Fried Chitterlings and Hog Maws

Fried Chitterlings and Hog Maws Recipe - Authentic Southern Cuisine from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Fried chitterlings and hog maws are a classic soul food dish that has been enjoyed for generations. This recipe is a delicious and hearty meal that is perfect for a special occasion or a comforting family dinner.

History

Chitterlings and hog maws have been a staple in Southern cuisine for centuries. Originally a way to make use of every part of the pig, this dish has evolved into a beloved comfort food that is enjoyed by many.

Ingredients

2 lb (907 g) hog maws (pig stomach)
2 lb (907 g) chitterlings (pig intestines)
3 qt (2.84 liters) water
1 tsp salt
0.5 tsp red pepper flakes
1 medium peeled onion (white or yellow)

How to prepare

The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 qt (5.68 liter) pot along with 3 qt (2.84 liter) of water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.
While the maws are cooking, rinse the chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add the chitterlings to the pot after the maws have cooked for 1 hour 15 minutes. Cook for another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
Prepare a large cast iron skillet with 0.25 stick of butter. Remove the maws and chitterlings from the pot and slice them. You can slice them right in the preheated skillet or use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but then put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes. If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, macaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.

Variations

Add bay leaves to the cooking water for a different flavor profile.
Serve the sliced meat with the cooking liquid for a more traditional presentation.

Cooking Tips & Tricks

Make sure to thoroughly rinse the hog maws and chitterlings before cooking to remove any excess fat or debris.

- Adding onion, salt, and red pepper flakes to the cooking water will help to infuse the meat with flavor.

- Be patient when cooking the hog maws and chitterlings, as they can take some time to become tender.

- Browning the sliced meat in a skillet adds a delicious crispy texture to the dish.

Serving Suggestions

Serve fried chitterlings and hog maws with your favorite side dishes such as greens, macaroni and cheese, or rice.

Cooking Techniques

Boiling the hog maws and chitterlings before browning them in a skillet ensures that they are tender and flavorful.

- Slicing the meat before browning it in a skillet creates a crispy texture that adds depth to the dish.

Ingredient Substitutions

If you cannot find hog maws, you can substitute pork belly or pork shoulder.

- If you cannot find chitterlings, you can substitute pork sausage or bacon.

Make Ahead Tips

You can prepare the hog maws and chitterlings ahead of time and store them in the refrigerator until you are ready to brown them in a skillet.

Presentation Ideas

Serve fried chitterlings and hog maws on a platter with a garnish of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of collard greens and cornbread for a classic Southern meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat them in a skillet until heated through.

Nutrition Information

Calories per serving

Each serving of fried chitterlings and hog maws contains approximately 400 calories.

Carbohydrates

This dish is low in carbohydrates, making it a good option for those following a low-carb diet.

Fats

Hog maws and chitterlings are high in fat, so it is important to enjoy this dish in moderation.

Proteins

This dish is a good source of protein, which is essential for building and repairing muscle tissue.

Vitamins and minerals

Hog maws and chitterlings are rich in vitamins and minerals, including iron and zinc.

Alergens

This dish contains pork, so it may not be suitable for those with pork allergies.

Summary

Fried chitterlings and hog maws are a high-protein, high-fat dish that is best enjoyed in moderation as part of a balanced diet.

Summary

Fried chitterlings and hog maws are a delicious and hearty dish that is perfect for a special occasion or a comforting family dinner. Enjoy this classic soul food recipe with your favorite side dishes for a satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Fried Chitterlings and Hog Maws. It was a hot summer day, and I was visiting my aunt in the countryside. She had invited me into her kitchen to help her prepare a special meal for the family. As she laid out the ingredients on the counter, I couldn't help but notice the unusual cuts of meat that she had brought out.

"What are these?" I asked, pointing to the long, coiled tubes and the thick, wrinkled pieces of meat.

"Chitterlings and hog maws," my aunt replied with a smile. "They're a Southern delicacy that not everyone can appreciate, but if you cook them just right, they can be absolutely delicious."

My curiosity was piqued, and I watched intently as my aunt began to clean and prepare the chitterlings and hog maws. The smell was strong and slightly off-putting, but I was determined to learn how to cook this unique dish.

As my aunt seasoned the meats and heated up the oil in the skillet, she began to tell me the story of how she had learned to make fried chitterlings and hog maws. It was a recipe that had been passed down through generations in our family, originating from our ancestors who had lived and worked on plantations in the South.

She explained that chitterlings are the intestines of a pig, cleaned and cooked until tender, while hog maws are the stomach lining, also cleaned and cooked until tender. Both cuts of meat were considered "soul food" in the African American community, a reminder of our history and heritage.

As the meats sizzled in the hot oil, my aunt taught me the importance of patience and attention to detail when cooking chitterlings and hog maws. They needed to be cooked slowly and carefully, ensuring that they were crispy on the outside but still tender on the inside.

After what seemed like hours of frying and flipping, the chitterlings and hog maws were finally ready. My aunt plated them up and served them alongside collard greens, cornbread, and sweet tea. As I took my first bite, I was transported back in time to a simpler era, where food was a symbol of resilience and strength.

From that day on, I knew that I had to learn how to make fried chitterlings and hog maws for myself. I practiced the recipe over and over again, experimenting with different seasonings and cooking techniques until I had perfected it to my own taste.

Now, whenever I cook fried chitterlings and hog maws, I am reminded of the love and dedication that went into preserving this recipe for future generations. It is a dish that connects me to my past and my family history, a reminder of where I come from and the traditions that have shaped me.

As I sit down to enjoy a plate of fried chitterlings and hog maws with my own family, I am filled with a sense of pride and gratitude for the knowledge that has been passed down to me. Cooking this dish is not just about feeding our bodies, but nourishing our souls with the flavors and memories of the past. And for that, I am forever grateful.