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Ma-Po's Pork Brains

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

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

Ingredients

Amount Measure Ingredient Features
3 each pork brains
*
2 tablespoons vegetable oil
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4 ounces ground pork
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2 cups stock
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1 tablespoon cornstarch
mix with water to form a paste
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2 tablespoons chili nam yuey
*
1 teaspoon ginger
minced
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½ teaspoon soy sauce, tamari
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1 teaspoon chinese (xiao xiang) wine
*
½ teaspoon sesame oil
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1 teaspoon black pepper
ground
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1 teaspoon scallions, spring or green onions
minced
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Ingredients

Amount Measure Ingredient Features
3 each pork brains
*
3E+1 ml vegetable oil
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115.6 ml/g ground pork
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473 ml stock
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15 ml cornstarch
mix with water to form a paste
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3E+1 ml chili nam yuey
*
5 ml ginger
minced
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2.5 ml soy sauce, tamari
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5 ml chinese (xiao xiang) wine
*
2.5 ml sesame oil
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5 ml black pepper
ground
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5 ml scallions, spring or green onions
minced
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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 15475% 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?
 

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