Pork Kidneys with Potato Side

Ingredients

• 6 pork kidneys
• Salt
• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 2 tbsp Rapeseed oil
• 150 ml white wine (or vegetable broth)
• 350 ml pork stock
• black pepper
• 500 g firm-cooking potatoes
• 2 tbsp butter
• 0.5 bunch Parsley

Instructions

1. 1.

   Slice the pork kidneys lengthwise, wash and clean them, remove the white strands and soak in cold salted water for about an hour.

2. 2.

   Meanwhile peel and finely dice the onion and garlic; peel and finely dice the carrot as well.

3. 3.

   Drain the kidneys, rinse thoroughly, and cut into bite‑sized pieces. In a pot heat the oil and brown the kidneys on all sides. Add the onion, garlic and carrot, sauté briefly, then deglaze with white wine and stock. Season with salt and pepper and simmer covered for 40–45 minutes.

4. 4.

   In the meantime peel, wash and thinly slice the potatoes. Heat butter in a pan, add the potatoes and fry until golden brown over medium heat. Season with salt and pepper. Wash the parsley, dry it by shaking, and finely chop the leaves.

5. 5.

   Plate the pork kidneys with a splash of stock and the fried potatoes, then sprinkle with parsley before serving.