Pan-Fried Pork Lung
If you're a fan of offal, give fried lung a try — it's delicious! The trick to tender, juicy, flavorful lung is knowing how to cook it right. It's really not hard at all — see for yourself.
regina
Recipe author
Pan-Fried Pork Lung
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 %
13 g
Fats 29 %
12 g
Carbohydrates 39 %
16 g
212 kcal
GI:
25
/
0
/
75
- Rinse the lung and place it in a deep container. Now it needs to soak — here's how I do it: cover it with water, set a plate of a suitable size on top, and weigh it down (a jar of water works well). Let the lung soak this way for an hour and a half.
- Transfer the lung to a saucepan, cover with fresh water, and cook until tender (about an hour and a half).
- Cut the cooked lung into medium pieces and put them in a deep bowl. Pour the soy sauce over the pieces, add the salt and ground black pepper, and press in the garlic. Marinate the lung for 20 minutes.
- Heat a skillet with the vegetable oil. Dredge the pieces of lung in flour, lay them in the pan, and fry until golden.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lungs - 92 kcal/100g
- Pork lung - 85 kcal/100g
- Beef lung - 92 kcal/100g
- Veal lung - 90 kcal/100g
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