Nourishing stuffed pork belly recipes

Publication in the group: Meat and offal dishes

Pork stomach has been in the diet of poor peasants for several centuries. They could not eat meat every day, so they used recipes for preparing cheap offal as rationally as possible. Thanks to proper cleaning, processing and combination, the rennet was nutritious and satisfying.

Pork tripe can be boiled in soup, fried with vegetables and stuffed. Minced meat, offal, mushrooms, cereals and vegetables are suitable for filling.

Classic saltison

The muscle lining of the tripe will serve as an edible, low-calorie casing for the pork head and minced meat filling.

Preparation step by step with photos is described in detail below.

Composition of ingredients

To prepare this dish you will need the following food kit:

• 1 pork stomach, peeled;
• 3-3.5 kg of pork. If desired, you will need trimmings from large meat hams or a shoulder blade for cooking. It is also possible to add chopped heart, liver and kidneys to the filling for saltison.
• 1 whole garlic head. You need to use young garlic without the sprouted inner part.
• 700 g fat. It is allowed to use purified internal fat or tender lard.
• 1 tbsp. l. coarse salt. Purified salt or Adyghe salt with admixtures of spices and herbs is suitable.
• 1 tsp. coriander seeds. The richness of the flavor of the seasoning depends on the degree of grinding. The larger the coriander fractions remain, the brighter the spice will taste.
• 1 level tsp. ground black pepper.
• 3 pcs. bay leaf.
• 3-4 star cloves. It is important not to overdo it with the amount of cloves, as its rich aroma can overwhelm all the other smells and tastes of the dish.

Step-by-step cooking process

Step-by-step method for preparing saltison:

1. Rinse the stomach thoroughly, scrape it out with a knife and cover with salt for at least 12 hours.
2. Wash off the remaining salt, wash the stomach again, soak in a weak vinegar solution for 2 hours, rinse, and dry.
3. Cut pork, offal and lard into medium slices, mix with spices in a bowl, sprinkle with salt and season with chopped garlic.

4. Wash the stomach, pour boiling water over it and turn it inside out so that the streaks of fat remain inside.
5. Tie the shell with a thread on one side and fill it with meat mixture.
6. Pierce the workpiece over the entire surface with a thick needle or toothpick.
7. Place the tripe in a saucepan, add cold water and put on fire.
8. Add salt, bay leaf, coriander and onion to the broth.
9. Cook the stomach for 1.5 hours, remove the dish from the heat and cool without removing the saltison from the broth.
10. Place the cooled stomach in a mold with sides, press it with a press and leave it cool for 12 hours.

What can I add?

The amount of lard in the filling can be varied. As the percentage of fat decreases, the calorie content of saltison decreases. It is important to choose slices of lard for the filling that have been cleared of veins and skins.

How to serve a dish

The cooled dense saltison must be cut into thin slices and presented to the table along with the edible shell. It is important to first remove the threads from the product so that they do not spoil the tasting experience. The dish should be served with spicy Russian mustard and grated horseradish.

The calorie content of the stomach is quite high:

With meat and crumbly buckwheat

In Rus', the dish was called rennet.

Pork stomach. Recipe for cooking with meat and buckwheat.

It is customary to add coarsely chopped meat, steamed buckwheat porridge and aromatic mushrooms to the elastic thin shell.

Composition of ingredients

Set of products for cooking:

• 1 peeled pork stomach;
• 5 cups of selected buckwheat kernels;
• 6-7 champignons;
• 1 medium chicken breast;
• 2 onions;
• 1 juicy carrot;
• 100 g pork belly;
• 5 cups strained meat broth;
• 3 garlic cloves;
• freshly ground pepper and salt to taste;
• 3-4 tbsp. l. refined oil.

Step-by-step cooking process

Method for preparing stuffed rennet:

1. Leave the cleaned stomach to soak in a salt solution for 1 hour.
2. For the filling, boil the buckwheat until half cooked, mix with blanched mushrooms.

3. Divide the onion into thin feathers, mix in a frying pan with chopped carrots and chopped herbs.
4. Boil the breast in salted water, cut into cubes, mix with chopped brisket or bacon to taste.
5. Mix the filling ingredients, add chopped garlic, add salt and pepper.
6. Sew up the stomach with strong threads.
7. Place foil on the bottom and walls of the duckling pan, oil it and place the stomach with the seam up.
8. Pour broth or purified water over the product, cover the stomach with the top layer of foil and a lid.
9. Bake the rennet at 180℃ for about 3 hours. 15 minutes before the end of cooking, remove the foil, remove the lid, pour juice over the stomach and return to baking.

