Hog Maw – A robust, savory dish bursting with exotic flavor and colorful veggies, hog maw is a soul food classic. The mild flavor marries deliciously with sweet peppers, zesty onion, garlic, and fiery cayenne for an all-out extravaganza. You’ll love it for a decadent holiday feast or hearty midweek meal.
Hog maw may not be on your top-10 list of gourmet foods, and most people have never even tried it.😱 But when I was growing up, hog maw was a New Year’s Day treat. We enjoyed this indulgent soul food with collard greens, black-eyed peas, and cornbread.
Now hog maw is gaining popularity and is still an essential part of soul food cuisine. The “waste not want not” mentality uses every part of the animal possible. And this recipe is alive with vibrant color and flavor, making it the perfect place to start if this is your first time cooking it.
What Is Hog Maw?
It is part of the pig’s stomach, specifically the exterior outer wall, and, for soul food, it’s cooked much like chitlins. Some cultures stuff it with cubed potatoes, sausage, vegetables, and seasonings to make an incredible sausage. You can also throw it in soups, stews, and chili con carne. Yum!
Recipe Ingredients
- Hog Maw – The star ingredient gives this recipe its name and one-of-a-kind taste.
- Natural Cleansers – Baking soda and vinegar do an excellent job cleaning hog maw.
- Aromatics – Onion and garlic provide a delightful aroma and flavor.
- Veggies – Celery and peppers add a slight sweetness and punch of color.
- Seasonings – Thyme, Creole seasoning, and beef bouillon give the dish herby, earthy notes, while cayenne brings just the right amount of heat to the table.
How to Make Hog Maw
Clean the Hog Maw
- Clean – Thoroughly wash the hog maw by soaking it in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water until clean.
- Prepare– Next, remove any excess fat, and cut it into bite-sized pieces. Place it in a medium-sized cast-iron pot (or whatever large pot you have), completely cover it with water, and cook over medium-high heat for 60-90 minutes.
- Final Rinse – After cooking, rinse the hog maw one more time with fresh water, then rinse the pot and return the hog maw to the same pot.
Cook it Up
- Add Veggies and Seasonings – Next, add the rest of the ingredients: onion, celery, bell peppers, garlic, thyme, Creole seasoning, beef bouillon, cayenne pepper, and water. Mix thoroughly, place the pot over medium-high heat, and bring to a boil. Then reduce heat, cover the pot, and simmer for 60-90 minutes or until the pork is tender.
- Keep an Eye Out – Check the pot, occasionally stirring each time to ensure the meat doesn’t stick to the bottom. Add more water if it starts getting low. Taste and adjust seasonings as desired.
- Serve and enjoy!
Recipe Variations
- The hog maw’s mildness means you can go big on flavor. Add some parsley or cilantro for herby freshness. Or throw in a pinch of red pepper flakes if you like additional heat.
- Additional veggies, such as carrots, zucchini, mushrooms, and eggplant, add extra nutrition and color.
Tips and Tricks
- Take your time for the cleaning process on hog maws and chitlins so you do it right.
- Hog maws in soul food are traditionally cooked with chitterlings. So feel free to use either one or both in this recipe.
Make-Ahead Instructions
The time it takes to clean and prepare the hog maws is so worth it. Fortunately, that prep work can be done ahead of time. First, clean them and then parboil them for 5-10 minutes. Rinse them again, then allow them to cool. Once cooled, you can freeze them for a month or two. Defrost in the fridge overnight and continue with the recipe.
Serving and Storage Instructions
This dish is best served hot off the stove. But if you’re fortunate enough to have leftovers, you can keep them in the fridge in an airtight container for three days or in the freezer for three months. Then reheat on the stovetop or in the microwave.
FAQs
This is food our great-grandparents used to eat and live to 100 (maybe a slight exaggeration). I’m not a nutritionist, but it’s allowed on paleo, keto, and gluten-free diets. So I think it’s healthy.
No. Hog maw comes from the pig’s stomach, whereas chitterlings are the intestines. However, they’re both prepared similarly and can be cooked together.
No. The pork belly is the pig’s underside that can be turned into bacon. Not even remotely similar.😉
What to Serve With Hog Maw
Hog maw is a soul food classic that is most delicious when served with traditional soul food sides. I treat my family to Southern-style cornbread, collard greens, and Hoppin’ John for a comfort food feast. And a classic pecan pie tops things off with a bang.
More Fabulous Soul Food Recipes to Try
Conclusion
Make room for this hearty and healthy soul food specialty on your dinner table. Would you like more delicious soul food recipes? Follow me on YouTube for instructional videos.
Hog Maw
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Ingredients
Hog Maw Prep
- 3-4 pounds (1.3-1.8k) small pig stomachs (hog maw)
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup apple cider vinegar (or white vinegar)
- Water
Making Hog Maw
- 1 medium onion, chopped into chunks
- 1 stalk celery, chopped into chunks
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 3-4 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 1 tablespoon Creole seasoning
- 1 teaspoon beef bouillon
- ¼-½ teaspoon cayenne pepper
- 2-3 cups water, as needed
- Salt and black pepper to taste
Instructions
Cleaning Hog Maw
- Thoroughly wash the hog maw by soaking it in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water until clean.
- Next, remove any excess fat and cut it into bite-sized pieces. Place the hog maw in a medium cast iron pot, cover entirely with water, and cook over medium-high heat for 60-90 minutes.
Cooking Hog Maw
- After cooking, rinse the hog maw one more time with fresh water, rinse the pot, and return the hog maw to the same pot.
- Next, add the rest of the ingredients; onion, celery, bell peppers, garlic, thyme, Creole seasoning, beef bouillon, cayenne pepper, and water to the pot. Mix thoroughly, place pot over medium-high heat, and bring to a boil. Then reduce heat, cover the pot, and simmer for 60-90 minutes or until tender.
- Check the pot, occasionally stirring each time to ensure the meat does not stick to the bottom. Add water as needed to keep it from drying out. Taste and adjust seasonings as desired.
- Serve and enjoy!
Tips & Notes:
- Take your time for the cleaning process on hog maws and chitlins so you do it right.
- Hog maws in soul food are traditionally cooked with chitterlings. So feel free to use either one or both in this recipe.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Crystal F. says
Looking forward to making this. I’ve never tried it this way. In Cajun culture, we have what is called Gog. It’s ground pork and seasoning stuffed in a pig’s stomach…. Delicious!
Imma says
Awesome!!! Can’t wait to know how it turns out for you.