Ma-Po's Pork Brains

40 minutes Prep: 10 minutes Cook: 25 minutes

154 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3	each	pork brains
2	tablespoons	vegetable oil
4	ounces	ground pork
2	cups	soup stock
1	tablespoon	cornstarch	mix with water to form a paste
2	tablespoons	chili nam yuey
1	teaspoon	ginger	minced
1/2	teaspoon	soy sauce
1	teaspoon	shao hsing wine
1/2	teaspoon	sesame oil
1	teaspoon	black pepper	ground
1	teaspoon	scallions, spring or green onions	minced

Directions

Cook pork brains in boiling water till 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 till the ground pork turns crispy.

Add stock, pork brains, soy sauce and wine.

Simmer over a low flame till there's almost no liquid.

Add cornstarch paste and remove from heat.

Garnish with sesame oil, ground pepper and minced spring onions.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 39g

Amount per Serving

Calories 154 75% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 26mg	9%
Sodium 58mg	2%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 7.0g	15%

Vitamin A	0%		Vitamin C	1%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to amish

Last Recipes Viewed

Recipe Bite

Provence

by Mark R. Vogel

Provence (PRO-VAWNS) is the southeastern region of France on the Mediterranean Sea. Bordered by Italy on the east, Provence's diverse topography is characterized by mountains, valleys, beautiful beaches and ...

Member Review

Yam Curry

Outstanding. Well worth the effort to make the curry paste from scratch. Leaps and bounds better than simply using curry powder. Have made this a number of times for guests and every time it wows the crowd.

Reviewed by sean