Lung refers to by-products with a high content of vitamins B12 and B6. Pork lung also contains micro- and macroelements useful for the body: potassium, sulfur, phosphorus, iron, cobalt and zinc.
Pork lung goulash recipe
To prepare pork lung goulash, you will need the following products:
- 500 g of lungs;
- 1 head of onion;
- 1 tbsp. l. tomato puree;
- 1 tbsp. l. flour;
- 1 tbsp. l. butter;
- 1 bay leaf;
- ground black pepper;
- salt.
Rinse the pork lungs thoroughly under running water, put them in hot water and cook over low heat for 1, 5-2 hours, then cool slightly and cut into cubes about 30-40 grams. Sprinkle with pepper and salt to taste and fry in hot butter in a skillet. Sprinkle the light pieces with flour, add finely chopped onions and fry, stirring occasionally, for a few more minutes.
Then transfer the fried lungs to a saucepan, add 2-2 ½ cups of the brew obtained from cooking the lungs, tomato puree and bay leaf. Cover the saucepan with a lid and simmer over low heat for 10-15 minutes.
Serve pork lung goulash with boiled or fried potatoes.
Pork lungs with lemon
To cook pork lungs according to this recipe, you need to take:
- 850 g of lungs;
- 2-3 heads of onions;
- 4-5 st. l. butter;
- 1 ½ tbsp. l. flour;
- 2 tbsp. l. 9% table vinegar;
- 1 tsp granulated sugar;
- zest of 1 lemon;
- salt.
Soak pork lungs in cold water for 1.5-2 hours. Then rinse, cover with clean cold water and cook until tender for about an hour and a half. After that, drain the water and cut the lungs into small pieces.
Melt the butter in a frying pan and fry the peeled finely chopped onions. Add flour, mix well and put the zest from one lemon grated on a fine grater. Heat everything over low heat for 3-5 minutes.
Then pour in a little ready-made meat broth, table vinegar, add seasonings to taste, granulated sugar and salt. Stir everything thoroughly, put the pieces of lungs and bring, stirring constantly, to a boil. Then remove from heat and serve.
Pork lungs in wine
To prepare spicy lungs in wine, you will need:
- 900 g of pork lungs;
- 2 onions;
- 1 stalk of leeks;
- 1 carrot;
- 1 tsp granulated sugar;
- 6 peppercorns;
- 2 carnation buds;
- 2 juniper berries;
- 160 ml of wine vinegar;
- 30 g butter;
- 30 pork fat;
- 1 ½ tsp. tomato paste;
- 250-300 ml of meat broth;
- 130 ml Riesling;
- 80 ml of cream;
- Bay leaf;
- ground black pepper;
- salt.
First of all, soak pork lungs in cold water for 2 hours. Then rinse, cover with clean water, add peeled and finely chopped vegetables (onions, carrots and leeks), sugar, salt and spices (cloves, peppercorns, bay leaves, juniper berries). Pour in the wine vinegar and simmer the lungs under the lid for about an hour and a half at a low boil. Then drain the water, cool the lungs and cut into thin strips.
In a skillet, melt the pork fat along with the butter and lay down the lungs. Simmer a little, add meat broth and riesling. Cover and simmer for another 7-10 minutes. Then stir in the cream, salt and pepper to taste. Warm up and remove from heat.
