We recommend braising pork kidney for the best results. Start by coating the pieces lightly in well-seasoned flour. Heat a cast-iron casserole dish and add butter and a little oil. Fry the pieces in small batches until they are sealed and browned all over. Remove the pieces and set aside. Deglaze the pan and add finely chopped onion, carrot and celery. Once soft, add braising liquid, return the kidney to the pot and braise slowly for a few hours. You can also do this in a slow cooker.
We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range pigs feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our pork kidney is immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect.
We vacuum pack our pork kidney so it stays fresh for longer. It is also suitable for freezing.
This pack is approximately 400g.
Cleaning the kidney:
Rinse the kidney with water. Put on gloves if you choose to. Cut off any parts that connected to the kidney. You might still see some of the membranes covering the kidney, gently pull on that and remove itUse a sharp knife to cut the kidney into half lengthwise. You will see all the whitish fats and veins. All those need to be removed. Use a sharp knife to slice off those fats and veins. Use kitchen shears to cut off some stubborn fats. It’s important to remove all the white part to prevent odour when you cook the kidney
Preparing the kidney:
Use a small knife to score the smooth surface of the kidney with criss-cross patterns, taking care not to cut through it. Cut into medium to large slices for cooking
Soak the kidney in saltwater or in milk:
Place these in a bowl of cold water with 1 tsp of salt, enough to cover the kidney and let it sit in the fridge for at least 2 hours or overnight if you can
You can also pour cold milk (without salt), enough to cover and soak the kidneys. Soak for at least 2 hours or overnight if you can
If you plan to soak overnight, change the saltwater or milk before you head to bed for best result
Drain off the soaking liquid and rinse the kidney with fresh water. The kidney is pretty much ready to be used at this point
Parboiled the kidney:
- Bring water to a rolling boil and then cook them for about 30 seconds (depending on how big of a slice), they should be gray in color but not fully cooked. This step is to get rid of the blood scums in your cooking. Do not overcook them or they will turn tough
If you choose to store them:
Freeze the parboiled kidney once they cooled down if you do not plan to use them right away. They can be kept frozen for up to 1 month for best result