Pork Kidneys with Onion

01Method

1. 1

   Remove the outer membrane from the kidneys, cut them in half lengthwise using a sharp knife, and carefully remove the central ducts and fatty tissue, leaving only the clean meat. Slice into thin sticks approximately 3 mm thick or cut into small cubes about 1–1.5 cm in size.

2. 2

   Rinse the cleaned kidneys thoroughly under cold water, then soak in milk for at least 2–3 hours. After soaking, rinse them several more times under cold water and allow to drain completely.

3. 3

   In a heavy pot over medium heat, sauté the onion with caraway seeds in fat until light golden brown. Add the drained kidneys and cook until lightly browned. Season with pepper (do not add salt at this stage, as it will toughen the meat). Add allspice berries and pour in some hot stock or water. Cover and braise for approximately 30 minutes, stirring occasionally and adding hot liquid as needed.

4. 4

   When the kidneys are nearly tender, allow excess liquid to evaporate, dust with flour and brown briefly. Add warm water to create a thin sauce and continue braising for another 15 minutes. Season with salt, serve garnished with parsley and accompanied by steamed rice.