Just back from Hong Kong & reading a magazine article about the disappearing dishes of Hong Kong.No detailed recipes just narrative & what restaurants still serve them.Walked straight past one of the restaurants little hole in the wall but it had a line up.Next time.
Anyway theres this dish thats nuggets of pigs brain that are wrapped in caul fat thats been marinated in rose wine,white pepper,other bits. You then deep fry it.I would put an acidic citrus sauce with it to cut the richness or that black vinegar dipping stuff.
I eat lambs brains already & I dig the pig , so maybe match it up with some watercress,or other bitter greens in a salad.
If you wandered into this section by accident its going to be a bit confronting but it takes all kinds.
I will have to track down pigs brains in the New Year,going to the coast for 3 weeks.
Any interest?
Anyway theres this dish thats nuggets of pigs brain that are wrapped in caul fat thats been marinated in rose wine,white pepper,other bits. You then deep fry it.I would put an acidic citrus sauce with it to cut the richness or that black vinegar dipping stuff.
I eat lambs brains already & I dig the pig , so maybe match it up with some watercress,or other bitter greens in a salad.
If you wandered into this section by accident its going to be a bit confronting but it takes all kinds.
I will have to track down pigs brains in the New Year,going to the coast for 3 weeks.
Any interest?