The poaching liquid from the soy sauce pork stomach is used
as the basis for the sauce for this stir fry dish. Pork stomach is one of my
favorite parts of the pig to eat, but it has to be poached first using the Soy
Sauce Pork Stomach (豉油豬肚, Si6 Jau4
Zyu1 Tou5)recipe before being stir
fried for this dish.
Pork stomach is an underutilized part of the pig, in my
opinion, here in the USA, but are quite good when prepared correctly. Using the
technique to make a poached soy sauce chicken, Soy
Sauce Chicken (豉油鷄, Si6 Jau4
Gai1), pork stomach can be made tender and tasty. The soy
sauce poaching liquid gives this recipe its distinctive flavor. You often find soy
sauce pork stomach in Chinese delicatessens.
Pork stomachs are commonly available fresh at your local
Asian market. Unlike beef tripe (stomach), there’s a layer of meat on the outside
of the stomach. The pork stomach is usually used as an ingredient in another
dish and is not eaten all by itself. You also don’t have to poach the pork
stomach in soy sauce, for instance, if you make the Steamed
Ginger Scallion Pork Stomach with Green String Beans (青豆角薑葱蒸豬肚, Ceng1 Dau6 Gok3
Goeng1 Cung1 Zing1 Zyu1 Tou5).
The poaching liquid also makes a good basis for a sauce, but is usually
not used alone since it’s very salty.
