Braised Pork Stomach, Two Methods

Ingredients

• pork stomach
• oil
• seasonings
• water
• wine
• 2 sticks incense
• salt
• chicken stock (高湯)

Instructions

1. Northern Method: Clean the pork stomach thoroughly.
2. Select the thickest part and remove the top and bottom skin; use only the center meat.
3. Cut into dice-sized pieces.
4. Heat oil in the wok until very hot and stir-fry the pork rapidly.
5. Add seasonings and finish cooking.
6. The goal is extreme crispness.
7. Southern Method, Plain Version: Clean the pork stomach and cut as above.
8. Braise in plain water with wine, burning incense sticks (2 sticks used as both timer and flavoring) until extremely tender.
9. Serve with pure salt for dipping.
10. Southern Method, Rich Variant: Braise the pork stomach in chicken stock (高湯) with seasonings until very tender.
11. Cut into smaller pieces (燻切) and serve.
12. This variation is also excellent.