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Pork stomach baked in the oven. How to cook a pork stomach.

  1. How to clean a pork stomach?
  2. How to clean and cook a pork stomach?
  3. Prepare "Saltison"

Our ancestors cooked a delicious brawn, saltison from a pork stomach, stuffing it with meat from pig head and offal. This food is not inferior to others. meat dishes . But first you need to clean the stomach.

How to clean a pork stomach?

To clean pork stomach , we do the following in the following order:

Heated in special ceramic hangars, open or closed with loops, in which there are holes to leave steam. In the villages of Aukštaitija, in the old villages, there are some more boxes with bowls. Unfortunately, in Soviet times, in stores, boiled sausages, which were popularly called “the joy of a dog” and cheap but cheap meat packages, as it turned out, acquired the image of a poor-quality product.

Both before and now our grandparents and mothers produce such unusual hackers that words cannot be said. Unfortunately, the current owners of meat plants and meat production technologists, owners and managers of large retail chains have not heard anything about real Lithuanian hackers.

  • Well wash the pork stomach under running water, first on one side, and then turn over to the other side, and also wash well.
  • The stomach consists of a set of folds, we clean all the folds with a knife, and we can use a brush for dishes.
  • To make it easier to remove the mucous membrane on the stomach, immerse it for 10 minutes in boiling water and cool.
  • Remove the mucous membrane, fat layer, film.
  • Wash again in large quantities water.
  • Turn the cleaned stomach inside out and rub it well with salt, leave for 5 hours.
  • We wash off the salt and soak the stomach in a solution (for 1 l of water and 1 tablespoon of salt and vinegar) for about 1 hour, more is possible.
  • After soaking again wash the stomach in water, give to dry and can be stuffed.

How to clean and cook a pork stomach?

Pork stomach stuffed with meat, offal, vegetables, cereal.

Well, but enough to get angry, rather, let's try to make gluttonous honey for the holidays. The jug comes from the highest word "hatch": "the stomach hurts - he asks for food", "the stomach gives a message, - asks honey", "do you hunt for it?", "In the world and honey is sweeter", "skipper and honey drops picked up "," Hug even a hunchback. "

The liver is boiled for about half an hour. A pig's head and servings with two carrots, onions, several garlic cloves, fragrant pepper and bay leaves are also prepared individually. Sprinkle the liver, a couple of fresh onions, three garlic cloves, penetrate the smallest stem several times, clog it with boiling water. broth and rub it well with a wooden spoon to avoid friction. From the head of a pig cut the meat and edible sliced.

Prepare "Saltison"

“Saltison” is best cooked if you have recently cooked jellied meat: some of the meat products not used in jellied meat will go for Saltison.

For "Saltison" you need:

  • 1 pork stomach;
  • 1 kg of boneless pork;
  • 400g boneless beef;
  • 200 g pork liver;
  • 200 g of oven-baked lard;
  • 200 g of fresh bacon with layers of meat and skin;
  • 1 cup or a bit more broth from the jelly;
  • 1 pork leg cooked;
  • 1 large onion;
  • 3 garlic cloves;
  • ground salt and black pepper to your taste;
  • 6 peas of black and allspice;
  • 3 bay leaves.

Start cooking:

Mix masses, add salt, season with maid of honor, pepper and bay leaves. Masses do not wash well cleaned thick hose, close threads at both ends. Sliced ​​carrots, parsley onions, two garlic cloves, mayrou, pepper, bay leaves and boiled for about half an hour in water in a pot. Then drink a cold place at night.

Old kvass, pickled ham, boiled ham, home brew , to cover the ham 3 onions, carrots and garlic, a few bay leaves after 7 cloves, juniper berries, fragrant, 200 g of ground cake crumb. A day or two before Easter, smoked ham was buried with a large bowl, pour homemade kvass, so it’s good under the water, throw in a thinly sliced ​​onion, three cloves of garlic, a few bay leaves, after 7 allspice, cloves and crushed juniper berries and helped Cold pickled.

  • We disassemble the pork leg: remove the meat and skin, cut into pieces, and throw away the bones.
  • Baked lard cut into cubes.
  • 400 g of pork pulp and beef grind in a meat grinder.
  • 600 g of pork and fat with the skin cut into small pieces.
  • Raw liver cut into pieces.
  • Chop garlic.
  • Combine all together, salt, pepper, pour the broth and mix everything.
  • Prepared stomach, turned inside out, stuffed with minced meat, but not tightly (during cooking, the stomach will decrease in size, and the stuffing can be cramped), and sew up the hole with a thick needle and thread.
  • The stuffed stomach is lowered into the pan, filled with water 2-3 cm above the contents of the pan and set to boil, first on a strong fire, and when it boils, fasten to a low boil.
  • Remove the foam, pierce the stuffed stomach in several places with a thick needle, on one and the other side, and cook for about 3 hours.
  • During cooking, we turn our "Saltison" to the other side several times.
  • Presumably, half an hour before the end of cooking, we put an onion, pepper, salt to taste and bay leaves in a saucepan.
  • After the stomach has boiled, we take it out of the broth, put it on the grill in the oven, put a metal sheet under the grill, turn on the oven at 200 ° C, and bake for 20 minutes.
  • “Saltison” is laid out on a dish, covered with a plate, and above we put the oppression and send to a cold place for 12 hours, then it can be cut into thin plates and served with mustard.


So, it is difficult to clean the pork stomach, but it is possible to make a tasty homemade dish, healthy, without artificial additives, which are now stuffed with factory meat products
So, it is difficult to clean the pork stomach, but it is possible to make a tasty homemade dish, healthy, without artificial additives, which are now stuffed with factory meat products.

