You can prepare very tasty and nutritious dishes from meat by-products: soups, cutlets, pates, salads. This article will focus on pork lungs. They make wonderful cold appetizers that will take their rightful place not only in the everyday menu, but also on the holiday table. The recipes presented in the article describe four ways to prepare a light salad. We invite you to familiarize yourself with them. We hope that you will definitely prepare these dishes for yourself and your family.
Delicious and simple recipe for pork salad with cheese and cucumber
This is a very simple salad recipe, made from simple and affordable ingredients. An excellent option for a hearty lunch or dinner. And if you present it beautifully, you can present it to guests at the festive table.
Ingredients:
- 300 grams of boiled pork (without fat and bones)
- 2 medium-sized onions (it is better to use salad varieties)
- 150 grams of hard or semi-hard cheese
- Mayonnaise or sour cream (to taste)
- A teaspoon of vinegar
- Half a teaspoon of granulated sugar
- 4 medium sized potatoes
- 4 chicken eggs
Preparation:
1. It is better to take meat without fat, naturally, without bones. Boil it in salted broth, adding bay leaves and peppercorns. This will make it even more flavorful.
2. Cool the meat, cut into small cubes.
3. Boil the potatoes, without peeling, until soft. Place the eggs in cold water and also place on the stove. Add salt and after boiling, cook for 7-10 minutes.
4. Peel the onion, cut into 4 parts. Now you need to grind it into thin quarter-slices. Disassemble into strips and place in a bowl. Pour vinegar into it and add sugar with a pinch of salt. Set aside for a few minutes.
5. Place half of the meat in an even layer on a flat dish. Make a mayonnaise mesh using a pastry bag or regular bag.
6. Cover with half the onion. Apply mayonnaise again.
7.Now the layers go one after another, each one is smeared with mayonnaise:
- 2 potatoes grated;
- 2 eggs grated;
- Remaining meat;
- Remaining onion;
- Potato;
- Eggs.
8.The final layer is grated cheese. It no longer needs to be coated with mayonnaise. You can decorate according to your taste. For example, greens, olives and cucumber.
"Cardiopulmonary" snack
The following salad recipe delights with its refined and piquant taste, all due to the presence of pickled onions.
Ingredients:
Cooking method:
- The offal is boiled and cut into thin cubes;
- Onions cut into half rings are marinated in vinegar and water mixed in equal quantities;
- After 30 min. the onion is sent to the meat, all the remaining ingredients and mayonnaise are added there. Please note that such a snack can be made almost dietary if seasoned with any vegetable oil.
Layered salad with pork, pickles and mushrooms
From seemingly simple and affordable products you can prepare a very tasty and presentable salad.
Ingredients:
- 4 medium sized boiled potatoes
- Medium sized bulb
- 100 grams of hard cheese to taste
- 300 grams of boiled meat
- Ground pepper and salt to taste
- 200 grams of pickled mushrooms
- One boiled carrot
- A couple of pickles
- Mayonnaise/sour cream to taste
- 3 hard-boiled eggs
Preparation:
1.Preparing a salad begins with boiling the ingredients for it. Namely, you need to boil meat, eggs, carrots, and unpeeled potatoes. After they are cooked, you need to cool completely so that the food is better peeled and cut. Cut the meat into small cubes.
2. Peel eggs, carrots and potatoes. They need to be grated into different bowls, mixed separately with a small amount of mayonnaise. This way, the salad will be juicier; you don’t have to wait for it to infuse and soak. If desired, you can top it with sour cream. Also season the meat separately. You can add a little salt or ground pepper to each bowl, if necessary.
2.Cut the pickled cucumbers into small cubes. If they are too watery, the excess liquid needs to be drained. You also need to finely chop the onion. If it is bitter, you can pour boiling water over it for a couple of minutes. Grate the cheese with a grater. Chop the mushrooms into small cubes.
