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Add a photoServings: 8
Ingredients
- 2 lb Pork maw
- 2 Tbsp. Salt
- 2 tsp Crushed red pepper -- Flakes
- 4 stalk celery -- finely Minced
- 4 sm Onions -- finely minced
- 4 sm Green bell peppers -- cored, Seeded and Finely minced
- 5 lb Precooked chitlins
Directions
- 1. Wash the pork maw thoroughly in several changes of cool water. Drain thoroughly and place in a large pot with sufficient cool water to cover by 2 inches. Add in the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, till tender. This could take anywhere from 1 1/2 to 3 hrs, depending on the maw.
- 2. Meanwhile, wash the chitlins carefully in several changes of cool water.
- Drain thoroughly. Chill till needed.
- 3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add in sufficient of the maw cooking liquid to cover by 2 inches. Add in the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, till tender, about 1 hour and 30 min.
- 4. Meanwhile, when the pork maw is cold sufficient to handle, cut it into 1-inch pcs.
- 5. When the chitlins are tender, stir in the maw pcs and simmer together a few min. Check the seasoning and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 22 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1761mg | 73% |
| Potassium 147mg | 4% |
| Total Carbs 4.92g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.42g | 2% |
| Protein 0.74g | 1% |
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