served with spicy-and-sour shredded mustard greens—an ideal pairing for drinks.
Ingredients
pork stomach (turned inside out, with excess fat removed)
1
salt (for cleaning the pork stomach with mixture A)
a pinch
vinegar (for cleaning the pork stomach with mixture A)
a pinch
flour (for cleaning the pork stomach with mixture A)
a pinch
braising liquid (for drizzling over the sliced pork stomach)
2 tbsp
Instructions
1
Clean the pork stomach
Turn the pork stomach inside out and remove excess fat. Rub it thoroughly with mixture A, rinse well, and briefly blanch it in hot water until set aside (Figure 1).
2
Braise the pork stomach
Bring the braising liquid to a rolling boil over low heat, add the pork stomach, and braise until a chopstick can easily pierce it. Remove and drain.
3
Slice and dress
Let the pork stomach cool, then slice it and arrange it on a plate (Figure 2). Drizzle with 2 tbsp of braising liquid. For serving, pair it with spicy pickled mustard greens for added flavor.
