Stir-Fried Pork Kidney Dish

This stir-fried pork kidney dish combines the vibrant colors of red and green bell peppers with the unique texture of pork kidney. Simple to make yet packed with flavor, the addition of ginger and a splash of cooking wine removes any gaminess, resulting in a fresh and delicious dish that's perfect with rice or as a main course.

4 Reviews
4 Comments
POSTED:06/09/2024
Level:Medium
Yield:3-4 servings
Total:30 min
(includes chilling time)
Active:15 min

To master this stir-fried pork kidney dish, it's important to not only handle the ingredients properly but also to pay attention to a few key cooking techniques. Here are some detailed tips and tricks for beginners to help you create this dish successfully.


1.Handling the Pork Kidney:

Selecting the Pork Kidney: When choosing pork kidney, look for ones that are bright red, smooth, and free from any unpleasant odor. Fresh pork kidney should be firm to the touch and bounce back quickly when pressed.

Dealing with Gaminess: Pork kidney can have a strong odor, so proper cleaning is essential. Start by cutting the kidney in half lengthwise and removing the white membranes and any excess fat. Rinse the kidney under cold water several times to remove any remaining blood. When blanching, add a few drops of cooking wine (or rice wine) to help eliminate the odor. If you don’t have cooking wine, you can substitute with rice vinegar, but be careful not to use too much to avoid making the dish too acidic.


2.Cutting Techniques:

Slicing the Kidney: When slicing the kidney, score the surface with shallow crosshatches. This not only helps with marinating but also ensures even cooking, resulting in a tender texture.

Preparing the Vegetables: Cut the red and green bell peppers into diamond shapes for a more attractive presentation and to ensure they cook evenly. If you don't have bell peppers, you can substitute them with colorful sweet peppers to add both color and a bit of sweetness to the dish.


3.Seasoning and Substitutions:

Soy Sauce: Light soy sauce is used primarily for seasoning. If you don’t have light soy sauce, you can substitute with regular soy sauce, but use less, as it has a stronger flavor.

White Pepper: White pepper adds a subtle heat to the dish. If you don't have white pepper, black pepper can be used as a substitute, though the flavor will be slightly different.


4.Heat Control:

Oil Temperature: The oil needs to be heated to about 375°F before stir-frying. You can test the oil temperature by dipping a chopstick into the oil—if bubbles form rapidly around it, the oil is ready. If the oil is too cool, the ingredients may absorb too much oil; if too hot, they may burn quickly.

Cooking Sequence: Start by sautéing the ginger slices to release their aroma, which helps in eliminating any remaining gaminess from the kidney. Stir-fry the bell peppers before adding the kidney to allow them to release their fragrance and prevent overcooking the kidney.


5.Thickening the Sauce:

Making a Slurry: For thickening, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Make sure the cornstarch is fully dissolved to avoid lumps. Add the slurry to the pan while stirring continuously to evenly coat the ingredients with the sauce.

Adjusting the Consistency: If the sauce is too thin, add more slurry; if too thick, thin it out with a little water or broth.


6.Cooking Tools and Substitutions:

Wok: A traditional Chinese wok is ideal for this dish due to its deep shape, which allows for even heat distribution. If you don’t have a wok, a non-stick skillet or a deep frying pan can be used, but be mindful of ingredients spilling out during stirring.

Knife and Cutting Board: Ensure you have a sharp knife and a clean cutting board. A dull knife may cause uneven slices, affecting the presentation and cooking time.


7.Final Seasoning and Plating:

Enhancing the Dish: Just before serving, drizzle a bit of oil over the dish to give it a glossy finish. Sesame oil or toasted sesame oil works well here, adding a subtle nutty aroma.

Plating and Pairing: Garnish with fresh cilantro or sliced green onions for added color and flavor. This dish pairs excellently with steamed rice, which soaks up the rich sauce beautifully.

By following these detailed tips and techniques, even beginners can successfully create this flavorful and visually appealing stir-fried pork kidney dish. Take your time with each step, focus on the details, and you’ll be rewarded with a satisfying meal.