The meat was removed from the marinade before the meat was baked and the ham was dried. At the bottom of the tin, they gathered three pieces of carrots and two onions, put ham on them and shot them in hot oven . The remaining tin, filled with marinade, tastes carrots and vegetables and prepares an unusual sauce from delicacies.

Caramelized pork ham is cooked in high quality beer. Put ham, vegetables, salt and pour into a beer in a large pot. An average kilogram of ham grows about 50 minutes. If the beer evaporates, you can add boiling water. Cut the top of the boiled ham over the crosses and sprinkle with sweetened milk sugar. Leave for half an hour to cool, then cut and serve. Baked glazed pork ham roasted in apple wines.

The art of the hostess is to feed the family not only healthy, high-calorie, but also delicious dishes . On a par with meat are popular and offal, which is very simple to cook, and besides, they can save your family budget. Flood language liver cake stuffed legs and stomach get along well with more expensive products even on holiday table . In terms of calorie content, taste, and the amount of vitamins and minerals, they are in no way inferior to meat, which is why zealous hostesses give them preference.

Remove the boiled ham, remove the lemon peel, pepper and bay leaves, peel the vegetables - you will need the sauce. Dry the ham, cool, dry and clean the skin along the length. Place the ham in the dish, add 300 g of homemade apple wine. Slice the steak diagonally by turning the ham to cut the meat from the bone.

In the remaining tin, stir in the liquid while stirring, how much fire is on the fire to pour into the pan, sprinkle the boiled vegetables and mix them with the right consistency, because some people like a lush sauce, others are thicker. A ham was placed on the ham. baked potatoes , tanned apple, apple or plum porridge.

What can be made of the stomachs

The stomach is a hollow muscular organ from which brawn, saltison is prepared. It can be stuffed with meat pieces with the addition of millet, buckwheat and pearl barley . The shell itself, being natural, is also edible, 100 gr. swine stomach contains 160 Kcal. Cooking pork stomach has become a good tradition on Christmas Eve. According to the classical recipe, chopped by-products are added inwards: liver, kidneys, tails, ears, a little stuffing and spices (onions, carrots and garlic).

Baranauskas, Maironis, Weizgantas and many public figures of prominent clergy in interwar Lithuania often put a stony ham on the table, realizing that they were not starving. Spicy cranberry marinated marinated cranberry ham with cranberry sauce, parsley and carrots.

Cranberry Sauce: 350 g cranberries, 2 mandarins. Carefully cut the calf's ham, lower the drops with your fingers. Cut with a sharp knife to sharp knives and pull up your fingers. Place the ham in a deeper bowl, chop the onion, pepper and bay leaves. Mix boiled water with cranberry wine, salt, pour ham and marinate for at least one day in a cold place.

Preliminary processing

If you purchase a pork stomach on the market or in a store, it is already partially processed. Immediately after the slaughter of the animal, it is freed from food debris and washed, leaving you to defat the product, putting the stomach in hot water for 10 minutes and removing from it the top film, which is the mucous membrane. Then it is cleaned again with a knife and washed in boiling water. Some clean the stomachs with coarse salt, it is used as an abrasive, and then soaked for 5-6 hours.

Also in the water you can add vinegar, which is diluted at the rate of 1 liter. water 4 tbsp. l 9% vinegar. In this solution, the stomachs will be enough for 3 hours. But your efforts will be rewarded, because the dish turns out to be very tasty and healthy, as pork, lamb or beef stomachs contain zinc, magnesium, selenium, iron and vitamins of group E, B and PP.

To cook a pork stomach without stuffing, you need to boil it for 2 hours, pouring out water after boiling twice. Then it can be cut into pieces and fry in a pan with carrots and onions. During heat treatment the stomachs are reduced in size by about one and a half times, and readiness is determined by softness. If the product has become easily pierced with a knife in the pan, cooking can be stopped.

How to stuff the stomach

  1. In order to cook brawn or saltison, finely chopped stuffing from meat, liver, kidneys, cartilage, tails, with the addition of grated carrots, onions, garlic and spices for meat is put into a pre-processed stomach.
  2. When the stomach is filled with this mixture, it is sutured and put into boiling water.
  3. Cook for 2 hours on medium heat, removing the froth as needed.
  4. To completely get rid of the smell of offal, put a bay leaf in the water.
  5. Before serving, brawn must be put in the fridge for a day.

Healthy and tasty is the stomach stuffed with buckwheat. For filling 1 swine or lamb stomach, you must:

2 glasses of boiled buckwheat groats;
- A handful of fresh mushrooms;
- fat breast - 200 gr .;
- butter - 2 tbsp. l .;
- onions and spices to taste (coriander, cloves, black pepper).

Cooking:

  1. All the ingredients for the filling are brought to half-cooked separately from each other: the buckwheat should be cooked, the brisket should be fried until golden brown in a frying pan, finely chopped onion and mushrooms should also be boiled on the fire for 15 minutes.
  2. Then we change everything, add butter or ghee, spices and stuff it in the stomach, which is sewn with thread.
  3. This dish should be baked in the oven at 180 ° C for 2 hours.
  4. It is necessary that the fat from the bacon is completely drowned. To do this, we make several punctures in the stomach with a thick needle. When the stomach starts to bake, it forms golden crust , which can be watered from time to time by the resulting fat.

The most delicious and delicious dish is the stomach, stuffed with different types of meat. To do this, lean low-fat breast, lard, meat from the ham (all in equal proportions). Finely chopped meat should be marinated in a mixture of spices and garlic, let it brew for an hour, after which 2 tbsp is added to it. l brandy or brandy. It is necessary to stuff it without tamping, having made several punctures with a needle or knife edge on the stomach. Time for roasting in the oven - 2.5 - 3 hours, then put the dish in the refrigerator until it cools completely.

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