The meat is cut into suitable pieces, so that each portion is easy to serve and cooks evenly. It is generously salted, making sure to cover each piece well. In a pot, 100 ml of oil is added and the meat is sautéed over low heat to retain its juiciness. Once the meat has changed color, water is added to completely cover it. It is left to simmer on low heat, covered, during which time the meat will tenderize and the flavors will deeply penetrate each piece. When it is tender and the liquid has reduced, it is set aside.
To prepare the brain, it is blanched in salted water, to which a bit of vinegar is added to preserve its fine texture. After a few minutes of boiling, it is removed and cut into smaller pieces, preparing it to be integrated into the dish.
In the remaining oil in the pot, I added a spoonful of lard for a richer taste. Here, finely chopped onion is sautéed until it becomes glassy and sweet. Then, the mushrooms, also finely chopped, are added, which will provide an extra flavor. After the mushrooms have slightly browned, the tomato paste, pepper, salt, and paprika are added, mixing continuously to blend the flavors.
Once the mixture starts to boil, the chopped brain, peas, and half of the bunch of finely chopped parsley are added. We let everything sauté for 15 minutes, stirring frequently to prevent the ingredients from sticking to the bottom of the pot. This step is essential to intensify the flavors and achieve a perfect composition.
At the end of the 15 minutes, we add the white wine, which will give the dish a special taste. Next come the two fresh eggs, which we vigorously incorporate into the mixture, thickening the sauce. The final step is to pour everything over the meat and let it come to a boil for about 5-10 minutes, so that all the flavors blend perfectly. The final dish will be savory, with a rich texture and an unforgettable taste, perfect to be served alongside a side of rice or mashed potatoes. Also, don't forget to sprinkle the remaining fresh parsley on top before serving, for an extra touch of freshness.
To prepare the brain, it is blanched in salted water, to which a bit of vinegar is added to preserve its fine texture. After a few minutes of boiling, it is removed and cut into smaller pieces, preparing it to be integrated into the dish.
In the remaining oil in the pot, I added a spoonful of lard for a richer taste. Here, finely chopped onion is sautéed until it becomes glassy and sweet. Then, the mushrooms, also finely chopped, are added, which will provide an extra flavor. After the mushrooms have slightly browned, the tomato paste, pepper, salt, and paprika are added, mixing continuously to blend the flavors.
Once the mixture starts to boil, the chopped brain, peas, and half of the bunch of finely chopped parsley are added. We let everything sauté for 15 minutes, stirring frequently to prevent the ingredients from sticking to the bottom of the pot. This step is essential to intensify the flavors and achieve a perfect composition.
At the end of the 15 minutes, we add the white wine, which will give the dish a special taste. Next come the two fresh eggs, which we vigorously incorporate into the mixture, thickening the sauce. The final step is to pour everything over the meat and let it come to a boil for about 5-10 minutes, so that all the flavors blend perfectly. The final dish will be savory, with a rich texture and an unforgettable taste, perfect to be served alongside a side of rice or mashed potatoes. Also, don't forget to sprinkle the remaining fresh parsley on top before serving, for an extra touch of freshness.
Ingredients
500 g pork (thigh) 2 eggs 250 ml white wine 250 ml broth (or 2 tablespoons of tomato paste) 200 ml oil (or pork lard) ground pepper, salt, paprika 250 g pig brain 500 g fresh mushrooms 3 onions 800 g canned peas (usually fresh boiled peas are used) 1 bunch of parsley