Braised Pork Kidney

Ingredients

• 1 whole pork kidney
• to taste Sichuan pepper and salt (huajiao yan)

Instructions

1. Braise the kidney slowly until completely tender — the flesh should become as soft as mud. This requires a full day of cooking time.
2. Do not stir-fry the kidney: if fried until dry it becomes tough like wood; if fried until tender, it will provoke doubt in the diner. Braising is the superior method.
3. Tear the kidney by hand rather than cutting it with a knife. You may add seasonings if desired, but use the kidney alone — never combine it with other dishes, as it will overwhelm their flavors and impart an unpleasant fishy taste.
4. Timing is critical: braising for only three-quarters of an hour will leave it tough; braising for a full day will render it properly tender.
5. Serve with pepper-salt (huajiao yan) for dipping.