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2 years ago

Pork lung can often be found on the menu of people who follow a diet in order to unload the digestive tract. In principle, this offal is useful for everyone, because it is rich in vitamin complexes, macro- and microelements. Let's figure out how long to cook light pork and how to cook it deliciously.

How long to cook pork lung until done? How to choose the “right” lung?

The first question asked by housewives who are encountering the preparation of this offal for the first time or have already had a bad experience is how long to cook pork lung. Its preparation time depends on the cooking method. So, the whole lung will be ready no 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 high-quality offal. Here you should pay attention to a number of points. First, check if there is any damage or damaged areas 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 have penetrated inside.

Secondly, always buy only pig lungs that have been cleaned of blood and contaminants, as their cells quickly decompose, which naturally spoils the product. When cooked, such a light 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 product, it is pale pink.

Before boiling the lung, it should be thoroughly prepared. Cut the 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 all the excess that 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 its own 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 more tender and soft.

Method of cooking in a saucepan:

Cooking method in a slow cooker:

Let's do all the preparatory work and cut the lungs.
Place the offal pieces into a multi-cooker container.
Add water.
Activate the “Multi-cook” option. Without closing the device with a lid, wait for the liquid to boil.
Then drain it and add clean water.
Let's close the device. Activate the “Extinguishing” option.
Cook the lungs for an hour and a half.

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

Pork lung is considered not the most valuable product, but sometimes it is recommended to be included in the diet of people who are on a diet or who need to unload the digestive system. In addition, if you know how much and how to cook this component, you can count on enriching the body’s tissues with vitamins and microelements. Finally, dishes made from this offal can be very varied; the universal ingredient goes well with vegetables and cereals. As for processing time, it is approx. 1 hour for pieces and no less 2.5 hours for a whole lung.

How to choose the right pork lung?

When choosing offal, special attention must be paid to their quality. Before cooking a product, you should evaluate it according to the following parameters:

The presence of spoiled or damaged areas is unacceptable. No matter how much fabric there is on the surface of questionable texture or color, you should not purchase such a product. Even a small dot indicates that the spoilage process has begun and could affect the tissue deep in the lung.
You should not buy pork lung if it has not previously been cleaned of contaminants, excess tissue and blood. Under the influence of air, blood cells quickly begin to decompose. Even if upon arrival home you thoroughly rinse and even soak the product before cooking it, the finished product will retain an unpleasant, repulsive odor.

Advice: Despite the apparent “emptiness” of the component, it is not recommended to consume pork lung more than 2 times a week. The tissues of the ingredient contain so many metals that their excessive accumulation in the human body can negatively affect his health.

It is strictly forbidden to purchase and cook frozen lungs. They can be easily recognized by their irregular coloring. If the fresh component is bright red when cut, then the one that has been frozen at least once is pale pink. And its texture is not so porous and light.

Of course, it is difficult to determine how old an animal is by looking at its lungs, but if possible, preference should be given to products obtained from young pigs.

Rules for preparing and processing the lung

Before cooking a product, it must be processed, at least to a minimum. If it is possible to allocate as much time as required for this stage, then it is better to let it be 6-8 hours. First, cut the pork lung into pieces, removing parts of the trachea, fat layer, blood vessels and all kinds of films. Next, soak the component for several hours, changing the water at least once every 2 hours. Some recipes call for boiling the whole lung. In this case, we cut out everything we can reach and soak the product even for several hours longer than usual.

How to cook pork lung in a saucepan and slow cooker?

Before cooking an offal, you should decide not only how much to process it, but also what is the best way to do it. Cooking in a saucepan allows you to control the process; in a slow cooker, the finished product turns out to be as juicy and soft as possible.

In a saucepan. Place the soaked and cut into pieces lung into a large saucepan. Fill it with water so that there is still a lot of free space. During the cooking process, the product will produce a lot of foam, and it may overflow. Bring the liquid to a boil and drain. Don’t waste your time; this technique will help get rid of all unpleasant odors. Fill the contents of the pan with cold water again and bring the mixture to a boil. Add the whole onion and salt. The product needs to be cooked for at least 1 hour.

