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.
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!
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.