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Pork Maws?

sandercohan

By sandercohan
in Cooking

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sandercohan

sandercohan

Posted
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Okay,

In a story a bit too long and boring to be entertaining, I have wound up with a pound and a half of pork maws.

My question to you: What the heck are pork maws? Where do they come from (on the pig)? How does one cook them? I'm assuming there's a braise (or two) involved, but I didn't really eat this part of the pig growing up in the suburbs.

thx.

Sander

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rooftop1000

rooftop1000

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Gee all I have in the fridge right now is a picked over pig head.... :wink:

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

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Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

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Dana

Dana

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I spoke to several people here at work. All say "boil them". Season well, add onion and bell pepper and garlic, and boil for a long time. Serve with rice, cornbread and greens. No one acutally eats them now, but they all said "my momma could cook them".

They all called them "hog maws" not pork maws.

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