Hungarian Sour Pork Lung recipe
Pork lung recipe in Hungary
Cooking offal has a long tradition in Hungary. Perhaps the best known is the “hurka”, which is made when processing pork at home. It is most similar to Scottish haggis and contains a filling mixed with pork liver or pig’s blood. This sour pork lung recipe, which we are presenting to you today, is also well known to many Hungarians. Pork lung and pork heart cooked in a pleasantly sour sauce is an excellent combination that even those who shy away from offal should try! So let us cook this special dish!
Ingredients of sour pork lung recipe:
- 1 kg of pork lungs and heart mixed
- 5 seeds of juniper berries
- 25-30 seeds of whole black pepper
- 3 bay leaves
- 7 cloves of garlic
- 1 onion
- 2 carrots
- 1 parsley root
- 40 g lard or cooking oil
- 40 g all-purpose flour
- 1 tbsp of granulated sugar
- 5 pickles (cucumber)
- 1 tbsp capers
- 1/2 bunch of parsley
- 1,5 tbsp mustard
- 200 ml sour cream
- grated peel of a lemon
- salt & pepper, paprika
Steps:
- Prick the lungs in a few places with a knife and soak them with the pig’s heart in cold water for 3 hours.
- Then bring to the boil 2.5 litres of water. Add the offals, the juniper berries, peppercorns, bay leaves, garlic, onions, carrots and parsley root. Use a plate as ballast to push the lungs under the water. Cover and cook over a low heat for 2 hours. Leave the lungs and heart to cool. Drain the offal stock and set aside.
- Cut the pork heart into strips, but don’t forget to remove the blood vessels and membranes. Cut the lungs into strips too, removing the lung bronchi.
- Make the roux: Brown the flour in lard until it’s light brown and smells of toast.
- Add sugar and caramelized for 5 minutes. Add the extremely finely chopped onion and sauté for another 5 minutes. Add the very finely chopped pickles, capers and parsley. Pour in 1,2 litres of broth. Put back the offal cut into strips and season with a teaspoon of paprika, mustard, 2 tablespoons of pickle juice and salt and pepper. Cook over a low heat for 30 minutes, stirring constantly.
- Finally, add the sour cream and grated lemon zest, mix well and simmer for 5 minutes.
- Serve with bread dumplings (our recipe is here ) and enjoy your meal!
Watch our video about pork lung recipe: