How to cook delicious pork lungs recipe. How to cook light pork

Pork lung is an offal of the second category. It can be used to make many delicious and healthy meals. Due to its nutritional value and good taste, this by-product is used in many cuisines of the world.

Calorie content and composition

Pig lung - extremely useful product for health, in no way inferior to pork. For this reason, it is recommended to include it in the diet of every person - both an adult and a child. 100 g of this by-product contains 92 kcal. Its energy value is lower than pork meat, due to which the lung is often used to make a diet menu.

Pig lung is a source of:

  • B vitamins (this includes vitamins such as thiamine, riboflavin, pantothenic and folic acids, pyridoxine);
  • phosphorus;
  • magnesium;
  • fluorine;
  • sulfur;
  • chlorine;
  • manganese;
  • molybdenum and other mineral components.

In addition, collagen and elastin are in a high percentage in the by-product. These substances make the walls of blood vessels more elastic, and also have a beneficial effect on the vascular system and skin.

Benefit and harm

Any products that a person includes in his diet have certain advantages and disadvantages. Pork lung also has its advantages and disadvantages. The advantages include an increased content of animal protein, which helps to restore and build muscle tissue. Because of this property, the product is often consumed by people involved in sports or heavy physical labor.

AT pig lung contains many useful substances, among which vitamins A and B, phosphorus, sulfur and potassium predominate. In addition, the product contains cobalt, zinc and iron. Due to the rich composition of the dish from the lung, it is recommended to use it for people with blood disorders, as well as in order to restore a person after an illness, or as an immunomodulatory product. According to the content of biologically active substances, this offal is not inferior to pork meat.

In addition, such an offal has a minimum calorie content, so it is useful to include it in the diet for people who want to lose weight. For this reason, the lung is often included in the menu when compiling various diets. Pork lung will allow a person to get enough and at the same time eliminate the risks of gaining extra pounds.

This by-product also has disadvantages. For example, it contains a large amount of cholesterol, which will be harmful to the health of people prone to the formation of cholesterol plaques. The product is also contraindicated for those who are prone to allergic reactions to animal protein.

Also, the disadvantages of the offal include its peculiar aroma and taste with bitterness. But this minus is conditional, since the taste and smell can be eliminated by first soaking the product in milk for several hours.

In general, pork lung is an affordable and healthy product, characterized by low calorie content and ease of preparation.

cooking recipes

Some people consider pork offal to be inedible, which is why they refuse to buy them. However, this belief is incorrect. In the hands of a professional chef or a simple amateur, you can quickly and tasty cook hearty and healthy dishes from the lungs.

This offal is widely used in cooking. It is used in the preparation of salads, soups, casseroles and second courses. To properly cook pork lung, you need to follow a number of recommendations.

  1. The product is washed under running water, then it must be cleaned of trochees and vessels.
  2. The lung is placed in cold water for several hours to remove from it the remnants of harmful substances and bloody secretions. It should be noted that when the liquid becomes cloudy, it must be changed to clean.

After such preparation, the product is ready for further heat treatment. Below are recipes for dishes that can be prepared from pork lung.

Salads

Salads made from pork lung are a great appetizer. They can be made for lunch or dinner. In time, such dishes are prepared quickly and are delicious.

Salad "Nutritious"

To prepare the dish you will need the following ingredients:

  • 400 g offal;
  • 2 eggs;
  • 200 g canned green peas;
  • mayonnaise;
  • salt to taste.

To prepare the salad, you need to boil the lung for 60 minutes in lightly salted water, cool it and cut into strips. Onions should be chopped into cubes and fried in sunflower oil until golden brown. boiled eggs it is necessary to cut into cubes, then add a lung, onion, canned peas to them. All ingredients are mixed and seasoned with mayonnaise. Salt is added to taste.

Lung salad with onions and mushrooms

To prepare the dish, you will need 400 g of offal, 400 g of champignons (fresh can be replaced with a pickled product) and 100 g of onion. Mayonnaise, bay leaf, salt and pepper are taken to taste.

The step by step preparation of the salad is as described below.

  1. Pork lung is boiled in lightly salted water with the addition of bay leaf for about two hours. Prolonged heat treatment softens the connective tissues, making the offal softer and more palatable.
  2. The onion is peeled, chopped and fried in vegetable oil until golden brown. After that, it must be thrown into a colander to allow excess oil to drain.
  3. Mushrooms are cut into strips and sent to a pan for frying.
  4. The cooled lung is cut into strips, mixed with other cooked ingredients. After that, you need to add salt, black pepper to the dish and season with mayonnaise.

Soups and main dishes

The first and second courses prepared from pork lung are nutritious, but at the same time they are quick to digest.

liver soup

To prepare the dish, you will need ingredients such as:

  • 0.5 kg lung;
  • two medium carrots;
  • three potatoes;
  • 4 liters of drinking water;
  • 80 g of buckwheat;
  • vegetable oil;
  • salt.

It is also necessary to take to taste the roots of parsley and celery, onion, bay leaf, black pepper.

