What is Pork Urturi (voi trung) and How Do I Cook It?

I found a new Vietnamese supermarket that I have been shopping at for the last week or so. It's great to find a market where the oxtail is the same price as the whole beef tenderloin ($6.29/lb) - I'm guessing it is not prime tenderloin.

Amongst the Buddhist Style Chicken (just means it is an eviscerated chicken with the head and feet still attached), beef tendon and chicken hearts that followed me home, so did Pork Urturi (voi trung). Does anyone know what part of the animal is, and what is the best way to cook it?

It is a single piece of tough thin membrane, with solid, noncontinuous muscle on the outer edge. It is not intestine or stomach as there were separate packages of those. Via google I come up with the Spratly Islands (which this is not), or a place in Spain (again this is not a country, but animal protein).

Does anyone have any ideas?

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DiggingDogFarm_65362

Looks like a pig uterus to me.

~Martin

Manfred_18311

- voi trung -, to my research translate: "from china"

Brendan_Lee_56950

I believe martin is correct, pig uterus

http://www.chicagoreader.com/chicago/abraham-conlon-pork-uterus-braised-deepfried-stirfried/Content?oid=9212969

The beef tongue at my local asian grocery store is ~$0.75 more a pound than full untrimmed beef tenderloins, it's pretty hilarious.

DiggingDogFarm_65362

I've had it in stir-fries...it wasn't bad....this guy made a curry....

http://criticalmas.com/2012/01/pig-uterus-recipe-an-offal-idea/

Manfred_18311

I would just sear some in the pan and have a try on it. Most Vietnamese meet is deep fried. The string of meet certainly looks new and unkown to me.

Tim_Sutherland_52834

That's what it is with a typo on the label. It has been cut so it didn't have the normal pig uterus look. Onto the yakitori grill with the chicken hearts for dinner.

Jack_Mayer_85396

@Tim, where is this market?

Mike_Minh_Truong_54120

I also believe that it is pig uterus you're looking at. The majority of Vietnamese meats are either steamed or grilled, not deep fried. Clean it thoroughly, smoke it, then grill it! I knew someone who used to make something similar, but with intestines instead, seasoned with spicy curry (cumin, coriander, turmeric, cayenne - 1:1:1:1 ratio).

Manfred_18311

Interesting

@Mike_Minh, we have here a little shop which fries 2/3 of the food. Might it‘s

just faster.

Mike_Minh_Truong_54120

2/3. Whoa! Vietnamese cuisine is light and utilizes minimal deep frying.

Tim_Sutherland_52834

@jack, the market is Hong Kong Market Place at Walnut St and Audelia Rd. The address is Dallas but it is in Richardson.

Like all Asian markets it is full of bottles and bags of stuff you can't read and the meat section has live fish, crabs, lobster, mussels and clams. The rest of the dead seafood all comes with heads - as all seafood should. The other animal protein is heavy on the cuts you don't find at Whole Foods (organ meat, feet, ears, tendons etc).

Next to the market is Bistro B, a Vietnamese restaurant with over 500 items on the menu - Vietnamese first then English. The place is always packed and for less than $25 you can have lunch for two, with enough leftovers for dinner.

Jack_Mayer_85396

Much appreciated @Tim! Thanks

Tim_Sutherland_52834

Well there is a reason you can't find many recipes for pig uterus, and this is coming from a person who enjoys his organ meat.

I put the uteri in an equilibrium brine for 12 hours then cut into 1-2inch chunks, washed many times, then pressure cooked half for 1 hour in a pressure cooker at full pressure for 1 hour, while the other half I did nothing to. I then grilled on a yakitori the two different preparations.

The PC uterus was better than the uncooked uterus, although the same could be said that eating your own vomit is better than eating someone else's - both are not very nice. The dogs liked them very much though.

A Buddhist style chicken has a lot more flavour that the average American chicken. The thighs are larger than the breast. I cook Whole Food chicken thighs (boned) for 1.5 hours at 65°C and then drop skin side down in a medium pan until the skin is crispy. The meat is tender and flavourful. I do the same with a Buddhist style chicken and it has more flavour, but the texture is of a tyre. These birds are like the ones I raised when I was growing up - little meat (compared to the Frankenbirds you find in the supermarket) and lots of flavour. I need to play with time and temp to find the right ratio to make the thighs great.

The neck was SV at 65°C for 90 minutes then grilled. The meat was very tough like the thighs, but the flavour was great.

I did a beef tendon salad (PC beef tendons with soy sauce and water at full pressure for 2 hours, par freeze, slice very thin on meat slicer, marinate in soy, rice vinegar, and chillies - very nice) chicken hearts, and chicken thigh summer roll to round out dinner. The dogs eat very well tonight.

Raw Uterus (L) and Hearts (R).

Beef Tendon Salad.

Rooi (L) and Rosie (R) waiting for the leftovers. (Both dogs Rhodesian Ridgebacks with Rooi the smallest at 94lb)

Grilled chicken neck and head.

DiggingDogFarm_65362

re:uteri

That's probably why it's usually served in very tiny highly seasoned pieces. LOL

Brendan_Lee_56950

I love beef tendon. Served cold with a lot of chili and garlic, such a great starter.

Mike_Minh_Truong_54120

Did someone say tendon-meat-glue-glass-noodles?

Brendan_Lee_56950

I wonder how that would impact their color since you would be blending them up so finely and then reconstructing. I've had tendon cut like thin noodles, just shaved thinly and then cut into fine strips.

Tim_Sutherland_52834

This is the size of the tendon for my salad - 2mm thick, 3mm wide and ~50mm long.

You could change the size, but when too thick it is like chewing on rubber. I think doing breaking them down for reconstructing, you would not get the very nice snap and tooth feel whole tendon gives.

As a side note the beef flavour from the tendon is great and the gelatinous liquid after pressure cooking, you could make super balls from.

Albert_923689

it is mispelled in both english and vietnamese: dồi trường aka pig uterus. it's a drinking man's food (or Hawaiians would call pu pu platter). Usually boiled just right, cut up and dipped into shrimp paste mix with garlic, 🌶 chili peppers, lemon juice & sugar. eaten with rice poridge, goes well with beer or vietnamese moonshine (rượu đế).

Bon Apetite!

Wiltshire_Bacon_949913

It looks like a pig uterus to me. If you want recipe or want get it ready mate than you get help from Wiltshire Bacon.