Hog maw, which refers to the stomach of a pig, is a pork dish served in many cuisines. The recipe originated in the United States with the Pennsylvania Dutch, who were known for taking advantage of every usable part of an animal. It is traditionally made by stuffing the stomach with potatoes, sausage, and cabbage. Other commonly used ingredients include onions and carrots. The dish can be prepared in a variety of ways such as stewed, fried, roasted, and broiled. After being cooked, the stomach is sliced and often served topped with gravy, although some people prefer to scoop out the filling and discard the stomach.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat the oven to 375°F.
- Place the potatoes in a medium-size saucepan, add water until they are covered, and bring to a boil.
- Cook the potatoes for about 10 minutes or until tender, drain, and let them cool.
- Wash the pork stomach thoroughly using cold running water.
- Season the potatoes and cabbage leaves using salt and pepper.
- Stuff the stomach with potatoes, sausage, and cabbage—alternating among the ingredients—until the stomach is full. Try to make even layers of the ingredients.
- Fold the stomach closed and place it in a shallow roasting pan with the folded opening on the top. If there are any ingredients leftover, place them in the pan around the stomach.
- Roast it, uncovered, for 40–50 minutes or until the sausage is cooked through and the stomach is browned and crispy. It may start to split open.
- Remove the pan from the oven, slice the stomach into 2-inch thick pieces, and serve immediately.
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