How long to fry pork lung. How to cook light pork: important reminders and delicious recipes to the delight of the hostess and her guests

The internal organs of animals, particularly pigs, are largely considered second-class products. However, it is quite possible to prepare complete and tasty snacks or main dishes from them. The low price of pork lung is an additional reason to diversify your table. Considering that pig lung contains no fat, it is also a low-calorie protein product: 100 g corresponds to only 85 kcal.

Before preparing any dishes, pork lungs must be boiled by first soaking for 2-3 hours. After soaking, drain the water, add fresh cold water, and bring to a boil. Be careful, the lungs emit a lot of foam during the boiling process. It needs to be removed, or better yet, the water needs to be changed. Another tip: when cooking, the lungs float to the top, as they contain a lot of air bubbles. Make sure that boiling water does not flood the gas stove and put out the fire. Turn the pieces of pork lungs periodically to ensure even cooking. The cooking time is 2-2.5 hours, in the middle of this period add salt to the water. After cooking, the water is drained and the lungs are allowed to cool. Large tracheas are cut out and discarded.

Culinary recipes from pig lung

Pork lung is used in the preparation of brawn, liver sausages, and pates. It can also be prepared as an independent dish.

Pork lung stewed with vegetables

We will need: 0.5 kg of lung, 1 large onion, 2-3 sweet peppers, salt and ground black pepper.

Cut the pre-boiled lung into small pieces.

We clean the onion, wash it and cut it into half rings. Wash the bell pepper, remove the core and cut into strips.

Pour a small amount of sunflower oil into a saucepan and place the onion in it. When it starts to turn golden, add the bell pepper and the lungs. Salt everything to taste, add a little water and simmer covered over low heat for 30-40 minutes. Stir occasionally and add water if necessary. At the end of cooking, add black pepper or other spices to taste.

Light salad with mushrooms

We will need: 0.5 kg of lung, 2 onions, 400-500 g of fresh champignons, salt, mayonnaise for dressing, sunflower oil for frying.

Cut the pre-boiled lung into thin strips.

Peel the onions, wash them and cut them into cubes, put them in a frying pan and sauté. Cut the well-washed champignons into slices and add to the onion. Salt everything and fry until done. Then transfer the mushrooms and onions to a bowl to cool, trying to squeeze out the excess vegetable oil.

In the same bowl, add the chopped pig lung, a little mayonnaise and mix everything. You can add pepper if you wish.

Before eating, it is advisable to cool the salad for 30-40 minutes.

Other pork lung dishes

From the lung you can prepare:

delicious filling for pies or potato zrazas;
lung goulash in tomato sauce;
heart and lung sausage;
other low-calorie dishes.

Typically, meat dishes are based on beef or pork lungs. They differ slightly in calorie content. For the first one it is 92 kcal with a BJU of 16.2, 2.5 and 0; the second has 85 kcal and 14.1, 2.7 and 0. There is a lot of sodium, phosphorus, sulfur, potassium, iodine, iron, vitamin PP in beef. In pork: B vitamins, fluorine, magnesium, nickel, phosphorus, cobalt, copper, chromium, chlorine, potassium, sodium, manganese. They are also rich in elastin and collagen, which have the most positive effect on the entire human circulatory system.

Most often, lungs are found in recipes with these five products:

Due to its delicate consistency, lungs are recommended for use where stewing is required. To begin with, this product is boiled in salted water with the addition of spices and bay leaves. They will float to the surface, so you should press them down with a weight while keeping them under water. It takes about twenty minutes to cook. Afterwards, the product is cut into pieces and used in the preparation of main courses, appetizers, fillings, minced meat, salads, cutlets, dumplings, pates.

During initial processing, the trachea must be cut out from the lungs. If you plan to grind the meat in a blender to a puree, you can leave the trachea.

Minced meat from lung and liver, heart, and liver in general combines very well.

Healthy, tasty, inexpensive - a combination of everyday menu components that every housewife is looking for. Every day, those who are responsible for cooking are faced with the question: what to cook? At the same time, I want to pamper my family with something tasty and not harmful.