How to serve a dish

Remove the strings from the cooked stomach. Present the browned rennet with canned home-made vegetables, pickled onions and all kinds of greens.

Stomach stuffed in German style

As always, thoroughly clean, wash the stomach and begin preparing the filling. Boil 6 firm potatoes, peel and cut into cubes. Chop 5 shallots and 4 cloves of garlic and sauté. Add a large bunch of parsley chopped in a blender to the ingredients. Cut 300 g pork, 300 g brisket.

Soak a few stale pieces of loaf in milk. Scroll the meat and bread through a meat grinder and mix with vegetables. Beat 3 eggs and pour into the minced meat. The filling for saumagen (the German name for the dish) is ready! All that remains is to boil the pork stomach stuffed with meat for three hours, cool and cut into portions. It is customary to serve sauerkraut as a side dish for German meat dishes. The Germans pour white wine over it, sprinkle it with sugar, and then stew it. You can add a little pickled lingonberry.

Roasted tripe with caramelized onions

Pork stomach, recipes for which, if properly processed, can be used for a holiday menu.

The easiest way is to fry the chopped stomach with seasonings and thin onion feathers.

Composition of ingredients

Required list of products:

• 5 kg of stomach cleaned and soaked in water;
• 15 g pork seasonings;
• 1 onion;
• 2 full tbsp. l. chopped onion shoots;
• 1 incomplete tsp. finely ground salts;
• 2-3 tbsp. l. refined frying oil.

Step-by-step cooking process

It is necessary to prepare fried rennet in the following stages:

1. Divide the cleaned stomach into large pieces and immerse in salted water.
2. Cook the rennet over low heat for about 3.5 hours, skimming off the foam with a slotted spoon.
3. Let the pieces cool, cut into small strips and fry in hot oil.
4. After the color appears, add the chopped onions.
5. Season the dish with spices and add salt to taste.

How to serve a dish

Present the treat hot; for brightness and freshness, sprinkle the stomach with chopped green onions or any other herbs of your choice before serving.

Making a home menu

Tired of monotonous food? Or maybe you want to surprise your family or guests with your culinary skills? We will tell you what can be prepared from pork stomachs. In order to use this by-product, you do not have to be a hereditary farmer. Fortunately, processed pork belly can be purchased at the market.

Agree - an excellent alternative to sausage products. We would like to warn you right away that this spectacle is not for the faint of heart, since in its raw form, pork offal looks, to put it mildly, unattractive. But the taste of the dish will pleasantly surprise you in the end.

Juicy salad with tripe

Pork stomach, recipes for which are included in the menus of the best restaurants in Asia and Europe, is a profitable and satisfying addition to appetizer salads.

Preparation next.

Composition of ingredients

Required list of products for preparation:

• stomach weighing 1 kg;
• 2 medium pickled cucumbers;
• 2 boiled potatoes “in their jackets”;
• 100 ml farm sour cream with a fat content of 20%;
• 3 tbsp. l. refined oil;
• bulb;
• 1 sprig of rosemary;
• freshly ground salt and pepper;
• 2-3 tbsp. l. high fat mayonnaise.

Step-by-step cooking process

This unusual dish should be prepared in the following steps:

1. Cut the tripe, cleaned according to the rules, into strips and boil until tender in water with spices and salt.
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2. Finely chop the onion and fry in oil until golden brown, add the boiled gizzard, add rosemary and other spices.
3. Simmer with the addition of sour cream for 10-15 minutes.
4. Mix chopped pickled cucumber with potatoes, fried onions and tripe in a bowl.
5. Season the delicious salad with mayonnaise sauce and stir.

How to serve a dish

Serve an appetizing salad with a harmonious taste Wednesday after preparation so that the components do not lose their juicy texture. The presentation can be made in a culinary ring or placed in bowls, sprinkled with chopped herbs.

We clean the by-products ourselves

The stomach consists of muscle tissue, covered with a layer of fat on top, and an elastic membrane - it protects this organ from damage:

• there must be pebbles in the stomachs of birds, otherwise the process of grinding grains will not be possible;
• animals do not understand what they are swallowing, and there is a high risk of foreign bodies entering the esophagus.

