6

votes

Calling all pork offal lovers, experts and worshipers...

Answered on September 12, 2014
Created December 10, 2011 at 9:45 PM

I purchased half a pastured pig this summer for an amazing price, and they threw in some offal as a bonus...I've never cooked pork offal and could use some tips from all you savvy seasoned pork offal eaters out there...I have a large liver, a kidney, a tongue and a heart...thanks!

981e9e18260575532b14f8fd8fef1631

(30)

on February 26, 2012
at 01:47 PM

Here's a link to a recipe I've used for deviled pig kidneys. http://www.seriouseats.com/recipes/2009/09/nasty-bits-offal-deviled-kidneys-recipe.html I've also just added cut up pork kidney to beef stew. (Two kidneys with a pound or a pound and a half of beef.)

1f8384be58052b6b96f476e475abdc74

(2231)

on December 12, 2011
at 12:35 AM

i dont eat pork but a bebere seasoning goes well with it

Ed983a42344945b1ff70fd9597a23493

on December 11, 2011
at 07:51 PM

My family always ate these: http://en.m.wikipedia.org/wiki/Kishka_(food) Well, I suppose they still do, I just live thousands of miles away and don't see them much...mmmmmm....intestines!

1da74185531d6d4c7182fb9ee417f97f

(10904)

on December 11, 2011
at 03:21 PM

so yummy! plus 1

Ed983a42344945b1ff70fd9597a23493

on December 11, 2011
at 02:59 AM

Nice, the kidneys were intimidating me the most, I've never cooked them from any animal before!

Ed983a42344945b1ff70fd9597a23493

on December 11, 2011
at 02:57 AM

Wow, I never have, but I've become a pretty brave eater, so maybe someday...

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on December 11, 2011
at 12:34 AM

Yum! I'm envious....

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4 Answers

best answer

4
Ce7e28769d92d5de5533e775b1de966e

on December 11, 2011
at 02:15 AM

Umm... ok. Here you go! To me, pork offal isn't too far off from beef in flavour so you can definitely blend with beef products if you wanted.

Liver! Grind up and add to meatballs or burgers. Fried with onions and bacon - for a milder flavour you can soak in milk for an hour or so. Chopped - Onion, hardboiled egg. Saute the onions until caramelized. Saute or broil the liver until just done. Put the liver and onions in a food processor, and pulse until coarse. Salt and pepper. Dice the eggs and fold in.

Heart! Pan sear or grill to medium rare, so it doesn't get tough, and just eat with a garlic and parsley compound butter or make a puree with garlic and parsley and top. Make a nice stew and add pieces of it in. Same thing with the liver - grind and add to meatballs or burgers.

Tongue! Tacos de Lengua OR do a long and slow braise, peel, then chop and use in other things.

Kidney! This is from one of my cookbooks:

Deviled Kidneys

  • 2 pig kidneys
  • 1 tablespoon of fat-
  • 1/2 cup of red wine-
  • 1 tablespoon red wine or sherry vinegar-
  • 1 teaspoon cranberry sauce-
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 tablespoon mustard-
  • 1 tablespoon heavy cream-
  • Salt and pepper to taste-
  • Chopped parsley, to garnish-

To prep the kidneys: Cut kidneys in half and carefully remove the gristly white centers with a paring knife. For pig's kidneys, cut into bite-size chunks, approximately 1-inch across.

Heat a little fat in a frying pat and add the kidneys, sauteing for just a brief minute to brown. Add the sherry and let it bubble for 30 seconds. Add the vinegar and simmer for 10 to 20 seconds.

Add the jelly, mustard, and cayenne pepper, stirring the kidneys to mix all of the elements together. Add the Worcestershire sauce, and let the liquid simmer for 20 seconds until it is slightly reduced. Taste for balance. Depending on your taste for kidneys, you may want to add more sour or spicy elements.

Finish by taking the pan off the heat and adding in the heavy cream, stirring to mix.

Serve with rice

Ed983a42344945b1ff70fd9597a23493

on December 11, 2011
at 02:59 AM

Nice, the kidneys were intimidating me the most, I've never cooked them from any animal before!

981e9e18260575532b14f8fd8fef1631

(30)

on February 26, 2012
at 01:47 PM

Here's a link to a recipe I've used for deviled pig kidneys. http://www.seriouseats.com/recipes/2009/09/nasty-bits-offal-deviled-kidneys-recipe.html I've also just added cut up pork kidney to beef stew. (Two kidneys with a pound or a pound and a half of beef.)

5
66e6b190e62fb3bcf42d4c60801c7bf6

on December 11, 2011
at 01:30 AM

you ever had chitlins and/or hog mogs? (i think it's actually spelled chitterlings) they're pig intestines and my family eats them around the holidays.

Ed983a42344945b1ff70fd9597a23493

on December 11, 2011
at 02:57 AM

Wow, I never have, but I've become a pretty brave eater, so maybe someday...

1da74185531d6d4c7182fb9ee417f97f

(10904)

on December 11, 2011
at 03:21 PM

so yummy! plus 1

Ed983a42344945b1ff70fd9597a23493

on December 11, 2011
at 07:51 PM

My family always ate these: http://en.m.wikipedia.org/wiki/Kishka_(food) Well, I suppose they still do, I just live thousands of miles away and don't see them much...mmmmmm....intestines!

1
Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on December 11, 2011
at 03:03 PM

I've had French wild boar pat?? made with mushrooms that was delicious--but no recipe to share--sorry! Maybe use the one for chicken liver pat?? in Nourishing Traditions?

0
594138fa1d3ddcdc1a96aa069e7e016e

on February 26, 2013
at 11:30 PM

can any one tell me bout gurty meat pudding its an old cornish recipe

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