In addition, it is desirable that the preparation of the dish takes little time, and the products are affordable. There is such a combination. Take pork lung, for example, a meat product whose cost does not exceed 150 rubles per 1 kg.

Lung is useful because it has a smaller proportion of fat in its composition, but at the same time it contains all the elements characteristic of meat products. What can you cook from pork lung?

Let's look at several interesting recipes, as well as cooking technology.

Primary processing of offal

How to properly prepare pork lungs? It's not difficult to do this. There are two options for processing the product:

Classical. A method in which the lung is simply washed under running cold water. Then the product can be cut into portioned pieces, and the remains of the trachea, blood vessels, and bronchi must be removed;
Soaking. A procedure that allows you to rid a product of excess blood. Cut the product into pieces of the desired size, removing all excess. Pour a solution of two liters of water with the addition of two tablespoons of 9% vinegar. Place the lung in the solution and leave for 40 - 90 minutes.

After processing the offal using any of the methods, you can begin preparing the dish.

Lung is an offal that is subject to various types of heat treatment. It can be boiled, fried or stewed. Preparing dishes from this offal takes a maximum of 2 hours, of which only 10 - 20 minutes are spent preparing the ingredients of the dish. The rest of the time is spent stewing or cooking. So, a portion of delicious, light dishes.

Pork lung salad with mushrooms

A hearty salad will diversify your everyday menu or be a good addition to your holiday table.

pork lung – 500 g;
mushrooms (champignons are suitable, either fresh or any marinated ones) – 500 g;
onion – 2 pieces;
table salt - a third of a teaspoon;
bay leaves - 2 pieces;
ground black pepper - a pinch;
unrefined oil – 2 tablespoons;
classic mayonnaise - 100 g.

Cooking time: 2 hours.

Calorie content: 254.3 kcal.

Boil the lung in water with salt for 90 minutes. The lung cooks quickly. On average, it will be ready in 40 minutes, but in order for the structure of the product to be more delicate and soft, it is cooked longer;
While the offal is cooking, you need to chop the onion. You can cut it into cubes or half rings. Then fry until golden brown in a frying pan;
Cut the mushrooms into large or small slices depending on your preference. Also fry in oil until tender if the mushrooms are raw. Marinated ones can be lightly browned;
Cut the finished lung into cubes or strips;
Place the cooled fried onions and mushrooms without oil in a salad mixing bowl;
Mix meat, mushrooms, spices with mayonnaise. Lay out the lung, mix all the ingredients. A delicious, and most importantly satisfying salad is ready!

For better taste, the finished salad can be left in the refrigerator for 40 minutes.

Read how to cook pasta with tomatoes and spinach.

How to make saltison from a pig's head at home.

Simple goulash

Goulash made from offal is suitable for both dinner and lunch. At the same time, it will not take much time to prepare and will delight your loved ones with its unusual taste.

offal - 1000 g;
medium carrots - 1 piece;
onions - 2 pieces;
table salt - half a teaspoon;
curry - 1 teaspoon;
black pepper - a pinch;
water - from 1 to 2 liters (depending on the desired consistency of the finished goulash);
vegetable oil - 4 tablespoons;
bay leaf - 1 piece.

Cooking time: 90 minutes.

Calorie content: 167 kcal.

While the goulash is stewing, you can prepare the side dish. Boiled potatoes or buckwheat go well with it.

Pork lung fried in tomato

The offal, fried in tomato, can be eaten either alone or with a side dish.

light – 250 g;
tomato juice or paste diluted with water – 200 ml;
vegetable oil – 3 tablespoons;
salt - a pinch;
pepper or favorite spices - to taste.

It will take 80 minutes to prepare.

And the calorie content is 102.3 kcal.

Wash fresh lung or soaked in water and vinegar and cut into small pieces;
Heat oil in a frying pan, cauldron or frying pan;
Place the offal and fry for three minutes over high heat;
Cover with a lid and leave to fry over low heat for about 30 minutes. You need to make sure that the meat does not burn;
Cut the onion into large half rings;
Add onion to meat and pour in tomato juice. You can use tomato paste with water;
Simmer for another 15 minutes, reducing heat to medium.