3.Alternatively, you can serve the salad using a molding ring. Place it in the center of a flat serving plate. We lay out the layers in this order - potatoes, mushrooms with onions, eggs, carrots, pickles and meat. If necessary, you can add more mayonnaise, layering the food with it. Each layer should be compacted very tightly.
4.Sprinkle cheese on top. If desired, you can decorate with greenery. Can be served immediately. If you still have time, you can put the salad in the refrigerator before starting your meal.
"A la mushrooms"
As with the preparation of the previous pork delicacy, this option is made very simply and quickly, and the end result is often mistaken for assorted mushrooms. Why? It's simple: a special mushroom filling is made, and properly boiled lung acquires a structure very similar to a mushroom one.
Ingredients:
Cooking method:
- Lightly boil, let cool, remove veins and cut into slices;
- You need to do this with onions and carrots: peel, wash, cut and grate;
- All ingredients are placed in a deep serving salad bowl, flavored with a generous portion of mayonnaise, and infused in the refrigerator for an hour. During this time, the dish acquires a pronounced “mushroom” taste, not to mention the aroma.
A simple recipe for boiled pork salad with beans and tomatoes
Another salad from the “tasty, simple and healthy” category. There are no complex products in the composition. Everything is simple and accessible!
Ingredients:
- 150 grams of boiled pork (without bones and fat)
- Taste like salt
- White beans – 1 cup
- One sweet and ripe tomato
- Mayonnaise or sour cream to taste
- Ground pepper to taste
Preparation:
1. It is better to pre-soak the beans overnight. Rinse well, boil it until tender in salted water. The exact cooking time depends on the type and degree of dryness of the beans. Then you need to drain the water and dry the beans from moisture.
If desired, you can use canned beans instead of dry
2. Boil until cooked, and then cool the meat. Cut it into small pieces.
3.Wash and dry the tomato from dripping water. Cut it into small cubes. If it is too watery inside, then the liquid with the seeds can be removed first. Place all prepared foods in one bowl. Top with sauce. You can mix sour cream with mayonnaise or use them separately.
4.Add salt and pepper to taste. Stir until smooth. At this point the salad can be considered ready. Bon appetit!
How to stew correctly
The entrails are stewed for about 45 minutes, having previously been cut into pieces measuring 5x5 cm, taking into account the reduction of the pieces during the cooking process.
Just
Cook in a deep frying pan heated with oil. After frying the offal pieces for 15 minutes, add onion cut into half rings. Then they salt, pepper and add seasonings based on their own preferences. Next, the contents should be filled with water and simmered under a closed lid for about 30 minutes, not forgetting to add the bay leaf.
With vegetables
When stewing with vegetables, after 5 minutes of frying, add potatoes cut into strips to the meat, after another 5 minutes. carrots, onions, seasonings. Pour water and simmer for 1/2 hour.
Step-by-step simple recipe on video:
Delicious salad with pork, prunes and canned mushrooms
Meat goes very well with prunes. Especially in the form of salads. I offer you this recipe.
Ingredients:
- 300 grams boiled pork
- 300 grams of canned mushrooms
- One medium onion
- Medium cucumber (200 grams)
- 100 grams of prunes
- Mayonnaise
- Salt and pepper to taste
Preparation:
1. Drain all the marinade from the mushrooms. Cut them into small pieces. You can use any mushrooms you like.
2. Pour water over the prunes and leave for an hour. Then rinse it well and, importantly, dry it well with paper towels so that it is not watery. Cut into medium-sized strips.
3. Boil the meat until tender, preferably in aromatic broth with the addition of bay leaves and peppercorns. You will also need to add salt to the water so that the meat is not bland. Cool it, cut it into cubes or strips.
4.Chop the onion and fresh cucumber into cubes. Combine everything in one bowl. Now you can add salt and season to taste. Season with mayonnaise. Don’t rush to add a lot at once, because you can always add more if the salad is a little dry.
You can serve immediately or let it sit in the refrigerator for an hour - this will make the dish tastier.
