22 Delicious Hog Maw Recipes to Savor

Just when you thought comfort food couldn’t get any cozier, we’re diving into the deliciously rustic world of hog maw! These hearty, savory dishes are perfect for warming up chilly evenings or impressing at a family gathering. Whether you’re a seasoned pro or new to this traditional ingredient, get ready to discover 22 mouthwatering recipes that will have everyone asking for seconds. Let’s get cooking!

Traditional Pennsylvania Dutch Hog Maw

Packed with hearty, old-world charm, Traditional Pennsylvania Dutch Hog Maw is a comforting dish that turns humble ingredients into something special. You’ll love its savory, rustic flavors—it’s like a cozy hug on a plate, perfect for a family dinner or a taste of Pennsylvania Dutch tradition.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 hog maw (cleaned pork stomach, about 2 pounds)
– 1 pound ground pork
– 2 cups peeled and diced potatoes (1/2-inch cubes)
– 1 cup diced onion (1/4-inch pieces)
– 1/2 cup chopped fresh parsley
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon dried sage
– 1/2 teaspoon dried thyme
– 4 cups water

Instructions

1. Rinse the hog maw thoroughly under cold running water for 2 minutes to remove any residue.
2. In a large bowl, combine the ground pork, diced potatoes, diced onion, chopped parsley, salt, black pepper, dried sage, and dried thyme.
3. Mix the ingredients with your hands for 1 minute until evenly distributed.
4. Stuff the hog maw with the pork mixture, leaving 1 inch of space at the top to allow for expansion.
5. Sew the opening closed tightly with kitchen twine, using a trussing needle for best results.
6. Place the stuffed hog maw in a large pot and add 4 cups of water.
7. Bring the water to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
8. Cover the pot and simmer for 2 hours 30 minutes, checking occasionally to ensure the water level stays above the hog maw.
9. Remove the hog maw from the pot using tongs and let it rest on a cutting board for 10 minutes.
10. Carefully slice the hog maw into 1-inch thick rounds with a sharp knife.
Hearty and satisfying, this dish offers a tender, juicy texture from the slow cooking, with the potatoes adding a soft contrast to the savory pork filling. The herbs meld into a warm, aromatic flavor that’s deeply comforting—try serving slices alongside tangy apple sauce or a crisp green salad for a balanced meal that honors its rustic roots.

Stuffed Hog Maw with Sausage and Potatoes

Ever wondered how to turn a humble pork stomach into a show-stopping comfort food? You’re in for a treat with this stuffed hog maw recipe—it’s surprisingly simple and packed with savory goodness. Think of it as a cozy, hearty meal that’s perfect for a special family dinner or impressing your foodie friends.

Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 large hog maw (cleaned)
– 1 pound ground pork sausage
– 2 cups potatoes, peeled and diced into 1/2-inch cubes
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried thyme
– 1 tablespoon olive oil
– 2 cups chicken broth

Instructions

1. Preheat your oven to 350°F.
2. In a large skillet over medium heat, heat 1 tablespoon olive oil until shimmering.
3. Add 1 pound ground pork sausage and cook for 5-7 minutes, breaking it into small crumbles with a spoon until browned.
4. Add 1 medium finely chopped onion and 2 cloves minced garlic to the skillet, cooking for 3-4 minutes until softened and fragrant.
5. Stir in 2 cups diced potatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme, mixing well to coat evenly.
6. Remove the skillet from heat and let the filling cool slightly for 5 minutes—this prevents the hog maw from tearing when stuffed.
7. Carefully stuff the cooled filling into 1 large cleaned hog maw, packing it firmly but not overfilling to allow room for expansion.
8. Secure the opening of the hog maw with kitchen twine or toothpicks to keep the filling inside during cooking.
9. Place the stuffed hog maw in a roasting pan and pour 2 cups chicken broth around it to keep it moist.
10. Cover the pan tightly with aluminum foil and bake at 350°F for 2 hours.
11. Remove the foil and bake for an additional 30 minutes to brown the exterior slightly.
12. Let the hog maw rest for 10 minutes before slicing to allow the juices to redistribute for better flavor.
13. Slice into 1-inch thick portions and serve warm.

Perfectly tender with a satisfyingly crisp outer layer, this dish offers a rich, savory blend from the sausage and potatoes. Serve it sliced over mashed potatoes or with a side of sautéed greens for a complete meal that’s sure to become a new favorite.

