very good, i now make this but dont use the stomach due to my kids being picky so it also works well in a turkey bag. It was a Sunday dinner. I grew up in Mertztown and my grandfather was a farmer in Kutztown. She made them each January a few weeks after the holidays when it was cold. Hi there, simply became aware of your weblog thru Google, and Stuffed Pig Stomach (Hog Maw) Serves 6 to 8. But the tip on adding them frozen seems a good one. Linda. Bake 75 min at 350 (I set mine on 365), basting every so often. Hence my stumbling across your blog and recipe. I am hoping it doesn’t taste too bad without the maw, since I have tried to find one but no luck. I make 2 at a time, and freeze one. NOTE : DO NOT take your salt straight from your salt container with your bare hand and just rub it on the pig's stomach, and then take the salt again! Shredded carrots Steamed it, I guess. love the old way of cooking im from east texas still fix all this, but kids today dont know much about this, or real cow milk, and butter, i had rather eat like this anyday than the fast food route, greens and cornbread, fried chichen still the best to me. I am also a transplanted Pessylvanian and I’ll share a recipe with you. Pig's Stomach 2 pcs Ginger (pounded) 4 slices Light Soy Sauce 4 tbsp Sugar 1 tbsp Chicken Powder 1 tbsp Water 5 cups Tsaoko Amomum 2 pcs Rice Wine 1 tsp Ingredients for washing Pig's Stomach Salt 2 tbsp Corn Starch 2 tbsp Oil 2 tbsp Ginger (pounded) 1 slice Water … There really is no substitute. I am actually making this right now for this evenings dinner. Can we bring anything? I make it to this day. p.s. Thanks for the tip! First time I ever had it my future brother-in-law took me home to his parents house for dinner one afternoon and said holler to the door hey mom I brought Joanne home for dinner and she came into the hallway and looked at me kind a funny look like and I thought oh well I’m sorry if it’s last minute it’s okay if it’s you know you don’t have enough she said no it’s fine but were having pig stomach well that’s been the family joke ever since but today I make it for the first time for my in-laws who are now 94 and 89. I lived in Maryland growing up – but I was lucky my mother’s side of the family was from Pennsylvania. That’s where I find my maws and they are always in great condition and very fresh! I amn 65 years old graqmdand have been looking for this old family receipt for years. I am making what my husband calls the Western version of Hog Maw for the first time since leaving PA and moving to UT. Inflammation of the stomach lining is caused by several factors, including stress and H. pylori bacteria. I question your opening remarks in regard to eating the stomach. 4 medium yellow potatoes, cubed small Typical American bacon is cured with salt and also smoked. simply delicious and have some creamy coleslaw along with it… yummy….. :). Glad to see I’m not the only one who was looking up Hog Maw on the web and found this site. Thanks for your comment April! I am excited to make one very soon. I am kinda picky about my “maws” and only make this once a year when we butcher! This is not a big pig area to begin with. Someone suggest one of the oriental markets, I tried one and had trouble with translations. There’s no such thing as a butcher here (unless you count the meat market at Wegmans’) LOL Simple and yummy! Only way i’ve ever had maws were s boiled in a slow cooker overnight with onions, bell peppers, celery etc. I was just trying to check some different recipes to make sure I had remembered it correctly. I must comment on the dandelion greens….you have to pick them in the spring when they first come up, that is the only time they are tasty. Although NOT traditional as per say !!!! But YUM, thanks for posting, even though it doesn’t make me want to try and make it myself. I wanted to thank you for this very good read!! Thank you so much for this small, but not inconsequential link to my ancestors. are just tooo great. Serve with a cole slaw, or saurkraut. In addition to the sausage they used spare ribs, but no beef. The thing about this dish is that, even though I remember my grandma making it, I myself have never made it and I sure don’t know anyone my age who has made it. . ksnyder@cbr;youthconnect.org, My grandmother was from Emmaus Pa. She would make pig stomach for us whenever we would visit. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. 3 slices bacon However, we stuffed ours with cabbage, potatoes, onion, spare ribs and fresh sausage. :). Feed any carrots to the rabits. I actually saw hog maw for sale at a butcher case at Eastern Market in the heart of D.C. last weekend. It is a very popular ingredient in China and considered to be a really large dish. Which i guess i will just bookmark this one… anyways, my liked! It can be so delicious hog maws from local butcher it with.! This attachment, Wichita leaves with little Rock for Pacific Playland, convincing themselves which they is going watch. It myself girl – just like me!!!!!!!!!!!! From PA and moving to UT for ome targeted keywords but i finally learned like! 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