Pork brains are by-products, they are eaten around the world, although dishes from this product are more common in the post-Soviet space. Someone even considers them a delicacy, but this is a matter of taste.
You can buy them fresh at the grocery store or butcher's shop, and some manufacturers even offer them in the form of canned goods. Recipes for cooking pork brains are enough, such a variety is provided by their versatility as a product. They can be baked, fried in a frying pan or deep-fried, added to soups or stews, scrambled eggs, etc. How to cook pork brains, recipes with photos and small culinary tricks - read all about this in the article.
Remember that this by-product contains significant amounts of cholesterol, so you need to use it in moderation.
Offal preparation
Before you cook pork brains according to the recipe, you need to process them. Soak the offal in cold water for about an hour or two. Then you can use them in raw form, if necessary, by prescription, or subject them to preliminary heat treatment. Immerse your brains in a pot of water and bring to a boil. Then reduce the heat. Let the contents of the pan boil for three to four minutes, then remove it from the heat. Rinse your brains with cold water before using them further, for example, to prepare the toppings for pancakes or pies.
Soup
Use pork brains to make soup. Dice the offal and fry them with a few teaspoons of butter, along with chopped onion and garlic. Once the onion is soft, add the broth of your choice, vegetables, such as carrots and celery, and other ingredients that you want to add to your soup (cereals, potatoes, etc.). Bring the liquid to a boil, then reduce the heat. Remove from heat as soon as carrots and other vegetables are soft.
Scrambled eggs or scrambled eggs
Mix raw pork brains with eggs to make regular scrambled eggs. Cut the brains into small pieces and set them aside. Beat the eggs in a bowl and beat them with a fork or whisk until the yolks and squirrels turn into a homogeneous mass. Sprinkle the seasonings you like, including salt and pepper, and any other ingredients, such as chopped peppers and onions. Add the brains and pour the mixture into a skillet lightly oiled. When the egg mixture begins to thicken using a fork, mix it until it is ready. Incredibly simple but tasty dish.
Deep-Fried Pork Brain Recipe
Cut the brains and immerse them in a beaten egg or milk, then roll moistened slices in breadcrumbs seasoned with salt and pepper. Fry the brains in hot vegetable oil until the slices are browned.
Fried brains with vegetables
The recipe for pork brains fried with vegetables is simple. Cut the offal into cubes like slices and season them with salt and pepper. Heat a wok or large pan with a thick bottom and pour about 2 tbsp. l oils. Add chopped brains and mix them, they should be browned on all sides. Then add the fried vegetables and continue to simmer the mixture until they are fully cooked.
Pork Brain Toasts
Very nutritious and original breakfast. It is better to cook pork brains with a prescription immediately before use, especially since it does not take much time.
You will need:
- 200 g of pork brain;
- 1.5 tbsp. tablespoons of oil;
- 1 small onion;
- a pinch of salt;
- a pinch of white pepper.
Cleanse your brain of membranes, then soak in water for 20 minutes. Drain the water. Melt the butter in a pan and add the finely chopped onions. Fry over low heat for 3 minutes. After that add the pork brains, salt and pepper. Continue frying for another 3 minutes, stirring occasionally. Pork brains crumble into pieces during frying. The consistency will be similar to scrambled eggs. It should be so. Spread the toasted pasta with toasted white or whole grain bread.
Rustic brains
A simple dish, the ingredients for which are found in every home. You can use more than pork brains. The recipe easily adapts to beef offal.
You will need:
- 250 g of brain (pork or beef);
- 40 g butter;
- a bunch of aromatic herbs (bay leaf, parsley, thyme, basil, rosemary);
- chopped sprig of parsley;
- 2 tbsp. tablespoons of vinegar;
- breading flour;
- zest and juice of one lemon;
- 1 tbsp. a spoonful of oil (vegetable);
- white pepper and salt.
Wash the brains in warm water, remove blood clots and film. Leave the offal in water acidified with vinegar for an hour. Then rinse under running water and pat dry with a napkin. Pour water into the pan, add a bouquet of herbs, lemon juice, salt and then brains. Bring to a boil, cook for 12 minutes. Remove the finished brains, dry and cut into even slices slightly obliquely. Roll pieces in flour and fry in butter until golden brown. Serve the dish, decorating it with chopped parsley or any other herbs and lemon slices.
Dinakdakan: recipe step by step with a photo
Pork brains are a popular product in many countries in Asia. Dinakdakan hails from the Philippines and is probably a version of a more sophisticated dish - sisiga. Despite the unpronounceable name, it’s easy to prepare, just follow the instructions.
Ingredients for Dinakdakan:
- 1 kg of pulp from a pig’s head and ears;
- 1 kg of pork brain (prescription must first be soaked);
- 1 white onion, chopped;
- 1 tbsp. l ginger finely chopped;
- 1 chili pepper, chopped;
- 1 PC. green pepper, cut diagonally;
- ¼ cup of rice vinegar;
- salt and pepper to taste;
- ¼ cup of mayonnaise;
- 1 tsp Sahara.
How to cook dinakdakan:
- Put the pulp from the pork head and ears into the pan, pour enough water so that it covers the pork (about 1-1.5 liters). Season with salt and pepper and bring to a boil. Simmer for about 30-40 minutes.
- Slice the pork pulp and ears and grill or fry the pan until brown and crisp. Cut into strips and put in a bowl. Set aside.
- In a separate bowl, combine onion, chili pepper, green pepper, onion, ginger, mayonnaise, vinegar, sugar, salt and pepper. Mix thoroughly and set aside.
- Heat a non-stick pan and fry pork brains cut into small cubes in a small amount of oil. Season with salt and pepper, constantly mixing the mass, bring it to readiness. The consistency should be like a paste. Remove from the pan and add the brains to the chopped pork pulp and ears.
- Pour the mixture of vinegar and spices and mix until the pork brain paste is evenly distributed over the pieces of meat. Season again with salt and pepper to balance the taste. Garnish with green onions before serving.