Don't miss another issue…      Subscribe

Ma-Po's Pork Brains

 

29

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

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

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 15475% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed