Breaded Pork Hearts and Lungs

17/02/2017
Topato
fromTopatoDarth Vader555359581
"With such delicious and tender breaded hearts and lungs I already know that beer`s not going to be enough."
Preparation10 min.
Cooking60 min.
Тotal70 min.
Servings4
Cook
  • Views56
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  • Rating5 out of 5
  • cooked1

Ingredients

  • pork lungs - 28 oz (800 g)
  • pork hearts - 21 oz (600 g)
  • flour - 3 - 4 tbsp
  • salt - to taste
  • eggs - 2
  • black pepper - 1 tsp, ground
  • ginger - 1 tsp, ground
  • cumin - 1 tsp
  • marjoram - 1 tsp, dry
  • bay leaf - 1
  • allspice - 3 - 4 grains
  • beer - 2/5 cup (100 ml)
  • oil - for frying
  • optional, for the topping
  • garlic - 2 cloves
  • lemon juice - of 1 lemon
  • parsley - 1 bunch
  • salt - to taste

Preparation

Clean the hearts and lungs and wash the blood off under running water. Place them in a pot with salted water, bay leaf and 3-4 grains allspice to boil. Cut the boiled meat into pieces - julienne the hearts, chop the lungs into medium-sized pieces.

For the breading: Beat the flour, eggs, beer, ground spices and salt to taste in a bowl until you get a homogeneous mixture. Dip the pieces of meat in it and fry in a deep pan with plenty of oil (in an oil bath).

Braise on both sides until golden. Leave them on paper towels to drain the excess oil.

Optionally, you can serve them with a sauce, prepared from chopped parsley, pressed garlic cloves, lemon juice and salt.find similar recipes here

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