Pork Kidneys in Sesame Sauce

Name: Pork Kidneys in Sesame Sauce
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Ingredients: 400 g Pork kidneys (split into two halves, remove the smelly core and rinse clean; on the outer curved side of each piece make 2 deep cuts without cutting all the way through, then slice on the slant into lotus-petal shapes); 30 g Garlic cloves (minced); 100 g Sesame paste; 20 g Soy sauce; 15 g Sugar; 10 g Aged vinegar; 5 g Sesame oil; 4 g MSG; 200 g Stock; 800 g Rendered pork fat (about 100 g actually used); 50 g Peeled water chestnuts

A traditional Minnan specialty dish, this recipe features pork kidney slices soaked in water to eliminate gamey odor, deep-fried until just cooked through, then drizzled with savory sesame paste sauce.

2h 35m

Easy

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Ingredients

Pork kidneys (split into two halves, remove the smelly core and rinse clean; on the outer curved side of each piece make 2 deep cuts without cutting all the way through, then slice on the slant into lotus-petal shapes) 400 g

Garlic cloves (minced) 30 g

Sesame paste 100 g

Soy sauce 20 g

Sugar 15 g

Aged vinegar 10 g

Sesame oil 5 g

MSG 4 g

Stock 200 g

Rendered pork fat (about 100 g actually used) 800 g

Peeled water chestnuts 50 g

Instructions

Cut and Soak

Split each pork kidney into two halves, remove the smelly core and rinse well. On the outer curved side of each piece make 2 deep cuts, taking care not to cut all the way through, then slice on the slant into lotus-petal shapes. After cutting, soak the pieces in clear water for 2 hours so they absorb plenty of moisture and the off-odour is drawn out.

Mix the Sauce

Whisk together the sesame paste, aged vinegar, sugar, soy sauce, MSG, sesame oil and stock to make the sauce. Mince the garlic cloves.

Blanch and Fry the Kidney Petals

Place two woks side by side over high heat: pour boiling water into one and bring it back to a boil; pour the rendered pork fat into the other and heat it up. Lift the kidney slices from their soaking water, drain well, set them in a spider/skimmer and lower them into the boiling water to blanch away any remaining odour, then lift out and drain. When the oil is hot to about 80% (around 200°C), pour in the kidney slices and fry until just done, then remove and arrange on a serving plate.

Pour the Sauce

Pour off the oil from the wok, leaving about 50 g, and heat. Add the minced garlic and stir-fry until fragrant, then pour in the sauce and bring to a boil while stirring evenly. Remove from the heat and pour over the kidney slices to finish.