Slow-Cooked Hog Maw with Cabbage

Diving into a classic comfort dish that’s perfect for chilly evenings, slow-cooked hog maw with cabbage brings hearty, savory flavors to your table. You’ll love how the long, gentle cooking transforms humble ingredients into something truly special. It’s a one-pot wonder that’s both satisfying and surprisingly simple to make.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours

Ingredients

– 2 pounds hog maw, cleaned and cut into 2-inch pieces
– 1 medium head green cabbage, cored and chopped into 1-inch pieces
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 cups low-sodium chicken broth
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon smoked paprika

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add 2 pounds hog maw pieces to the pot in a single layer, working in batches if needed to avoid crowding.
3. Sear the hog maw for 4–5 minutes per side until browned and crispy on the edges, then transfer to a plate.
4. Tip: Don’t skip searing—it locks in juices and builds a flavorful fond for the sauce.
5. Reduce heat to medium and add 1 diced yellow onion to the same pot, scraping up any browned bits with a wooden spoon.
6. Sauté the onion for 5–7 minutes until softened and translucent.
7. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
8. Add 1 chopped head of cabbage to the pot and cook for 8–10 minutes, stirring occasionally, until slightly wilted.
9. Tip: Cutting the cabbage into uniform pieces ensures even cooking throughout the dish.
10. Return the seared hog maw to the pot, nestling it into the cabbage mixture.
11. Pour in 2 cups low-sodium chicken broth and 1/4 cup apple cider vinegar, then sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
12. Bring the liquid to a gentle simmer over medium heat, then reduce heat to low.
13. Cover the pot tightly with a lid and simmer for 2.5–3 hours, checking occasionally to ensure it’s bubbling lightly.
14. Tip: Low and slow cooking is key—it tenderizes the hog maw without drying it out.
15. After 3 hours, uncover and test the hog maw with a fork; it should shred easily when done.
16. If the liquid is too thin, simmer uncovered for 10–15 minutes to reduce slightly.
17. Remove from heat and let rest for 10 minutes before serving.
Wondering about the results? The hog maw becomes meltingly tender, while the cabbage soaks up all the rich, savory broth. Serve it over mashed potatoes or with crusty bread to soak up every last drop—it’s comfort food at its coziest.

Hog Maw Casserole with Sauerkraut

Picture this: a cozy winter evening, a hearty dish bubbling away in the oven, and the incredible aroma of savory pork and tangy sauerraut filling your kitchen. This Hog Maw Casserole is the ultimate comfort food, perfect for feeding a crowd or enjoying as delicious leftovers. You’re going to love how simple it is to bring this classic, satisfying meal to your table.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes

Ingredients

• 1 hog maw (cleaned pork stomach), about 2 lbs
• 1 lb ground pork
• 1 large onion, diced
• 2 cloves garlic, minced
• 32 oz sauerkraut, drained
• 2 cups potatoes, peeled and cubed
• 1 cup carrots, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp caraway seeds
• 2 cups chicken broth

Instructions

1. Preheat your oven to 350°F.
2. Rinse the hog maw thoroughly under cold water and pat it completely dry with paper towels.
3. In a large skillet over medium-high heat, brown the ground pork for 8-10 minutes, breaking it into small crumbles with a spatula.
4. Add the diced onion and minced garlic to the skillet and cook for 5 minutes, until the onion is translucent.
5. Stir in the drained sauerkraut, cubed potatoes, diced carrots, salt, black pepper, and caraway seeds. Cook for another 5 minutes, allowing the flavors to combine. Tip: Squeezing excess liquid from the sauerkraut before adding it prevents a soggy casserole.
6. Carefully spoon the filling mixture into the cleaned hog maw, packing it in but leaving about 1 inch of space at the top to allow for expansion.
7. Use kitchen twine to sew or tightly tie the opening of the hog maw closed.
8. Place the stuffed hog maw seam-side down in a large Dutch oven or deep casserole dish.
9. Pour the chicken broth around (not over) the hog maw in the dish. Tip: The broth creates steam for tender cooking and forms a flavorful base for gravy.
10. Cover the dish tightly with a lid or aluminum foil and bake for 1 hour and 30 minutes.
11. Remove the cover and bake for an additional 15 minutes to allow the top to brown slightly. Tip: The casserole is done when the internal temperature reaches 160°F and the potatoes are fork-tender.
12. Let the casserole rest for 10 minutes before carefully removing the twine and slicing.

