Shanghai pigs maw fatty! For the nose to tail eaters out there.

Discussion in 'Nose to Tail' started by moikel, Jul 13, 2012.

  1. moikel

    moikel Master of the Pit OTBS Member

    Got intrigued by the pigs maw talk from Chef JJ  et al. Only eaten by chinese here so... I was grabbing some bits in Chinatown & there they were.

    Well what are you going to do leave sitting on the shelf in the butchers! Hell no. Got a bit of help from a fellow customer( bilingual) & I am in business. [​IMG]

    They are soaking in some salty water with a splash of apple cider vinegar while I  think & smoke the Asian style speck I couldn't fit into the smoker on wedsday.

    I figure its a version of haggis there are probably versions of it around the world from Pennsilvania to Louisiana  to Glasgow. Now there is going to be my version.

    Pork mince ,asian speck,ginger, garlic sichuan pepper, soy,shitake mushrooms,garlic chive, shallots some chilli. All mixed stuffed inside it ,some chicken stock & bits in the bottom the pan,into the MES.[​IMG]

    Sounds like a plan? 

    Start tomorrow.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mick, evening...  Sounds like a great plan..... Just reading up on "Hog Maw" recipes....  Some sound very good.... I like the Asian style Maw thinking.....   I'm in....   [​IMG].....  Dave
     
  3. moikel

    moikel Master of the Pit OTBS Member

    Its just a big sausage when you look at closely,isn't it? Instead of intestine you use the stomach.There is a traditional boiling sausage called a cotechino in Italian where they use the bigger bits of intestine as casing..Its gently poached ,sliced,served with lentils at NewYears .

    Best I can work out the chinese cut it stir fry it or use to make soup so I am not going to get much help there.

    Does the liquid in bottom pan make sense? Sort of an au jus when the drippings go in. I want those Sichuan flavours,star anise,mushroom soy,chilli.

    You got to chance your luck if it doesn't work these 2 will eat it regardless.[​IMG]
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mick, I guess you call those two guys your "after taste testers"..... LOL...  I don't imagine they get much work.....  

    Dave 
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This sounds like a taste treat will be prepared I'm just wondering how tender the Maw will be after the Smoking. I have had them Crisp from roasting and had a few in Diners that were so tough the Dogs took two days to get it Knawed down enough to eat. [​IMG]...JJ
     
  6. I'm in Mick, just the lesson alone is going to be worth it. Those 2 looks a bit underfed my friend!
     
  7. moikel

    moikel Master of the Pit OTBS Member

    I think I will follow the Chef JJ lead & do it in the oven.Nothing worse than rubbery maw[​IMG].I bought 2 so I have a spare.The plan is evolving this way ;I will fry onions garlic ginger,Asian speck with bits then mix it with minced pork,shitake mushrooms,garlic chives etc. It all goes into maw stitch it shut .I will make a stock from the water I used to rehydrate the mushrooms,some homemade chicken broth,soy,star anise & bits. That will go in bottom of pan then bake it in the oven.

    Its the new frontier but really traditional cookery all at the same time.I won't do a bacon wrap too much contrast in flavour & to much fat.

    Australias luckiest rescue dog telepathically conveying "screw it up " Part mastiff,part staffordshire part pot bellied pig. [​IMG]Renamed Princess by some Joker at the rescue service man did they get that right.
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Cool looking Pups, No-one mucks with you I bet??????
     
  9. moikel

    moikel Master of the Pit OTBS Member

    Starting off. Pigs maw on left,pork mince ginger garlic,speck,shitake mushroom,star anise, sichuan pepper,onion,mushroom water,frozen homemade stock in bottle,mushroom juice in glass,soy ,rice wine.I will add a few things forgot to put garlic chives in photo,chilli same. I will taste & feel my way through it.I don't want it to be over spiced.[​IMG]   
     
  10. moikel

    moikel Master of the Pit OTBS Member

    OK I  stuffed both maw with the mix it was as per last post just loosened it a bit with some mushroom water rice wine & soy it got a bit of chilli paste but not much.