In a slow cooker. Place the pork lung cut into pieces into a multicooker bowl and fill with water. First, it is recommended to leave the lid on and bring the liquid to a boil using the Multicook mode. The liquid is then poured out and replaced with clean water. This time we close the lid, set the “Quenching” mode and start processing for 1 hour.

You should take care in advance of a plate of smaller diameter than the cooking container. It will be needed to cover the workpiece, pieces of which will definitely float.

Making pancakes from boiled lung

Pieces of boiled offal can be added to soup, salad, and prepared into azu, stew, and even pilaf. But most often the lung is used as a filler for pies and pancakes.

Young housewives should pay attention to this recipe:

In addition to the already prepared unleavened pancakes, we will need 1.5 kg of boiled semi-finished meat product, a couple of large onions, vegetable oil for frying, salt and pepper to taste.
It is recommended to cool the boiled lung directly in the broth, then the filling will turn out very juicy. Then we pass it through a meat grinder. Chop the onion and fry in vegetable oil until golden brown.
Mix the lung with the onion, add salt and pepper. Some housewives add a little more boiled rice for nutritional value.
We wrap the filling in pancakes. They can be served as is or covered with sour cream and baked in the oven for a quarter of an hour. All that remains is to sprinkle this casserole with herbs.

Pork lung can be stored in the refrigerator for no more than 2 days. It should not be subjected to freezing or other processing in order to increase shelf life. If possible, the offal should be kept in broth until it is used for its intended purpose.

Which contains proteins and healthy fats that are easily digestible and contain essential amino acids. Many housewives do not like to cook light because they do not know how to properly process and cook this tasty offal. Beef lung is especially tasty and healthy, which can be bought at all markets and meat stores. It has a bright red color, and if you cook the lung correctly, it will make an excellent base for healthy pancakes, delicious dumplings, and just boiled lung with garlic and homemade mayonnaise - a tasty and healthy snack.

How long to cook beef lung

If you decide to cook delicious pancakes or dumplings with giblets, you should know how much to cook the lungs and how to make them soft and tasty. The lung should be washed thoroughly, then cut in half lengthwise and cleared of veins and remnants of the trachea, then place the cleaned lung in a pan. Pour in enough water to cover the lungs, add salt, bay leaf, a couple of black peppercorns and allspice. When the water boils, remove the foam, cover the pan with a lid, but not very tightly, so that the steam escapes, and cook the beef lung for about 25-30 minutes, depending on the size of the pieces.

How long to cook pork lung

Pork lung is not as popular an offal as beef, but when properly prepared, pork lung produces a very tasty and healthy semi-finished product, an excellent base for pancakes and salads. Before cooking pork lungs, they should be soaked in water for 3 hours so that they are soft and tender in taste. Then cut the lungs in half, take out the remains of the trachea and veins, and put them in a saucepan. Pour into water, add bay leaf, whole peeled onion, salt to taste, a couple of allspice peas and black pepper, and put on medium heat. When the water boils, remove the resulting foam, add water as needed, and cook the lungs until tender for 30-40 minutes, then remove, cool and can be used according to the recipe.

If you boil pork or beef lung correctly, it will become an excellent base not only as a filling for traditional pancakes and dumplings, but also as a tasty ingredient for original salads. How much to cook lung for salad depends not only on the type of this tasty and healthy offal, but also on the recipe for the future dish. So, if you cook the lung with garlic, onions and herbs, it will become a tasty base for salads with fresh vegetables, because the lung contains oil, but its taste is perfectly emphasized for the salad. And if you are on a diet, you should cook the lung along with vegetables, such as potatoes and carrots, and then you will get a delicious set of healthy products that will be an excellent dietary dinner for all lovers of proper nutrition.

How to choose the right pork lung?

When choosing offal, special attention must be paid to their quality. Before cooking a product, you should evaluate it according to the following parameters:

The presence of spoiled or damaged areas is unacceptable. No matter how much fabric there is on the surface of questionable texture or color, you should not purchase such a product. Even a small dot indicates that the spoilage process has begun and could affect the tissue deep in the lung.
You should not buy pork lung if it has not previously been cleaned of contaminants, excess tissue and blood. Under the influence of air, blood cells quickly begin to decompose. Even if upon arrival home you thoroughly rinse and even soak the product before cooking it, the finished product will retain an unpleasant, repulsive odor.

