Spicy Braised Pork Brain
Silky pork brain simmered in a spicy, aromatic sauce. This Sichuan classic dazzles with layers of heat and savory depth, perfect over steamed rice.
Ingredients
15 items- Pork brain 2 pieces (about 200g)
- Ginger 10g
- Cooking wine 1 tbsp
- Sichuan peppercorns 1 tsp
- Fermented black beans 1 tbsp
- Pixian chili bean paste 1 tbsp
- Garlic 3 cloves
- Broth or water 150 ml
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- White pepper a pinch
- Cornstarch slurry 2 tbsp
- Ground Sichuan pepper 1 tsp
- Chopped scallions to taste
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Soak pork brains in cold water for 10 minutes, gently rinse and peel off membranes and blood vessels under a gentle stream, keeping them intact.
Bring water to a boil with ginger slices, 1 tbsp cooking wine, and 1 tsp Sichuan peppercorns. Reduce heat to low, gently add brains and cook 3 minutes. Drain.
Heat a wok with 2 tbsp oil. Add chopped fermented black beans, chopped chili bean paste, and minced garlic. Stir-fry over medium-low heat until oil turns red.
Pour in 150 ml broth, add 1 tbsp light soy sauce, 1 tsp sugar, and a pinch of white pepper. Stir and bring to a boil.
Gently place the blanched brains into the sauce. Simmer over medium-low heat for 5 minutes, occasionally nudging them to coat evenly, careful not to break them.
Slowly drizzle the cornstarch slurry along the edge of the wok while gently pushing the brains. Turn off heat when the sauce thickens and clings to the brains.
Sprinkle 1 tsp ground Sichuan pepper and chopped scallions on top. Optionally drizzle with a splash of hot oil to release aroma. Serve immediately.
Tips
Handle brains gently while removing membranes to keep them whole; do not overcook brains or they become tough; chopping bean paste and black beans finely helps release red oil; stir slurry well before adding to avoid lumps.
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