Can pig stomach and pig trotters be stewed together?

Generally speaking, pig stomach and pig trotters can be braised together. These two ingredients complement each other in terms of properties and nutrition, and produce a harmonious flavor when braised. However, attention should be paid to preparation methods and portion control when consuming them. Detailed analysis is as follows:

Pig stomach and pig trotters are both common animal-based ingredients that do not have any known incompatibility, making them suitable for braising together. Pig stomach is rich in protein, B vitamins, and minerals, with a slightly chewy texture; pig trotters contain abundant protein, collagen, and fat. When combined, they enhance the overall texture and provide a broader range of nutrients. During the braising process, the flavors of spices can fully penetrate both ingredients, typically without causing adverse reactions.

However, both are high-protein, high-fat foods. Excessive consumption may increase gastrointestinal burden, leading to discomfort such as bloating or indigestion. High fat intake is particularly unsuitable for individuals managing body weight or blood lipid levels. Therefore, it's important to moderate portion sizes.

Before cooking, pig stomach should be thoroughly rubbed with flour and white vinegar to remove mucus and odor, while pig trotters should be blanched to remove blood scum. It's recommended to braise both ingredients over low to medium heat for a prolonged period to ensure tenderness and full flavor absorption. In daily meals, pairing them with vegetables helps achieve a balanced diet and better supports overall health.