Recipe for pork lung with potatoes. The most delicious pork lung recipes: how to cook this offal. Food selection and cooking preparation

Offal dishes have been popular and popularly loved for more than one century. Today they are of particular relevance due to the relatively low cost of the raw materials used. They are easy to prepare, and they do not require any special hard-to-find ingredients. What is not prepared from offal! Take, for example, light: it can be used to make fillings for pies, goulash, roasts, stews, salads, pates and much more. And on the basis of each classic recipes you get a lot of new dishes if you show imagination and experiment with the ingredients.

Food selection and cooking preparation

The lung is commonly sold at farmers' markets and the meat departments of supermarkets. It's great if you managed to get a real homemade one. To verify the freshness of raw materials, a visual inspection is sufficient. The lung should not emit unpleasant odors, and its surface should be more or less uniform, grayish-pink. Before preparing the lung, it must be carefully examined, cut lengthwise, and all respiratory vessels (bronchi) removed. It is best to rinse it under running water.

Most recipes call for the lung to be boiled before being cooked. This should be done in a large saucepan, stirring occasionally. A raw lung does not sink in water, so the process must be controlled.

Goulash

This simple recipe tells how to cook a light (beef) in the form of goulash. The proportions of the products are arbitrary, because someone likes more stewed onions, and someone does not eat it at all. We will need a boiled lung, vegetables, frying oil and broth. For this dish, onions, carrots, bell pepper, celery, green peas.

To prepare goulash, simply fry pieces of boiled lung and vegetables in hot oil, pour them with broth and simmer for 40 minutes.

Naval pasta

How to cook easy for pasta in a navy way? As easy as pie! It is enough just to boil it, cut into pieces, pass through a meat grinder with a large mesh and fry. In a pan with boiling oil, it is advisable to send not only minced meat, but also chopped onions.

According to the same recipe, the filling for pies is also prepared. Just before cooking a lung (pork or beef), it must be dried with paper towels so that moisture does not get into the oil. For the preparation of pies, the filling is usually mixed with mashed potatoes or peas, boiled rice. Don't forget the fried onion.

appetizer pate

In this case, before preparing a lung, it is not necessary to boil it. Minced meat is used here. By the way, along with the lung, you can chop other offal: liver, heart, brains. Real gourmets recommend chopping the ingredients with a knife, and not grinding them with a meat grinder or combine.

Peel and wash one large onion, cut into small cubes. For frying, refined oil or pork lard is suitable. When the onion is fried, add minced meat to it. After a few minutes of frying, sprinkle the dish with flour so that it absorbs excess moisture. And then we have the baking process. To do this, fill the dish with sour cream or heavy cream so that they completely cover the minced meat. Cover the form with a lid and put in a preheated oven for half an hour. This dish can be served both cold and hot. And before you cook a lung, you can make a side dish: baked potatoes, boiled rice or wheat porridge, vegetable stew.

Stew

Many housewives know how to cook a light dish along with a side dish. This wonderful dish will appeal to those who love healthy vegetables. What to put in a saucepan along with pieces of lung? It depends on the season and the culinary preferences of the family. Potatoes, cabbage, bell peppers, onions and garlic, carrots and celery, kohlrabi, broccoli and much more are perfect. Canned peas, corn, mushrooms will greatly decorate the dish and emphasize its taste.

The idea of cooking is that all the ingredients are fried separately and then stewed together. It is enough to pre-dip the pork lung with boiling water - and you can immediately send it to fry. This method differs from that, because both pork meat and offal are much softer.

cutlets

Those who are thinking about how to cook a light dish will definitely like this dish. It will require:

light - 0.5 kg;
minced meat - 0.5 kg;
eggs (raw) - 5 pcs.;
processed cheese - 0.2 kg;
onions - 3 pcs.;
garlic, spices, salt - to taste.

Boil the lung, and then, together with the onion, pass through a meat grinder. Combine with minced meat, add 1 egg, garlic and spices. Thoroughly knead the mass, form cutlets out of it.

Three melted cheese on a grater and mix with the remaining eggs. Before frying, each cutlet must be rolled in flour and soaked on all sides with cheese and egg lezon. You need to fry cutlets from the lung in oil, covered with a lid.

