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40 minutes
Prep: 10 minutes
Cook: 25 minutes
154 calories per serving view nutrition facts
4 servings
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| 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 |
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.
| % 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.
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