Dish of Pork Stomach with Ginger
(click to enlarge)

Pork Stomach with Ginger


China, Sichuan
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
45 min
Yes		 Pork Stomach is meatier than Beef Tripe, as pigs are not herbivours, but omnivours like we are. Pork Stomach has a special affinity to Ginger.

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in

oz
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T
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Pig Stomach (1)
Scallions
Ginger slices
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Ginger root (2)
Scallions
Bell Pepper red
Bell Pepper grn  
Onion, red
Oil
Rice Wine (3)
Salt
Pepper, black
Stock
Cornstarch
Water
Do-Ahead   -   (1-1/2 hrs 15 min work)
  1. Soak cleaned PORK STOMACH in salted water. Massage it well, drain and wipe. Then, twice put it a pot with salted water to cover, add some citric acid or lemon juice, bring to a boil for 15 minutes. Pour out, rinse, and wipe. Clean the pot. Put the Pork Stomach back in, cover with fresh water and add some Scallions and slices of Ginger. Bring to a boil and simmer until al dente - about 1 hours. It'll still be a bit chewy, that's its nature. Cooking it longer, the layers will start to separate and it'll be messy. Rinse well and discard cooking water.
Prep   -   (30 min)
  1. Slice Pork Stomach into thin shreds about 1-1/2 to 2 inches long.
  2. Slice GINGER very thin and cut the slices into thin threads. Chop SCALLION WHITES fairly fine. Mix with Ginger. Cut Greens as desired for Garnish and set aside.
  3. Blast BELL PEPPERS black with your Kitchen Torch and brush off skins under running water (see Note-4). Core and cut into strips about 1/4 inch wide and 1-1/2 inches long.
  4. Cut ONION in quarters lengthwise and slice thin crosswise. Mix with Bell Peppers.
  5. Mix Cornstarch with Water to make a slurry.
Run:   -   (15 min)
  1. In a wok or spacious sauté pan, heat Oil and fry Ginger mix stirring until aromatic. Stir in sliced Pork Stomach and fry stirring for about 2 minutes.
  2. Stir in Rice Wine and continue to fry 1 minute more.
  3. Stir in Bell Pepper mix, Salt, and Pepper. Fry stirring until Bell Peppers are crisp tender.
  4. Stir in Stock, bring it up to a boil, then stir up the Starch and stir it in until it thickens some.
  5. Serve hot, garnished with Scallion Greens. and with steamed Jasmine rice. You can provide Chili Garlic Sauce on the side for anyone who'd like to hot it up a bit.
NOTES:

  1. Pig Stomach:

      Weight is "as purchased", and will result in 50% of that weight cooked. Pork stomach can be found in Asian markets that have good meat department, or from some Eastern European and Central and South American markets. It is quite different from beef tripe because pigs are omnivours, like us, not herbivours. For full details on preparation, see our Pig Stomach page.

  2. Ginger Root

      The pattern recipe mentioned that in China, Young Ginger would be used. This is seasonal, not always available here in Los Angeles, and probably never in most of North America. Do select Ginger Root that is as fresh and tender as you can find. For details see our Ginger page.

  3. Rice Wine:

      Use a good drinkable Rice Wine, not that horrid salted "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  4. Blasting Peppers

      This was not called for in the pattern recipe, and was not done for the photo example. It does greatly improve the texture of the dish and cooking properties of the peppers. It is easy, and takes only a few minutes using your Kitchen Torch, and doesn't cook the peppers at all.

  5. Stock:

      This was not in the pattern recipe, but I find this dish goes down better with rice if there's at least some liquid.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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