Pork lungs: properties, composition and recipes

Pork lung is a by-product of the second category. From it you can cook a lot of delicious and healthy dishes.Due to its nutritional value and good taste, this by-product is used in many cuisines of the world.

Pork lung is an extremely useful product for health, not inferior to pork. For this reason, it is recommended to include it in the diet to every person - both an adult and a child. 100 g of this by-product contains 92 kcal. Its energy value is lower than pork, due to which light is often used to compile a dietary menu.

The content of proteins, fats and carbohydrates in the product (BJU) is respectively (in percent) 14.8, 3.6 and 0.

Pork lung is the source:

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

Any products that people include in their diet have certain advantages and disadvantages. Pig lung also has its advantages and disadvantages. The advantages include 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 hard physical labor.

In the pork lung contains many nutrients, among which the predominant vitamins A and B, phosphorus, sulfur and potassium. In addition, the product contains cobalt, zinc and iron. Due to the rich composition of light meals, it is recommended to use for persons with irregular blood composition, and also to restore a person after an illness, or as an immunomodulating product. According to the content of biologically active substances, this by-product is not inferior to pork meat.

In addition, this by-product has a minimum calorie, so that it is useful to include in the diet for people who want to lose weight. For this reason, the lung is often included in the menu when preparing various diets. Pork lung will allow a person to be satisfied and at the same time eliminate the risks of gaining extra pounds.

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

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 soaking the product in milk for several hours.

Some people attribute pork offal to inedible, which is why they refuse to buy. However, such a belief is false. In the hands of a professional chef or a simple lover, you can quickly and tasty prepare hearty and healthy dishes from the lung.

This by-product is widely used in cooking. It is used in the preparation of salads, soups, casseroles and main dishes. To properly prepare the pig lung, you need to follow a number of recommendations.

1. The product is washed under running water, then it must be cleaned of trocheas and vessels.
2. The lung is placed in cold water for several hours to remove residues of harmful substances and bleeding from it. It should be noted that when the turbidity of the fluid must be changed to clean.

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

Salad made from pork lung is a great appetizer. They can be made for lunch or dinner. By the time these dishes are prepared quickly and get tasty.

To prepare the dish you will need the following ingredients:

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

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

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

Step by step making salad looks like 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 connective tissue, making the by-product softer and more palatable.
2. Onions are peeled, chopped and fried in vegetable oil until golden brown. After that, you need to fold it in a colander to drain excess oil.
3. Mushrooms are cut into strips and sent to the pan for roasting.
4. The cooled lung is cut into strips, mixed with other prepared ingredients. After that, add salt, black pepper and mayonnaise in the dish.

The first and second dishes made from pork lung are nutritious, but at the same time they are fast digested.

Ingredients such as:

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

To cook liver soup, you need to boil the by-product (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 frying pan, add a little water and stew for 10 minutes. In the broth add finely chopped potatoes, washed cereals, parsley root and celery. The ingredients are cooked for 20 minutes, after which you must add buckwheat and steamed vegetables to the soup and bring to a low heat until cooked. Soup is recommended to be served with sour cream and fresh parsley and dill.

This dish is ideal as a supplement to a side dish or to any vegetable salads. To fry the by-product, soak it for 5 hours in milk or water, then place it under a press to remove excess liquid. After that, the lung must be cut into slices and put in the hot oil in a frying pan and fry on both sides.

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

To make dishes from pork lung tasty and healthy, it is important to choose a quality by-product. For this, it is important to take into account a number of recommendations described below.

1. If there is an opportunity, then it is worth giving preference to the lungs belonging to young animals.
2. You need to carefully inspect the product before buying.Quality lung visually looks uniform in color. Do not buy a by-product that has a dubious texture or color. The presence of stains is unacceptable - even a small dark formation may indicate damage to the product.
3. It is best to acquire a light, clean of dirt, tissues and blood clots.
4. Do not buy frozen product. The ideal solution is to choose a chilled lung. To buy a quality by-product, you should push it. The dent left after touching speaks of lung failure.
5. Quality and fresh lung has no unusual odors.

How to cook pig lungs with vegetables, see the next video.