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Pork Kidneys Braised with Vegetables

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Adjust Servings:
Soaking and Boiling:
1 kg of Pork kidneys
a lot of Water
1 tbsp. of Baking soda
1 tbsp. of White wine vinegar 5%
1 Onion
1 Celery rib Or celery root
1 Bay leaf
1 sprig of Thyme
5 peppercorns Black pepper whole
1 Carrot
1 Onion
1 Celery rib optionally
2 Potatoes optionally
2 tbsp. of Extra Virgin olive oil
250 ml of Beef stock
1 Bay leaf
1 Pimento
to taste Salt
1 Pickled cucumber
1 clove of Garlic
1 bunch of Parsley leaves
1 tsp. of Dijon mustard
to taste Grounded black pepper

Pork Kidneys Braised with Vegetables

  • Dairy-Free
  • Gluten-Free
  • 12 h
  • Serves 4
  • Hard


  • Soaking and Boiling:

  • Braising:



You know me, one of my favorite dishes is oven-baked pork shanks. I don’t skimp on by-products either, so this kidney recipe shouldn’t be surprising. However, I should warn you right away – with kidneys really is the most time-consuming process. I’m not going to say complicated because the actions themselves are simple, pour water and wait and repeat:) However, to get rid of the specific smell, we need at least 4 to 5 hours of soaking, or even better, to leave them overnight in the fridge soaked in water. When boiling, we will also drain the water three times. That way, the kidneys won’t smell and the dish will be delicious!

“Is it worth the hassle or risk?” you ask, or you will think about it for sure. I say, “It definitely makes sense to try it and decide whether you like the taste of the dish.” If yes, that’s great because most nutritionally dense (beneficial) animal parts. So, the more of them you have in your diet, the healthier you’ll be. Kidneys are rich in vitamins of the group B, A, protein and various minerals. They should certainly be from a well-farmed animal (bio and organic), which is relevant to any meat products. Besides, you can’t miss the fact that while being much more beneficial, kidneys are much more affordable than meat!

As for taste, while almost everyone likes liver, kidneys are about fifty-fifty. I, for one, love this dish. I find the taste, the texture, everything perfect for me and I’m ready to eat them every day. But it should be noted that I’ve been eating them since childhood. My grandmother used to cook kidneys this way and I’ve always liked them. If you have never tried them, there is certainly no guarantee that you will like them, but it’s worth a try!!!

In the recipe, I will describe in detail, even if time-consuming, but also humane to others (as I have a very sensitive to odors in my family) way of preparing and cooking kidneys.

Bon Appétit!

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First, you cut out all the ducts from the kidneys. Perhaps, for convenience, you will need to cut them into longitudinal 2 or 3 slices. All you need is meat and nothing else should be left. Rinse the cleaned kidneys under running water.



To remove the smell, sprinkle kidneys abundantly with baking soda on all sides and let them stand for 30 minutes. Then rinse them thoroughly under running water.



Now take a large bowl, pour cold water, immerse the kidneys in it and soak them for at least 4 hours. You may need to change the water every hour and rinse the kidneys under running water.
I start the process in the evening and then leave the kidneys in water in the fridge overnight. It's a convenient plus, sure soaking gives a super result, no smell when boiling.
Before boiling, soak the kidneys in cold water with 1 tbsp of vinegar for 30 minutes.



Soaked kidneys, rinse one last time with running water.
Place two pots of water on the stove and bring them to a boil. You can do one, but it's faster with two because you will be draining the water three times. Place a colander in the sink.
When the water boils, immerse the kidneys in the first pot and bring them to a boil. A lot of foam rises to the surface. Don't sweat removing the foam, just pour the water into the sink through a colander. The kidneys will remain in the colander, so rinse them under running water. Pour fresh water into the pot and put it to a boil.
Rinsed kidneys sink into the second pot with boiling water. Then bring them to a boil and, this time, cook them for 3 to 4 minutes over medium heat until the fresh water in the first pot comes to a boil again. Again, you don't have to remove the foam because you'll be draining the water.
After 3 to 4 minutes, repeat the process one more time. Drain the water, rinse the kidneys and put them in the first pot with boiling water. Then bring them to a boil and cook for 3 to 4 minutes. That will be the last draining of the water (the 3rd in a row), followed by the primary cooking with spices.



Rinse the previously emptied pot, pour fresh water and bring it to a boil. Then add the bay leaf, a whole onion, celery, thyme, black pepper and allspice. Do NOT add salt. When the water comes to a boil, add the kidneys that were washed and drained three times. Bring to a boil, remove the foam, if any (usually not) and simmer them at a low boil for 30 to 45 minutes until soft.
Once you are done boiling, you have a half-prepared product ready to use for any kidney dish, including the braised kidney recipe below.



The rest is quick and easy. Dice onions, carrots and celery stalks (if using) into small cubes and sauté in olive oil until soft. Cut cooked kidneys into 5 mm thick strips. Then dice the potatoes into large cubes. Also, slice the pickles into quarter rings, plus finely chop the herbs and garlic.
Next, add kidneys and potatoes to the sauteed vegetables and pour the broth. The broth should cover 3/4 of everything, salt it and add spices. Bring the dish to a boil, then cover and braise it for 15 minutes until the potatoes are soft.
Now add pickle, mix and braise all together for another 10 minutes. After that, add mustard, garlic and herbs and mix it well. Taste it and season with salt and pepper to your taste. Let it rest for 5 minutes before serving.
Bon Appetit!

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