Hog Maw may not be on the list of the top 10 gourmet foods, but it’s definitely a food specialty for the soul. And when cooked correctly, this fat-free delight is a real treat. If you like chitterlings, then you will love pig’s jaws.
What is Hog Maw?
Before explaining it, remember what natural sausage casings are. Yes, they are the small intestine. The jaws are a little higher, the stomach, to be precise. Think of big sausage casings stuffed with genius.
Some cultures have something against eating organs. I don’t! Don’t waste, don’t want to, I say. The Germans were right about this; The only thing that is going to be wasted is the oink. In addition, pig jaws are the quintessence of food for the soul.
Ingredients
of the recipe
- Pork stomach: This ingredient gives the recipe its name and holds it all together. Clean it well!
- Potatoes: Starch is combined with meat for a hearty meal. You could replace them with yucca or real yams.
- Condiments: Onion, celery, and parsley add substantial flavor to our pork jaws. Sometimes I sneak in some extra spices, either curry or Creole seasoning, to boost the flavor factor.
- Sausage: Pork, Italian and smoked sausage (Andouille is my favorite) are the superstars of this show. They make a dish of meat and potatoes that satisfies the soul.
How to make pig
- jaws Wash stomachs in cold water until they are completely clean. (Follow instructions.)
- Wash and dice potatoes, onion, celery and smoked sausage.
- Combine fresh shredded sausages, diced potatoes, chopped onions, celery, and parsley. Season with salt and pepper to taste. Then add the sliced smoked sausages and mix well.
- Use a toothpick or cooking string to close the open end of pigs’ stomachs, leaving a large opening for filling. Sew up tears.
- Stuff the sausage mixture into the stomachs, pressing well with each addition; the stomach will stretch as you fill it. Once filled, close the other end of the stomach using the same process. (The pig’s stomach may be longer than necessary, feel free to cut it where necessary.)
- Place both stuffed stomachs in a roasting pan. Pour some water into the pan. Cover with aluminum foil and bake for 21/2-3 hours, spraying about every 20 minutes with water or pan juices. From time to time, check the pan to make sure it still has some liquid. If not, add some.
- Remove the foil for the last 30 minutes and cook until stomachs are golden brown.
- Remove the stuffed stomachs from the roasting pan, remove the toothpick or twine, and place the pork jaws on a serving plate. Cut them into 1-inch thick slices or remove the filling.
How to clean
pig
jaws This step is as important for pig jaws as it is for chitterlings. They are connected, after all. Two ingredients that do a good job are salt and cornstarch. You’d have a bowl of each ready to use, so you don’t have to worry about getting them after your hands are messy.
Step 1: Remove the pig jaws from the package, place them in a container and rinse them under cold running water. Remove waste, grease, and anything else that doesn’t seem to belong. You can use a knife or kitchen scissors to cut the fat.
Step 2: Rub salt all over the inside and outside of the stomachs. The inner lining will be slightly viscous, and the salt is abrasive enough to get rid of it. While rubbing the salt, remove any grease or coating that may have been omitted at the first wash.
Step 3: Rinse thoroughly with clean running water.
Step 4: Rub the jaws with cornstarch, especially the inner lining. I was surprised to find that cornstarch is an excellent cleaner and absorbs the not-so-pleasant smell your pork jaws may still have after cleaning them with salt.
Step 5: Rinse thoroughly in a bowl with clean water. Keep rinsing with clean water (scrubbing as needed) until the salt and cornstarch are completely rinsed, and look and smell clean.
Step 6: Wash your hands thoroughly!
You can
boil clean pork jaws for 5-10 minutes, let them cool, then store them in a freezer bag and freeze them for a month or two. Simply thay them overnight in the fridge and continue with the recipe.
Honestly, the most common way to prepare pork jaws in soul food is to add them to chitlins. If you want to add them to your favorite chitlin recipe, cut them into small pieces instead of leaving them whole.
You can freeze leftover pork jaws for three months or store them in the fridge for a couple of days.
Related recipes
This meal is completed with:
- Kale
- Hoppin John
- Jiffy Jalapeño Cheddar Cornbread
- Green Beans and Southern Potatoes
