Stuffed pork belly

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   We start preparing in the evening. My pork belly was frozen; I bought it at a meat processing plant. It should be defrosted

2. STEP 2

   

   Then rinse thoroughly and soak in water overnight

3. STEP 3

   

   In the morning, rinse well several more times. Now comes the hardest part of this recipe - you need to remove the layer of mucus. I hooked it at the edge and gradually, trying not to tear it, pulled it. This layer turned out to be quite thick - as thick as the stomach itself. The process reminded me of skinning)

4. STEP 4

   

   This photo clearly shows the part with that same mucus

5. STEP 5

   

   This is what it looks like when cleaned. The photo shows that it was cut - they treated it so cruelly at the meat processing plant, apparently they didn’t intend to stuff it) I discovered this when my stomach had already defrosted and it was too late to retreat. But there’s nothing wrong with that - it can be successfully sewn up

6. STEP 6

   

   Now let’s leave it in water with the addition of vinegar and bay leaf for 2 hours, maybe longer, this will help completely get rid of the characteristic odor

7. STEP 7

   

   While the stomach is marinating, let's prepare the necessary ingredients for the filling: boil the tongue, place under cold water for a couple of minutes and peel off the skin, boil the potatoes, peel and wash the onion, twist the minced meat

8. STEP 8

   

   After 2 hours, we take out the stomach, turn it inside out so that the fat layer remains inside and sew it up with strong threads, leaving only a hole for stuffing

9. STEP 9

   

   Prepare the filling: finely chop the onion

10. STEP 10

    

    Fry in a heated frying pan with vegetable oil until golden brown.

11. STEP 11

    

    Cut the tongue into cubes

12. STEP 12

    

    Finely chop the lard

13. STEP 13

    

    Chicken fillet - cubes

14. STEP 14

    

    Boiled potatoes - cubes

15. STEP 15

    

    Now combine everything, salt and pepper

16. STEP 16

    

    Add fried onions, eggs

17. STEP 17

    

    Manka - it will perfectly bind all the ingredients

18. STEP 18

    

    To stir thoroughly

19. STEP 19

    

    Now we stuff the stomach and sew it up! It is necessary to fill the stomach not tightly; during the cooking process it significantly decreases in volume and this must be taken into account. At this stage, I made a mistake - well, it’s not every day that I stuff stomachs) I stuffed it tightly, not expecting a catch!

20. STEP 20

    

    Let it cook for 2 hours, add salt and peppercorns to the water, add salt. After 30 minutes a surprise awaited me - my stomach burst and part of the filling fell out. But I got out of the situation - I took everything out of the broth and wrapped it in cling film and finished cooking it like that

21. STEP 21

    

    So he got cooked. The photo shows that it has significantly decreased in size, but fortunately this did not affect the taste in any way. We ate the filling separately, it was also very tasty.

22. STEP 22

    

    Place under a press in a cool place for several hours

23. STEP 23

    

    The stuffed stomach is ready to eat!

24. STEP 24

    

    Slice and enjoy! It's very, very tasty and honestly worth the time!!!

Comments on the recipe

Tatiana

10.12.2023

4.5

WOW!!! So much meat!!! Hearty and delicious!! THANK YOU!!!

Ira

10.12.2023

5

nasstin, what a lovely selection of cold cuts! mmm... I want it too, although I’ll have to tinker! Where can I get it, this stomach? <br /> Thanks for the recipe!!!

lana

10.12.2023

4.8

Wonderful recipe, nasstin! Thank you!

Elena T.

10.12.2023

4.9

Nice recipe! You know, even if you buy a stomach from the market, you will still have to stitch it up. I also took lamb, same thing. I stuff my stomach often, better with barley or rice than with potatoes. And I like to add garlic.