Baked Pork Lung Roast with Pineapple Rice

For the Baked Pork Lung Roast with Pineapple Rice, first clean and slice the mushrooms.

Defrost the puff pastry.

Peel and finely dice the onions, carrots and garlic.

Heat a little oil in a frying pan, sear pork lung roast all around, season with salt and pepper. Remove the pork lung roast.

In the same frying pan, fry bacon slices and remove from pan.

Preheat oven to 200 °C.

Next, in another pan, brown carrots, mushrooms, onion and garlic.

Roll out puff pastry.

Place roast pork lung on the pastry, spread with mustard, wrap with the roasted bacon slices and add the roasted vegetables on top.

Roll up the puff pastry, close the ends tightly and bake in the oven for about 30 minutes.

In the pan in which the meat and bacon were fried, add a little oil to the drippings and brown one or two spoonfuls of flour.

Pour a little white wine and add the cube of gravy dissolved in water.

Add the 8-herb mixture and the sour cream.

Pineapple rice:

Heat a little oil in a saucepan, sauté long grain rice in it, stirring constantly.

Add double the amount of water. Add salt, saffron and the onion spiked with the cloves.

Simmer on low heat for about 15 minutes.

Finally, add the pineapple cut into small pieces and stir. It should sic

Preparation Tip:

Colorful leaf salad is a good companion for the Baked Pork Lung Roast with Pineapple Rice.