You can serve the light dish in tomato in portions, garnished with herbs.

Pork heart with lung: a delicious combination recipe

You can prepare an unusual, tasty, and most importantly inexpensive dish if you buy pork lungs and heart.

Potatoes with giblets in pots

For four pots you will need:

potatoes (medium tubers) - 4 pieces;
light - 200 g;
heart - 200 g;
carrots - 1 piece;
onions - 2 pieces;
hot water or broth – 400 ml;
vegetable oil – 1/3 cup;
black pepper or favorite seasoning - to taste;
salt – 1/3 teaspoon.

Cooking will take 90 minutes.

The calorie content of the dish is 247.38 kcal.

Peel the offal and cut into small slices;
Place the meat in a frying pan and fry in oil until golden brown;
Peel the onions and carrots, chop and add to the offal. Lightly fry;
Pour 100 ml (about half a glass) of hot liquid into each pot;
Mix salt, pepper, seasonings with broth;
Peel the potatoes, cut into cubes and place in pots;
Place fried meat with onions and carrots on top;
Cover the pots with a lid and place in the oven, which must first be preheated to 200 degrees for 30-40 minutes. (See the readiness of the potatoes).

Serve with herbs or sour cream.

A simple recipe for a slow cooker

Have you ever wondered how deliciously you can cook pork lung in a slow cooker? We will help you decide by presenting the following recipe to your attention. Most of the time for preparing this dish will be taken care of by an indispensable assistant in the kitchen - a multicooker. The housewife only needs to prepare the vegetables and meat, which will take a maximum of 20 minutes.

With this method of cooking, the meat turns out aromatic and soft.

light – 500 g;
medium tomatoes - 2 pieces;
small carrots - 2 pieces;
onion – 1 piece;
bay leaf – 2 pieces;
water – 200 – 30 ml;
peppercorns - 3 pieces;
vegetable oil – 1 tablespoon;
salt - a pinch.

Cooking time: 90 minutes.

Calorie content is only 87.11 kcal.

Prepare the meat by removing the trachea and bronchi. And cut it into large pieces;
Pour oil into the multicooker bowl;
Lay out the offal;
Peel onions and carrots;
Cut the onion into half rings and the carrots into rings;
Chop the tomatoes as desired. They can also be peeled;
Place vegetables in a slow cooker and mix with meat;
Fill everything with water;
Cook with the lid closed using the “Stew” program. If it is possible to adjust the time, then set it to one and a half hours.

It can be served on its own or with a side dish of rice or buckwheat.

Second-class meat products are not used in the everyday menu most often due to the fact that many housewives simply do not know how to cook them. Most people think that they can spoil the dish with the specific taste of offal.

On the contrary, such meat goes well with vegetables or mushrooms, as well as pasta, rice, potatoes and buckwheat, or even lentils. The by-products make delicious minced meat for filling pies or pancakes.

Using offal, you can prepare hot dishes, snacks or salads. At the same time, the dishes will be satisfying, tasty and inexpensive.

1. Wash the lung, squeezing out the remaining blood, place 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 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 during cooking. 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 boil, drain the liquid completely and refill the lung with fresh water (this removes unnecessary odors).
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 turn the fire so that the water is only slightly bubbling.
7. Next, cook the pork lung for the prescribed amount of time.

How to cook pork lung in a slow cooker
1. For a 5-liter bowl, take no more than 1.5 kilograms of lung, so that swelling of the lung does not lead to water spilling out.
2. Close the lid, set the “quenching” mode and timer for the required time.

Pork lung dishes are, of course, not as widespread as many others, but nevertheless they are in a certain demand. These by-products have a low price, low calorie content, and some housewives know how to cook them in such a way that you will lick your fingers. They also contain a number of microelements and vitamins that are beneficial to humans. All that remains is to learn how to properly cook and how long to cook pork lungs. Now we will deal with this interesting, even necessary, question.

general information

It’s worth preparing something tasty from this offal because it contains calcium, magnesium, sodium, potassium, phosphorus, iron, zinc, copper, manganese, selenium, vitamins C and B. By the way, despite the unattractiveness of the source material , a wide variety of dishes are prepared from it: cold appetizers, salads, filling in pancakes and pies, delicious gravy for rice or potatoes, soup is boiled and simply fried.

