Kao Nao Hua (Grilled Pig Brain)
A beloved Sichuan street snack, pig brain grilled until crispy outside and creamy inside, with a fiery numbing flavor that lingers.
Ingredients
14 items- Pig brain 2 pieces
- Chili flakes 2 tablespoons
- Sichuan peppercorn powder 1 teaspoon
- Cumin powder 1 teaspoon
- Minced garlic 1 tablespoon
- Minced ginger 1 teaspoon
- Scallions 2 tablespoons
- Light soy sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Salt 1/2 teaspoon
- Sugar 1/2 teaspoon
- Sesame oil 1 teaspoon
- Cooking oil as needed
- White sesame seeds 1 teaspoon
Nutrition
Steps （6 steps）
Rinse pig brain gently under running water, soak in plenty of water for 30 minutes, changing water once. Remove red membranes and drain well.
Make spicy sauce: in a small bowl mix chili flakes, Sichuan peppercorn powder, cumin, garlic, ginger, soy sauce, wine, salt, sugar, and sesame oil. Stir and let sit 5 minutes.
Place cleaned brain in a bowl, pour sauce over and rub gently to coat evenly. Cover with plastic wrap and marinate for 10 minutes.
Preheat oven to 200°C. Line baking tray with foil, brush with oil. Arrange brain in a single layer and bake on middle rack for 15 minutes.
Remove tray, brush brain with more sauce, sprinkle scallions and sesame seeds. Return to oven and bake another 3-5 minutes until sizzling and fragrant.
Serve hot, optionally sprinkle extra chili and Sichuan pepper. Garnish with cilantro or lemon wedges. Enjoy crispy, tender, and numbing flavor.
Tips
Thoroughly remove membranes and soak to eliminate any gamey smell. Adjust baking time based on brain size; watch closely at the end to avoid burning. For a softer texture, bake at lower temperature longer.
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