How to Make Vietnamese Pepper Braised Pork Stomach
Pepper braised pork stomach with green peppercorns and coconut water is rich and fragrant, with tender and flavorful pork stomach that is thoroughly cleaned and free of any odor. This dish can also be turned into a highly addictive hot pot. Once you try it, you'll be hooked.
Ingredients
- 1 pork stomach ~ 800g
- 8-10 green peppercorn sprigs
- 500ml fresh coconut water
- Coarse salt, ginger wine or white wine
- 1 large ginger root
- 4-5 shallots
- 2-3 scallions
- 1 chili pepper (either horn or bird's eye chili)
- Salt, pepper, lime, chili, lime leaves or soy sauce with garlic and chili
- Herbs for serving, such as mint, basil, Vietnamese coriander...
Ingredient Notes
When selecting pork stomach, choose one that is thick and firm, with some elasticity when pressed. Avoid any that are mushy or have a foul odor.
Green peppercorns can be found at supermarkets or specialty food stores.
Instructions
Prepare the Pork Stomach
To clean and deodorize the pork stomach, rinse it under water and trim off excess fat to prevent the broth from becoming too greasy. Then, either flip the stomach inside out or make a lengthwise cut along the edge to expose the inner lining, making it easier to clean. Use a knife to scrape off the mucus and yellow membrane.
Next, place the stomach in a large bowl or clean basin, add coarse salt and ginger wine, and thoroughly rub both the inside and outside of the stomach before rinsing it clean. The coarse salt and ginger wine effectively clean and deodorize the stomach.
If ginger wine is unavailable, use white wine combined with crushed fresh ginger. Alternatively, vinegar or lime juice can be used along with coarse salt.
Mai Que Lo wine also works well for cleaning and deodorizing pork offal, but use it sparingly as it has a strong aroma that can overpower the dish's delicate flavors.
Boil a pot of water, adding some crushed ginger and coarse salt. When the water reaches a rolling boil, blanch the pork stomach briefly. Once the water returns to a boil, immediately remove the stomach and place it into a bowl of iced water with lemon juice. The ice water with lemon juice will help the stomach become white, crisp, and fragrant. Avoid blanching the stomach for too long, as it can cause the inner lining to become mushy and difficult to clean.
Let the stomach soak for a while to cool, then remove it, rub it with coarse salt, scrape off any remaining mucus and yellow membrane, rinse it clean once more, and drain it.
Next, slice the pork stomach into pieces about 2 cm wide. Note that the stomach will shrink during braising, so do not cut the pieces too small. Alternatively, you can braise the stomach whole and slice it after cooking, but slicing, marinating, and stir-frying beforehand will enhance its flavor.
For a flavorful dish, marinate the pork stomach with 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG, and 2 teaspoons of fish sauce. Additionally, crush 2-3 shallots, a piece of ginger, and 2-3 sprigs of green peppercorns, then add this mixture to the marinade. Mix well and let the stomach absorb the flavors for about 15-20 minutes.
Prepare Other Ingredients
Soak the green peppercorns in diluted salt water, then rinse and drain them.
You can use black peppercorns to braise the pork stomach, but while they are very aromatic, they can darken the stomach and cloud the broth. Green peppercorns impart a milder aroma and help maintain the stomach's white color.
Peel and finely chop the shallots. Clean the ginger and crush it.
Rinse the scallions and finely chop the green parts. Shred the white parts of the scallions and soak them in diluted salt water for a while before draining. These shredded scallions can be used to garnish the dish after cooking, adding a visual appeal.
Remove the seeds from the chili pepper, shred it, and soak it in salt water along with the scallions.
How to Braise the Pork Stomach with Green Peppercorns
Add 1 tablespoon of cooking oil to a pot and sauté the remaining chopped shallots and ginger until fragrant, then add the pork stomach and stir-fry over high heat until firm.
Next, add the coconut water and enough water to cover the pork stomach, along with two-thirds of the green peppercorns. The total amount of water should be enough to submerge the stomach. For this recipe, Cookbeo used 500 ml of coconut water and 1.5 liters of water, sufficient for 4-5 servings.
Initially, bring the liquid to a boil over high heat, then reduce the heat to a simmer, cover the pot, and braise the pork stomach for about 45 minutes. Remember to skim off any foam to keep the broth clear.
When the pork stomach is tender, add the remaining green peppercorns to enhance the flavor and keep the peppercorns vibrant green. Season to taste with about 3.5 teaspoons of salt, 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG, and 1 teaspoon of fish sauce.
Adjust the seasoning to your preference, but keep the broth slightly under-seasoned since the pork stomach will be served with a salt, pepper, and lime dipping sauce, which will enhance the flavors.
After seasoning, stir the broth and turn off the heat. Serve the braised pork stomach in a bowl, sprinkle with chopped scallions, and drizzle some of the broth over it. Finally, garnish with the shredded scallions and chili pepper for a visually appealing dish.
The pepper braised pork stomach is wonderfully aromatic, with a texture that is tender yet retains some crunch. Braising with coconut water and green peppercorns gives the broth a subtly sweet and nutty flavor, making it irresistibly delicious. Serve with salt, pepper, and lime dipping sauce and a few sprigs of fresh herbs like mint or Vietnamese coriander for added freshness.
You can also transform this dish into a pork stomach hotpot by adding ingredients like lotus root, carrots, onions, Malabar spinach, water spinach, or cabbage.