To thoroughly clean offal, you need to be patient - this is a rather long and labor-intensive process.

It will be easier to clean chicken and duck gizzards if you cool them in cold - or better yet, ice - water in advance.

The offal cleaning algorithm is as follows:

• the cooled stomach is laid out on a cutting board;
• cut lengthwise through the opening of the esophagus;
• rinse again with cold water;
• The easiest way to pull off the film is to simply pry it with your finger.

It is removed quite easily; no effort is required.

How to clean yellow film from duck stomachs? Exactly the same as chicken from white. You need to carefully ensure that not a single piece of yellow film remains on the duck stomachs, otherwise the dish will be impossible to eat - it will taste bitter.

How to clean a pork belly before cooking it?

First, you need to rinse it very thoroughly under running water; to do this, rinse it several times, turn it inside out, clean out all the wrinkles with a knife or a soft wire brush for washing dishes - the second option is even more convenient.

All films, fatty layers, and mucus must be removed.

After hygienic treatment, the offal is soaked in brine - 15 g of salt and a tablespoon of vinegar are dissolved in 1 liter of water. The stomach must remain in the brine for at least 5 hours. After soaking, the stomach is washed again, the water is allowed to drain by gravity, and only then something can be cooked from it.

How to clean a lamb stomach? The algorithm for cleaning a lamb stomach is the same as that of a pork stomach.

To make the films and fat layer come off more easily, the stomach must first be soaked in boiling water for about 15 minutes. Then it is also soaked in brine, but the characteristic taste of lamb remains. This must be taken into account when preparing a dish, and purchase more spices of different types.

The most difficult task is how to clean a beef stomach at home. Tripe, as beef stomach is called, is usually quite large in size and it is very difficult to handle it yourself without cutting experience.

Even at the stage of purchasing the product, you need to pay attention to the muscle layer - there should be no black layers.

Tripe with black layers is only suitable for animal food:

1. At the first stage of cleaning, the scar is cleaned of dirt, adhering foreign matter and other debris;
2. In villages, it was customary to wash it in a running stream; in a city apartment, it is soaked in cold water, changing it at least every 20 minutes;
3. To soften, the beef stomach is kept overnight in brine prepared according to the same recipe as for pork and lamb.

Without such processing, during which the offal is softened, it is impossible to remove the outer fleecy layer.

The fleecy layer is cleaned off, then the fatty tissue, and the offal is soaked again in a salty solution for 4 hours, or it is simply rubbed on all sides with salt and left for an hour in the cold - not in the freezer.

After the tripe is washed, it can already be cooked - it takes at least 4 hours to cook.

Recipes from stomachs

An interesting recipe for preparing chicken gizzards in Portuguese.

For 0.5 kg of meat you need to prepare:

• small onion;
• 2 cloves of garlic;
• 2 cloves;
• 250 g white wine;
• 50 g bacon;
• red hot pepper;
• 50 g pork sausages.

Spices: a mixture of white and black pepper, salt.

Fry the onion until transparent in vegetable oil, add garlic and chili pepper cut into thin slices without the stalk.

Then add fried onions and garlic to chicken stomachs, simmer for about 20 minutes, add bacon and smoked sausage to the pan and fry until golden brown. Once the bacon and sausage are cooked, add white wine and spices to the pan and simmer again over low heat for 2 hours.

In Portugal, this dish is washed down with cold beer.

A very tasty dish is made from duck stomachs if they are caramelized in onions.

It is prepared like this:

• cut the onion into rings and stew for 5 minutes in vegetable oil, which needs to be poured in more so that the onion floats in it, adding pepper, salt, bay leaf;
• then place the stomachs in a container and keep everything on low heat for another 2 hours;
• salted at the very end.

For 1 kg of offal you need to take 800 g of onion - then you won’t have to add water, the meat will be stewed in onion juice. The dish is ready when the onion acquires an even beige color and resembles the consistency of viscous caramel.

By-products are in no way inferior to meat in terms of nutritional and beneficial properties. But unfortunately, some housewives disdain such dishes, considering them tasteless and inedible. Most likely, the reason for this is the inability to cook them correctly. We will try to convince you and reveal all the intricacies of the technological process. Today we will stuff the pork belly. The stuffed muscular organ will decorate the Christmas table.

