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How are Pork Kidneys Prepared?

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  • Written By: Malcolm Tatum
  • Edited By: Bronwyn Harris
  • Last Modified Date: 18 August 2016
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The pork kidney is a glandular organ that is often secured from a young animal, which helps to ensure a tender cut of meat as well as a mild taste. The best recipes involving pork kidneys include combining the kidneys with a variety of different fruits and vegetables. Here are a few examples of tasty ways to prepare pork kidneys.

One of the easiest methods of preparing pork kidneys for inclusion in a number of entrees is to thinly slice the kidneys. Scoring the sliced sections of the kidney will also help to allow the natural juices of the meat to escape and mingle with the other ingredients in the dish. The slices can be sautéed with onions, which allows the flavor of the onions to seep into the kidney slices. Once the pork kidneys are cooked through, adding a selection of sliced vegetables will create a tasty and attractive dish. Some examples of vegetables to add include carrots, zucchini, various colors of bell peppers, and celery.

In some cultures, pork kidneys may be used to create a pork pie that includes sections of fruit, such as pears, apples, or mangoes. The slices of kidney are cooked first, and the slices of fruit are added to the pan and allowed to soften. Once the combination is the proper consistency, the mixture is spooned into a thin pastry and allowed to bake until the crust is a golden brown.

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Pork kidneys can also be cubed and stir fried to mix with Chinese vegetables and served over fried or saffron rice. The process is no different from stir frying slices of chicken or beef, and helps to add a slightly different flavor to an old favorite.

Choosing pork kidneys for recipes involves inspecting the quality and color of the raw kidney. Look for a color that is a pale reddish brown, and even across the surface of the kidney. This indicates that the kidney is from a young animal, and will have a mild taste that works well with other ingredients. Pork kidneys are usually sold in the meat section of supermarkets, and are available as whole kidneys as well as pre-sliced.

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TunaLine
Post 3

I will never forget the first time I tried kidneys -- it was chicken kidneys rather than pork, but still, I think the experience is kind of similar.

The thing that really stuck in my mind was the texture of kidneys. They are definitely more rubbery, yet also chewy and almost...oh, almost crunchy at the same time.

And of course the taste is different too, but not bad -- just sort of strongly sweet. So sure, I would definitely tell people to try organ based foods, just for the experience if nothing else.

Of course, I probably won't be replacing my Christmas pork crown roast with kidneys, but hey, some do.

galen84basc
Post 2

Ooh, I don't think I could ever try pork kidneys! I mean, don't get me wrong, I love pork and have a whole library of recipes for pork shoulder or roast, but I seriously don't think I could try something like that.

I remember growing up and seeing my grandmother fix pork kidneys, livers, and whatnot, but I was never brave enough to try them -- they always smell so bad!

I don't know if she just made weird recipes or what, but to me all of her organ dishes (she called them soul food) always smelled like urine, just acrid and way too strong to eat.

So I think I'll stick with my recipes for pulled pork and tenderloin roast, and leave the kidneys and stuff to others...

Planch
Post 1

Even though it sounds a little wonky to eat a kidney at first, they're actually quite tasty when prepared properly.

I used to be against all forms of offal, but after living in China for a few months I actually came to really like many of the organ-based dishes.

There are two things that you have to remember when you are choosing a pork kidney dish though. First, the quality of the kidneys has to be really good. This isn't just your normal tenderloin or pork ribs or whatever, the meat needs to be high quality or you'll get a bad taste.

Secondly, the meat is going to taste a little different than your normal pork dishes. Organs have this almost sweet, slightly cloying taste that can take some getting used to.

However, I would totally recommend people trying it at least once in their lifetimes. Who knows, you might really like it, like I did!

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