Hog Maws

If you want to know what are hog maws, these bad boys are basically the stomach of the pig. If you grew up like I did, you might remember your grandma or your aunties talking about how hog maws were necessary in the South every New Year’s Day. Old school Mississippi folks eat these along with chitlins like they are going out of style boos. Here, I make them the classic way by adding a ton of flavor to the pot and letting them braise until they get tender.

How to make Hog Maws

Cleaning the Hog Maws:

1. Prepare a double sink or two separate wash sinks for the cleaning process. Start by rinsing the hog maws one by one under room temperature water to remove any excess debris. Carefully inspect each hog maw and remove any visible grit or black substances, then move to the other sink.
2. Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities. Once they are clean, set them aside.

Cooking the Hog Maws:

3. In a very large pot, fill it with water, then add the onion and green pepper along with salt, garlic powder, black pepper, and red pepper flakes or apple cider vinegar if using.
4. Mix the ingredients, turn heat to high and bring to a rapid boil.
5. Once boiling, turn heat to medium and add the cleaned hog maws one at a time to the pot. Stir gently to distribute the seasonings evenly.
6. Cover the pot and cook the hog maws over medium heat until they are very tender and the flavor of the remaining liquid should be concentrated. Occasionally check the pot to check on them.

Recipe Tips

1. Use the Double Sink Method: When cleaning hog maws, this method is a game-changer for keeping your prep area together. First, rinse in one sink to remove the initial dirt, then move to the second for a thorough cleanse.
2. Texture Test: Around the 2-hour mark, give a poke to the hog maws with a fork to check for tenderness. They should be tender but not falling apart and mushy.
3. Skim the Broth: After cooking, you’ll notice the remaining liquid is concentrated in flavor. This is a good time to skim off any excess fat from the top.
4. Check the Water Level Occasionally: During the 2-3 hours of cooking, if the water is reducing too quickly, you might want to add more to prevent them from drying out or sticking to the bottom.
5. Let Them Rest After Cooking: Once they are tender, let them rest for a few minutes before serving. This allows the flavors to meld further.

Serving Suggestions

• Cornbread: These are great served up with classic Southern cornbread, honey cornbread or for something easier, hot water cornbread.
• Greens: Whether you wanna serve these up with collard greens, mustard greens or turnip greens, they go together perfectly.
• Other Southern Sides: Make a pot of butter beans, Southern green beans or candied sweet potatoes to go along with it.

Recipe Help

Can I use an Instant Pot to speed up the cooking process?
Yep! Just make sure to adjust the cooking time according to your appliance’s guidelines. Generally, 1 to 1 and a half hours on high pressure should work y’all.

Is it okay to cut the hog maws into smaller pieces?
Yep, you can cut them into smaller pieces if you’re pressed for time. They will cook faster however so you need to adjust the cooking time. Also, smaller pieces may not hold their texture as well as larger chunks, so it’s a trade-off.

What can I do with the leftover cooking liquid?
Don’t throw it away! The cooking liquid is packed with flavor and can be used as a base for soups, gravies, or even as a broth for cooking rice and other grains. Just strain out any solids and store it in the fridge for up to a week or freeze it for longer use.

More Classic Southern recipes

• Southern Green Beans Recipe
• Fried Green Tomatoes Recipe
• Southern Potato Salad
• Old-Fashioned Southern Peach Cobbler
• 26 Southern Comfort Food Recipes

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