Crispy model:
1 lb pork stomach, thinly sliced
1 tsp floor allspice
1 tsp black pepper
1 tsp salt, extra to style
1. In a bowl, mix the pork stomach, allspice, pepper, and salt; toss till well-mixed. Switch to a chilly cast-iron skillet, then set the warmth to medium-low. Proceed to sauté till the pork has browned, stirring each jiffy, about 12 minutes altogether. You’ll know the pork stomach is prepared when many of the fats has rendered and the oil kinds small bubbles (like within the image above).
Saucy model:
1 lb pork stomach, thinly sliced
1 tsp floor allspice
1 tsp black pepper
1 tsp salt, extra to style
1 small onion, diced
1. In a bowl, mix the pork stomach, allspice, pepper, and salt; toss till well-mixed. Switch to a chilly cast-iron skillet, then set the warmth to medium-low. As soon as the pork stomach begins to launch its liquid fats, add the onion.
2. Proceed to sauté till the pork has began to brown and the onion has softened, stirring each jiffy, about 10 minutes altogether. Add sufficient water to only cowl the pork, about 1 cup, then simmer gently till the pork is tender and about half of the liquid has evaporated, about 25 minutes.
To serve:
mashed potatoes
roasted brussels sprouts
** Fast mashed potatoes tutorial: peel and slice some Russet or Yukon Gold potatoes into 2″ chunks; cowl with chilly water and convey to a boil over excessive warmth. Cut back warmth to medium and simmer till fork-tender, about quarter-hour, then drain. Add butter and heavy cream whereas mashing, a bit at a time, till the precise consistency. Add salt and white pepper to style.
** Fast roasted brussels sprouts tutorial: slice in half lengthwise, then toss in olive oil, salt, and pepper; roast at 425F till browned and crispy, about 40 minutes, flipping each 10 minutes.
