Instructions: Using a sharp knife remove the thin outer kidney membrane.

Then with a sharp cleaver or knife split the kidneys in half horizontally.

Now cut away the small knobs of fat and any tough membrane surrounding them.

Score the kidneys in a crisscross pattern and cut into 2.5cm slices.

Toss the kidney slices with the bicarbonate of soda and let them sit for about 20 minutes.

Then rinse them thoroughly with cold water and toss them with the vinegar and salt.

Put them in a colander and let them drain for at least 30 minutes preferably longer.

Blot the kidney slices dry with kitchen paper. Heat a wok or large frying pan over a high heat.

Add the oil and the ginger.

Stir fry to flavour the oil for about 20 seconds.

Then add the kidney slices and stir fry them for about 1 minute.

Now add the sauce ingredients and toss them together well with the kidneys.

Continue to stir fry the mixture for about 2 minutes or until the kidney edges begin to curl.

Turn the mixture onto a warm serving platter and serve at once with plain steamed rice and any stir fried vegetable.

Pigs kidneys are tender and tasty when stir fried in this hot and sour sauce. The contrasting flavours of the sauce perfectly complement the robust taste of the kidneys. Marinade the kidneys in bicarbonate of soda and then toss them in vinegar and salt.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.