How to cook a lung: a recipe for future use

Boil the lung until tender, pass through a meat grinder and put it in sterile jars. Top the stuffing with melted pork lard. That's all! It remains only to roll up, let cool and put in a cool place. You can use these blanks for a variety of dishes.

This article is written with the help of experienced chefs, so read the information carefully and remember all the tips. It turns out that for most recipes, the pork lung must first be boiled. We will tell you how to do it right and how long it will take.

Why would a person eat pork lung

Is it worth it to bother with preparing a lung at all?

The process is neither quick nor easy.

Definitely worth it.

It's not about low cost. First of all, the benefits that the body receives when using this by-product are important.

Pay attention to it should suffer from excess weight. The calorie content of the lung is only 85 kcal per 100 g of product, but at the same time it perfectly saturates and relieves hunger for a long time.

In addition, the offal contains many B vitamins, minerals, as well as collagen and elastin, which are very important for work. of cardio-vascular system, for the purity of the veins and the strength of the capillaries.

Attention!

It has been proven that regular consumption of pork lung in food has a positive effect on appearance. The skin becomes smooth and elastic, fine wrinkles disappear, hair and nails become stronger.

But eating a lung more than 2 times a week is not recommended. It may contain metals that are very harmful to humans.

Light pork is fried, stewed, baked, but before that it is most often boiled, and the final result depends on how well the preparation and cooking is carried out.

How to select and prepare offal

Pork lung, which you will cook for yourself, must be bought exclusively fresh or chilled.

After freezing, it is suitable only for animal food. With all your efforts, you will not normally prepare such a product.

When buying, pay attention to appearance. The lung should be smooth.

The color is light pink or creamy. There should be no stains or dents. The smell is light, pleasant. Slippery to the touch, but no mucus.

It does not make sense to wash it, you just need to soak it. To do this, it is better to use an enamel pan. The process is lengthy and takes at least 2 hours, and sometimes twice as much. Water during this time should be changed several times. Once it stops getting cloudy, move on to the next step.

The lung must be cleaned of the trachea, and the easiest way to do this is by cutting it into small pieces. This makes it easier to remove all unnecessary.

After cleaning, you need to thoroughly rinse the offal and you can start cooking.

How much to cook

Cooking time depends on the size of the pieces and the age of the animal.

The older it is, the longer it will take.

And the smaller the pieces, the faster they will boil.

in a saucepan

Put the soaked offal in a large saucepan, cover with water.

The total volume should be about half the volume so that the foam formed during cooking does not run off.

Bring to a boil over medium heat, drain and rinse lightly.

Pour in water again and bring to a boil again.

As soon as the water begins to boil, add a large peeled onion, a little salt. Reduce the fire, cover with a lid.

During the cooking of the lung, you can install a small weight so that the pieces do not float up.

Cooking time is 1-2 hours.

In a slow cooker

In a miracle oven, pork lung is cooked easier.

It is not necessary to drain the water after boiling, but to get rid of the smell, you need to pour the soaked lung with boiling water before placing it in the bowl and leave it for 5-7 minutes.

After the pieces of offal, put in a slow cooker, pour water, put a container for steaming on top so that the lung does not float. Cook in the "Extinguishing" mode for 1 hour. For additional taste, you can also put an onion, add salt.

Not everyone likes the porous structure of the lung. To make the pieces more dense, put them under the load after boiling for a couple of hours.

What to cook from pork lung

From a boiled lung, you can cook a very tasty goulash.

To do this, fry the pieces on both sides in a well-heated frying pan with a little vegetable oil, put in a saucepan.

Fry the onion and carrots in the remaining oil, add to the meat.

Pour in some water.

Simmer for approximately 40 minutes. Add salt and spices to taste.

Tomato paste or ketchup will help give additional taste.

If the lung was cooked whole, you can bake after. To do this, make cuts on all surfaces, insert garlic and herbs into them. Lubricate the lung with salt and spices. Wrap in foil and bake in the oven for 1 hour, and in the slow cooker for 40 minutes.

You can fry the lung along with onions, and then grind everything in a meat grinder.

It makes an excellent filling for pancakes or pies.

Yes, and naval pasta with such an addition also turns out great.

Boiled pork lung can also be used to prepare a variety of salads. It goes well with any ingredient. Add it to Olivier instead of sausage, or mix it with egg, potatoes and crackers. Lots of variations, experiment.

