Cook pork brains in boiling water for about 5 minutes. Remove membrane and tissue. Cut into long, thin slices.
Heat oil in a wok. Stir-fry ground pork with Chili Nam Yuey and minced ginger until the ground pork turns crispy. Add stock, pork brains, soy sauce and wine. Simmer over a low flame until there is almost no liquid.
Add cornstarch paste and remove from heat. Garnish with a drizzle of sesame oil, a dash of ground pepper and minced spring onions.