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
- 1 egg
- 2 tbsp vegetable oil
- 3 – 4 cups water
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.
- 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.