Slow-cooked pork offal

Slow-cooked pork offal

By
From
Meat
Serves
6
Photographer
Dean Cambray

This dish is for true offal-lovers only! It was inspired by a meal I ate in Beijing a few years ago. I was out late one night with a mate and we stumbled across an offal-soup stall tucked away in a small alleyway. The dish that caught my fancy was chock-full of various intestines and internal organs and thickened with blood. I scoffed it down – much to my friend’s horror.

Pig’s liver and kidney are both strongly flavoured, and some people might prefer to substitute calf’s or lamb’s offal instead. But if you’re going to attempt it at all, you’ll probably want to go the whole way!

Ingredients

Quantity Ingredient
salt
freshly ground black pepper
400g pig’s kidney, skinned, cored and cut into 5 cm pieces
400g pig’s liver, trimmed and cut into 5 cm pieces
400g pork belly, diced
1/4 cup extra-virgin olive oil
4 onions, diced
8 garlic cloves, crushed
2 bay leaves
3 sprigs thyme
1 fresh chilli, halved
1 cup white wine
1/4 cup chicken stock or water
6 small potatoes, peeled and halved, (around 700 g)
1/4 cup parsley, chopped
big squeeze lemon

Method

  1. Preheat the oven to 175ºC.
  2. Season the kidney, liver and belly and keep them separate.
  3. Heat the oil in large, heavy-based casserole dish. Add the onions and garlic and sauté over a low heat until golden brown. Add the bay leaves, thyme and chilli and sauté for a few more minutes. Add the kidney, liver and pork belly to the casserole and stir well. Pour in the wine and stock then add the potatoes. Bring to the boil then cover the casserole and transfer to the oven.
  4. Cook for 45 minutes then remove the lid and cook for a further 45 minutes. You may need to add more stock if it all evaporates. Remove from the oven and serve with a sprinkling of chopped parsley and a squeeze of lemon juice.
Tags:
Meat
Adrian
Richardson
La
Luna
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