Kidney, Pork

The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat. The kidneys from an older animal will have a dark reddish brown color and the younger animal's kidneys will be pale in comparison. Choose kidneys with a moist, even colored surface and firm texture.
Kidney Pork Glossary Term
Pork Kidney

USDA Nutrition Facts

Serving Size1 oz
Calories145
Protein19g
Total Fat7g
Total Carbohydrates0g
Sugars8g
Potassium310mg
Sodium358mg
Cholesterol49mg
Calories171
Protein19g
Total Fat10g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium47mg
Sodium1050mg
Cholesterol89mg
Serving Size1 oz
Calories748
Protein5g
Total Fat80g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium66mg
Sodium1424mg
Cholesterol86mg

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Kidney, Pork Glossary Term - Related Content

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Cooking Tips & Advice
Grilling is a cooking method that uses a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. When grilled properly, the meat will have a crisp flavorful outside coating with a moist center. Grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process.
Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.
Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.
Our collection of pork recipes offers you a huge selection of pork chop recipes, grilled pork recipes, pork loin and ham recipes.
Tenderness Tips Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat. Keep pork from drying out in the refrigerator by keeping it tightly wrapped.
The larger pork cuts will need to be carved into smaller pieces for serving. Before carving, the meat should stand for 10 to 15 minutes after it is removed from the heat source.
Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are certain cuts for which some methods will not be suitable.
Glossary Terms
Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.
Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.
The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.
Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.
Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.
A white oval bean with a thin skin and mild flavor. It is also known as the Cannellini bean and is available canned or dried.
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