Chongqing Roasted Pig Brain

Chongqing Roasted Pig Brain

　　Roasted pig brain is a distinctive and delicious snack from Chongqing. Made with pig brain, seasoned with chili powder, Sichuan peppercorn powder, and other spices, then grilled to perfection. It has a rich aroma, a tender texture, is fragrant without being greasy, and oily without feeling heavy. It’s a must-try snack when visiting Chongqing.

　　There are generally two ways to prepare it:

　　1. First, carefully remove the blood vessels from the pig brain using a toothpick until you’re left with a clean, white, and tender brain. Split it in half to make it easier to cook through and to better absorb the flavors. Turn on the heat and grill over very low flame. When it’s almost done, add Sichuan peppercorn oil, sprinkle MSG and chopped green onions, and your fragrant roasted brain is ready.

　　2. First, remove the membrane from the brain. Boil water, add the brain, then reduce to low heat after it boils. After one minute, drain the brain. On a cutting board, cut the brain into thumb-sized pieces and set aside. Mix cornstarch with egg white and an appropriate amount of water until smooth, just enough to coat the brain pieces (like giving them a “coat”). Heat oil until boiling, add the brain pieces, and deep-fry until golden. Drain and place on a plate. In a clean pan, add some oil, then stir-fry pickled chili paste, bean paste, and a suitable amount of Sichuan peppercorn. Add a little water and simmer slightly, then add mashed garlic, a bit of MSG, a pinch of salt, chicken essence, vinegar, sugar, and dissolved cornstarch. Stir well and bring to a boil. Pour this sauce over the fried brain and it’s done.

　　Each method has its unique qualities. The first method yields a stronger aroma but is slightly oilier; the second method is suitable for those who don’t like greasy food and allows you to control the saltiness and seasoning levels yourself.

　　Personally, I feel that the first method better captures the aroma and tender texture of roasted pig brain, and more authentically reflects the “roasted” aspect. However, many people also enjoy the version made with the second method.