Crispy Pork Kidney with Ham
A Jiangsu-style dish featuring savory ham, tender braised kidneys, and a richly flavored broth—particularly well suited for older diners.
Ingredients
cooked ham
200 g
pork kidneys (approx 300g total)
3
radish (use winter melon in summer)
100 g
green onion
10 g
ginger
10 g
wet starch
10 g
MSG
1 g
fine salt
1 g
Shaoxing wine
15 g
rendered lard
35 g
chicken broth (or fresh stock)
300 g
Instructions
1
Step 1
Clean the pork kidneys, slit each one lengthwise, parboil in a pot of clean water, then remove and rinse thoroughly. Return the kidneys to the pot with clean water, green onions, ginger, and Shaoxing wine, bring to a boil, then reduce to low heat and simmer for 30 minutes before removing. Cut the radish (or winter melon) into small balls, blanch in boiling water, then remove, rinse with clean water to eliminate the radish's pungent taste.
2
Step 2
Slice the ham into thin pieces and arrange at the bottom of a soup bowl. Trim the pork kidneys of any tough membrane and cut into diagonal slices, place them on either side of the ham. Arrange the radish balls on top, add green onion knots, Shaoxing wine, and a small amount of chicken broth (or fresh stock), then steam in a steamer for 1 hour. Remove from the steamer, pour off the excess liquid, then invert the ham and kidney slices onto a serving platter.
3
Step 3
Heat a wok over high heat, add 25g of rendered lard and heat until shimmering. Add green onion knots and ginger slices, stir-fry briefly. Pour in 150g of chicken broth, add salt and MSG, and bring to a boil. Thicken the liquid with a small amount of wet starch to create a thin sauce, drizzle in a small amount of remaining rendered lard, then pour the sauce over the ham and serve.