The stewed lung with vegetables is very tasty. See this and other recipes. Be sure to try it, you will like it.

Here are some more recipes to keep in mind:

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People rarely eat pork offal, they consider it tasteless, useless, they give the insides to pets. But in the piggy bank of a skilled chef there will always be 2-3 recipes for mouth-watering pork lung dishes. Europeans appreciate this offal. Among gourmets, it is considered a luxurious dish. A dish made from the internal organ of a young pig is especially appreciated.

If you know how to cook pork lung, you can pleasantly surprise your family and friends.

In the photo, raw offal:

The lung of a pig must be present on the table of a person because of its usefulness.

Its main positive property- contains a huge amount of vitamins, minerals:

iron normalizes blood circulation, as well as the work of the entire circulatory system;
magnesium supports the central nervous system, which is especially important for pregnant women and the elderly;
phosphorus strengthens tooth enamel;
zinc contributes to the restoration of damaged tissues in case of cuts or other types of wounds;
potassium stabilizes blood pressure;
vitamin A slows down aging, improves eyesight, skin condition;
B vitamins normalize sleep, body function, promoting the absorption of amino acids, the synthesis of certain hormones;
cobalamin prevents the development of anemia, irritability, strengthens the nervous system, memory, promotes growth child's body, improves appetite;
folic acid reduces the risk of premature birth, improves the functioning of the gastrointestinal tract;
pyridoxine prevents nervous disorders, the appearance of skin diseases, reduces nocturnal muscle cramps, insulin dependence in diabetics;
pantothenic acid treats arthritis, strengthens the immune system, is indispensable in the complex therapy of alcohol addicts at the stage of a severe hangover;
riboflavin helps with epilepsy, disruption of the thyroid gland, reduces the effect of toxins on the respiratory system;
thiamine (B1) improves brain function, reduces the negative effects of nicotine on the body, symptoms of motion sickness.

In addition, the collagen and elastin present in the product have a positive effect on the functioning of blood vessels and the condition of the skin.

However, this surprisingly useful by-product, unfortunately, has contraindications, ignoring which, you can harm your body:

individual intolerance;
it is undesirable to use more than 2 times / week. due to the tendency of this lung of a pig to accumulate heavy metals that are harmful to health, a large amount of cholesterol;
a large portion can cause indigestion, diarrhea;
known cases of a runny nose, nasal congestion, skin rash.

Almost all side effects associated with the use of this product are caused by allergic reactions.

To make a dish from a lung tasty, as well as healthy, you need to follow a few basic rules for its preparation:

Before cooking product soak up to 2 hours, after defrosting it if it is frozen.
During soaking change water several times.
With regard to how much to cook the pork lung in time until cooked, it is important to understand that this directly depends on the further cooking process: for subsequent stewing, cook for about half an hour, for a salad up to 55 minutes. It should be noted: the insides of a young pig are cooked faster.
After cooking, the offal is removed from the pan, cooled, and the trachea is cut out. Cutting cooked product is much easier.

Boiled Lung:

The taste of the finished dish directly depends on the characteristics of the original product.

The insides cannot be purchased if:

On the surface there damage, alarming questionable texture, not satisfied with the color fabrics. Even a small dot indicates the beginning of the spoilage process.
Not cleared of dirt, excess tissue or blood. But blood cells decompose very quickly. Even despite the long soaking, the finished dish will have a repulsive smell.

Pig lung is a low-calorie product (85 kcal / 100 g), therefore it is recognized as a dietary:

proteins: 14.08 g (56 kcal);
fats: 2.72 g (24 kcal);
carbohydrates: 0 g (- kcal).

A small amount of calories, as well as a high protein content - the main value of the dish.

How to cook pork lung

To improve the taste of the dish during cooking, add onion, lavrushka, put pepper, coriander or other seasonings, be sure to salt.

in a saucepan

After boiling, the first water is drained, or the resulting foam is removed. This way they get rid of some of the heavy metals, as well as other harmful substances accumulated in the insides.

In a slow cooker

In this case, the preparation of the dish will take from 30 minutes. up to an hour. This is usually done in the "Extinguishing" program. If you need to cook the product, put it in a bowl, fill it with water. The boiled pieces are cooled so that they are more dense.

How to fry in a pan

Pork innards fried in tomato - an inexpensive snack that tastes like beef stroganoff.

