Roasted Pig Brain

The softest dish on the barbecue table

A whole pig brain is placed in a small bowl, aluminium tray or foil container with chilli oil, garlic, fresh chilli and sauce. The container holds moisture as it cooks and lets seasoning move into the fine folds. Scallion and coriander add a fresh aroma when the bowl reaches the table.

A custard-like centre beneath a forceful sauce

Brain has no meat fibres. Once cooked, it is close to very soft steamed egg or silken tofu: dense, creamy and easily broken with a spoon. Its fatty savouriness blends with chilli and garlic, while pickled chilli, fermented black bean or preserved vegetables create sour, salty or crunchy house variations.

Chongqing barbecue shops often serve one small bowl alongside skewers and grilled vegetables. Sharing lets several diners taste the soft centre and the sauce at the bottom. Confirm the chilli, coriander and pickled additions when ordering.

Ingredient note

The main ingredient is pig brain and the texture is extremely soft. Most versions use a strongly seasoned chilli and Sichuan-pepper sauce.