Ingredient Name: Pig’s Lungs
Traditional Chinese Name: 豬肺 (zhū fèi)
A unique and interesting part of the pig, it’s not commonly found in western supermarkets. It is extremely common in Asian countries and used in soups and dishes. Whenever you get a chance to experience, work with or cook pork lungs, it’s really an experience. We bought 2 full sets of lungs (which weighed a staggering 20 pounds after the vendor pumped water through it) and it took up the whole sink in its full size, however, after you cook it – it shrinks into little bits that aren’t quite as scary to manage.
How do I prepare it?
- Pipe water into the pork lungs to wash it (may have to do this several times). The lungs blow up to rather large pieces of meat (see above photo)
- Squeeze dry (if possible)
- Cut into small pieces
- Heat up a wok without oil and add a few ginger slices
- Put in pork lung pieces until water is released from lung pieces (they should shrink considerably)
- Rinse in warm water after frying and set aside
Where can I buy this?
- All pork vendors in Hong Kong should carry this
- It is not commonly found in North American supermarkets, but are probably available in Asian supermarkets (just ask the meat vendors)
What is the cost?
- 1 set of 2 lungs cost around $20 HKD each
- Pork lung is a nutritous offal that doesn’t have high saturated fats or cholesterol
- Great for bringing air to ones lungs and nourishing lungs
- Must be thoroughly cleaned and pumped before usage
- Caution must be taken for gout sufferers as any offal may worsen gout
Photo: Pork lungs relative to the size of my sink