How to cook pork lung
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 3x3 centimeters portioned cubes, getting rid of unnecessary films, veins, and 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 plenty of water, as the lungs tend to swell when boiling. When pouring water, leave at least 3 centimeters up to the top of the pan in case of filling with foam during cooking.
5. After the first boil, completely drain the liquid and refill the lungs with fresh water (thus removing unnecessary odors).
6. After the next boil, put onion (1 piece) and salt (at the rate of 1 tablespoon for 2-3 liters of water) into the liquid, cover with a lid and make the fire so that the water only boils slightly.
7. Further pork easy to cook the set amount of time.
How to cook pork lung in a slow cooker
1. For a bowl with a volume of 5 liters, take no more than 1.5 kilograms of the lung, so that the inflation of the lung does not lead to pouring out of water.
2. Close the lid, set the "extinguishing" timer for the set time.
Fusofacts
- Light is used in salads and as a filling in baked goods, or stewed with other offal or vegetables. The boiled lung has practically no independent bright taste, but after boiling it can be fried with vegetables until golden brown.- To prepare a tasty dish, you need to choose the lungs of young animals. They are small in size, bright red on the cut, whole structure, without damage and pungent odor.
- In order to avoid the accumulation in the body of metals contained in pig lungs, they should not be eaten more than twice a week.
- If, at the end of cooking, leave the light for an hour in the broth, it will become even softer.