Some people have asked me how to clean or prepare pig’s maw / stomach before cooking. It is quite a “messy” process and can be rather offensive in smell and I was quite surprised that I actually took the courage to learn and actually got it done. I don’t know if this is the only method but it has given satisfactory results – the pig’s maw turned out clean and edible.

What you actually need is plain flour and cooking oil (I use palm oil). Sprinkle the flour and drizzle the oil liberally over the raw pig’s stomach and rub it thoroughly. Repeat the process until you have rubbed out all the impurities on the lining. Then, turn the pig’s maw inside out and repeat the process. Rinse with water after you have done.

Next, heat up a wok and sear the pig’s maw on the outer side. Remove the seared pig’s maw, run over cold water, turn it inside out and repeat the searing process. Run it over cold water again.

Finally, clean up the wok and bring some water to boil. Boil the pig’s maw for about 5 minutes. Remove, drain and allow it to cool. You may then keep the pig’s maw for cooking or stewing. It is still a bit on the chewy side to eat it at that point (though it is cooked) but the usual way of cooking it is by stewing or cooking it in soup.

If you have the stomach (pun intended) for it, see the video on how I rubbed the pig’s maw. Warning! Not for the faint hearted.

If you are unable to view the video on this site, watch the video at the YouTube site where the video is hosted.

Share the video with others if you find it useful.

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  1. 1
    Boss Lepton
    October 26th, 2007 at 7:30 pm

    Good, however my grandma’s style a bit different

    she uses “kapuk powder”

  2. 2
    October 31st, 2007 at 5:37 pm

    Boss Lepton : I believe there are many ways of cleaning the pig’s maw. That’s the beauty of traditional recipes…so many variations lead to delicious food 😀

  3. 3
    November 20th, 2008 at 12:19 pm

    My grandma used the same method as you but she used grava leaves (where do you get these now that we all live in high rise flats?) to scrap the sticky stuff. I only use generous amount of salt and swish it around in a hot kuali, then wash it with cold water and using a knive to scrap some parts that are not sheared. repeat for the inside. I usually buy 2 stomach at one go as it is a tedious affair and share with extended family

  4. 4
    December 17th, 2008 at 3:37 pm

    Instead of oil and flour , i used salt and corn flour to rub inside and outside of pig’s maw thoroughly, then wash it clean.
    Heat up the wok with a piece smashed old ginger (no oil)
    sear the pig’s maw both sides. The ginger will help remove the smell.

  5. 5
    January 15th, 2012 at 1:39 am

    My mum taught me the same method too! She also suggested using a can of coke but what a waste when I can drink it.

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