Regina shares directions for making hog maw. Never heard of it? Read on
How To Cook Hog Maws - How To Cook. Rub salt all over the inside and outside of the stomachs. Once the chitlins and hog maws have tendered remove from heat.
Transfer the hog maw to a serving dish and slice it in two. Fill the pot with enough water to cover the hog maws and bring the water to a boil over high heat. Rinse the hog maws under cold water; Rinse the hog maws under running. Hog maws should be cleaned as soon as possible after purchase. Place your chitlins into the pot with the hog maws and fill with water. Once removal is complete slice the hog maws into thin pieces. I would wash them in a mixture of vinegar and salt water to make sure all bacteria is removed and other matter. Remove the hog maws from their packaging and place it in a large pot. Drain the hog maws and rinse them again put the hog maws in a pot and cover;
Hog maw is the stomach of a. Drain the hog maws and rinse them again put the hog maws in a pot and cover; Rinse the hog maws under running. Peel the skin off and cut the flesh into bite sized pieces. Transfer the hog maw to a serving dish and slice it in two. I would wash them in a mixture of vinegar and salt water to make sure all bacteria is removed and other matter. Soak the hog maws in a solution of water and vinegar for 30 minutes to remove any blood or debris. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Once removal is complete slice the hog maws into thin pieces. Remove hog maws from the package, put them in a bowl, and rinse them under cool running water. Fill the pot with enough water to cover the hog maws and bring the water to a boil over high heat.
