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Salad with Pork Lungs and Mushrooms "Rimma"
Instructions
Rinse the pork lung (1 kg) thoroughly under cold running water, removing any traces of blood from the vessels. Pat it dry with paper towels – excess moisture will get in the way during frying. With a sharp knife, cut the lung into large slices about 2–3 cm thick: larger pieces stay juicier during the long cooking. If there are any pieces of cartilage or windpipe on the lung, cut them away – they are tough and spoil the texture of the finished dish.
Transfer the sliced lung to a deep cast-iron frying pan or a heavy-bottomed pot – cast iron spreads the heat evenly and keeps the food from catching. Pour in enough water to cover the pieces completely. Cover with a lid and cook over medium heat for about 50–60 minutes – the lung should become completely soft and easy to pierce with a fork, while the water fully evaporates in that time. Check that it is done: the fibres should separate easily. If the water has boiled away but the lung is still tough, add another 100 ml and carry on stewing.
Once the water has completely evaporated, add 2 tbsp of vegetable oil, salt (1 tsp) and spices to taste – black pepper and dried garlic complement the lung beautifully. Fry over medium heat for 5–7 minutes, turning the pieces so they brown on all sides – a golden crust adds texture and depth of flavour to the salad. Transfer the browned lung to a deep bowl for mixing the salad and leave it to cool for 10–15 minutes.
While the lung cools, prepare the rest of the ingredients. Tip the pickled champignons (500 g) into a sieve so the excess marinade drains off – too much liquid would make the salad watery. Cut the mushrooms into thin slices 3–4 mm thick, so they spread evenly through the salad. Drain the tinned sweetcorn completely; you can press it lightly in the sieve. Add the mushrooms and corn to the cooled lung.
Cut the processed sausage cheese (300 g) into small cubes about 1 cm – the cheese gives the salad a creamy texture and a slightly salty flavour. Cut the pickled cucumbers (3 pcs, about 150 g) into small cubes too – they add a pleasant tang and crunch. Add the cheese and cucumbers to the rest of the ingredients, keeping the pieces roughly the same size for an attractive presentation.
For the dressing, mix 3 tbsp of soy sauce with 2 tbsp of vegetable oil – the soy sauce brings saltiness and a deep umami flavour, while the oil binds the ingredients together. Pour the dressing over the salad and mix thoroughly so that every piece is coated. Taste for salt and, if needed, add the remaining 1 tsp of salt or a pinch of ground black pepper. The "Rimma" salad is ready!
Transfer the salad to a serving bowl or individual plates. You can garnish it with fresh herbs: dill, parsley or spring onion. Serve straight away, or let it rest in the fridge for 30–40 minutes – in that time the flavours come together and the salad becomes even more fragrant. A great appetiser for a festive table!
Tips
- 1
The pork lung can be boiled in advance and kept in the fridge for up to 2 days – this saves time on the day you make the salad. Fry the lung just before assembling.
- 2
Instead of soy sauce you can use mayonnaise or plain unsweetened yoghurt – the flavour will be milder and creamier, but less piquant.
- 3
For a brighter, spicier flavour, add 100 g of Korean-style carrot – it gives a pleasant kick and a lovely splash of colour.
- 4
The salad tastes better if you let it rest for 30–40 minutes in the fridge before serving – the ingredients soak up the dressing and the flavours come together.
FAQ
What can I use instead of pork lung in this salad? +
Beef or chicken lung will work – the method is the same, but the time may differ: beef takes longer (about 1.5 hours), chicken is quicker (30–40 minutes). You can also use boiled beef or pork tongue, heart, or even ordinary boiled meat. The flavour will be different, but no less interesting.
Can I use fresh mushrooms instead of pickled ones? +
Yes – fry fresh champignons or oyster mushrooms in a pan with onion until golden, about 10–12 minutes over medium heat. Let them cool completely before adding to the salad. That said, pickled mushrooms give a more piquant, slightly sour flavour that pairs better with the lung and cheese.
How long does the finished "Rimma" salad keep? +
In a sealed container in the fridge the salad keeps for up to 2 days. On the second day the flavour is even richer, as the ingredients fully soak up the dressing. Do not leave the salad at room temperature for longer than 2 hours, because it contains meat and dairy.
Why does pork lung turn out tough? +
The main reason is insufficient cooking time. Pork lung needs long stewing (at least 50–60 minutes) until the fibres soften completely. Check it with a fork: it should slide in easily and the fibres should separate readily. If the lung is still tough, keep stewing and add a little water.
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