I don’t eat innards of the pig, except the stomach. It’s chewy and nice to eat.
There are three ways that I have eaten the pig’s stomach, in pepper soup, in Bak Kut Teh and in porridge. This method will be my 4th and give this a try of you like the idea of hot and spicy, sourish and yet sweet pork stomach.
This dish is a specialty among the Bidayuh tribe in Sarawak. It looks like a modern Bidayuh dish to me due to the use of Maggi chilli sauce. (I might be wrong, pls correct me if I am) This dish calls for Sarawak pineapples and they are really delicious. Unfortunately, I can’t get any Sarawak pineapples, but I tried to get a ripe firm Morris(see here). The pineapple on its own was sweet and not fibrous. According to the fruit seller, this wasn’t grown in Johor as most Morris are. This Morris that she sold is sweet. Yup, she is true to her word.
This dish is very appetizing and quite fiery. But it depends on the type of dried chilli you used. Some are milder, some hotter. So if you don’t like it too fiery, reduce the dried chillies. I also made a mistake, I misread the chilli and ketchup proportions and got these 2 mixed up, but I’m glad I did because it could’ve been even hotter if I didn’t. LOL.
Pig Stomach with Pineapple and Chillies
1 pig stomach (boiled weight, about 500gm), sliced
500gm sweet firm pineapple flesh, cut into smallish pieces
7 + 3 dried chillies, seeds removed and soaked in tap water for 10 mins.
½ bulb garlic
2 cm belachan (shrimp paste)
3 Tbsp ketchup
2 Tbsp chilli sauce
25gm tamarind pulp + rubbed with ¼ cup water
2 tsp sugar
½ tsp salt
3 Tbsp oil
Coriander for garnish
1. Pound/Mill shallots and garlic.
2. Pound/mill 7 dried chillies with ginger. Tear the other 3 pieces of dried chilli.
3. Heat wok on medium heat. Put in oil and sauté garlic and shallots until fragrant.
4. Put in chilli paste and belachan and sauté until very fragrant.
5. Put in ketchup, chilli sauce and stomach slices and stir fry for a while (30 secs)
6. Put in strained tamarind water and bring to a boil.
7. Put in pineapple pieces, and torn dried chilli. Season with salt and sugar. Taste and adjust accordingly.
8. Cook until the pineapple starts to release moisture. If you want more gravy, add some water (don’t forget to use additional salt)
9. Dish up and serve. Garnish with some coriander.
The dish also called for the use of soft cooked stomach, but plainly boiling the stomach for 2 hours and discarding the boiling water is a bit wasteful. So I boiled the whole stomach together with half a free range chicken and 1 tsp of cracked white peppercorns. Add some shallots to the soup if you want. To know if the stomach is soft enough, poke a chopstick into the stomach. If it could penetrate, then it’s ready. Mine took 1 hour 45 mins. This way, I also made soup for dinner!
Pig stomachs sold at supermarkets are usually blanched, but not cooked thoroughly, as in until soft to bite. You will still need to boil it to soften.
My raw stomach ordered from my mom's favourite butcher happen to be very clean (as commented by my mom) so I only washed it this way. Mine doesn't have smell.
Turn the stomach inside out, rub it vigourously with 1 Tbsp of salt. If there’s yellowish stuff on the stomach’s lining, use a knife to scrape it off. Let the stomach sit for a while as you boil some water. Use your hand to push away most of the mucus that will be produced as you rub with salt. Put the stomach into a small stainless steel basin and pour boiling water onto it. Flip it once. Pour away the hot water and pour another round of boiling water onto it. Make sure very part of the stomach looks opaque. Pour away the hot water and rinse it under tap water. The stomach should no longer feel slithery. Turn the stomach back in again. The stomach is now ready for further cooking.
But if your stomach has a strong smell and doesn't look too clean, use this method as seen on Annie's blog.