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Ma-Po's Pork Brains

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Submitted by dominique

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

3 3
EACH EACH PORK BRAINS *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
4 115.6
OUNCES ML/G GROUND PORK
2 473
CUPS ML STOCK *
1 15
TABLESPOON ML CORNSTARCH
mix with water to form a paste
2 3E+1
TABLESPOONS ML CHILI NAM YUEY *
1 5
TEASPOON ML GINGER
minced
½ 2.5
TEASPOON ML SOY SAUCE, TAMARI
1 5
½ 2.5
TEASPOON ML SESAME OIL
1 5
TEASPOON ML BLACK PEPPER
ground
1 5

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 154 75% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 58mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 15g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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