Pork Kidneys
By: Anonymous

About

Kidneys are often grilled or sauteed, though cooks should be careful not to overcook kidneys as they may become tough.  Pork kidneys are tougher than the more delicate and tender lamb and veal kidneys and must be cooked slowly using a moist heat, braising or stewing works well.  For best results, remove the outer membrane from the kidney, cut lengthwise to expose and remove a white blob of fat from the middle, and soak the kidney in buttermilk for at least one hour.

Information
Translations: Cūkgaļas Nieres, Kiaulienos Inkstai, Rinichii de porc, Svinjski Bubrezi, Thận thịt lợn, Nerki wieprzowe, Varkensvlees Nieren, पोर्क गुर्दे, Rins de Porco, Свиные почки, Χοιρινό Νεφρά, لحم الخنزير الكلى, 돼지 신장, Vepřové Ledviny, Pork Ginjal, Bato ng baboy, 猪肉肾, Els ronyons de porc, Svinjina Ledvice, Bravčové Obličky, I reni di maiale, חזיר כליות, Fläskkött Njurar, Свињетина Бубрези, 豚腎臓, Rein de porc, Pork Niere, Svinekød Nyrerne, Svinekjøtt Nyrene, Los riñones de cerdo, Свинячі нирки, Sianliha Munuaiset, Свински Бъбреците


Tasting Notes
Substitutes: Beef kidneys