Animal organs are recommended in the autoimmune protocol. They contain substances that help heal the gut. Of course, they also contain cholesterol, but not in such a large amount as all the fast foods and junk foods that a large part of the population ingests, accompanied by sweet, alcoholic or energy drinks. I used to like pork kidneys and chicken gizzard, but now I’m familiar with pork heart and pork or turkey liver. I learned to cook them in many ways, from drob to simple grilling. Now I show you how I make pork organ stew.
Ingredients:
- A pork heart
- 2 pork kidneys
- A piece of pork liver not too big
- A piece of leek
- 2 pieces of green garlic
- One medium carrot
- A small zucchini
- A handful of green parsley
- 2 tablespoons of duck fat
- 300 ml of bone broth
- Salt to taste
Method of preparation
Clean the organs, wash and cut into bite-sized cubes. Clean and wash the vegetables and cut them, the carrot into thin rounds, the zucchini into 2 cm cubes, the garlic and the leek into 1.5-2 cm thick rounds. Heat the duck lard in a saucepan or high pan, then add the carrot, garlic and leek. Turn the heat to low and stir continuously for about 2 minutes. Place the pieces of pork heart and cover with the lid. Leave for 7-8 minutes, then add the liver and kidneys. Stir for a minute, then add the bone broth. We cover with the lid, leave for 15-20 minutes on low heat and put the zucchini. If there is too much liquid, remove the lid so that it evaporates. After another 5 minutes, add the parsley and salt. Put the lid on, turn off the heat and leave for another 5-10 minutes. The organs are sweet, even the liver loses its harshness, becomes soft and sweet. A stew that is quite good to enjoy with a green salad on the side.
