While organ meats aren’t for everyone, many people enjoy the flavor and texture of foods like liver and kidney. The concept of using the entire animal and minimizing waste is also appealing to many. Pork kidney is an ingredient that you won’t find on too many menus in North America, but is similar to beef kidney in its preparation. You may have to contact your butcher directly to save pork kidneys if you can’t find them at your supermarket.

Place two or three wooden skewers into a bowl of cool water to soak for 10 to 15 minutes.

Butterfly the pork kidney by slicing into the side horizontally. Open the kidney up like a book, but don’t cut all the way through to separate the halves.

Remove the white tendon on the inside with your fingers or a paring knife, and then peel away the membrane on the outside.

Take the skewers from the water and slide them into the side of the butterflied kidney to keep it flat while it cooks. Slide one near the top, one in the middle and one at the bottom.

Put the kidney on a grill that has been heated to high. Grill the kidney for approximately five minutes until cooked through, turning frequently.

Heat 1 tbsp. of vegetable oil in a skillet over medium-high heat. Sauté the kidney for five minutes, turning once until browned and cooked through as an alternative to grilling.

Remove the skewers and serve the kidney as one piece, or cut it into smaller pieces and serve over rice or on toast.