Ma-Po's Pork Brains
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pork brains
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 4 | ounces |
ground pork
|
|
| 2 | cups |
stock
|
*
|
| 1 | tablespoon |
cornstarch
mix with water to form a paste |
|
| 2 | tablespoons |
chili nam yuey
|
* |
| 1 | teaspoon |
ginger
minced |
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
chinese (xiao xiang) wine
|
* |
| ½ | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
black pepper
ground |
|
| 1 | teaspoon |
scallions, spring or green onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pork brains
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
ground pork
|
|
| 473 | ml |
stock
|
*
|
| 15 | ml |
cornstarch
mix with water to form a paste |
|
| 3E+1 | ml |
chili nam yuey
|
* |
| 5 | ml |
ginger
minced |
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
chinese (xiao xiang) wine
|
* |
| 2.5 | ml |
sesame oil
|
|
| 5 | ml |
black pepper
ground |
|
| 5 | ml |
scallions, spring or green onions
minced |
|
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.
