Hog Maws

Place 900 grams raw hog maws in a large colander set in the kitchen sink. Rinse thoroughly under cold running water, then rub all inner and outer surfaces with 2 tablespoons of kosher salt and 120 ml white vinegar, scrubbing firmly to remove residual debris, excess fat, and discolored patches. Rinse repeatedly until the runoff water is completely clear, then cut the cleaned maws into 5 cm (2-inch) square pieces. This prep step takes approximately 15 minutes.

Transfer the cut hog maw pieces to a large 8-quart stockpot, cover with 2 liters of cold water, and add 1/2 tablespoon kosher salt and 1 bay leaf. Bring to a full rolling boil over high heat, then reduce heat to medium-low to maintain a steady, gentle simmer. Cover partially and cook for 25 minutes, skimming any gray foam that rises to the surface as needed. Drain the parboiled maws in a colander, discard the cooking water and used bay leaf, and rinse the pieces with warm water to wash away any remaining foam.

Return the empty stockpot to the stovetop over medium heat (no extra oil is needed, as residual fat from the maws will coat the pot). Add the diced 200g yellow onion, 120g celery, and 150g green bell pepper, and sauté for 8 minutes until the vegetables are soft and translucent. Add the 12g minced garlic, 1 tablespoon smoked paprika, 1 teaspoon black pepper, and 1 teaspoon dried thyme, and cook for 1 additional minute, stirring constantly, until the spices release a rich, fragrant aroma.

Add the parboiled hog maw pieces, 225g smoked pork hock, remaining 1 bay leaf, and 1 liter low-sodium chicken broth to the pot with the sautéed vegetables. Stir well to combine all ingredients, then bring the liquid to a gentle simmer over medium heat. Once simmering, reduce heat to the lowest setting, cover the pot with a tight-fitting lid, and cook for 1 hour 45 minutes, stirring the pot every 30 minutes to prevent sticking, until the maws are pierceable with a fork with minimal resistance.

After the 1 hour 45 minute simmer, use tongs to remove the smoked pork hock from the pot. Let it cool for 5 minutes, then pull off all tender edible meat, discarding the bone, tough skin, and excess fat. Return the pulled smoked pork meat to the pot, stir to combine, then taste the broth and maws, adding up to 1/2 teaspoon additional kosher salt if needed. Remove and discard the remaining bay leaf.

Turn off the stovetop heat, and let the hog maws rest uncovered for 10 minutes to allow the flavors to meld and the broth to thicken slightly. Serve hot, ladled into shallow bowls with a side of cornbread or collard greens if desired.