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Pork Liver and Lights (lung) Stew Recipe

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Pork Liver and Lights (lung) Stew image
Pork Liver, heart and lights (lungs) stew


This recipe for Pork Liver and Lights (lung) Stew, by , is from This Is How I Remember It !, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Rhoden Richey
Added: Wednesday, May 12, 2010


liver, heart and lights(lungs) of a pig
6 or 7 slices of bacon
8 medium potatoes (peeled and quartered)
3 ribs celery ( cut in 1" chunks)
4 medium onions (peeled and quartered)
2 teaspoons ground sage-leaves
pepper and salt to taste
1-2 quarts water (or enough to cover)

Assuming you have followed the overnight prep suggestion for variety meats, you should be ready to begin. Remove the meats from their overnight prep and rinse thoroughly.
Cut the liver, heart and lights into about 1 1/2" cubes, and wash these perfectly clean, being careful to remove any sinewy or gristly fibers. Sprinkle lightly with salt and pepper and set aside. Fry bacon in 5 quart dutch oven. Remove bacon and add celery, onions and garlic to drippings and saute for 2-3 minutes. Add everything but the potatoes to the pot and bring to a boil then reduce to simmer and cook for about 1 1/2 hours until liver and lights are fork tender. Check frequently and add additional water as needed. Add the potatoes and let cook for another 30 minutes. Broth will thicken as potatoes cook, making a nice gravy .

Serve with steamed rice, hot biscuits and green beans.

Number Of Servings:
Preparation Time:
30 minutes Cook Time 2 hours




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