So we figured interest in this guy might be sort of niche, but this is personally my favorite way to eat pork brains! This is an old school Cantonese dish, and is a great introduction to the ingredient.It's basically the same technique as Egg Foo Young, but with some rich, buttery pork brains added to the mix. Full written recipe's over here on /r/cooking:https://www.reddit.com/r/Cooking/comments/ae6hzk/recipe_pork_brain_omelette_%E8%9B%8B%E7%85%8E%E7%8C%AA%E8%84%91/I'm sure most of you are familiar with Good Mythical Morning... I'm still holding out hope that one day they'll eat some offal on Will It and say "hey, actually not bad!" but I'm not holding my breath :) You can find the "Will it Pizza" video here:https://youtu.be/Mc4t66r54dUThe bone marrow clip, meanwhile, is from Eater's The Meat Show. Nick Solares should win an award for the hilariously purple ways he describes food haha. Compared to many food hosts though he definitely knows his stuff:https://youtu.be/_KBmx5WeGbIAnd check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: "Add And" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
