Hog Maws Recipe: a Dish That You Will Never Forget

This one might be a bit of a niche. If you have never tasted pork stomach, then that’s a big loss. If you are looking for someplace to start, or just looking to improve your cooking game, what better way to start than our hog maws recipe?

Even though hog maws is a fairly popular dish in the South, the same can’t be said for everywhere.

No worries though, as this one got it all right. We will be starting with cleaning the pork stomach, then swiftly move on to the stuffings. You get to play around with the stuffings, adjusting them according to your taste. Let’s check it out.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Our Hog Maws Recipe
• Comments

Ingredients

• Pork stomachs — 2 pcs.
• Onion — 1 pc., chopped
• Potatoes — 2 pounds
• Salt and pepper — to taste
• Celery — 1 stalk, chopped
• Pork sausage — 2 pounds
• Water — 4-6 cups

Instructions

1. Set your oven to 370 degrees.

2. Add potatoes and water to a pot and bring to a boil.

3. Cook until soft and tender, about 10 minutes.

4. Set it aside.

5. Wash and clean the pork stomachs.

6. Fill them with potatoes, onion, celery, and pork sausage. Add salt and pepper.

7. Fold and transfer into a baking dish.

8. Cover and bake for between 45-55 minutes.

9. Remove from the oven and slice the pork stomachs into small pieces.

10. Serve hot.

Substitutions

• Pork sausage — Our recipe for hog maws can also be made without pork sausage. You can use turkey sausage instead, or why not consider chicken sausage? You could get away with using lamb sausage if you are up for it.

• Celery — Most Southern hog maw recipes substitute celery for different greens, or vegetables in general. While diced carrots are a good replacement, cucumber and radish are good choices to replace celery.

Variations

• Meatier — If you want a meatier dish, you can add some smoked sausage to the mix, along with pork sausage, to make things even better. If smoked sausage is not your cup of tea, you can use Italian sausage instead.

• Savory and spicy — If you are wondering how to cook hog maws with some deeper flavors, consider adding some crushed red pepper flakes, minced garlic, and a tablespoon or two of vinegar. These ingredients will provide a deep and rich flavor profile.

Equipment

• Large pot

• Baking dish

• Oven

• Knife

Storage

• Transfer any leftovers into an airtight container, and they can be stored in the fridge for up to three days.

• You can also freeze the hog maws for up to three months in your freezer.

Pro Tips

• Use a roasting pan — While you could still make this hog maws recipe with a regular baking dish, you might actually be better off using a roasting pan. It’s deeper and bigger, and it’s usually non-stick.

• Cut it down — Although two small pork stomachs are usually enough to cook a family-sized dinner, you might realize that you have more than you need. Feel free to chop the parts that don’t fit in the baking dish.

• Clean the hog maws — It is crucial to properly clean the pig stomach before cooking them as they might contain unwanted bacteria. Give them a good rinse under cold water and clean out any debris.