Pork and Lamb Kidney Hot Pot
The appeal of the pork and lamb kidney hot pot is undeniable. It marries tradition with modern science, offering a rich balance of flavors.
Servings 6 people
Calories 76kcal
Cost $15
Ingredients
- 4 lamb kidneys white core removed and cut into 1-inch cubes
- ½ lb pork tenderloin cut into 1-inch cubes
- 1 onion roughly chopped
- 1 can 14 oz. tomatoes
- ½ teaspoon dried oregano
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a skillet equipped with a lid over a medium heat and cook the onion in some cooking fat until soft, about 5 minutes.1 onion, Cooking fat
- Stir in the pork tenderloin cubes and continue cooking for about 8 minutes, until browned.½ lb pork tenderloin
- Now add the kidney pieces and cook for a further 5 minutes while stirring frequently.4 lamb kidneys
- Add the tomatoes and oregano, season to taste with sea salt and freshly ground black pepper and bring to a boil.1 can, ½ teaspoon dried oregano, Sea salt and freshly ground black pepper to taste
- Reduce to a simmer, cover, and cook for 10 minutes.
- Uncover and cook for another 5 minutes.
- Adjust the seasoning if needed and serve.
Nutrition
Calories: 76kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 108mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 146IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg