3 each pork brains
2 tbsp oil
4 oz ground pork
2 cup soup stock
1 tbsp cornstarch paste
2 tbsp chili nam yuey
1 tsp ginger, minced
1/2 tsp soy sauce
1 tsp shao hsing wine
1/2 tsp sesame oil
1 tsp pepper, ground
1 tsp spring onion, minced
A Recipe for
Ma-Po's Pork Brains
Eat, drink, and be merry, for tomorrow you may work. |
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Great food is like great sex. The more you have the more you want. |
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This Recipe for Ma-Po's Pork Brains is one of thousands in the Recipes-to-go Meat Cookbook.
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This is a recipe for Ma-Po's Pork Brains from the recipe cookbook of Recipes-to-go (Meat)
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Herb Tip |
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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
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. Enjoy! You can use beef brains instead of pork
brains. There is no mention of whether you should use ground beef or
pork if you use beef brains. From The Chinese Regional Cuisine
Series, Szechuan Cooking. Posted by James Lor.
Serves: 4
Ma-Po's Pork Brains Recipe brought to you by Recipes To-Go