Instructions

1. Scrub the inside and outside of the maws with a nylon brush under cool running water until it feels squeaky clean, like rubber. Scrape off any fat with a knife. Cover the ham hocks and hog maws with 3 or 4 inches of water in pot and bring to a boil.

2. Boil the pork for 5 minutes, skimming the froth from the surface, then drain it in a colander. Rinse the maws and hocks under cold running water and rinse the pot. Return the ham hocks to the pot.

3. Slice the hog maws into 1/4-inch-wide slices and add them to the pot. Cover the pork with about 1 inch of water and bring it to a boil.

4. Lower the heat until the water bubbles occasionally and cover the pot. Cook the hog maws and hocks for 1 hour.

5. Turn the ham hocks over after 1 hour and add basic stock aromatics, such as chopped carrots, onions, celery, bay leaf and black peppercorns. Season the broth to taste and cover.

6. Cook the ham hocks and hog maws until the maws tenderize, or about 45 minutes. Remove the ham hocks from the broth and set them aside to cool for a minute.

7. Pick the meat from the ham hocks and chop it. Reserve the meat for another dish or serve with the sliced maws. Strain the broth through a fine mesh sieve into another pot or storage container.

8. Remove the bay leaf and aromatics from the sliced hog maws and discard them. You can serve the broth as is or use it to cook a starch, such as beans, rice or potatoes. You can also use it as a soup base. You serve the maws as is or saute them in oil before serving. If you want to store the broth, let it cool to room temperature and store it in the refrigerator up to two days.