Pork Kidneys

Pork kidneys are small offal from the pig with a characteristic intense flavor typical of organ meats. They are a classic ingredient of traditional Central European cuisine, though less common today. Before preparation, it is recommended to soak them in milk or water to reduce their strong odor. They are most often pan-fried in butter or lard with onion and spices, or braised in a sauce. Pork kidneys are a rich source of B vitamins, especially B12, as well as iron. In traditional cooking, they are served with rice, bread dumplings, or bread.