Free-Range Pork Kidney

Description

Embark on a culinary odyssey with free-range pork kidney an epicurean gem that seamlessly blends ethical sourcing with delectable versatility. Our free-range pork kidneys, meticulously sourced from contented pigs raised in open spaces, epitomize our unwavering commitment to sustainable farming practices. Delve into the world of and discover a unique, nutrient-rich cut that effortlessly combines exceptional flavor with environmental responsibility.

Recipe: Pan-Fried Free-Range Pork Kidney with Mustard Cream Sauce

Ingredients:

• 4 free-range pork kidneys, cleaned and sliced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Instructions:

For Preparing Pork Kidneys:

1. Slice each cleaned pork kidney in half lengthwise and remove the white core.
2. Rinse the kidney halves thoroughly under cold water and pat them dry with paper towels.

For Cooking Pork Kidneys:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced pork kidneys and sear them until browned on both sides. Remove and set aside.
2. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Pour in the dry white wine and bring it to a simmer, scraping the bottom of the skillet to deglaze and release flavorful bits.
4. Add the heavy cream and Dijon mustard to the skillet, stirring to combine. Let the sauce simmer for a few minutes until it thickens.
5. Return the seared pork kidneys to the skillet, ensuring they are coated with the mustard cream sauce.
6. Season with salt and black pepper to taste.

Serving:

1. Sprinkle the pan-fried pork kidneys with fresh chopped parsley for a burst of color and a touch of freshness.
2. Serve hot over creamy mashed potatoes or buttery noodles to complement the rich flavors of the mustard cream sauce.
3. Enjoy this exquisite dish as a main course and relish the unique taste of free-range pork kidneys.