Stir fried pork kidney
I am a huge fan of pork so naturally when I saw a couple of healthy looking pork kidneys in Checkers (airport junction branch) I couldn’t resist picking them up. It ended up being the first and last time that I would buy, cook and eat pork kidney. It just wasn’t pleasing to my taste buds and the smell of the kidney is, for the lack of a better word, offensive. It smells horrid and as a result I wasn’t too eager to eat if after having my senses assaulted during the preparation. However, I decided I would share the process anyway in case someone out there doesn’t feel the way I do about it. There is a way to reduce the pungent odour of the kidney but I cut that corner thinking it wouldn’t matter once the food was cooked but I was wrong.
I hunted for recipes and eventually settled on an Asian style ginger pork kidney stir fry recipe. I have since misplaced the link to the exact recipe I used for guidance however there are plenty for one to choose from on Google.
Because I have misplaced the recipe, I don’t remember the quantities I used but one could easily wing it and let taste guide you. Recipe below:
- 2 pork kidneys sliced
- onions, sliced into strips
- green pepper, cut into strips
- mushrooms, chopped
- soy sauce
- garlic and ginger, grated
- oil for frying
- cooking wine
- To get rid of/reduce the smell of the kidney soak it in salty water for 25-30 minutes, rinse then scald the kidneys in boiling water and drain.
- Fry kidneys.
- Add ginger, garlic and onions till done.
- Add mushrooms.
- Add soy, sugar/honey and the wine. Stir to combine ingredients (add a thickener like cornstarch and water if you wish)
Like I said, not exactly my favourite dish so I doubt I’ll make it again. I had it with pasta and a simple salad.