They are made edible in several ways, for example, by frying in oil, with the addition of carrots, onions and spices, but most often by boiling. Therefore, it is very important to know how long to cook pork lung so that it is suitable for consumption. But more on that a little later. This product is used not only in Russia. In Germany, for example, some national dishes are made from it. So we advise you to try to experience new taste sensations.

Preparing a Pig Lung for Cooking

First of all, you need to make the right choice when purchasing: the treated lungs should in no case have any and should be well cleaned of blood and various contaminants. Do not buy second-frozen, thawed offal that has cuts, tears, has changed color or has lost it altogether. Secondly, the lung must be washed very thoroughly, then cut into small pieces, removing any remnants of the trachea. After this, soak well.

It is advisable to do this as follows: soak for two hours, drain the water, add fresh water and wait as long as you have time. The moment has come when you need to know how long to cook pork lungs. For the case we are describing, when it is cut into small pieces - from one hour to an hour and a half.

To cook our offal you need a large saucepan. We take well-soaked lungs and put them in a container. Now, but not to the very edge, pour in water. The lungs produce too much foam when cooked. By the way, offal can be cooked whole, without cutting it at all. In this case, you can find out how much to cook pork lung by knowing the age and weight of the animal. Place the pan on the stove and let the contents boil. As soon as this happens, you need to carefully drain the water and replace it with fresh one. In this way we will get rid of unnecessary unpleasant odors. Put it on fire again. This time, when boiling, add the whole onion and salt. You already know how long to cook pork lungs. But in the case when it is whole, the time increases to two to two and a half hours.

We determine more precisely depending on the size. Some tips on how to cook:

To prevent the pieces from floating during cooking, install a small weight.
Due to the large amount of light metals present in pork, it is not recommended to eat them more than twice a week. Benefit may turn out to be harmful.
It is better and healthier to use the offal of a young animal.
You can also cook the product in a slow cooker - it is more familiar to many housewives. We cut it, put it in a bowl, and then fill it with water. To prevent floating, we install a special basket designed for steaming. The question arises about how long to cook light pork in a slow cooker. The answer is 60 minutes, turning on the extinguishing mode.

Simple recipes for cooking pork lungs

As we have already written, these by-products are used in the preparation of many dishes. In addition to those already mentioned, these are also brawn, jellied meat and pates. Recipes for preparing these dishes take time, but there are also several relatively quick ones. Let's give a couple of them. We boil the offal, but you already know how to cook light pork. Using a pressure cooker, this can be done very quickly - in just 30 minutes. Finely chop the onion, sauté, add light, naturally chopped, and fry everything together.

We prepare mashed potatoes, add cooked lungs to it and serve along with young red wine. Another quick and easy way. Boil the lung, cut into medium pieces and place on a baking sheet with a small amount of olive oil, add spices. We put a few potatoes in their skins there and put them in the oven, preheated to 220 degrees, for half an hour.

Pork lung recipe

Finally, we offer a slightly more complicated option. Let's cook pancakes. For this we need: 500 grams of flour, a liter of milk, two eggs, five tablespoons of odorless sunflower oil, pork lung, two onions, ground black pepper and salt. Make a dough from flour, milk, eggs and salt (you can use a mixer). Add a little oil to prevent the pancakes from sticking. We bake them. We already know how pork lung is prepared, so we won’t dwell on it. We grind the cooked offal in a meat grinder.

Fry the onion in a frying pan until golden brown, add the light ones and simmer a little. Pepper and salt, you can add a little boiled rice. Spoon the prepared filling onto the toasted side of the pancake and wrap it carefully. Serve hot with sour cream. Although they will be quite tasty when cooled down. Bon appetit!