Pork, fresh, variety meats and by-products, stomach, raw

Pork stomach, sometimes called hog maw, is an offal cut that always gets a long cook before eating, so the raw form here is a starting point rather than something used as is. Cooks scrub and rinse it well, then either braise it slowly until tender or, in Pennsylvania Dutch tradition, stuff it with sausage and potatoes and roast it whole. In Chinese cooking it is simmered, sliced thin, and added to peppery soups or stir-fried with ginger and scallion. The texture after cooking is firm with a pleasant chew, and the flavor is mild and porky, ready to carry garlic, chili, vinegar, and other assertive seasonings.

Per 100 g the raw stomach provides 159 calories, 16.8 g protein (34% of the Daily Value), 10.1 g fat, and no sugar or carbohydrate, with 75 mg sodium. That lean-leaning protein content is why it holds up well in slow braises without falling apart. Because offal is perishable, buy it very fresh from a trusted butcher, keep it cold, rinse it thoroughly, and cook it within a day or freeze it promptly. An ounce is about 28 g here. Give it a long simmer or braise, cut it into strips or bite-size pieces, and lean on acid and spice at the finish so the mild meat picks up plenty of flavor from the pot.