Directions
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.
