Pork lung
The pig's lung, bought whole and cleaned by flushing water through the windpipe again and again until the lobes turn white, then cut, blanched and dry-toasted to drive out froth. Properly prepared it is spongy and delicate, carrying the flavours of almond in the famous Cantonese almond-cream pork lung soup.
TCM properties
Nature · neutral Flavour · sweet Meridians · lung
Traditional food therapy
In Cantonese food therapy it is used, on the 'like nourishes like' principle, to support the lungs and calm coughs, classically simmered with sweet and bitter almonds.
Cautions: read first
- Preparation criticalYou must flush water through the windpipe and work it over again and again until the lobes turn white, then cut it up, blanch it and dry it out in a dry wok (白鑊) to drive off the froth and impurities; skip this and it stays rank and carries bacteria
- Offal is high in cholesterol, so keep the portion moderate
Preparation
Flush and rub it clean several times, then cut it into pieces and blanch (飛水), then dry it out in a dry wok (白鑊) until no more froth comes.
Origin
A by-product of local abattoirs, rarely seen at retail. Rarely retailed in Australia; availability unverified, a butcher enquiry is needed
Availability in Australia
Easy to find
