Recipe: Stir-Fried Pig’s Stomach

by Mummy's Kitchen

This morning as I was in the market at my regular pork stall, my eyes caught hold of two beautiful looking pig’s stomachs and they were eagerly awaiting me.  I guess you knew what happened, I made Pig Stomach Soup! (Full Recipe Here // Watch the Video Here)

After cooking the two pig stomachs, I realised that I have excess and I thought it would be a good idea to try out something new and interesting; Stir-Fried Pig’s Stomach. Have you eaten this dish before? If you haven’t, you should try it! We just love how the texture and the flavour of the dish turned out!!

Hope you will try his recipe! Be generous and give us some feedback/comments via our blog. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

Serves 4 persons

Ingredients:

1 pig’s stomach

3 cloves garlic, finely minced

1 tablespoon dried prawns, chopped

1 tablespoon stock fish, chopped (optional)

3 to 5 dried chillies, cut into half

Seasoning:

1½ tablespoons dark soy sauce

½ tablespoon fish sauce

1 tablespoon oyster sauce

Garnishing:

Spring onions, chopped

Coriander, chopped

For cooking the Pig’s Stomach:

5 slices of ginger

1 sprig of spring onion

1 tablespoon of cooking wine

Method:

  1. Use the same steps to clean the Pig’s Stomach as mentioned in the Pig’s Stomach Soup Recipe.

Cooking the Pig’s Stomach:

  1. Add pig’s stomach, ginger, spring onions, cooking wine and enough water into a pot and bring it to boil.
  2. Lower the heat and simmer for about an hour.
  3. Transfer out and let cool.
  4. Then slice the stomach into pieces.
  5. Heat up a frying pan with oil.
  6. Add in the garlic and fry till fragrant.
  7. Add in the dried prawns and stock fish. Fry for 1 minute.
  8. Then add in the dry chillies and fry for another minute.
  9. Now add in the sliced pig’s stomach and the seasoning.
  10. Fry till everything is well mixed.
  11. Dish out and garnish with spring onions and coriander.
  12. Serve immediately with steamed rice.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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