Pig Kidney Soup

This is an old family recipe, made by my Mom when I was young. I remember having this hot and gingery soup.

1 kidney,

80gm ground pork, (lean), make into meatball

2cm ginger, julienned thinly

1 stalk spring onion or parsley (I didn't have any in the fridge)

2 tsp sesame oil

350ml

Salt and pepper, to taste

Season ground pork with ¼ tsp salt, 1 tsp cornflour and a dash of pepper. Wet your hand and shape a tsp each into bite-size meatballs.

When you buy the pig’s kidney from the butcher, the butcher would most likely have sliced into 2 vertically (to open up symmetrically) and removed the white spidernet-like stuff from inside the kidney. Wash and soak them 2 or 3 times for a couple of hours should do.

1.      Wash and soak kidney, lightly score criss-cross on the outer surface and then slice the kidney into 1cm strip

2.      Heat wok and sauté ginger in sesame oil till fragrant

3.      Sear kidney well till almost cooked

4.      Add in water

5.      Let it come to a boil and add in pork balls, simmer for 5 mins and turn off flame.

6.      Add in salt and pepper to taste

Serve hot with white plain rice.

Note : This soup is also served during confinement and best enjoyed during winter or cold days.