Pennsylvania Dutch Hog Maw Recipe Hog maws, Appalachian recipes
How Long To Cook Hog Maws - How To Cook. Serve the hog maw hot. Turn off the stove and remove the pork from the pan.
Stir the pot occasionally to make sure none of the hog maws stick to the sides. Once the water starts to boil, turn the heat down and let the hog maws simmer for 30 minutes. Turn off the stove and remove the pork from the pan. Place your hog maws into a 6 quart cooking pot. Let the meat cool until it reaches room temperature. Bring the salted water back to boiling over low heat and allow the hog maw to cook for about 30 min. I would wash them in a mixture of vinegar and salt water to make sure all bacteria is removed and other matter. Let the meat cool and then remove the unwanted fat and other material. When the meat is fully cooked, using a cutting board cut your Once removal is complete slice the hog maws into thin pieces.
Simmer the hog maws for 30 mins over medium heat. Rinse the hog maws under running water. I would wash them in a mixture of vinegar and salt water to make sure all bacteria is removed and other matter. Fill this pot full of water and add a pinch of sea salt. Once removal is complete slice the hog maws into thin pieces. Once removal is complete slice the hog maws into thin pieces. Fill the pot with water to the half way point. Soak the hog maws in a solution of water and baking soda for 30 minutes to neutralize the vinegar. I would wash them in a mixture of vinegar and salt water to make sure all bacteria is removed and other matter. Roast the stuffed hog maw in the oven for 40 to 50 minutes until the outside is crisp and brown and the sausage is fully cooked. When the meat is fully cooked, using a cutting board cut your