Let the rich, savory flavors of the tender pork and the tangy, softened sauerkraut delight your taste buds. The potatoes and carrots become wonderfully tender, soaking up all the delicious juices from the broth. Serve thick slices with a dollop of whole-grain mustard or alongside a simple green salad for a complete, comforting meal that’s sure to become a family favorite.

Spicy Hog Maw Stew

Kick off your next cozy night with this hearty Spicy Hog Maw Stew—it’s a bold, comforting dish that’ll warm you right up. You get tender meat and a rich, spicy broth that’s perfect for chilly evenings. Let’s dive in and make it together!

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 2 lbs hog maw, cleaned and cut into 1-inch pieces
– 1 tbsp vegetable oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, sliced into ½-inch rounds
– 2 celery stalks, chopped
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp tomato paste
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper to taste
– 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs hog maw pieces and sear until browned on all sides, 8–10 minutes, stirring occasionally for even color.
3. Transfer the hog maw to a plate and set aside, leaving any drippings in the pot.
4. Add 1 large diced onion to the pot and sauté until softened and translucent, about 5 minutes.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add 2 sliced carrots and 2 chopped celery stalks, cooking for another 5 minutes until slightly tender.
7. Pour in 4 cups chicken broth and 1 can diced tomatoes, scraping the bottom of the pot to release any browned bits for extra flavor.
8. Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, ½ tsp cayenne pepper, 1 tsp dried thyme, and 1 bay leaf until well combined.
9. Return the seared hog maw to the pot and bring the mixture to a boil over high heat.
10. Reduce the heat to low, cover the pot, and simmer for 2 hours until the hog maw is fork-tender, stirring occasionally.
11. Season with salt and black pepper to taste, then remove and discard the bay leaf.
12. Stir in 2 tbsp chopped fresh parsley just before serving.
Vividly rich and deeply satisfying, this stew boasts a tender, melt-in-your-mouth texture from the slow-cooked hog maw, balanced by a spicy kick from the cayenne and a smoky undertone. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop of that flavorful broth—it’s a meal that’ll have everyone asking for seconds!

Roasted Hog Maw with Root Vegetables

Ready for a hearty, old-school dish that’ll warm you right up? Roasted hog maw with root vegetables is a cozy, one-pan meal that’s surprisingly simple to pull off. You get tender, savory pork and sweet, caramelized veggies—all with minimal fuss.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours

Ingredients

– 1 (3 lb) hog maw, cleaned
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried thyme
– 4 medium carrots, peeled and cut into 2-inch pieces
– 3 medium parsnips, peeled and cut into 2-inch pieces
– 1 large onion, cut into wedges
– 4 cloves garlic, minced
– 1 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Pat the hog maw completely dry with paper towels—this helps it crisp up.
3. Rub the hog maw all over with 1 tbsp olive oil, then season evenly with salt, black pepper, and dried thyme.
4. Place the hog maw in a large roasting pan or Dutch oven.
5. In a bowl, toss the carrots, parsnips, onion, and minced garlic with the remaining 1 tbsp olive oil.
6. Arrange the vegetables around the hog maw in the pan.
7. Pour the chicken broth into the bottom of the pan, avoiding the hog maw’s skin to keep it crispy.
8. Roast uncovered for 1 hour 30 minutes, or until the hog maw reaches an internal temperature of 160°F when checked with a meat thermometer.
9. Baste the hog maw and vegetables with the pan juices every 30 minutes for even flavor.
10. Increase the oven temperature to 425°F and roast for another 15–20 minutes, until the hog maw skin is golden and crisp.
11. Remove the pan from the oven and let it rest for 10 minutes before slicing.
12. Slice the hog maw and serve immediately with the roasted vegetables and pan juices.

Let the rich, savory juices from the pork meld with the sweet, tender root vegetables for a comforting bite. The crispy skin gives a nice crunch against the soft veggies, making it perfect for a cozy family dinner—try spooning the pan juices over mashed potatoes on the side for an extra treat.

Southern-Style Fried Hog Maw

Crispy, savory, and packed with down-home flavor, Southern-style fried hog maw is a classic comfort food that’s easier to make than you might think. You’ll love the crunchy exterior and tender interior—perfect for a hearty meal that feels like a hug from the South.

Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

– 1 pound cleaned hog maw
– 2 cups buttermilk
– 1 cup all-purpose flour
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups vegetable oil
– 1/2 cup cornmeal

Instructions

1. Rinse the hog maw under cold water and pat it completely dry with paper towels.
2. Place the hog maw in a large bowl and pour the buttermilk over it, ensuring it’s fully submerged; let it soak for 20 minutes to tenderize.
3. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper, mixing thoroughly.
4. Heat the vegetable oil in a deep skillet or Dutch oven to 350°F, using a thermometer to check the temperature.
5. Remove the hog maw from the buttermilk, allowing excess to drip off, then dredge it in the flour mixture until evenly coated.
6. Sprinkle the cornmeal over the coated hog maw for extra crunch, pressing gently to adhere.
7. Carefully place the hog maw in the hot oil, frying for 8–10 minutes until golden brown and crispy, flipping halfway through.
8. Transfer the fried hog maw to a wire rack or paper towel-lined plate to drain for 5 minutes before serving.
9. Slice the hog maw into bite-sized pieces and serve immediately.

You’ll get a satisfying crunch with every bite, thanks to that cornmeal coating, while the inside stays juicy and flavorful. Try pairing it with coleslaw or pickled vegetables for a tangy contrast, or serve it over grits to soak up all that deliciousness.

Hog Maw and Bean Soup

Pondering a hearty, old-school comfort meal? This Hog Maw and Bean Soup is a rustic Pennsylvania Dutch classic that’ll warm you right up. It’s a simple, slow-simmered dish where humble ingredients transform into something deeply satisfying.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 hog maw (cleaned stomach lining, about 1.5 lbs)
– 1 lb dried navy beans
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 8 cups chicken broth
– 2 tbsp vegetable oil
– 1 tsp dried thyme
– 1 tsp black pepper
– 1 tsp salt

Instructions

1. Rinse 1 lb dried navy beans under cold water, then place them in a large bowl and cover with 2 inches of water to soak overnight.
2. Drain the soaked beans and set them aside.
3. Rinse 1 hog maw thoroughly under cold running water, then pat it completely dry with paper towels.
4. In a large stockpot or Dutch oven over medium-high heat, add 2 tbsp vegetable oil and heat until shimmering, about 1 minute.
5. Add the diced onion, carrots, and celery to the pot and sauté, stirring frequently, until the vegetables soften and the onion turns translucent, about 8 minutes.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Add the drained beans, 8 cups chicken broth, 1 tsp dried thyme, 1 tsp black pepper, and 1 tsp salt to the pot. Tip: Using homemade or low-sodium broth lets you control the salt level better.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
9. Carefully place the whole hog maw into the simmering broth and bean mixture, ensuring it is submerged.
10. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
11. Simmer gently for 2 hours, stirring occasionally to prevent sticking. Tip: A low, steady simmer is key for tenderizing the hog maw without it falling apart.
12. After 2 hours, use tongs to carefully remove the hog maw from the pot and place it on a cutting board to cool slightly.
13. Once cool enough to handle, slice the hog maw into 1-inch pieces.
14. Return the sliced hog maw to the pot and continue to simmer, uncovered, for an additional 30 minutes. Tip: Simmering uncovered at the end helps thicken the soup to a rich, stew-like consistency.
15. Taste the soup and adjust seasoning with more salt and pepper if desired, then remove from heat.
16. Ladle the hot soup into bowls and serve immediately.

A rich, savory broth envelops tender beans and uniquely textured hog maw, offering a mild, porky flavor that’s incredibly comforting. The soup thickens beautifully into a hearty stew perfect for chilly nights. For a creative twist, serve it over a slice of crusty, buttered rye bread or with a side of tangy sauerkraut to cut through the richness.

