Ma-Po's Pork Brains

Recipe Ingredients

3		Pork brains
2 tablespoons	30ml	Oil
4 oz	113g	Ground pork
2 cups	474ml	Soup stock
1 tablespoon	15ml	Cornstarch paste
2 tablespoons	30ml	Chili nam yuey
1 teaspoon	5ml	Ginger - minced
1/2 teaspoon	2.5ml	Soy sauce
1 teaspoon	5ml	Shaohsing wine
1/2 teaspoon	2.5ml	Sesame oil
1 teaspoon	5ml	Pepper - ground
1 teaspoon	5ml	Spring onion - minced

Recipe Instructions

Cook pork brains in boiling water until done. Remove membrane and tissue. Cut into long, thin slices.

Heat oil in a wok. Stir-fry ground pork with Chili Nam Yuey and minced ginger until the ground pork turns crispy.

Add stock, pork brains, soy sauce and wine. Simmer over a low flame until there's almost no liquid.

Add cornstarch paste and remove from heat. Garnish with sesame oil, ground pepper and minced spring onions.

Enjoy! You can use beef brains instead of pork brains. There is no mention of whether you should use ground beef or pork if you use beef brains.

From The Chinese Regional Cuisine Series, Szechuan Cooking.

Source:
Lucy Moye

Rating

Average rating:

5 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.