This was revered by the ancient Slavs. It was filled with various cereals, minced meat, vegetables and other products. They love to cook a dish called “Vantrobyanka” in Ukraine. In the Chuvash Republic, culinary specialists make “Kugar Shurbi” - this is a national dish with spicy seasonings and melted lard.

Before preparing stuffed pork belly, it should be degreased, all contents removed, the protective film removed and kept in warm water. Please note that during heat treatment the offal is significantly reduced in size, so there should not be a lot of filling, otherwise the organ will simply burst. If you follow all the recommendations, you will get an exquisite meat delicacy that you won’t be ashamed to serve to guests.

With tender liver

Pork stomach, recipes for which have been known since the times of Ancient Rus', goes perfectly with the filling of rich and tender liver. According to the recipe, the dish turns out juicy and high in calories due to the addition of lard.

Composition of ingredients

Required list of products:

• 1 medium stripped stomach;
• 500 g pork liver;
• 300 g lard;
• 100 g of premium flour;
• 2 tbsp. l. semolina;
• 1 egg;
• a pinch of fine salt;
• 2 tsp without a slide dry natural spices;
• 2 garlic cloves.

Step-by-step cooking process

Method for preparing meat dish with liver:

1. Soak the stomach in salt water and leave.
2. Clean the liver from veins, blood and films. Cut the offal into strips 1 cm wide.

3. Place the ingredients in a bowl, add the egg and add the semolina.
4. Enhance the taste with spices, salt and chopped garlic, add sifted flour to the ingredients.
5. Fill the stomach cavity with the filling, sew up the hole and move the workpiece into a pan with cold water.
6. Pierce the tripe over the entire surface 5-6 times with a thick needle so that the stomach does not burst during the boiling process.
7. Boil the stomach over medium-low heat for about 2 hours.
8. Cool the delicacy, put it on the refrigerator shelf under a press all night.

How to serve a dish

Serve the stuffed stomach into thin slices. The filling inside the stomach is compressed under pressure, does not crumble and holds its shape well.

From the history of the dish

Pork stomachs have been loved and eaten for centuries. Peasants who could not afford to eat meat every day tried to make the most of all the offal of slaughtered animals. Their dishes were filling and even tasty. People did not hesitate to serve rennet on the festive table.

The pig stomach is a pouch-shaped muscular organ that is low in calories. You can prepare many dishes from it, but most often it plays the role of a stuffing shell, which can also be eaten.

Since ancient times, stuffed pork belly has been served on the Christmas table. It was filled with vegetables, cereals, pasta, mushrooms, minced meat and offal.

Seltz

A delicious homemade dish based on a German recipe combines ease of preparation, availability of products and the harmonious taste of meat with spices in a natural casing.

Preparation next.

Composition of ingredients

Required set of products for cooking:

• 1 stomach;
• 2 tsp. freshly squeezed lemon juice;
• fine salt to taste;
• 80 g corn grits;
• 7 kg pork head;
• 2-3 onion heads;
• 3 bay leaves;
• 7 peas of allspice;
• a handful of black peppercorns;
• 3-4 cloves of garlic.

Step-by-step cooking process

How to prepare a delicious dish:

1. Pour fresh lemon juice over the cleaned stomach, cover with salt and mash to remove any remaining mucus. Leave to soak overnight.
2. Sprinkle the stomach with corn grits, mash and leave for 30 minutes, then wash.
3. Wash the head thoroughly, scrape it with a knife, and chop it into 6 pieces. Wash ears again, remove eyes.
4. Boil the head for 2 minutes, drain the first water, refill the meat with clean water and cook over low heat for 4 hours.
5. Peel the onions and garlic, cut the heads into quarters.

6. Place onion and garlic in a saucepan, add peppercorns, bay leaf and salt. Continue cooking the broth for another 1 hour.
7. Remove the meat from the broth, remove from the bones and cut into cubes.
8. Add chopped garlic and salt to the meat, stir.
9. Turn the stomach inside out, fill it with meat, sew it up and make 10-12 holes on the surface so that air can escape during cooking.
10. Strain the broth, boil, add the brawn to the liquid and cook for about 1 hour.
11. Transfer the brawn to a baking dish and cook at 180℃ for 30 minutes until an appetizing crust browns on the surface of the tripe.

Place the finished brawn into a mold with sides and place a weight on top so that the filling inside is compressed.

How to serve a dish

For serving, cut the meat brawn into long and thin pieces. The presentation can be complemented with slices of porous white or aromatic rye bread. For lovers of piquancy in brawn dishes, you should offer a bowl with Russian mustard and grated horseradish.

