Pork offal with polenta

Pork Offal with Polenta

Whenever I have fresh organs on hand, I make this dish quite often. It's quick, doesn't involve many steps, and the ingredients are exactly what I find at the butcher or in the freezer. Most often, I cook it for lunch when I need something filling and don't want to spend too much time in the kitchen. I usually prepare the polenta when the meat is almost done, so everything is hot when served.

Quick Info

Total time: approx. 1 hour
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes (depending on how quickly the liquid reduces)
Servings: 3-4
Difficulty: easy-medium
Recipe type: lunch, traditional

Ingredients

2-4 pork kidneys
half a pork liver (depending on size, about 350-400 g)
1-2 pork hearts
1 pork spleen
50 ml oil
thyme (to taste)
pepper (to taste)
salt (to taste)
5-6 cloves of garlic
5-6 tablespoons of spicy bell pepper paste
chopped fresh parsley

Preparation Method

1. Rinse all the organs thoroughly under cold running water. Clean them if necessary, then cut them into small pieces suitable for even cooking.

2. Heat the oil in a larger skillet or pot. Once the oil is hot, add all the chopped organs.

3. Add salt, pepper, and a little thyme. No other spices are needed.

4. Pour in enough water to cover all the meat. Set the heat to medium and let it simmer. Stir occasionally to prevent anything from sticking to the bottom.

5. Allow it to simmer uncovered until the liquid reduces almost completely. The organs should be well-cooked, and the water should evaporate nearly entirely. If the meat isn't cooked through at the end, add half a cup of boiling water and continue simmering.

6. When the liquid is nearly gone and the pieces start to brown, add the minced garlic and spicy bell pepper paste. Mix everything and let it cook for another 2-3 minutes. If you notice it sticking or being too dry, add a tablespoon or two of boiling water.

7. Remove the pot from the heat and sprinkle with chopped fresh parsley.

8. Serve immediately with warm polenta.

Why I Make This Recipe Often

It's one of the quickest ways to cook pork organs. I can make it with whatever I have on hand; it’s not a recipe sensitive to quantities. It keeps well in the fridge for 1-2 days, but it tastes best fresh. I also like it because it doesn't require special ingredients.

Tips and Variations

Tips

The organs should be fresh. If you only find frozen ones, thaw them slowly overnight.
If you want the smell of the organs to be milder, you can soak the kidneys in water with a little vinegar for 30 minutes, then rinse them well.
Don’t use high heat, as it can toughen the liver or heart.
If you prefer more sauce, you can add a little hot water at the end along with the bell pepper paste, but not too much – it should be just slightly thickened, not a full sauce.

Substitutions

Spicy bell pepper paste can be replaced with sweet pepper paste if you prefer a different flavor or have something else on hand.
If you don't have all types of offal, you can use just what you find: liver and kidneys are sufficient.
You can skip the thyme if you don't like the flavor or replace it with a bit of chopped dill at the end.

Variations

If you can’t handle too much heat, use less bell pepper paste or even none at all.
For a richer texture, you can add some sliced mushrooms halfway through the cooking time.

Serving Ideas

It goes best with warm polenta, made simply with water, salt, and cornmeal.
It can also be served with fresh bread if you don’t want polenta.
A side of cold pickled salad complements the meal well.

Frequently Asked Questions

1. Can I use only liver and heart for this recipe?
Yes, the recipe works with just liver and heart. The texture and flavor won't be as complex, but the result will still be tasty.

2. Does the pepper paste have to be spicy?
It doesn't have to be spicy. If you prefer it mild, use sweet bell pepper paste.

3. How do I know when the organs are fully cooked?
When the liquid has nearly reduced, all the pieces should be soft, not firm to the touch. The liver is done when it no longer has red juices, and the heart and kidneys become slightly elastic.

4. Why is garlic added at the end?
If added at the beginning, garlic becomes bitter and loses its flavor. Adding it at the end keeps it tasty.

5. Can I add wine or another liquid instead of water?
You can try adding a splash of wine, but the original recipe calls for water. I don’t recommend a large amount of wine as it can change the flavor too much.

Nutritional Values

Approximately, for a medium serving (without polenta):
Calories: 350-400 kcal
Protein: 35-40 g
Fat: 20-25 g
Carbohydrates: 3-5 g (from the pepper paste)
Values can vary significantly depending on the type and amount of organs used.

Storage and Reheating

It can be stored in the fridge in a covered container for a maximum of 1-2 days. When reheating, add a tablespoon of water to prevent drying out. Cooked organs do not retain their flavor as well after more than two days, so it's better to cook only what you can consume quickly.

 Ingredients: 2-4 pig kidneys, half a pig liver, 1-2 pig hearts, 1 pig spleen, thyme, pepper, salt, 5-6 cloves of garlic, 5-6 tablespoons of hot pepper paste, parsley

 Tags:  pork offal