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Suggest a better description1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches. Add the salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from 1 1/2 to 3 hours, depending on the maw. 2. Meanwhile, wash the chitlins carefully in several changes of cold water. Drain thoroughly. Refrigerate until needed. 3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender, about 1 hour and 30 minutes. 4. Meanwhile, when the pork maw is cool enough to handle, cut it into 1-inch pieces. 5. When the chitlins are tender, stir in the maw pieces and simmer together a few minutes. Check the seasoning and serve hot. Recipe By : Sylvia Woods of the World Famous Sylvias Restaurant (NYC) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 8 | ||
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Calories: 38 | ||
Calories from Fat: 3 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.6mg | 1 % | |
Potassium 233.6mg | 6 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 5.9g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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