Hog Maw with Sausage and Rice

Pork lovers, gather ’round! This Hog Maw with Sausage and Rice is the ultimate comfort food—a hearty, old-school dish that’s surprisingly simple to make. You’ll love how the flavors meld together in every satisfying bite.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 hog maw (cleaned)
– 1 lb ground pork sausage
– 1 cup long-grain white rice
– 1 medium onion, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried thyme
– 2 cups chicken broth
– 1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F.
2. In a large skillet, heat 1 tbsp olive oil over medium heat for 1 minute.
3. Add 1 lb ground pork sausage to the skillet and cook for 8-10 minutes, breaking it into small crumbles with a spoon until browned.
4. Tip: Drain any excess grease from the skillet to keep the filling from becoming too oily.
5. Add 1 diced onion, 2 diced celery stalks, and 2 minced garlic cloves to the skillet and cook for 5-7 minutes until softened.
6. Stir in 1 cup long-grain white rice, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme until well combined.
7. Pour in 2 cups chicken broth and bring the mixture to a simmer for 2 minutes, then remove from heat.
8. Carefully stuff the mixture into 1 cleaned hog maw, leaving about 1 inch of space at the top to prevent bursting.
9. Tip: Use kitchen twine to tie the hog maw closed securely, which helps it hold its shape during baking.
10. Place the stuffed hog maw in a baking dish and cover it tightly with aluminum foil.
11. Bake at 350°F for 2 hours, then remove the foil and bake for an additional 30 minutes until the top is golden brown.
12. Tip: Let it rest for 15 minutes before slicing to allow the juices to redistribute, making it easier to cut.
13. Slice the hog maw into 1-inch thick rounds and serve warm.

What you get is a tender, juicy texture with the hog maw melting into the savory sausage and rice filling. The flavors are rich and comforting, with hints of thyme and garlic shining through. Try serving it over mashed potatoes or with a side of tangy coleslaw for a complete meal that’ll have everyone asking for seconds.

Savory Hog Maw Pies

Savory hog maw pies might sound fancy, but they’re really just a cozy, old-school comfort food. You get a crispy, golden crust wrapped around a hearty, flavorful filling that’s perfect for chilly nights or weekend gatherings.

Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

– 1 pound hog maw, cleaned and diced
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon dried thyme
– 1 egg, beaten

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish lightly with butter.
2. In a large bowl, combine the flour and cold butter, using your fingers or a pastry cutter to mix until it resembles coarse crumbs.
3. Gradually add the ice water, stirring until a dough forms, then wrap it in plastic and chill for 15 minutes to prevent shrinkage during baking.
4. Roll out the dough on a floured surface to fit the pie dish, press it in, and trim any excess edges.
5. In a skillet over medium heat, cook the diced hog maw for 8-10 minutes until browned and crispy, draining any excess fat.
6. Add the onion and garlic to the skillet, sautéing for 5 minutes until softened and fragrant.
7. Stir in the salt, pepper, and thyme, cooking for another minute to blend the flavors evenly.
8. Spoon the hog maw mixture into the prepared pie crust, spreading it out in an even layer.
9. Brush the beaten egg over the edges of the crust to help it brown nicely and seal in moisture.
10. Bake the pie for 35-40 minutes, until the crust is golden brown and the filling is bubbling hot.
11. Let the pie cool for 10 minutes before slicing to allow the filling to set and make cleaner cuts.
Unwrap these pies fresh from the oven, and you’ll love the contrast of the flaky, buttery crust with the savory, tender hog maw inside. They’re fantastic served warm with a simple side salad or reheated the next day for an easy lunch.

Honey-Glazed Hog Maw

Cooking up something truly special today—let’s talk about honey-glazed hog maw. You might not see it on every menu, but this dish brings together savory and sweet in the most comforting way. It’s perfect for when you want to impress at a gathering or just treat yourself to something hearty.

Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours

Ingredients

– 2 lbs hog maw, cleaned
– 1 cup honey
– 1/4 cup soy sauce
– 2 tbsp apple cider vinegar
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with aluminum foil for easy cleanup.
2. Rinse the hog maw under cold water and pat it completely dry with paper towels to ensure a crispier finish.
3. In a medium bowl, whisk together the honey, soy sauce, apple cider vinegar, olive oil, garlic powder, black pepper, and salt until smooth.
4. Place the hog maw on the prepared baking sheet and brush it generously with half of the honey glaze mixture, coating all sides evenly.
5. Bake the hog maw in the preheated oven for 1 hour, then carefully flip it over using tongs to promote even cooking.
6. Brush the hog maw with the remaining glaze and continue baking for another 1 hour, or until it reaches an internal temperature of 165°F when checked with a meat thermometer.
7. Remove the hog maw from the oven and let it rest for 10 minutes on a cutting board to allow the juices to redistribute, which keeps it moist.
8. Slice the hog maw into 1-inch thick pieces against the grain for maximum tenderness.
9. Serve the slices immediately while warm, optionally drizzling with any leftover glaze from the baking sheet for extra flavor.

