Jinhua Ham Stewed with Pork Tenderloin and Kidney

Name: Jinhua Ham Stewed with Pork Tenderloin and Kidney
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Cuisine: Chinese
Ingredients: 100 g Cooked Jinhua ham (cut into 1.5 cm diamond-shaped thick slices); 200 g Pork tenderloin (cut into 1.2 cm cubes); 300 g Pork kidneys (outer skin removed, scored 3-5 cm deep on both sides); 2.5 g Fine salt; 25 g Shaoxing wine; 5 g Scallion whites; 5 g Ginger slices

A traditional Jiangsu dish made by steaming ham, pork tenderloin, and pork kidney together. It features a clear, clean broth, fall-apart tender pork, crisp-tender pork kidney, and rich, savory ham flavor.

2h 10m

Easy

0 favorites

Jinhua Ham Stewed with Pork Tenderloin and Kidney

Ingredients

Cooked Jinhua ham (cut into 1.5 cm diamond-shaped thick slices) 100 g

Pork tenderloin (cut into 1.2 cm cubes) 200 g

Pork kidneys (outer skin removed, scored 3-5 cm deep on both sides) 300 g

Fine salt 2.5 g

Shaoxing wine 25 g

Scallion whites 5 g

Ginger slices 5 g

Instructions

Cutting

Cut the ham into 1.5 cm diamond-shaped thick slices. Cut the tenderloin into 1.2 cm cubes. Remove the outer skin of the pork kidneys and score them 3-5 cm deep on both sides; set aside.

Blanching

Place the tenderloin and pork kidneys in a pot of boiling water to blanch off blood impurities, then remove and rinse in cold water.

Stewing

Place the tenderloin, pork kidneys, ham, ginger, and scallion in a soup tureen, add water, and steam over high heat in a steamer. After 50 minutes, skim off the foam, remove the kidneys and cut crosswise into about 1 cm thick slices, return them to the tureen, add fine salt and Shaoxing wine, and continue steaming over medium heat for another 50 minutes.