8.More Delicious Meat Recipes

If you enjoyed this flavorful stir-fried pork kidney recipe, you won’t want to miss these other mouthwatering meat dishes. These recipes are not only delicious but also simple to make and perfect for your next gathering!

Low-Fat Grilled Chicken Gizzards

Beef Shank Recipe

Red Braised Duck Recipe

INGREDIENTS

MAIN INGREDIENTS

  • 1 pork kidney (about 8 ounces), cleaned and split, scored with a crosshatch pattern, then cut into triangular pieces

ACCESSORIES

  • 1 red bell pepper, seeds removed, cut into diamond-shaped slices
  • 2 green bell peppers, seeds removed, cut into diamond-shaped slices
  • 1 small piece of ginger (about 1 inch), thinly sliced

SEASONINGS

  • A few drops of white wine (for blanching)
  • 1 teaspoon white wine (for cooking)
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons cooking oil, plus a little more for finishing

DIRECTIONS

STEP 1

Prepare the Ingredients:

Begin by cutting the red bell pepper, green bell peppers, and ginger. Clean the pork kidney by removing any tough or unpleasant parts. Then, score the kidney with a crosshatch pattern and cut it into triangular pieces.

Prepare ingredients: Cut bell peppers, ginger, and clean pork kidney. Score and cut kidney into triangles.

STEP 2

Blanch the Pork Kidney:

Fill a medium pot with water until it's one-third full. Add a few drops of white wine. Bring the water to a boil, then blanch the pork kidney pieces until they turn a lighter color, about 1-2 minutes. Remove the kidneys from the pot and set them aside to drain.

Tip:

Add the white wine, this helps to remove the kidney's strong flavor.

Blanch pork kidneys in water and white wine for milder flavor.

STEP 3

Stir-Fry the Aromatics and Peppers:

Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Once the oil is hot (about 375°F), add the ginger slices and stir-fry until they become fragrant, about 30 seconds. Then, add the red and green bell peppers and stir-fry for another 2-3 minutes, until they begin to soften and release their aroma.

Stir-fry ginger, bell peppers in hot oil for fragrant, flavorful dish.

STEP 4

Cook the Pork Kidney:

Add the blanched pork kidney to the skillet. Pour in 1 teaspoon of white wine and 1 teaspoon of light soy sauce, then stir everything together until well combined. Season with 1/2 teaspoon of salt and 1/2 teaspoon of sugar, stirring continuously as the peppers continue to soften and the flavors meld, about 2-3 more minutes.

Cook pork kidney with white wine, soy sauce, salt, sugar, and peppers in skillet.

STEP 5

Thicken the Sauce:

Sprinkle in 1/4 teaspoon of white pepper, then add the cornstarch mixture to the skillet. Stir constantly as the sauce thickens and coats the ingredients evenly.

Thicken sauce with white pepper and cornstarch mixture in a skillet.

STEP 6

Finish and Serve:

Just before serving, drizzle a little more oil over the dish to give it a glossy finish. Transfer to a serving plate and enjoy immediately.

Drizzle oil before serving for a glossy finish. Serve immediately.

Recipe analyzer

  • Recipes: Stir-Fried Pork Kidney Dish
  • Main Ingredients:4
  • Servings per recipe:1
  • Servings size:370 g
Nutritional Summary of Recipe
Amount per 370 g= 1 serving(s)
  • Energy (calories):289 kcal
    13%
  • Protein:41.03 g
    75%
  • Fat:7.97 g Why gray?
    16%
  • Carbohydrates:12.87 g
    5%
Calorie breakdown
  • Protein: 59%
    170 kcal
  • Fat: 25%
    72 kcal
  • Carbohydrates: 16%
    46 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
24:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

4 REVIEWS

Review
Your rating:
SavorySensationShowcaseOctober 03, 2024

Can I omit the Chinese wine?
reply:
October 06, 2024
Yes, but it helps reduce the gaminess.
SavorySpectrumShowcaseSeptember 23, 2024

Tried this for the first time, and my family loved it!
SizzleSnapFestSeptember 07, 2024

The flavors in this recipe are incredible!
SpiceSizzleSeptember 11, 2024

Can I use chicken liver instead?
reply:
September 13, 2024
Yes, but it will be slightly creamier.
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