Braised Pork Brain in Soy Sauce
Braised Pork Brain in Soy Sauce is a traditional Chinese dish, often associated with Sichuan or Hunan cuisine, where fresh pork brains are gently simmered in a rich, savory broth of soy sauce, aromatics like ginger and scallions, and sometimes spices. The goal is to infuse the delicate, creamy brains with deep umami flavor while keeping their soft, custard-like texture intact.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates. It is an excellent source of vitamin B12, choline, and selenium, but also contains a significant amount of cholesterol. A typical serving contains roughly 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 22 g |
| Carbs | 2 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 850 mg |
| Vitamin B12 | 12 µg |
| Choline | 400 mg |
| Selenium | 45 µg |
| Phosphorus | 350 mg |
| Riboflavin (B2) | 0.3 mg |
| Copper | 0.2 mg |
| Zinc | 2.5 mg |
| Iron | 1.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pork brain is prized in many cuisines for its rich, delicate flavor and smooth texture, often considered a delicacy. Nutritionally, it is one of the most concentrated dietary sources of choline, a nutrient crucial for brain health and liver function.