Advice: Despite the apparent “emptiness” of the component, it is not recommended to consume pork lung more than 2 times a week. The tissues of the ingredient contain so many metals that their excessive accumulation in the human body can negatively affect his health.

It is strictly forbidden to purchase and cook frozen lungs. They can be easily recognized by their irregular coloring. If the fresh component is bright red when cut, then the one that has been frozen at least once is pale pink. And its texture is not so porous and light.

Of course, it is difficult to determine how old an animal is by looking at its lungs, but if possible, preference should be given to products obtained from young pigs.

Rules for preparing and processing the lung

How to cook pork lung in a saucepan and slow cooker?

In a saucepan. Place the soaked and cut into pieces lung into a large saucepan. Fill it with water so that there is still a lot of free space. During the cooking process, the product will produce a lot of foam, and it may overflow. Bring the liquid to a boil and drain. Don’t waste your time; this technique will help get rid of all unpleasant odors. Fill the contents of the pan with cold water again and bring the mixture to a boil. Add the whole onion and salt. The product needs to be cooked for at least 1 hour.

In a slow cooker. Place the pork lung cut into pieces into a multicooker bowl and fill with water. First, it is recommended to leave the lid on and bring the liquid to a boil using the Multicook mode. The liquid is then poured out and replaced with clean water. This time we close the lid, set the “Quenching” mode and start processing for 1 hour.

You should take care in advance of a plate of smaller diameter than the cooking container. It will be needed to cover the workpiece, pieces of which will definitely float.

Making pancakes from boiled lung

Pieces of boiled offal can be added to soup, salad, and prepared into azu, stew, and even pilaf. But most often the lung is used as a filler for pies and pancakes.

Young housewives should pay attention to this recipe:

In addition to the already prepared unleavened pancakes, we will need 1.5 kg of boiled semi-finished meat product, a couple of large onions, vegetable oil for frying, salt and pepper to taste.
It is recommended to cool the boiled lung directly in the broth, then the filling will turn out very juicy. Then we pass it through a meat grinder. Chop the onion and fry in vegetable oil until golden brown.
Mix the lung with the onion, add salt and pepper. Some housewives add a little more boiled rice for nutritional value.
We wrap the filling in pancakes. They can be served as is or covered with sour cream and baked in the oven for a quarter of an hour. All that remains is to sprinkle this casserole with herbs.

Don't you know what can be made from pork lung? I suggest you prepare a very tasty, budget-friendly and simple dish. First we will boil the offal, and then we will simmer it with soy sauce and garlic. In terms of taste, they will melt in your mouth and have a spicy, pleasantly salty taste. Garlic will add pungency and aroma. Can be served for dinner or cold as a snack. Your loved ones will definitely appreciate this dish.

Ingredients

Pork lung – 500 g.
Soy sauce – 2 tbsp
Onion – 1 pc.
Garlic – 2 teeth.
Salt - a pinch
Ground black pepper - a pinch

How to cook light pork recipe with photo

Rinse the lungs under running water. Put it in a saucepan, fill it with water, cover it with a plate and put a jar of water on top so that it does not float, soak for 1-2 hours. Cut the offal into pieces, fill it with clean water and let it cook for 1.5 hours under the lid. You can collect dirty foam or drain the first water.

We will cut it into small pieces, cut out the large tracheas, but there is no need to remove the small tubes.

Fry the chopped onion in a frying pan until golden brown.

Add chopped offal. Season with salt and ground black pepper. Simmer for 10 minutes over low heat with the lid on.

Pour in soy sauce, add squeezed garlic and simmer for another 5 minutes.

Serve pork lung with mashed potatoes, buckwheat or rice.

Adviсe:

The lung is soaked to remove all toxins.
Prolonged cooking will rid the offal of microbes and toxins. Therefore, I advise you to cook for at least 1.5 - 2 hours.
You should note that when cooked, the lungs shrink significantly in size.
If you like greens, then feel free to add: parsley, dill, basil, cilantro 10 minutes before the end of cooking. Fresh herbs will add flavor and refresh the dish.
Add very little salt so as not to oversalt.
For variety and satiety, you can add other offal: heart, tongue, stomachs, they must also be boiled first.