Cooking process

Rinse the animal's muscular organ, cut off the greasy film and place it in slightly salted water for three hours. During this time, saute the minced meat with onions and mushrooms. When the filling has cooled, squeeze out the garlic, beat in the eggs and add seasonings. We fill the tripe with the prepared mixture (loosely), tie the hole with a thread and put it into a bag. The stuffed pork belly is baked for 40 minutes at 200C. Then open the package, pour plenty of sour cream or mayonnaise and put it back in the oven for 15 minutes. Serve chilled with pickles and herbs.

With chicken leg

Pork stomach, the recipes for which are low in calories, in combination with chicken will turn out to be satisfying and dietary.

Composition of ingredients

Set of products for cooking:

• 2 homemade chicken legs;
• 3 onions;
• 300 g pork belly with cheese;
• 10 g powdered gelatin;
• 300 g fresh pork heart;
• 1 trimmed pork tripe;
• 200 g tongue;
• 2 tsp. natural dried herbs;
• a large bunch of juicy dill;
• head of garlic.

Step-by-step cooking process

To prepare a tripe and ham dish, you need:

1. Wash the lard, tongue, heart and legs and cut into 1.5 cm cubes.

2. Place the slices in a large container, add the garlic and onions, which are also diced.
3. Salt the mixture, add chopped dill, stir.
4. Fill the cleaned stomach tightly with the meat mixture, pour gelatin diluted according to the instructions.
5. Sew up the hole with thick thread, place it in a pan of water, and let it boil.
6. Pierce the stomach in several places to allow steam to escape through the holes. This will prevent the tripe from cracking from the juices.
7. Cook over low heat for about 1 hour 30 minutes, then place the stomach under pressure.

How to serve a dish

Before serving, let the delicacy sit overnight on the refrigerator shelf, then cut the brawn into portions and place on a plate. The dish must be accompanied by a small gravy boat with mustard, spicy piquant ketchup and horseradish. To prevent the brawn from turning out too fatty, you should serve dried croutons or slices of homemade bread with the dish.

Pork stomach stuffed with liver

Due to the fact that offal is low in cost, one of the most common fillings is liver, consisting of liver, kidneys, lungs and heart. To prepare such a pork stomach you will need 1 kg of the components listed above.

Cooking process:

1. The liver is cut into large pieces and boiled in a cauldron for about 4 hours. Be sure to add more onions and aromatic spices.
2. Remove the boiled liver from the cauldron, mix with coriander and finely chopped garlic (you can use a garlic press).
3. Carefully fill the stomach with the liver mixture, sew it up with strong threads and place it in a cauldron where the liver broth remains.
4. The cooking process lasts 1-1.5 hours. Cool the finished stomach and cut it into plates.

With potatoes

A hearty and simple dish will allow you to tasty and inexpensively feed a large number of people. The filling components can be changed to suit your taste, enriched with vegetables and seasonings.

Composition of ingredients

Set of products for cooking:

• 1 stomach;
• 3 raw large potatoes;
• ½ glass of homemade milk;
• 150 g lard;
• 1 onion;
• 5 tbsp. l. melted pork fat;
• a large bunch of juicy parsley;
• coarse salt to taste;
• freshly ground pepper at your discretion.

Step-by-step cooking process

To prepare the dish you must follow the rules:

1. Turn out the stomach and soak in boiling water for 5 minutes to remove mucus.
2. Sauté chopped onions in hot pork fat, wash the peeled potatoes and grate them.

3. Squeeze the juice from the potatoes and pour boiling milk over them.
4. Mix with chopped lard, onion, ground pepper and salt.
5. Fill the stomach with minced potatoes and sew it up.
6. Sprinkle the top of the stomach with salt and crushed pepper, brush the surface with melted fat and place on the grill grate.
7. Fry the workpiece on all sides until cooked.

How to serve a dish

Place the fried stomach on a flat dish, pull out the threads and cut the product into portions. When serving, decorate the stomach with feathers of onion greens and spread with spicy mustard sauce.

Stuffed stomach baked in the oven

Stuffed stomach does not have to be cooked by boiling. It can be baked in the oven.

To do this we take:

• A kilogram of potatoes;
• 0.5 kg minced pork;
• 4 onions; (cut finely)
• 3 tbsp. spoons of pork fat;
• salt and black pepper (to taste).

