Pork Kidneys in a Slow Cooker
A quick dinner that adds variety to your menu and goes easy on the budget! Kidneys in the slow cooker save both time and money. Meaty protein and a tasty gravy — let's cook!
Foster
Recipe author
Pork Kidneys in a Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 %
6 g
Fats 40 %
6 g
Carbohydrates 20 %
3 g
89 kcal
GI:
100
/
0
/
0
- Finely chop the kidneys. 2. Peel the onion and carrots and cut them the same size as the kidneys. 3. Pour the water into the slow cooker and add the kidneys and vegetables. 4. Cook the kidneys and vegetables in the slow cooker first on the hottest setting (here, "Bake") for 20 minutes, then on "Stew" (Braise) for another 20 minutes. Near the end, it's good to stir in the finely chopped green onion. Enjoy! P.S. To prep the kidneys, soak them in slightly acidic vinegar-water for 3 hours, then cut them into slices and rub with salt and pepper (this tames their strong flavor).
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork kidneys - 102 kcal/100g
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Related and additional categories:
- Second course
- Meat and meat products
- Vegetables
- Spices seasonings spices
- Fats and oils
- Other
- Garlic
- Pepper
- Salt
- Vegetable oil
- Water
- Stewing
- Recipes for a slow cooker
- Stewed vegetables
- Meat second course
- Meat in a slow cooker
- Offal
- From carrots
- From onion
- No eggs
- Recipes for lean dishes without butter