pork lungs
Also known as: pig lungs, lights, pork lights, raw pork lungs
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Also known as: pig lungs, lights, pork lights, raw pork lungs
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw pork lungs are highly perishable and should be cooked within 1 to 2 days of purchase.
Yes, they can be frozen for up to 4 months if wrapped tightly in moisture-proof freezer bags.
Rinse them thoroughly under cold running water and squeeze them repeatedly to remove any trapped air or fluids before parboiling.
They have a mild, slightly metallic flavor and a unique, spongy, and somewhat chewy texture.
They are commonly used in Filipino Bopis, Chinese stews, and various European offal sausages.
Pork heart or beef lungs are the closest substitutes in terms of texture and flavor profile.
Yes, they are very high in iron and B vitamins, though they are also high in cholesterol like most organ meats.
Avoid lungs that have a slimy surface, a greyish tint, or a strong, sour ammonia-like smell.
They should be cooked to an internal temperature of at least 160°F (71°C) to ensure safety.
pork lungs is a versatile ingredient found in cuisines around the world. With 99 calories per 100g and 14.1 grams of protein, it's a nutritious addition to many dishes.
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