Stir-Fried Pork Stomach
A savory and hearty stir-fry featuring tender boiled pork stomach slices seared with aromatic aromatics and dried chilies. This dish offers a chewy texture and bold flavor, typical of traditional home-style cooking.
Story
Preparing pork stomach requires patience to ensure tenderness. By boiling it thoroughly in cold water beforehand, the texture becomes soft and ready for a high-heat stir-fry. This recipe focuses on the classic technique of infusing oil with aromatics and dried chilies to coat the offal in a fragrant, spicy glaze.
Ingredients
Pork stomach
1 whole
Green onion
as needed
Ginger
as needed
Garlic
as needed
Dried chili peppers
to taste
Cooking oil
as needed
Instructions
1
Boil the pork stomach
Place the pork stomach in a pot with cold water. Bring to a boil and cook until soft, at least 40 minutes or longer depending on your desired texture. This can be prepared in advance.
2
Prepare ingredients
Slice the green onion, ginger, and garlic. Slice or shred the cooked pork stomach according to personal preference.
3
Stir-fry aromatics
Heat a wok or frying pan with a moderate amount of oil over medium heat. Add the sliced ginger, garlic, and green onion to sauté until fragrant.
4
Finish the dish
Add the dried chili peppers and the prepared pork stomach slices to the wok. Stir-fry quickly over high heat until everything is well combined and heated through.
