Pork Kidney Stir-Fry with Tomatoes and Bell Pepper was adapted from my trusty copy of Innards and Variety Meats. This recipe surprised me and we liked it more than I expected. Which is great, because I’m always happy to take what my farmer has on hand. Or what is handed to me in life. Sometimes in excess, if that’s what’s available! In the meantime, we keep eating offal week after week because it feels so grounding and nourishing.
Intention and offerings
We’ve really taken the opportunity to reassess our values during covid and a lot is in the air. We are moving toward a lot more outside time. A lot more adventuring with our family. And a lot more connection with the people that matter most. We are moving toward a much simpler and lower cost structure for our family of 6, that we anticipate will provide more flexibilty and freedom going forward.
As all these intentions come into focus in very tangible ways, I’ve taken advantage of the opportunity to just sit with this energy. I’ve embraced the uncertainty of how these intentions could play out over the last several months. And now that they are coming into focus, instead of pinching myself, I’ve been practicing pausing. Pausing to lean into deep appreciation for the opportunities in front of us.
Perhaps setting intentions has narrowed my focus. Regardless, I’ll take what’s on offer this week and keep putting one foot in front of the other.  Moving toward our values. One experiment after another. Meanwhile, week after week, I put whatever organ meats my farmer offers on our plates and find they continue to be incredibly grounding to me.
Pork Kidney Stir-Fry
When accepting uncertainty or even appreciating new opportunities, pausing has allowed me to notice energy spinning inside me. Physical expressions of the joyful anticipation of what comes next. I find that after Monday night liver dinner or a Friday morning liver tonic or this Pork Kidney Stir-Fry, everything in my body is more settled and grounded. My energy is more calm and spacious. I feel more openness in my physical being.
Soaked pork kidneys with ginger and sliced veg
So I continue to bring offal into our home week after week. Yep, even pork kidneys, if that’s what’s on offer. And I find a way to get them on our plates.
Pork is seasonally slaughtered in early fall, yet summer tomatoes are still on hand (at least here in Chicago). See if your farmer has any pork kidneys and give this recipe a try before the tomatoes are gone til next summer.
I cooked white rice for this dish with a healthy dollop of duck fat and broth I had leftover from poaching a tongue. It was well seasoned, and made a warm and filling base for the kidneys, veg and sauce. Enjoy!
Pork kidney stir-fry with tomatoes and bell pepper
Ingredients
To prep the kidneys
- 1 lb pork kidneys
- salt
- apple cider vinegar
For the stir fry
- 1 T lard
- 2" thumb of ginger, minced (divided)
- 1 T tamari
- 2 T sherry
- 1 lb tomatoes, cut into wedges
- 1 onion, cut into 1" pieces (optional)
- 1 bell pepper, cut into 1" pieces
- 1.5 t arrowroot powder
- 1 t sesame oil
- small handful pea shoots
Instructions
To prep the kidneys
- Trim any excess connective tissue from lobe of kidney.
- Salt kidneys well and place in a glass tupperware or bowl where they fit snugly. Add apple cider vinegar to cover and soak for 7-24 hours. (The more snugly they fit in the bowl, the less vinegar you will need to cover them.)
- After 7-24 hours, remove kidneys, and dry them. Hold kidney on each side with lobe facing up and cut lengthwise. Then cut in half, lengthwise again through the middle of any connective tissue. Place your kidneys with one of the two flat sides face down and slice off the strip of connective tissue from each quarter of your lobe. Cut long kidney quarters (now free of connective tissue) into 3/4" pieces and reserve.
For the stir fry
- Add lard to pan on medium high heat. When melted and shimmering, add 2/3 of your minced ginger to pan. Allow to cook for 30 seconds until fragrant. Turn up heat to high and add kidneys to pan. Gently shake pan to evenly distribute kidneys and then do not touch for 2-3 minutes, allowing kidneys to lightly brown. Mix and cook for another 1-2 minutes.
- Reduce heat to medium high and add tamari, sherry, tomatoes, onion, bell pepper and remaining ginger. Cover pan and allow vegetables to cook through for ~5 minutes. Meanwhile, mix arrowroot (or cornstarch) with 1/4 cup of water and reserve.
- Remove cover from pan and add arrowroot/water mixture, stirring for 2-3 minutes until sauce thickens.
- Serve immediately with steamed rice, cauliflower rice, or salad. Garnish with sesame oil and pea shoots.
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