Ingredients with Measurements:
- 1 lb. pork lung
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup white wine vinegar
- 1 cup water
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tsp. black peppercorns
- 2 bay leaves
- 4 carrots, sliced
- 4 slices of bacon, chopped
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Skillet
Step-by-step instructions:
1. Rinse the pork lung and cut it into small pieces.
2. In a large pot, combine the pork lung, onion, garlic, white wine vinegar, water, sugar, salt, black peppercorns, and bay leaves.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour.
4. After 1 hour, add the sliced carrots to the pot and let it simmer for another 30 minutes.
5. In a skillet, cook the chopped bacon until crispy.
6. Serve the saures lüngerl with the cooked bacon on top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 10g
Protein: 18g
Substitutions for ingredients:
- Pork lung can be substituted with pork belly or pork shoulder.
- White wine vinegar can be substituted with apple cider vinegar.
Variations:
- Add potatoes to the pot for a heartier meal.
- Use different vegetables such as cabbage or turnips.
- Add more spices such as thyme or rosemary.
Tips and tricks:
- Rinse the pork lung thoroughly before cooking.
- Let the saures lüngerl simmer on low heat to ensure the meat is tender.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat until heated through.
Presentation ideas:
Serve in a bowl with the cooked bacon on top.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a light-bodied red wine such as Pinot Noir.
Suggested side dishes:
Serve with boiled potatoes or a green salad.
Troubleshooting advice:
If the meat is tough, let it simmer for a longer period of time.
Food safety advice:
Make sure to cook the pork lung thoroughly to avoid any foodborne illnesses.
Food history:
Saures Lüngerl is a traditional Austrian dish made with pork lung.
Flavor profiles:
Tangy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Austrian
Taste: Sour, Savory, Smoky, Caramelized