Stewed pork kidneys
4 servings
90 minutes
Braised pork kidneys are a traditional European dish popular for their rich flavor and tender texture. In ancient times, kidneys were considered a delicacy and served in noble households. Proper preparation requires careful cleaning and soaking, which gives them softness and removes the specific odor. In this recipe, they are fried until golden brown and stewed in aromatic meat broth with onions, salt, and pepper. As a result, the dish acquires a rich taste with light notes of spices and creamy tenderness. Braised kidneys are served with mashed potatoes or fresh bread, perfectly pairing with a glass of red wine. This is an excellent treat for connoisseurs of classic meat dishes that combines richness and sophistication.
1
Thoroughly wash the kidneys, cut them lengthwise, and soak for about an hour in water mixed with lemon juice.
- Pork kidneys: 500 g
- Lemon juice: to taste
2
Pour boiling water, let it boil for a few minutes, then drain the water and allow the buds to cool.
- Pork kidneys: 500 g
3
Slice the chilled kidneys diagonally into thin slices and fry in hot oil. Transfer to a pot, add broth, sliced and sautéed onions, salt, and pepper.
- Pork kidneys: 500 g
- Vegetable oil: 50 ml
- Meat broth: 250 ml
- Onion: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
4
Simmer for about 30 minutes until soft.
