Kidney, especially pork kidney, cannot be classified as a popular product. But they are cheap, rich in nutrients - complete protein, vitamins A, D, C, B vitamins, iron, selenium, phosphorus and potassium - and besides, when properly prepared, they are very tasty. Pork kidneys can be stewed, baked in pies, added to stews and soups.
It is necessary
- Pork kidneys in Russian
- - ½ kg of pork kidneys;
- - 1 large onion head;
- - 2 medium pickled cucumbers;
- - 100 ml of brine;
- - 50 g of pork fat;
- - 150 g sour cream with a fat content of 20%;
- - peppercorns, bay leaves.
- Spicy pork kidneys
- - 2 pork kidneys;
- - juice from 1/2 lemon;
- - 3 minced garlic cloves;
- - 1 tablespoon of pork fat;
- - ½ glass of red wine;
- - 1 tablespoon of sherry vinegar;
- - 1 tablespoon of red currant jelly;
- - ¼ teaspoon of cayenne pepper;
- - 1 tablespoon of Dijon mustard;
- - 1 tablespoon of Worcester sauce;
- - 1 tablespoon of heavy cream;
- - salt and freshly ground pepper.
- Chinese pork kidney
- - ½ kg of pork kidneys;
- - 200 g of young bamboo shoots;
- - 1 large green bell pepper;
- - ½ cup dried shiitake;
- - 1 tablespoon of chili sauce;
- - soy sauce;
- - salt and freshly ground pepper.
- Taiwanese Pork Kidney
- - 2 pork kidneys;
- - a piece of fresh ginger root 10 cm long;
- - 2 tablespoons of sesame oil;
- - 1 teaspoon light soy sauce;
- - 50 ml of rice wine;
- - 5-6 green onion feathers;
- - 12 dried goji berries.
Instructions
Step 1
How to choose pork kidneys
When choosing pork kidneys, go for organs from a young animal that have a softer taste and texture. They should have a flat, damp surface, free from spots or cuts, and a pale pink color. The dark, reddish-brown kidneys are from older pigs and may disappoint you with their taste.
Step 2
Pork kidneys are extremely perishable. Fresh, they will not be stored in the refrigerator for more than a day. When frozen, their shelf life is increased up to a year. Frozen kidneys must be transferred to the lower shelf of the refrigerator before cooking so that they are completely thawed.
Step 3
How to prepare pork kidneys for cooking
Pork kidneys should be cut before cooking. It is necessary to remove the outer membrane, cut the by-product in half and carefully cut out all the inner fat. Depending on how you are going to cook the kidneys further, you need to make diamond-shaped cuts on their surface or cut the entire product into cubes or strips.
Step 4
To get rid of the specific odor, as well as excess blood and fat, soak the kidneys in cold salted water (2 teaspoons of salt per 1 liter of water), changing it periodically until it becomes transparent. To soften the taste of pork kidneys, they are put in buttermilk or milk acidified with lemon juice or vinegar for several hours (1 tablespoon of freshly squeezed juice or white wine vinegar per 250 ml of whole milk). In Chinese cuisine, the following method of preparing pork kidneys for cooking is popular: the offal is doused in baking soda and left for 15-20 minutes, and then washed and sprinkled with vinegar. Do not be alarmed - at this moment the kidneys will foam - this is normal. In this form, the offal is left for 30-34 minutes, and then washed again under running water.
Step 5
Pork kidneys in Russian
Prepared for cooking, cut pork kidneys into small cubes, pour cold water into a saucepan and bring to a boil. Drain the first broth, pour boiling water over the kidneys again and cook the offal over medium heat for about 10-15 minutes. Throw the kidneys in a colander and let dry. Cut the peeled onion into half rings, cut pickled cucumbers into cubes equal in size to pieces of offal. Melt the pork fat in a frying pan and fry the onion until transparent. Using a slotted spoon, transfer the onion to a saucepan, add cucumbers, spices and pickle. In the same frying pan, fry in portions until a kidney crust forms. Place each finished portion in a saucepan. When all the kidneys are fried and transferred, place the saucepan over medium heat and simmer for 10 minutes, then add sour cream, stir and simmer for another 10 minutes. These kidneys are served with buckwheat porridge, after having decorated with chopped dill.
Step 6
Spicy pork kidneys
Pork kidneys, cut into small cubes and prepared for cooking, dry well on paper towels. Melt the pork fat in a deep skillet and fry the kidneys over high heat for a few minutes. Reduce heat, pour in red wine and wait until it boils. After a minute, pour in the vinegar and simmer the buds over medium heat for a minute. Add jelly, mustard, pepper and Worcestershire sauce, stir, increase heat, bring to a boil and simmer for 20-30 seconds. Remove from heat, add salt, stirring occasionally, pour in heavy cream. Serve with crumbly rice and parsley.
Step 7
Chinese pork kidney
Soak shiitake mushrooms in boiled water beforehand. After 45-60 minutes, drain the water and cut the mushrooms into slices. Cut the pork kidneys and cut into strips. Prepare them for cooking, then marinate them in a mixture of garlic, salt and lemon juice for 10 minutes. Cut the bamboo shoots into pieces. Peel the bell pepper from seeds, rinse and cut into rings first, and then cut each ring into 3-4 pieces. Heat the olive oil in a wok. Sear the pork kidneys and bamboo shoots. After a minute, add the chili sauce, season with salt, soy sauce, freshly ground black pepper and sugar. Add mushrooms. Simmer until ingredients are tender. Add green peppers and cook for no more than a minute.
Step 8
Taiwanese Pork Kidney
This dish needs to be cooked very quickly, so all ingredients need to be prepared in advance. Cut the buds and cut into large cubes with a side of 4-5 centimeters. Pour boiling water over them and leave for 3-4 minutes. Drain and pat dry offal. Peel the ginger root and cut into 12 thin slices. In a wok over medium heat, heat the sesame oil and add the ginger slices. Fry them until you can smell the ginger and sesame scent. Add the kidneys, soy sauce and stir-fry for about a minute. Pour in the rice wine and cook for another minute. Serve with rice noodles, presoaked goji berries and chopped chives.
