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Although not eaten here, pig uterus is common elsewhere

Although not eaten here, pig uterus is common elsewhere

Again it is time for a column about a food that may not be familiar to us or even heard of. This one was noticed in an Asian food market while on a vacation trip.

It has been said everything about a pig is used when butchered except the squeal. We have heard of, or eaten, pig’s feet, head cheese and blood sausage put into intestines. Even pig ears and snouts. Heart, liver and tongue may be on the menu. Another part of the pig to be eaten is not regularly found on the grocer’s meat shelves. It is pig uterus or uteri. This bizarre food to us may be found in Oriental fare. The shiny, pink uterus is curved into a macaroni like fleshy form when cut.

When laid out flat the V shaped organ looks like a pink necklace with beads along the sides and a drop in the middle of the V.

Before cooking, the uteri may be soaked in cold water for several hours. Wash it well in several changes of water. If there is a bad or sour smell, the washing may eliminate it. It may be cut into various size pieces.

Opinions differ as to the taste of the organ. This also depends on how it is cooked. Some say it is rubbery and crunchy plus it tastes like cooked snail or calamari.

Various spices and herbs are added to recipes. The uterus may be fried, stir-fried with vegetables, used in various dishes or BBQed just until crisp. Do not overcook as it will be rubbery. As with other foods, home cooking or restaurants may have their own special recipes.

A pig uterus may contain 70 calories, is high in protein, low in fat and carbohydrates. It contains about the same amount of cholesterol as shrimp.

In the past it was thought a pig uterus could be served to pregnant or lactating women for health benefits. Unfortunately there are not many recipes found on how to cook a pig uterus.

A popular flavoring Tamarind may also be used with the meat. A Tamarind tree is approximately 39 to 59 feet tall and produces brown or reddish brown pods around 5 feet long. Inside the pods are small seeds in a sweet pulp which becomes sweeter as it matures. When dried the tamarind becomes quite sour. The trees are native to Asia. The flavoring can be used in flavored syrups for soft drinks, Worcestershire sauce and other foods.

Needless to say, there are not many recipes on the Internet and I thank the people who put the following ones on it.

Something to think about: “There ain’t no such thing as wrong food.” Sean Stewart 

PORK UTERUS FAJITAS

Pork uterus

1 small yellow onion, julienned

1 bell pepper, julienned

1 jalapeno, chopped, may want to discard seeds

3 cloves garlic

Olive oil

Lime juice

Siracha*

Chili powder

Salt

Corn or flour tortillas

Cilantro

Wash the uterus and let it soak in cold water for a couple of hours and chop into the size of a pistachio. Saute the onion, peppers, and garlic in oil on medium heat until they are soft. Turn the heat up to medium high and fry however much pork uterus you have. Add a squeeze of lime juice and Siracha with a teaspoon or so of chili powder; add salt. Heat the tortillas on a pan or in the toaster oven. Plate the tortillas and spoon the vegetable/meat mixture upon it. Mince the cilantro and place on top of the dish.

*Siracha sauce: A type of hot or chili type sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt.

PIG UTERUS CURRY

(As there were no measurement of ingredients, I am suggesting

some. Adjust to taste.)

1/2 pound pig uterus

Onion ( small, chopped)

Coconut oil

Curry paste (to taste)

Coconut milk or cream (start with 1 cup)

Sweet potato (medium size, peeled and diced)

Cabbage (one cup thinly sliced)

Take a clean pig uterus and chop into pieces. In a frying pan, saute the onion in coconut oil until transparent. Add the curry paste to taste. Add the coconut milk or cream and the sweet potato. Add to the curry mixture. After the sweet potato is cooked and soft, add the cabbage. After 2 minutes add the uterus meat. Cook until meat is done several minutes. Do not over-cook the meat or it will become tough. 

The Prairie Star Weekly Update

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