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The first thing Mary told me she ate was something called âhog maw.â âUmmmâ¦.hog what?â I said to Mary. According to Wikipedia: âHog maw is made from a cleaned pigâs stomach, traditionally stuffed with cubed potatoes, sausage, cabbage, onions, and spices. Hog maw is traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but hog maw can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served either hot on a platter cut into slices or cold as a sandwich.
Broiled Ham Hock with Braised Cabbage. This is a ham hock, the lower segment of the pig that corresponds to the ankle or calf region. A hock is not fatty but can be made tender from all the collagen that breaks down during cooking. Best of all, the whole thing is covered in skin, and as I always say, the more skin, the better.