Stir-fried Pork Kidneys with Crispy Bread

Name: Stir-fried Pork Kidneys with Crispy Bread
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Ingredients: 2 (250 g) pork kidneys (trimmed of fat and membrane, each split horizontally into two halves, each half cut into 4 pieces with a Buddha's hand crosshatch pattern); 25 g scallion segments; 50 g tomato (cut into wedge chunks); 5 g minced ginger; 5 g minced garlic; 10 g sugar; 15 g wet cornstarch (diluted for thickening); 15 g vinegar; 15 g soy sauce; 750 g (about 100 g consumed) rendered pork fat (heated to 80% hot for blanching the kidney flowers); 150 g meat broth (for cooking the sauce); 1 salted bread (crusts removed, split into two halves, each half cut into 10 slices and deep-fried until crispy)

A signature Minnan (Southern Fujian) dish, featuring pork kidneys scored in a crosshatch pattern, briefly oil-blanched, then quickly stir-fried with tomatoes and other ingredients for a sweet-and-sour flavor with a crisp, tender bite.

2h 50m

Easy

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Stir-fried Pork Kidneys with Crispy Bread

Ingredients

pork kidneys (trimmed of fat and membrane, each split horizontally into two halves, each half cut into 4 pieces with a Buddha's hand crosshatch pattern) 2 (250 g)

scallion segments 25 g

tomato (cut into wedge chunks) 50 g

minced ginger 5 g

minced garlic 5 g

sugar 10 g

wet cornstarch (diluted for thickening) 15 g

vinegar 15 g

soy sauce 15 g

rendered pork fat (heated to 80% hot for blanching the kidney flowers) 750 g (about 100 g consumed)

meat broth (for cooking the sauce) 150 g

salted bread (crusts removed, split into two halves, each half cut into 10 slices and deep-fried until crispy) 1

Instructions

Preparing the pork kidneys

Trim the fat skin and the strong-smelling cores from the pork kidneys. Rinse well, then split each kidney horizontally into two halves and soak in clear water for 2 hours. Drain and cut each half evenly into 4 blocks crosswise and lengthwise. Score each block with a Buddha's hand crosshatch pattern. Set a wok over high heat, add the rendered pork fat and heat to 80% hot. Drop in the scored kidney pieces to blanch in the oil; when they are about 70% cooked, pour them into a strainer to drain off the oil.

Frying the bread slices

Remove the crusts from the salted bread, split each loaf into two halves, then cut each half into 10 slices. Lower the slices into hot oil and deep-fry until crisp and golden. Remove and arrange on a serving plate as the base layer. Wash the tomato and cut into wedge chunks.

Cooking the sauce and combining

Set the wok over low heat with 25 g of rendered pork fat and heat to 70% hot. Add the minced garlic and minced ginger first and stir-fry until fragrant, then pour in the meat broth and bring to a boil. Add the tomato wedges, scallion segments, soy sauce, sugar and vinegar and toss briefly. Stir in the diluted wet cornstarch to thicken, bring back to a boil, then add the blanched kidney flowers and stir-fry briefly until heated through. Slide everything out of the wok on top of the crispy fried bread slices and serve immediately.