Products:

400 g offal;
2 onions (heads);
3 cloves of medium-sized garlic;
1 medium sized carrot;
1.5 st. tomato juice.

How to deliciously fry light pork in a pan with onions:

Pour the insides washed under the tap with water, hold for 2 hours. Then cook for 1.5 hours, pre-salting and not forgetting to remove the foam.
Cool the finished product, cut into strips 0.5 cm thick, add chopped carrots, chopped onions, finely chopped garlic. Put everything on a preheated pan, fry for 15 minutes.
pour tomato juice, simmer the dish for 10 minutes. covered, 7 min. open to let the liquid evaporate.

Before serving, decorate the dish with herbs.

How to extinguish

The insides are stewed for about 45 minutes, having previously been cut into pieces 5x5 cm in size, taking into account the reduction in pieces during the cooking process.

Just

Cooking should be in a deep frying pan heated with oil. After 15 minutes of frying the offal pieces, onion cut into half rings is added to it. Then they salt, pepper and put seasonings, based on their own preferences. Next, the contents should be poured with water and simmer under a closed lid for about 30 minutes, not forgetting to put the lavrushka.

With vegetables

When stewing with vegetables, after 5 minutes of frying, chopped potatoes are added to the meat, after another 5 minutes. carrots, onions, spices. Pour water, stew for 1/2 hour.

Step-by-step simple recipe on video:

How to cook light pork in the oven

The traditional way of preparing the dish involves baking the entrails in batches in the oven in pots. First, the offal is fried with vegetables (except potatoes), then 100 g of pre-prepared broth is poured into each pot, seasonings and diced potatoes are added.

Spread the light fried with vegetables on top. The pots are covered with lids and sent to an oven preheated to 200 °. Roasting time 30-40 min. The finished dish is usually served with herbs.

What else can you cook: interesting recipes with pork lung

Thrifty housewives know: it is not necessary to purchase expensive pork, you can use budget offal. Delicious pork lung recipes will help decorate the table and show off your skills.

Skillfully prepared gravy will make the insides fragrant and appetizing.

We offer a portion of appetizing pork lung dishes.

Salad

A hearty salad will perfectly complement the festive table.

Ingredients:

1\2 kg offal;
1/2 kg of mushrooms (fresh or pickled);
2 onion heads;
1 large carrot;
salt, parsley, pepper (to your taste);
2.5 st. l unrefined oil.

How to cook delicious pork lung salad:

Boil the entrails, season with salt, and then cut into strips.
While the offal is being cooked, the onion is cut into half rings and fried until golden brown.
Cut the mushrooms into slices, chop the carrots on a coarse grater, lightly fry.
Cool all ingredients, mix.

Salad ready!

cutlets

For this cooking recipe, already boiled lungs of pigs are taken.

Ingredients:

1/2 kg of entrails;
2 slices of bread;
1 clove of large garlic;
1 PC. Luke;
2 eggs;
4 spoons of breading;
2 tablespoons of melted butter;
salt to your taste.

How to cook delicious meatballs from pig lung:

Soak white bread in milk and pass through a meat grinder along with boiled entrails and onions.
Add raw eggs to the resulting mass and beat, periodically adding water, until a semi-liquid consistency is obtained.
Form cutlets from minced meat, breaded and fry on both sides, then put in a pan.
Add separately fried onion.

Goulash with corn and cucumbers

In cooking, boiled offal is used.

Ingredients:

2 offal;
3 pcs. onions (heads);
1 clove of large garlic;
1 red pepper pod:
1 green pepper;
3-4 st. l sunflower oil;
2/3 st. water;
3 laurels;
1 can of canned corn;
210 g cucumbers (pickled);
1/4 st. cream;
salt, pepper to your taste.

How to cook goulash from a lung:

Fry chopped onion, add chopped entrails, pepper, garlic to it. Saute everything for 5 min. Add spices and pour water.
Simmer over low heat for 55 minutes. For 10 min. until ready to add chopped cucumbers, corn.

Cream is put on the table before serving.

With spices in Chinese

Products per 1 kg of viscera:

2 tsp vinegar (rice);
2.5 st. l soy sauce;
5 cloves of medium-sized garlic;
1 PC. eggs;
1 PC. Beijing cabbage;
salt, basil, dried dill, cloves, coriander, cinnamon of your choice;
4.5 art. l flour (wheat);
bulb.