Glistening with that sticky honey glaze, this hog maw turns out tender and juicy with a hint of sweetness that balances the savory notes. The texture is wonderfully crisp on the outside yet melts in your mouth—try pairing it with a side of creamy mashed potatoes or a fresh green salad to round out the meal. It’s a dish that’s sure to spark conversation and satisfy even the heartiest appetites.

Grilled Hog Maw with Garlic Herbs

Diving into a classic comfort food with a twist, this grilled hog maw brings smoky, savory goodness to your table. You’ll love how the garlic and herbs infuse every bite, making it perfect for a weekend cookout or family dinner. It’s surprisingly simple to prepare, so let’s get started!

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 lbs hog maw, cleaned
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tbsp dried rosemary
– 1 tbsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup apple cider vinegar

Instructions

1. Preheat your grill to 400°F, ensuring it’s clean and oiled to prevent sticking.
2. Pat the hog maw dry with paper towels to help it crisp up nicely on the grill.
3. In a small bowl, combine the minced garlic, olive oil, dried rosemary, dried thyme, salt, and black pepper.
4. Rub the garlic-herb mixture evenly over all sides of the hog maw, coating it thoroughly.
5. Place the hog maw on the preheated grill, positioning it over indirect heat to avoid burning.
6. Grill for 30 minutes, flipping halfway through, until the exterior is golden brown and slightly charred.
7. Brush the hog maw with apple cider vinegar, which adds a tangy kick and helps keep it moist.
8. Continue grilling for an additional 15 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Remove the hog maw from the grill and let it rest for 5 minutes before slicing to allow the juices to redistribute.
10. Slice the hog maw into 1-inch pieces against the grain for the most tender texture.

So, you’ll end up with a dish that’s crispy on the outside and juicy inside, packed with aromatic garlic and earthy herbs. Serve it alongside grilled vegetables or over a bed of creamy polenta for a hearty meal that’s sure to impress.

Creamy Hog Maw and Mushroom Bake

Gather around, friends—I’ve got a cozy, hearty bake that’s perfect for chilly evenings. You’ll love how the creamy sauce and savory mushrooms mingle with tender hog maw for a comforting dish that feels like a warm hug.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes

Ingredients

– 1.5 pounds hog maw, cleaned and cut into 1-inch pieces
– 8 ounces cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1 cup shredded sharp cheddar cheese
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, melt 1 tablespoon of butter.
3. Add the hog maw pieces and cook for 8–10 minutes, stirring occasionally, until lightly browned on all sides.
4. Transfer the hog maw to the prepared baking dish and set aside.
5. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
6. Add the diced onion and cook for 5 minutes, until softened and translucent.
7. Add the sliced mushrooms and minced garlic, cooking for another 5 minutes until the mushrooms release their liquid and begin to brown.
8. Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook off the raw flour taste.
9. Gradually pour in the whole milk and chicken broth, whisking constantly to prevent lumps.
10. Bring the sauce to a simmer and cook for 3–5 minutes, until it thickens slightly.
11. Stir in the shredded cheddar cheese, dried thyme, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
12. Pour the creamy mushroom sauce evenly over the hog maw in the baking dish.
13. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
14. Remove the foil and bake for an additional 15 minutes, until the top is bubbly and golden brown.
15. Let the bake rest for 10 minutes after removing it from the oven to allow the sauce to set.
16. Garnish with chopped fresh parsley before serving.
Enjoy this creamy bake right out of the oven—it’s rich and velvety with a satisfying chew from the hog maw, while the mushrooms add an earthy depth. For a fun twist, serve it over mashed potatoes or with crusty bread to soak up every bit of that luscious sauce.

Conclusion

Collectively, these 22 hog maw recipes showcase the versatility and comfort of this traditional dish. Whether you’re a seasoned cook or new to hog maw, there’s a perfect recipe here for your next hearty meal. We’d love to hear which one becomes your favorite—please leave a comment below! If you enjoyed this roundup, help spread the comfort food love by sharing it on Pinterest. Happy cooking!