Know what’s on your plate
Pork stomach
Calories & nutrition facts
fresh, variety meats and by-products, raw
Nutrition facts
Per 100 g% DV- Calories 159 kcal —
- Protein 17 g 34%
- Carbohydrate 0 g 0%
- Fat 10 g 13%
- Saturated fat 4 g 20%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 75 mg 3%
- Cholesterol 223 mg 74%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.04 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 2.5 mg 16%
- Pantothenic acid (B5) 1.2 mg 24%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 3 µg 1%
- Vitamin B12 0.3 µg 13%
- Choline 195 mg 35%
Minerals
- Calcium 11 mg 1%
- Iron 1 mg 6%
- Magnesium 11 mg 3%
- Phosphorus 130 mg 10%
- Potassium 140 mg 3%
- Zinc 1.9 mg 17%
- Copper 0.17 mg 19%
- Manganese 0.04 mg 2%
- Selenium 31.1 µg 57%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 159 | 17 g | 0 g | 10 g |
| 1 × oz | 28.4 g | 45 | 4.8 g | 0 g | 2.9 g |
| 2 × oz | 56.7 g | 90 | 9.6 g | 0 g | 5.7 g |
| ½ × oz | 14.2 g | 23 | 2.4 g | 0 g | 1.4 g |
| 3 × oz | 85.1 g | 135 | 14 g | 0 g | 8.6 g |
| 4 × oz | 113.4 g | 180 | 19 g | 0 g | 12 g |
Similar foods
Questions about Pork stomach
What is pork stomach, and is it the same as tripe?
Pork stomach is the pig’s stomach, sold as an edible offal cut. Tripe usually means the stomach lining of cattle, so it is not the same thing.
How do you prepare pork stomach before cooking?
Ask the butcher for stomach that has been emptied and cleaned; trim away any tough outer membrane or excess fat. If it still contains food or has a strong unpleasant smell, don’t use it.
How long should you cook pork stomach to make it tender?
Simmer cleaned pork stomach gently in water or stock for about 2–3 hours, until a knife passes through it easily. Keep it at a gentle bubble rather than a hard boil, which can make it tougher.
How do you make stuffed pork stomach?
For Pennsylvania Dutch-style hog maw, stuff a cleaned stomach with diced potatoes, onion and seasoned sausage, then sew or tie the opening closed. Bake in a covered dish at 180°C until the filling is cooked through and the stomach is tender, usually around 2–3 hours.
What flavours go well with pork stomach?
Onion, garlic, bay leaf, black pepper and thyme suit its savoury flavour; simmer it in stock, then serve with potatoes or cabbage. Thin slices can also be browned after simmering for a crisp edge.
How should you store pork stomach?
Keep raw pork stomach covered on the bottom shelf of the fridge and cook it within 1–2 days, or freeze it. Refrigerate cooked stomach promptly in a sealed container and use it within 3–4 days.
How can you tell when pork stomach is safe to eat?
Cook it until the thickest part reaches 75°C; for a stuffed stomach, check the centre of the filling as well. Keep raw stomach and its juices separate from ready-to-eat foods, and wash hands and utensils after handling.
Source: USDA FoodData Central 167867 · per 100 g · carbohydrate per EU label, fibre excluded