Nutritious snack
Ingredients:
Cooking method:
- Boil the offal in water with salt for an hour, periodically removing the noise and monitoring the liquid level in the pan;
- Boil the egg and chop into slices;
- Cut the onion into large pieces and sauté in sunflower oil until golden brown;
- Light, chopped into slices, mix with the rest of the ingredients, salt, pepper and season with medium-fat mayonnaise.
A similar salad made from pork or beef lung must be left in the refrigerator for 24 hours, which will make it tender and tasty.
Salad with boiled pork, pineapples, corn and olives
When I first heard about combining meat with pineapples, to be honest, I was skeptical about it. How so? Sweet fruit and meat?! But after trying it, all doubts were dispelled - it’s very tasty!
Ingredients:
- Canned pineapple
- Salt to taste
- Can of pitted olives
- Medium bulb
- 300 grams boiled pork
- Can of canned corn
- Mayonnaise to taste (200 grams)
Preparation:
1. Boil the pork until tender, preferably with the addition of bay leaves, peppercorns and other spices. Then the meat will be more flavorful. The water must be salted. Then cool the meat and, if possible, refrigerate it. Cut into small cubes or cubes.
2. Peel the onion, cut into small cubes or half rings - as you wish. Fry it in a small amount of vegetable oil.
3.Drain the marinade from the olives and corn. Drain the juice from the pineapple as well. But don’t rush to pour it out, because it’s very tasty. Cut the fruit into cubes. If you wish, you can buy already chopped pineapple.
4.Now that all the ingredients are ready, you can assemble the salad.
5.Place all products in one bowl. The sequence is not important. Add salt and pepper to your liking. Season with mayonnaise. You can pre-cut the olives, or you can add them whole to the salad. The main thing is that they are seedless.
Immediately after mixing, the salad can be eaten. But if there is still some time before serving, store it in the refrigerator.
A little exotic
Let's move on to how to make a salad from boiled lung in Korean.
Ingredients:
- 400 g beef offal;
- purple onion;
- 150g of ready-made carrots “Korean style”;
- fresh hot pepper;
- garlic clove and pepper;
- a couple of bay leaves, sunflower oil and parsley;
- 30 ml of balsamic vinegar and two fresh cucumbers.
Cooking method:
Preparing salads and light dishes in general is a budget-friendly and satisfying way to diversify the usual menu, make it tasty, unusual and “long-lasting”.
Be sure to master several recipes using offal, and your family will appreciate your delights.
Some cooks unjustifiably ignore such an offal as lung. It is considered a product of no particular nutritional value. But this is in vain. After all, the lung contains a lot of elastin and collagen. If you know how to cook beef lung, you can get a very tasty dish. It could be a delicious salad or aromatic soup. The main thing is to remember some of the subtleties of preparation.
Delicious warm pork salad with vegetables
Hearty and original salad. Surprise your loved ones or guests!
Ingredients:
- 300 grams pork
- Salt to taste
- Vegetable oil tastes
- One medium carrot
- 2 tablespoons soy sauce
- Greens to taste
- Medium bulb
- Ground black and red peppers to your taste
- 50 grams peeled bell pepper
- Half a teaspoon of granulated sugar
- Teaspoon sesame seeds
- A couple of cloves of garlic
- Pinch of nutmeg
- Half a teaspoon of ground coriander
Preparation:
1.Rinse the meat and dry it from moisture. Cut it into small strips.
2.Chop the peeled onion into half rings. Cut the carrots into long strips. You can use a special grater for Korean vegetables for this.
3. Heat a little vegetable oil in a frying pan. Send the meat there. Fry on high power until the liquid has completely evaporated.
3.Then add soy sauce here. Fry until golden brown and an appetizing color. But do not overdry the meat. It is enough to wait for a light blush. Add vegetables and fry over high heat, stirring frequently, for 5 minutes.
4.Cut the bell pepper into thin strips. Place in a frying pan and fry for a couple of minutes, stirring frequently. Now you can add granulated sugar, salt and all the prepared spices. Squeeze the garlic through a special press. Stir everything thoroughly and cook for a couple more minutes.
