Pork lung

In general, it is customary to distinguish between beef, lamb and pork lung - internal organs that belong to the category of offal. They are characterized by lower nutritional value compared to regular meat, liver or tongue. It is important to know how to make a pork lung correctly, since recipes from this category are quite uncommon.

The swine lung mainly consists of connective tissue, which is distinguished by its spongy structure. The porosity and elasticity of the lung are maintained after heat treatment. By the way, when boiled, especially after grinding, the pork lung absorbs fat perfectly. It is recommended to boil the pork lung in acidified spiced water for an hour and a half, after which it can be put under the press, then cut into strips and put out in a sauce.

Boiled pork lung is usually served with rice porridge or mashed potatoes. If you like a crispy toast, put the cooked lung in a hot frying pan with the vegetable butter and fry it with the crushed onions. Such a meal is perfectly combined not only with a side dish of boiled rice or potatoes, but also simply with bread.

For lovers of pies and pancakes, it will probably be interesting to know that the pork lung makes an excellent filling for these dishes. To make such minced meat, grated carrots and shredded onions are fried in vegetable oil, which are then mixed with boiled pork light, scrolled through a meat grinder.

It should be noted that pork lung is often used in the preparation of various salads and cold snacks. By the way, the pork lung is very popular in southern Germany. There, among the local population, traditional dishes based on this offal are considered to be Viennese lungs, light strudel or pork lung soaked in vinegar.

Pork lung benefits

It is noteworthy that this offal contains almost the same set of valuable substances as in pork itself, but it is significantly less fatty. The benefits of the pig lung for human health are due to the fact that it has a lot of connective tissue and a lot of full-fledged protein. By the way, it is recommended to eat pork lung of young animals.

In general, the benefit of a pork lung lies in a fairly large number of advantages. In particular, along with low nutritional value, this product is characterized by low cost and ease of preparation. The calorie content of the pork lung is about 85 kcal per hundred grams of offal.