Larded Pork Lung Roast

For the larded pork lung roast, first cut the cheese into sticks about 4 cm long and freeze.

Rub the lung roast with salt and mustard. Then poke holes hedgehog-like in the meat with a pointed knife. Insert the frozen cheese sticks in such a way that 1/4 of them protrude from the meat. Then dust the meat with flour, fry in butter on all sides and melt the outer cheese sticks.

Now mix well yogurt, parsley, roasted onion cubes and soup powder and add to the meat. Cook in the preheated oven at 150°C for about 40 minutes with the lid closed. Let rest for 10 minutes, remove the meat from the sauce, cut into slices and puree the sauce.

Serve the larded pork lung roast with parsley potatoes.

Preparation Tip:

You can also serve larded pork lung roast with green salad.

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