The purpose of cooking in a frying pan is not to bring them to readiness, but to lightly fry them so that the products become more aromatic and tastier. Don't overcook them in the pan. The salad should be slightly crispy and not mushy.
6. Transfer the contents of the frying pan into a salad bowl. Let it cool until lukewarm. Thus, the products will reach due to their internal temperature. Sprinkle with sesame seeds. Serve warm.
Beef lung in sour cream
Beef lung, the recipes for which are presented here, is very easy to prepare. The main thing is to prepare the product correctly so that the dish turns out tender and tasty. For the following recipe you will need a kilogram of beef lung, two large onions, one carrot (large), vegetable oil, salt, a glass of good sour cream or cream and spices. First, we wash the offal, remove all excess and cook for about two hours. You can pre-soak the lung in water for an hour. Then we take it out and cut it into pieces.
Cut the onion into half rings, and cut the carrots into three using a grater. Fry the chopped lung in a frying pan with some oil until golden brown. Then put the onion in the frying pan, and after five minutes - the carrots. Don't forget to stir constantly. Add salt and spices to taste and pour in sour cream. Simmer the dish for about 7 minutes until cooked. When serving, you can decorate it with herbs.
Benefits and harms
Any foods that a person includes in his diet have certain advantages and disadvantages. Pork lung also has its advantages and disadvantages. The advantages include an increased content of animal protein, which helps restore and build muscle tissue. Because of this property, the product is often used by people involved in sports or heavy physical labor.
Pork lung contains many useful substances, among which vitamins A and B, phosphorus, sulfur and potassium predominate. In addition, the product contains cobalt, zinc and iron. Due to the rich composition of the lung dish, it is recommended to be consumed by people with blood disorders, as well as in order to restore a person after an illness, or as an immunomodulatory product. In terms of the content of biologically active substances, this offal is not inferior to pork meat.
In addition, this offal has minimal calorie content, making it useful to include in the diet for people who want to lose weight. For this reason, lung is often included in the menu when preparing various diets. Pork lung will allow a person to be full and at the same time eliminate the risk of gaining extra pounds.
This by-product also 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. The product is also contraindicated for those who are prone to allergic reactions to animal protein.
Also, the disadvantages of the offal include its unique aroma and bitter taste. But this minus is conditional, since the taste and smell can be eliminated by first soaking the product in milk for several hours.
In general, pork lung is an affordable and healthy product, characterized by low calorie content and ease of preparation.
Calorie content and composition
Pork lung is an extremely healthy product, in no way inferior to pork. For this reason, it is recommended to include it in the diet of every person - both adults and children. 100 g of this by-product contains 92 kcal. Its energy value is lower than pork meat, which is why lung is often used to create a diet menu.
Pork lung is a source of:
- B vitamins (this includes vitamins such as thiamine, riboflavin, pantothenic and folic acids, pyridoxine);
- phosphorus;
- magnesium;
- fluorine;
- sulfur;
- chlorine;
- manganese;
- molybdenum and other mineral components.
In addition, the offal contains a high percentage of collagen and elastin. These substances make the walls of blood vessels more elastic and also have a beneficial effect on the vascular system and skin.
Step-by-step preparation
1. Pickle the onion. To do this, you need to cut it into half rings and mix it with the products for the marinade. Mix everything and set aside for 2 hours. Please note - the onion must be completely drowned in the marinade.
2. Lightly cut into strips, cutting out everything unnecessary - trachea, membranes, etc.
3. Cut the eggs into strips.
4. Place the sliced lungs and eggs into a bowl. Add pickled onions, mayonnaise, salt, ground pepper. When you add the onion, do not squeeze it, this will make the appetizer juicier. But my advice is to add it gradually, in portions, so as not to over-acidify the salad.
5. Mix everything, taste it.
Salad ready. Give it an hour or two to steep , and it will delight you with a wonderful taste. Bon appetit!
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