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Pork Kidney
Pork kidney is a flat, smooth, bean-shaped red-brown offal cut that weighs about 5 ounces. It provides high amounts of protein, iron, and vitamin B12, but requires thorough cleaning and trimming.
Per pack
In stock
1.000 kg
Origin: IN
₹450.00
₹455.00
Price shown includes applicable GST.
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₹5.00
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As a key filtration organ in the pig, the pork kidney features a dense, firm texture and a distinct, earthy flavor. Nutritionally, it is packed with essential micronutrients, including high levels of iron, selenium, riboflavin, and complete proteins.
Appearance-wise, kidneys from younger pigs are pale reddish-brown and milder in taste, while older specimens are a darker reddish color and stronger in flavor. Preparation is crucial: the organ must be sliced open to carefully trim away the tough inner white core (sinew/fat) and thoroughly washed or soaked to eliminate any ammonia-like scent. Because they dry out and turn tough quickly, pork kidneys are best cooked rapidly over high heat—such as pan-searing or quick-sautéing—leaving the center slightly pink and tender. While less common in mainstream modern Indian mainstream cuisine due to cultural dietary preferences, they are utilized in specific regional or global ethnic culinary markets.
Appearance-wise, kidneys from younger pigs are pale reddish-brown and milder in taste, while older specimens are a darker reddish color and stronger in flavor. Preparation is crucial: the organ must be sliced open to carefully trim away the tough inner white core (sinew/fat) and thoroughly washed or soaked to eliminate any ammonia-like scent. Because they dry out and turn tough quickly, pork kidneys are best cooked rapidly over high heat—such as pan-searing or quick-sautéing—leaving the center slightly pink and tender. While less common in mainstream modern Indian mainstream cuisine due to cultural dietary preferences, they are utilized in specific regional or global ethnic culinary markets.
Selling unit
Per pack
Availability
In stock
GST
5.00%