Recipe:

Cut the boiled entrails into strips, sprinkle with vinegar and sauce. Press the garlic. Mix everything with a light, add spices. Keep in the refrigerator for 2 hours.
Beat the salted egg until foamy, add the marinated ingredients, then sprinkle with flour.
Fry the chopped onion, add the meat with seasonings, continue to fry over high heat for 3 minutes, stirring occasionally.
Disassemble the cabbage, wash the leaves, dry.

Put portions of the finished dish on them.

Light in sauce

This is one of the most simple ways cook the insides quickly, and most importantly, easy.

Ingredients:

1\2 kg offal;
2 tbsp. l soy sauce;
1 onion;
2 cloves of garlic;
salt, pepper to taste.

How to cook light in sauce:

Rinse the insides under a tap, fill with water. To prevent the meat from floating up, cover with a heavy plate on top. Soak 2 hours.
Cut the insides, pour water, cook for 1.5 hours, periodically removing the foam. Then take out, cut, removing large trachea.
Chop onion, fry, put pieces of offal, salt and pepper. Simmer 10 min. pour soy sauce, put crushed garlic, simmer for another 5 minutes.

Serve light with garnish and herbs.

in wine

For this savory dish you need:

650-750 g of entrails;
2 onions;
150 g of wine;
1 tsp paprika;
1 tsp of a mixture of Provence herbs;
1/2 tsp pepper;
salt to taste;
1 st. l vegetable oil.

Cooking in a multicooker:

Boil the insides in the program "Quenching", cool, free from the film, cut.
In the "Baking" mode, fry the onion.
Add wine, salt, spices, chopped offal, mix everything. To get gravy, add 50-75 g of water. Cook in the program "Extinguishing" 55 min.

Most complete taste qualities dishes will be emphasized by rice.

2 years ago

Pork lung can often be found on the menu of people who adhere to dietary intake for the purpose of unloading the digestive tract. In principle, this offal is useful for everyone, because it is rich in vitamin complexes, macro- and microelements. We will figure out how much to cook light pork and how to cook it deliciously.

How long to cook pork lung until tender? How to choose the "right" lung?

The first question that is asked by hostesses who are faced with the preparation of this offal for the first time or have already had a bad experience is how much to cook light pork in time. The cooking time depends on the cooking method. So, the whole lung will be ready not earlier than in two and a half hours . And if you cut it into pieces, 1-1.5 hours will be enough.

It is important to choose a quality offal. Here it is necessary to pay attention to a number of points. First, check for any damage or damaged spots on the lung. Even if you see a few small dots of unnatural color on the lung, do not buy it. This means that the process of spoilage of the offal has already begun and could well penetrate inside.

Secondly, always buy only pig lungs that have been cleaned of blood and impurities, as their cells quickly decompose, which naturally spoils the product. When cooked, such a lung will have an unpleasant odor.

Thirdly, do not cook previously frozen offal. It is easy to understand that the lung has been frozen: on a fresh product, the cut is bright red, and on a frozen one, it is pale pink.

Before boiling a lung, it should be well prepared. Cut offal into medium-sized pieces. At the same time, we cut off the fatty layers, vascular parts, film and trachea. Fill the lung with water and leave for six to seven hours. The water must be changed every two hours. If the lung needs to be boiled whole, cut out as much excess as you can and soak it for two to three hours longer.

Two ways to boil offal

Pig lung can be cooked in two ways - traditional (in a saucepan) and using a slow cooker. Each of them has features and advantages. If you use the first method, you will be able to control the culinary process. But in a slow cooker, the lung will turn out to be more tender, soft.

Cooking method in a saucepan:

How to cook in a multicooker:

Let's do everything preparatory work and cut the lung.
Put the offal pieces in a multicooker container.
We add water.
Activate the "Multi-cook" option. Without closing the device with a lid, we wait for the liquid to boil.
Then we drain it and introduce a clean one.
Let's close the device. Activate the "Extinguishing" option.
We cook a light hour - one and a half.

Attention! Despite the fact that pork lung is considered a useful offal, you do not need to eat it more than twice every seven days. There are metals in the tissues of the lung, the accumulation of which in the human body is harmful.