Effortless Aromatic Slow Cooked Pork Stomach

Ready to discover a dish that delivers deep, complex, and savory flavors with surprisingly minimal effort? This recipe for slow-cooked pork stomach is a game-changer. Using a common household appliance, the humble rice cooker, we transform a unique cut of meat into a tender, aromatic delicacy. The entire process is wonderfully simple, falling into the “set it and forget it” category of cooking, though it does take a couple of hours of hands-off braising time. The reward is an incredibly flavorful dish, fragrant with spices and rich with a savory braising liquid, perfect for anyone looking to explore new textures and tastes without spending hours actively working in the kitchen.

To get started, you’ll need a handful of simple but powerful ingredients. The key is to find a good quality pork stomach, which is often available pre-cleaned at Asian supermarkets, saving you a significant amount of prep work. Don’t be intimidated by the list; many of the aromatics are pantry staples, and I’ll provide easy-to-find alternatives for the one special ingredient.

For the Dish You Will Need:

• Main: 1 whole pork stomach (about 2-2.5 lbs or 1 kg), preferably pre-cleaned.
• Aromatics:
  • 1 whole head of garlic, cloves separated but unpeeled
  • A 2-inch piece of fresh ginger, cut into thick slices
  • 3-4 star anise pods
  • 1 small stick of cassia bark (a 3-inch cinnamon stick is a perfect substitute)
  • 3 bay leaves
• Braising Liquid:
  • 1 cup Chao Shan (or Teochew) style braising sauce. This is a pre-made, savory soy-based liquid available in bottles at most Asian markets. If you can’t find it, you can create a fantastic substitute: mix 1 cup of light soy sauce, ¼ cup of dark soy sauce, 2 tablespoons of brown sugar, and ¼ cup of dry sherry.
  • 2 tablespoons dark soy sauce (for color)
  • Water

Now let’s get cooking! The process is straightforward, and your rice cooker will do most of the heavy lifting. Just follow these steps for a perfect result every time.

1. Begin with your pre-cleaned pork stomach. If it wasn’t sold pre-cleaned, you will need to trim excess fat and rinse it thoroughly inside and out.
2. Have your braising sauce ready to go, whether it’s the bottled version or the substitute you mixed yourself.
3. Gather all your fragrant aromatics: ginger, garlic, star anise, cassia bark, and bay leaves.
4. Place the whole pork stomach in a large pot and cover it with cold water. Bring the water to a rolling boil and let it cook for about 5-10 minutes. You may see some foam rise to the surface. This step, called blanching, is essential for cleaning the stomach further and ensuring a pure, clean flavor in the final dish.
5. Remove the stomach from the pot, discard the blanching water, and give the stomach a quick rinse. Now, place the blanched pork stomach into the inner pot of your rice cooker.
6. Tuck all of your aromatics—the garlic cloves, ginger slices, star anise, cassia, and bay leaves—around the stomach in the pot.
7. Pour in the Chao Shan braising sauce.
8. Add the dark soy sauce for that beautiful, rich color, and then add enough fresh water to almost completely cover the pork stomach.
9. Secure the lid on your rice cooker and set it to a standard “cook” or “porridge” setting. Let it cook for 1.5 hours. When the cooking cycle is complete, resist the urge to open the lid immediately. Let the stomach steep in the hot, flavorful broth for at least another 30 minutes. This resting period is crucial for the meat to absorb all the delicious flavors.
10. Carefully lift the tender pork stomach out of the braising liquid. For the absolute best texture—a delightful combination of tenderness and a slight, pleasant chew—it’s best to let it cool completely. Wrap it tightly and place it in the refrigerator to chill for a few hours, or even overnight. Chilling makes it firm and incredibly easy to slice thinly.
11. Once chilled, slice the braised stomach thinly against the grain and arrange it on a serving platter.
12. Your delicious, aromatic dish is now ready to be enjoyed.

The first time I made this, I was genuinely amazed by the result. The aroma that filled my kitchen was intoxicating—a warm, savory scent of spices and soy. And the taste? Absolutely divine. Each thin slice is bursting with flavor, carrying the warm notes of the star anise and ginger, all grounded in a deep, savory base. It’s fantastic served chilled as an appetizer, perhaps next to a small dipping bowl of chili oil or a simple mix of black vinegar and minced garlic. It also makes a wonderful addition to a bowl of noodle soup, or can be simply enjoyed with a side of steamed white rice. I encourage you to give this easy but impressive recipe a try. It’s a wonderful way to explore new flavors and techniques. If you make it, please share your experience in the comments below—I’d love to know how it turned out for you