To prepare liver soup, it is necessary to boil the offal (the finished lung should be easily pierced with a knife or fork) and cut it into pieces. Then you need to fry carrots and onions in a pan, add a little water and simmer for 10 minutes. Add finely chopped potatoes, washed grits, parsley root and celery to the broth. The ingredients are boiled for 20 minutes, after which you need to add buckwheat and stewed vegetables to the soup and bring it to a boil over low heat. The soup is recommended to be served with sour cream and fresh parsley and dill.

Fried lung

This dish is ideal as an addition to a side dish or to any vegetable salads. To fry the offal, it should be soaked for 5 hours in milk or water, and then placed under a press to remove excess liquid. After that, the lung must be cut into slices and placed in hot oil in a pan and fried on both sides.

Then you need to add finely chopped onions and any spices to taste. The dish is fried until cooked.

People have been preparing offal dishes for centuries. They are easy to prepare and do not require expensive additional ingredients. With their help, you can diversify the usual menu and make it more useful.

In order for pork lung dishes to be tasty and healthy, it is important to choose a quality offal. To do this, it is important to take into account a number of recommendations described below.

  1. If possible, it is worth giving preference to light, belonging to young animals.
  2. You need to carefully inspect the product before buying. A high-quality lung visually looks uniform in color. You should not buy an offal that has a dubious texture or color. Spots are unacceptable - even a small dark formation may indicate product spoilage.
  3. It is best to purchase a lung that is free of contaminants, tissues, and blood clots.
  4. You should not buy a frozen product. The ideal solution is to choose a chilled lung. To buy a quality offal, you should press on it. The dent left after touching speaks of the staleness of the lung.
  5. A high-quality and fresh lung has no unusual odors.

Pork lung can be bought for the future. It is stored no more than 2 days at a temperature of 6 to 8 degrees. In addition, the offal can be removed in the freezer. At temperatures up to -20 degrees, it can be stored for up to 5 months without losing its beneficial properties.

How to cook pork lungs with vegetables, see the following video.

1. Wash the lung, squeezing out the remaining blood, put it on a board, cut off the fleshy pieces from the trachea.
2. Cut the lung into portioned cubes of 3x3 centimeters, getting rid of unnecessary films, veins, and the remaining parts of the trachea in the process.
3. Soak for a couple of hours in salted water for 4-6 hours, you can put it in the refrigerator overnight.
4. Cook in a large saucepan with large quantity water, as the lungs tend to swell when cooked. When pouring water, leave at least 3 centimeters to the top of the pan in case it fills with foam during cooking.
5. After the first boiling, completely drain the liquid and refill the lung with fresh water (this way, unnecessary odors are removed).
6. After the next boil, put onion (1 piece) and salt (at the rate of 1 tablespoon per 2-3 liters of water) into the liquid, cover with a lid and make the fire so that the water only boils slightly.
7. Next, cook the pork lung for the prescribed amount of time.

How to cook pork lung in a slow cooker
1. Take no more than 1.5 kilograms of lung per 5 liter bowl so that the inflation of the lung does not lead to water pouring out.
2. Close the lid, set the timer to the "extinguishing" mode for the set time.

You do not know what can be cooked from a pork lung? I suggest you cook a very tasty, budget and simple dish. First, we will boil the offal, and then we will stew it with soy sauce and garlic. By taste, they will melt in your mouth, and have a spicy, pleasantly salty taste. The garlic will add spiciness and flavor. It can be served for dinner or cold as an appetizer. Your loved ones will definitely appreciate this dish.

Ingredients

  • Pork lung - 500 g.
  • Soy sauce - 2 tbsp
  • Onion - 1 pc.
  • Garlic - 2 tooth.
  • Salt - a pinch
  • Ground black pepper - a pinch

How to cook a light pork recipe with a photo

Rinse the lung under running water. Put it in a saucepan, fill it with water, cover with a plate and put a jar of water on top so that it does not float, soak for 1-2 hours. We cut the offal into pieces, fill it with clean water and set to cook for 1.5 hours under a covered lid. You can collect dirty foam or drain the first water.

We cut it into small pieces, cut out large tracheas, and there is no need to remove small tubes.


Fry the chopped onion in a pan until golden brown.


Add chopped by-products. Season with salt and black ground pepper. Simmer for 10 minutes on low heat under a covered lid.


Pour the soy sauce, put the squeezed garlic and simmer for another 5 minutes.


Serve the pork lung with mashed potatoes, buckwheat or rice.


Tips:

  1. The lung is soaked in order to remove all toxins from it.
  2. Prolonged cooking will rid the offal of microbes and toxins. Therefore, I advise you to cook at least 1.5 - 2 hours.
  3. You should take into account that when cooked, the lungs are significantly reduced in size.
  4. Love greens, then feel free to add: parsley, dill, basil, cilantro 10 minutes before the end of cooking. Fresh herbs add flavor and refresh the dish.
  5. Do not add too much salt so as not to oversalt.
  6. For variety and satiety, you can add other offal: heart, tongue, stomachs, they must first be boiled too.

Step 1: cook the lungs.

