Chef's Level
Hog Maws And Chitlins
/ 246A side dish of Bacon Cornmeal Dumplings is a great accompaniment to this dish.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | pound | Hog Maw |
Hog Maw
Hog maw is the exterior muscular wall of the pig's stomach organ, with interior, lining mucosa removed, which contains no fat if cleaned properly.
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It can be found in American, Soul Food, Chinese, Pennsylvania |
|
| 1 1/2 | quarts | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 1 | pound | Chitlins |
Chitlins
Chitlins, or chitterlings, are the small intestines of pigs. They are washed and soaked, cleaned and pulled, then cooked for hours until they are tender.
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They're often used in Southern cuisine, and enjoyed in |
|
| 1/2 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1/2 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
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|
|
| 1/4 | teaspoon | Red pepper flakes » to taste | ||
| 1 | dash | Tabasco Sauce » to taste |
Tabasco Sauce
Tabasco sauce is a brand of hot sauce made from tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt. It is known for its distinctive sharp, spicy flavor.
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The sauce was first introduced in |
|
| 1 | bunch | Collard greens | ||
| 1 | small | Ham hock » split |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 1 Hour | 3 Hours 45 Minutes | 4 hours 45 minutes |
Directions:
1. Trim any excess fat from the hog maws. Rinse thoroughly under running water until the water is clear.
2. Place the cleaned hog maws in a large stockpot with 1 1/2 quarts of water. Bring to a boil.
3. Add salt, black pepper, and red pepper flakes. Reduce the heat and simmer for about 1 hour.
4. While the maws are simmering, clean the chitlins by rinsing them under running water.
5. Once the hog maws have simmered for an hour, add the chitlins to the stockpot.
6. Continue to cook the mixture for another 1 1/2 hours, or until the chitlins are tender.
7. Remove the hog maws from the pot, cut them into bite-sized pieces, and return them to the pot.
8. Add a dash of Tabasco sauce to taste and simmer for an additional 45 minutes.
9. In a separate pot, place the split ham hock in water sufficient to cover it, and bring to a boil.
10. Reduce heat and simmer for about 1 hour.
11. Remove the stems from the collard greens, cut them into small pieces, and wash thoroughly in warm water. Let them soak for 15 minutes, then wash again and set aside.
12. After the ham hock has simmered for an hour, add the prepared collard greens to the pot.
13. Cook for about 50 minutes, or until the greens are tender.
14. Serve the hog maws and chitlins over the cooked collard greens.
Submitted by Benji M. | May 9th, 2024 See all of Benji M.'s Recipes.
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Tested and True
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| @Katharina W. | June 13th, 2024 |
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Trying international cuisine is a passion of mine, and this dish had so many layers to it. The spices was good, though I wish the flavors were a bit more intense. I gave it a 3 |
| @Diego G. | May 29th, 2024 |
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I cooked with similar ingredients back home but never like this. This was new to me, especially the part with the hog maws. Would love to see a tip for making the greens a bit spicier next time. I gave it a 4 |
| @Harper W. | May 10th, 2024 |
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Absolutely nailed the soul food vibe with this one. Cleaning the maws and chitlins takes a bit, but it's worth it. The collard greens? Chef's kiss. It's like a hug in a bowl. I gave it a 5 |