Well, PaleoJoe and I are officially zombies. Yesterday for our post-workout meal we had pork brains with a side of our home made kimchi and watermelon juice. I had posted last week, a picture of the different organs that we had purchased and for today’s recipe we are going to be working with the brain.
This brain was kinda weird. As it is our first time working with this type of meat I don’t know if we handled it correctly, or if we did everything perfectly. We looked online at various websites on how to prepare and cook the brain. Apparently they’re not so uncommon in the southern states and will come canned with some kind of gravy. Didn’t look very appetizing at all. Oh and tell me why I kept thinking of this guy the entire time I was looking up recipes:
Anyhoo… Since it was too hot to make a stew and we didn’t have enough vegetables for a stir-fry, we ended up using seasoned coconut flour to bread it and fried it in leftover bacon fat from an earlier breakfast. Here’s the recipe…
BREADED PORK BRAIN
1lb pork brain
1/4 cup of coconut flour
Seasoning (Salt, Pepper, Onion Powder, Fresh chopped basil)
Bacon Fat or Oil (EVOO or Coconut Oil. Whichever you like to cook with. Butter will work as well.)
1. Soak brain in cold water for 1-2 hours.
2. In a large enough pot, put the brain in with enough water to cover it and put it on the stove on high heat. Bring it to a boil and when it does, turn the heat down to simmer. Let simmer for 3-5 minutes.
3. Drain water and cut to however large pieces you want. (To be honest, I think since ours was frozen it kind of fell apart. We didn’t have to do much cutting, but just in case yours stays together, then cut it.)
4. Preheat frying pan on medium high heat with your cooking oil/butter.
5. I’m going to assume that you know to let your meat cool down before handling. Carefully take your pieces of brain and roll them in the flour.
6. Place pieces on the pan and cook for about 5-7 minutes, or until it’s a golden brown. (PaleoJoe says that the pieces were soft and flimsy so he had to use a fork to carefully flip them.)
7. Plate and SERVE!!
Again, we had them with a side of our homemade kimchi and fresh watermelon juice. (PaleoJoe tossed a couple of pieces in a blender and hit puree.) I’m not sure if the brain is supposed to be soft, but that’s what it was. Soft. The breading on the outside gave it the teeniest of crunch, but the brain itself was very soft. What did it taste like? I don’t know if I can explain it. It wasn’t iron-y, it didn’t taste like pork, but there definitely was a taste to it. I just can’t quite describe it. I’ll ask PaleoJoe and see what his take on it was.
We’re going to try another brain recipe, preferably with a fresh brain, and see if there is any difference in texture and taste. All in all, it wasn’t a bad experience. We tried something new, and we will definitely try it again. ENJOY!