This is not for the faint hearted diner used to nice looking westernised food! Do not proceed unless you have the stomach for real Chinese food!

Are you sure you want to proceed? You may not have the stomach for this!
















OK, so you have been warned!










Stewed Pigs Maw ( stomach )

Growing up in Section 17, I used to have stewed pigs maw from this restaurant:
http://www.rasarasa.net/article.cfm?id=3582

I believe they are still going strong, and I have never tasted better pigs maw since I left Malaysia. Although we can buy them poached in the Chinatowns in the UK, nothing compares to the ones I have tasted from Weng Kee. So I have set out to recreate it from home, with just a distant memory of the taste.

Starting from scratch, ie. the preparation of the stomach ... so, are you sure you want to go on??? If you're European, American or Australian / Kiwi, you may want to stop eating your dinner before proceeding!

















I got this frozen maw from a local Chinese grocer, for only £1.20




Cleaning it was a real chore. First I marinated it in salt for an hour, then, under running water, I used a knife to scrape off all the slime from the inner lining. This in total took about 20 minutes.



After that, I blanch it for 5 minutes.



After that, I clean it again, like I did earlier, for another 15 minutes.



Next, I fry lots of ginger and garlic.



Then add the blanched and twice cleaned maw.



Add light soy, sweet soy, dark soy, pepper and 5 spice powder. Adjust amount to taste.





Add stock and let it stew.



After 90 minutes, it should be still crunchy, but gives as soon as its bitten into.



Here is what it looks like, whole cooked.



And her it is served!