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Ponce / Chaudin
Posted on 4/10/22 at 8:13 am
Posted on 4/10/22 at 8:13 am
What’s your favorite way to cook this delectable Cajun classic? For those that don’t know, this is a pig stomach typically stuffed with sausage.
2
Posted on 4/10/22 at 11:06 am to Tiger4Life
Cook it like you do any other rice n gravy.. poke the outside several times with a fork. Brown the ponce and veggies really well then add water.. cook 2-3 hours on medium heat once you add water. Once it's done, take it out and slice it up in 1/2" slices and enjoy. Be sure to save some for sandwiches the next day 
This post was edited on 4/10/22 at 12:48 pm
Posted on 4/10/22 at 6:31 pm to moontigr
^^^I agree. Rice and gravy is the way to go. I’ve rolled it in flower then browned it. It made a great gravy.
After browning, trinity, and deglazing the pan. Add stick and put it in the oven at 250 for 2-3 hours.
After browning, trinity, and deglazing the pan. Add stick and put it in the oven at 250 for 2-3 hours.
Posted on 4/11/22 at 10:28 am to Tiger4Life
Moon is spot on ... brown, poke holes so it doesn't burst, caramelize the onions, make a brown gravy, cook slow and low, serve over rice
sweet potato stuffed ponce is also very good
sweet potato stuffed ponce is also very good
Posted on 4/11/22 at 11:02 am to Got Blaze
das money, dood
Posted on 4/11/22 at 12:14 pm to SaDaTayMoses
I’m from Avoyelles, that’s a GOG.
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