Buchada de porco, Brazilian stuffed pork stomach

Ingredients

• 1 pig stomach
• 200 ml of vinegar
• 200 ml of water
• 1 tablespoon of salt
• 150 g of diced pork
• 100 g of Calabresa sausage, sliced
• 100 g of paio (smoked sausage), sliced
• 100 g of diced bacon
• 1 medium-sized carrot, cooked and diced
• 1 large cooked potato, diced
• 2 tablespoons of oil
• Seasoning: garlic, pepper, parsley

Let the stomach rest overnight with nothing but vinegar, water, and salt.

Rinse it under running water and boil it for 3 minutes.

Brown the calabresa, bacon, paio, and pork in the oil.

Season them, add the carrot and potato, and fill them up.

Reattach it using white cooking thread.

Cover it with lightly salted water and let it simmer for 40 minutes.

Drain the fish and bake it in the oven at 190 °C for 15 minutes on a baking sheet.

Serve with a salad and white rice.