Cooking description:
Pork lung salad can be prepared for a family dinner or for the arrival of guests. The dish is distinguished by its originality and unusual ingredients. For the recipe, I used pork lung, which is rarely used for salads.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Offal / Light
Dish: Salads
Ingredients:
- Pork lung - 350 Grams
- Champignons - 150 Grams
- Onions - 70 Grams
- Mayonnaise - 80 Grams
- Vegetable oil - 40 grams
- Salt - To taste
- Black Pepper - To taste
- Dill - To taste (or other greens)
Servings: 2-3
How to make Pork Lung Salad
Prepare your ingredients.
Rinse and cut the pork lung in two so it cooks faster.
Pour plenty of water over the lung and simmer in a saucepan for about 1 hour over low heat to soften.
Cool the finished lung and clean it from the veins.
Cut the lung into large pieces.
Cut the washed mushrooms into slices and fry in a pan with vegetable oil for 5 minutes.
Add onions, cut into half rings, to the pan.
Fry mushrooms and onions for another 4-5 minutes over medium heat, stirring occasionally. Then cool it down.
Combine pork lung and fried mushrooms and onions in a bowl. Season the salad with mayonnaise. Season with salt and pepper to taste.
Put the salad in the refrigerator for 15 minutes, then serve. Enjoy your meal!