    I mixed all the ingredients Asian speck a good thing. Stuffed it into both then stitched them shut. My stitching is a bit Dr Frankenstein but it won't change taste.I don't want some super tight seal anyway .Exploding pigs maw only good news for canines not me.On close inspection there was another hole/tear in each so I used a bit of speck rind as a bung & stitched them over

    I will make up broth for under when chicken stock thaws but I will keep it simple,cilantro root,star anise,cinnamon stick,ginger then the liquids. [​IMG][​IMG]
     
  11. moikel

    moikel Master of the Pit OTBS Member

    Best fed dogs in the State! I keep putting Princess on a diet but she fights back. She stole a  1 pound cake  of palm sugar of the shelf & ate gnawed off a bit the size of a deck of cards.Found it in backyard. You could see her ribs when I  got her off the death row rescue crew, distant memory now. She was probably used to breed pig hunting dogs when she was young.Got real good life in the suburbs now!
     
  12. moikel

    moikel Master of the Pit OTBS Member

    Previous pair of dogs were Australian red cattle dog x bullterrier .They were 3 from 3 on people jumping my fence in the middle of the night.Way smaller than these 2  but mean.One had brains one had brawn,mother & son team . Passed on at 15 & 14 years old.Lasted 3 weeks without a dog then saw the big guy on rescue website thats 8 years ago. Other 1 was in a photo at dog food store, 18 months ago death row rescue. Got a bit of a soft spot for big dogs.

    These 2 are big mastiff x german shepherd & mastiff x ??? size puts people off. If intruder brings a possum or cat with him he's toast . 
     
  13. moikel

    moikel Master of the Pit OTBS Member

    Time zone issues make it a bit disjointed I will start cooking about 630 pm here.My team is the TV  football game so I am eating in front of TV. 
     
  14. moikel

    moikel Master of the Pit OTBS Member

    [​IMG]How long do you cook these things for? I am 90 mins in in a pretty hot oven,my teams 2 points down I am 2x glass of red wine down & these guys aren't crisping. 

    I can take one out & flash fry it if need be .Smells great otherwise all good but crispy might be a bridge to far. 

    You guys are all a sleep . I will just wing it situation normal.
     
  15. moikel

    moikel Master of the Pit OTBS Member

    [​IMG]
     
  16. moikel

    moikel Master of the Pit OTBS Member

    [​IMG]
     
  17. moikel

    moikel Master of the Pit OTBS Member

    Wouldn't change a thing[​IMG]Crispy pigs maw where have you been all my life[​IMG].

    Took a little longer than I  thought but it set within the maw & it was crispy.

    Flavour profile[​IMG]. I think its really just a big sausage but what a sausage.

    Stuffing was great,broth in bottom good idea.

    Got a lot left over!

    It gave a lot of juice to pan as it baked.It has that fragrance that you smell when you walk through a chinese kitchen. Mushroom,speck etc gave it a lovely depth pan juices with star anise ginger etc lovely "au jus'.

    I can see a few variations in my future.[​IMG][​IMG]
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mick, It is a thing of beauty....  I can taste the ingredients and textures from the pictures.... It's 5 AM and I'm hungry now...    Thanks...   Dave
     
  19. moikel

    moikel Master of the Pit OTBS Member

    Going to bed now in my time zone but I  got to say modesty aside it just sang in a really loud voice[​IMG].No great leap to combine the flavours ,couple of thousand years of chinese cookery I just paid attention to that tradition.But the chinese don't stuff them as far as I  can see. 

    As a cooking method its old school cooking I just shifted it from Pennsylvania dutch sideways via Chinatown. The broth in the bottom of pan,chicken stock,mushroom water,soy,star anise,ginger ,cinnamon  just steamed away giving it a lovely fragrance. & a great sauce to drizzle over it.

    Great fun. Glad you liked it . MICK
     
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Very nice, color on the Maw shows it is crisp...Good Eats like that!...JJ
     

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