Southern Louisiana Ponce
If you’ve ever run across a pig’s stomach and a burning desire to cook something in it, this recipe is for you. Ponce is a sausage-like dish made from ingredients sewn up in a pig's stomach. It’s a classic Cajun dish that will always have a place on the table at the most hardcore tailgates outside Tiger Stadium.
The Southern Louisiana Ponce a perfect dish to cook or serve inside the Fangating Thermal Bag!
1 pound pig's stomach (ponce)
2 tbsp butter
3 thin slices homemade-type white bread, cubed
¼ cup yellow onions, finely chopped
¼ cup green Bell pepper, finely chopped
¼ cup scallions, finely chopped
1½ tsp garlic, minced
2 medium-sized yams, peeled and diced into ¼-inch cubes
½ tsp cayenne pepper
2 tsp salt
1½ pounds lean ground pork
2 tbsp vegetable oil
3 - 4 cups water
Soak stomach in cold water for for at least two hours. Remove and pat dry.
In a Dutch oven, sauté the cubed and chopped bread, onions, scallions, peppers, garlic, yams, red pepper and salt in butter over medium heat for 5 minutes. Remove from heat.
Once the bread mixture is cool, pour it into a large mixing bowl. Add into the bowl the gournd pork and the egg and mix well. Then stuff it into the pig stomach.
Sew the stomach shut with kitchen twine.
Sear the stomach on both sides over medium-high heat in the dutch oven using the vegetable oil. Then add in the water, bring to a boil and then lower the heat to medium-low and cover.
Steam for 2-3 hours, adding extra water as necessary, 1 cup at a time.
Remove and transfer to a warm platter and let it rest for 10-20 minutes.
Slice the ponce, and give it one last quick sear before you serve.
The liquid used to steam the ponce will pick up a myriad of flavors. While the steamed ponce rests for 10-20 minutes, you can opt to boil the remaining liquid in the Dutch oven until it is reduced to a thin gravy. Pour the gravy into a bowl and serve it separately. That's the cherry on top.