Cajun
Chaudin
Chaudin is a Cajun stuffed pork stomach, sewn shut and slow-braised until the casing is tender and the peppery pork filling is juicy. Serve it sliced thick with the pot juices spooned over the top.
Watch it made2 Guys & A Cooler · 21:16
Ingredients
- Cleaned pork stomach1 small, about 8 to 10 oz
- White vinegar1/4 cup
- Kosher salt2 tsp, divided
- Pork shoulder, coarsely ground or finely chopped1 lb
- Yellow onion, finely chopped1/2 cup
- Green bell pepper, finely chopped1/4 cup
- Celery, finely chopped1/4 cup
- Garlic, minced3 cloves
- Green onions, thinly sliced2
- Flat-leaf parsley, chopped2 tbsp
- Cajun seasoning1 tsp
- Black pepper1 tsp
- Cayenne pepper1/4 tsp
- Dried thyme1/4 tsp
- Bay leaf1
- Pork lard or neutral oil1 tbsp
- Water or unsalted pork stock1 1/2 cups
Method
- Turn the pork stomach inside out, rub it well with the vinegar and 1 teaspoon kosher salt, then rinse under cold water until clean.
- Turn the stomach right side out, pat it dry, and inspect for holes; patch any tiny tears with kitchen twine.
- In a bowl, mix the pork shoulder, onion, bell pepper, celery, garlic, green onions, parsley, Cajun seasoning, remaining 1 teaspoon salt, black pepper, cayenne, and thyme until the seasoning is evenly worked through the meat.
- Stuff the pork mixture into the stomach loosely, leaving room for the filling to expand as it cooks.
- Sew the opening shut securely with a trussing needle and kitchen twine.
- Heat the lard in a small Dutch oven over medium heat and brown the stuffed stomach on all sides, turning carefully so it does not split.
- Add the bay leaf and water or stock, bring to a gentle simmer, then cover tightly.
- Cook over low heat for 2 1/2 hours, turning the chaudin every 30 minutes and adding a splash of water if the pot gets dry.
- Uncover and cook 20 to 30 minutes longer, turning once, until the outside is browned and the stuffing reaches 160°F.
- Rest the chaudin for 10 minutes, remove the twine, slice into thick rounds, and spoon the reduced pot juices over the slices.
Common questions
Can I substitute the pork stomach in Chaudin if I can’t find it?
Pork stomach is the traditional casing, and it holds up best during the long braise. If unavailable, use a large, sturdy pork caul or use the filling to make meatballs or a loaf, but the texture will be different.
How long does Chaudin need to cook, and how do I know it’s done?
Plan on about 2 1/2 hours at a gentle simmer, turning once or twice. It’s done when the stomach is tender and the filling reaches 160°F. If the casing still feels tough, keep simmering slowly.
What are the most common mistakes when making Chaudin?
Overstuffing is the biggest mistake; the filling expands and can burst the stomach. Also avoid boiling hard, which can split the casing. Patch tears before cooking, brown gently, and keep the simmer low and steady.
How should I store leftover Chaudin?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. For longer storage, wrap portions tightly and freeze for up to 3 months. Reheat covered with a little stock so it stays moist.
What should I serve with Chaudin?
Serve it in thick slices with pan juices or a spoonful of the braising liquid. Good sides are rice, dirty rice, mashed potatoes, collard greens, butter beans, or crusty bread to soak up the rich drippings.