Preparation:

1. Peel the potatoes and finely cut them into cubes;
2. Finely chop the onion;
3. Mix all the ingredients intended for stuffing and stuff them into the pre-boiled stomach. We sew it together and send it to bake in the oven for an hour.

Tripe and white pepper soup

Pork stomach can not only be stuffed; there are known recipes for preparing tripe in salads and unusual meat soups.

Composition of ingredients

Food set for making soup:

• stomach weighing 700-800 g;
• ½ cup roasted white peppercorns;
• 1 cup shelled peanuts;
• 2 large slices of fresh ginger;
• coarse salt to taste;
• chopped onion - quantity as desired.

To cleanse the stomach:

• ½ cup flour;
• ½ glass of inexpensive wine;
• 3 tbsp. l. medium-sized salt.

Step-by-step cooking process

You need to prepare an unusual treat according to plan:

1. Pour salt and flour into a bowl, pour wine into the mixture, wipe the inside of the stomach with the mixture so that it becomes clean. Rinse the tripe in cold water.

2. Blanch the offal in boiling water for 2 minutes until it reduces in volume.
3. Soak the washed peanuts in water for 5 minutes.
4. Place white pepper inside the stomach.
5. Pour 4 liters of drinking water into the pan, put peanuts and ginger, move the stomach with pepper.
6. Boil the soup, catching any ingredients that float to the surface.
7. Reduce heat to low and simmer soup for 2 hours at low temperature. Salt the first dish to taste.
8. Before serving, remove the pork stomach, remove the pepper from it, cut the pulp into wide strips and pour back into the pan.

How to serve a dish

To make the soup look impressive on the table, you need to sprinkle each serving with chopped green onions and freshly ground black pepper. The dish can be complemented with a salad of fresh vegetables or a variety of homemade pickles.

Cougar shurbi

This is a traditional dish of Chuvash cuisine. The offal is not stuffed for it, so no tailoring skills are required.

How to cook pork belly the Chuvash way? We rinse the offal, fill it with cold water and let it cook until done. We check with a fork: as soon as the ichor stops oozing from the punctures and the juice begins to stand out, then you can take it out. The broth resulting from boiling the stomach can then be used as a base for soup.

But we will save a small amount for the cougar shurbi. Cut the boiled stomach into medium-sized cubes, place in a small saucepan and fill with broth. As soon as it boils again, add the sautéed green onions. In a frying pan, fry the same amount of flour with a spoon of butter.

As soon as it turns yellow, add it to the stomach. Season with crushed garlic. Beat a raw egg and also add it to the dish. Salt, pepper, throw in fresh herbs. Cougar shurbi is served hot.

Useful tips

In order for stomach dishes to be the most balanced in taste, nutrition and aroma, you must follow the rules:

• You should not fill the stomach cavity too much, since during boiling the walls of the rumen shrink, so the product may burst.
• The stomach must be properly prepared before use. It is important to thoroughly wash the offal from any remaining mucus and other contaminants so that the unpleasant odor does not spoil the dish. In addition, pathogenic bacteria can accumulate and multiply in contaminated areas of the rumen.
• When baking, the stomach must be watered with juice and fat, which is released during the cooking process, to make the dish juicier.

• Before putting the tripe in the oven, several punctures should be made on its surface so that the juice from the filling does not damage the integrity of the shell when leaking out.
• 10 minutes before the end of cooking the stomach in the oven, you can pour sour cream mixed with spices over the tripe to give the dish a golden brown crust.
• The saltison filling can be filled with all types of meat, lard cut into pieces, spices and vegetables.

Pork stomach goes perfectly with tomato and mustard sauces. A variety of cooking recipes allow you to feed a large company a tasty, satisfying and inexpensive meat dish.

Properties

The calorie content of a pig's stomach is 159 kcal. 100 grams of this product contains 10.14 g of fat and 16.85 g of protein. It tastes in no way inferior to meat.

Like any other product, pork stomach has positive and negative qualities, and is beneficial and harmful to the body.

Pig stomach is very popular among consumers due to its high nutritional value and ease of preparation. It contains arachidonic acid, as well as vitamins B, E and A. In many countries, people cannot imagine a Christmas table without such a product.

As for harm, a pig's stomach becomes dangerous to humans if it is poorly prepared. Raw offal may contain a large number of bacteria that negatively affect the human body.