Rinse the lungs under running water, lay on a cutting board. Cut the tubes with a knife and cut into random medium pieces. Put them in a deep saucepan and pour ordinary water into it. Place a saucepan with lungs on the stove, turned on at a strong level, bring the water to a boil and drain. Fill the pot again with water and bring to a boil again, turn the stove on low and cook the lungs for 1.5 - 2 hours to a soft consistency. During cooking, scale will rise to the surface, remove it with a slotted spoon. Remove the finished lungs from the pan with a slotted spoon, place in a deep bowl, and let cool.

Step 2: fry the lungs.

Lay the cooled lungs on a cutting board, and cut with a knife into small pieces with an approximate size 2 by 2 centimeters maybe less or a little more. Then, on the stove, turned on to the middle level, put the pan and pour vegetable oil into it. Put the lungs in the heated oil, add salt, ground black pepper to taste and fry the lungs until light brown, stirring occasionally with a kitchen spatula to prevent burning. Fry your lungs for 5 - 10 minutes.

Step 3: Add onions and carrots.

While the lungs are fried, peel the onion with a knife, rinse under running water, dry with paper kitchen towels, lay on a cutting board and cut into a medium cube, with an approximate size of 1 by 1 centimeter, or smaller. Add onion, sifted wheat flour to the fried lungs and fry the ingredients for 2 - 3 minutes, Stir vigorously with a spatula so that the flour does not stick to the bottom of the pan.

Step 4: Add the broth and simmer the lungs.

Through 2 - 3 minutes add broth from the lungs to the goulash, the amount of broth poured depends only on you. If you are a gravy lover, add more broth. If you prefer goulash with less gravy, use less broth. Enough for the above amount of ingredients. 2 cups broth. Stew lungs in broth 10 – 15 minutes under a closed lid.

Step 5: Add spices and bring goulash to full readiness.

Through 10 – 15 minutes remove the lid and add bay leaf, tomato paste, liquid mustard and suneli hops to the goulash. Stir the ingredients with a tablespoon and taste the gravy, add salt if necessary and add ground black pepper. Stew goulash in gravy 10 minutes. If the gravy is too thick, add more broth to thin it out. Put the finished goulash with a tablespoon on a plate and taste it ahead!

Step 6: serve goulash from the lung.

Lung goulash is served on a plate, hot, along with gravy, in which it was stewed and fresh bread. Goulash can be sprinkled on top with chopped dill, parsley and cilantro, or you can decorate the goulash with their sprigs. Any side dish is suitable for this dish, it can be boiled rice, baked, stewed or boiled potatoes, potato or vegetable puree, boiled pasta or cereals. Goulash is pleasant to savor with semi-dry red wine or pomegranate juice. Delicious and not expensive! Enjoy your meal!

- − In this type of goulash, you can add any spices and dried herbs you like that are suitable for meat dishes, such as garlic, oregano, rosemary, thyme, saffron, basil, paprika and many others.

- − Flour can be added to the gravy at the end of cooking.

- − Instead of tomato paste, you can use tomato juice, freshly grated tomatoes or ketchup in the gravy.

- − In the gravy for more fat content, you can add sour cream or cream, for the above amount of ingredients, approximately 1 - 2 tablespoons of fat sour cream or cream.

Before using the lungs for food, they must be properly selected and cooked (processed).
Fresh lungs have a juicy hot pink color and a shiny surface.

If you buy a product on the market, make sure that it has a laboratory stamp on it. When cooking, the ink print will disappear.
Before cooking, the remnants of the trachea and other respiratory tracts must be removed from the lungs. Frozen lungs should be completely thawed at room temperature (you can leave the product in the refrigerator, but it will take more time to defrost).


Wash the by-products thoroughly, cut into pieces, rinse again and soak in cold water for several (3-4) hours. The lungs have many blood vessels, so the fluid must be changed several times until the product turns a pale pink color.


Then the lungs are placed in a deep saucepan of large volume and poured with cold water, but not to the top, as they are filled with air and easily float to the surface.

Be sure to remove the resulting scale with a slotted spoon, add seasonings (salt - about 1 tsp, a few peas of allspice and black pepper, 2-3 bay leaves, a whole, peeled onion) and cook for 1 hour over low heat (do not cover close, otherwise the foam will flow out of the pan). During cooking, it is necessary to turn the pieces so that they cook evenly.


During the cooking process, offal will decrease in size and become heavier. To check readiness, pierce a piece with a fork - if the juice released from the lungs is not red, but brown, then they are ready to drink.


Ready meals from the lung have not only a pleasant taste, but also a low calorie content.
Among the many recipes from pork lung, its use as a filling is most common.
Cut one large or two medium onions into larger pieces and lightly brown in a pan with vegetable oil(1-2 tablespoons).


Pass the still warm product through the auger of the meat grinder along with the onion stewed in large pieces. Do not spare onions, then your "minced meat" will never be dry. Salt and pepper to taste.

This "minced meat" is perfect for making dumplings, pancakes, pies. They can also stuff peppers, cook naval pasta, lasagna. Pies with this filling and potato or vegetable casseroles will also be delicious.

If desired, pre-boiled pork heart and liver can be added to the ground pork lungs, thereby making the liver more meaty and fragrant.