Sichuan Boiled Pork Brain
Sichuan Boiled Pork Brain (毛血旺 or 脑花) is a classic Sichuan dish featuring tender pork brains simmered in a spicy, numbing broth infused with chili oil, Sichuan peppercorns, and aromatics. It's typically served with vegetables like bean sprouts or lettuce, and is a popular street food and hot pot ingredient known for its rich, creamy texture.
🍽️ Nutrition at a glance
This dish is high in fat and protein, providing a good source of vitamin B12, iron, and choline, with a typical serving containing around 300-400 calories depending on portion size and broth richness.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 12 g |
| Carbs | 5 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 800 mg |
| Vitamin B12 | 15 µg |
| Iron | 3.5 mg |
| Choline | 350 mg |
| Phosphorus | 300 mg |
| Selenium | 25 µg |
| Zinc | 2 mg |
| Copper | 0.3 mg |
| Vitamin B2 (Riboflavin) | 0.4 mg |
Per 1 serving (200 g, including brain and some broth) · estimated, varies by recipe
💡 What's interesting
Culturally, pork brain is prized in Sichuan cuisine for its unique, custard-like texture and ability to absorb spicy flavors, while nutritionally it's one of the best dietary sources of choline, essential for brain health.
