Roast Pork Lung with Pumpkin Pesto and Top Kukuruz

Meat & Baked Potatoes Crush peeled garlic cloves and salt in a mortar, add pumpkin seeds and crush. Add oil, pepper, juice of one lemon and parmesan, mix the whole to a paste.

Spread the paste on the cleaned pork lung roast and let it stand in the refrigerator for one to 120 minutes. If possible, remove it from the refrigerator half an hour before further processing.

Place the roast in an ovenproof dish and cover with wet parchment paper, preheat the oven to 220 °C and cook the roast on one of the lower racks of the oven.

In the meantime, peel the potatoes, cut them into 3-millimeter slices and place them one by one on a baking sheet covered with parchment paper.

After about 10 minutes of cooking, add the potatoes to the top of the pan.

Pickled hominy Separate the hominy seeds from the cob with a sharp kitchen knife.

Chop the shallots, cut the onion into thin slices and chop the oregano leaves. Briefly sauté shallots in corn oil, add grains and sauté briefly. Deglaze with vegetable stock, reduce over medium heat for about 5 minutes.

Add whipping cream and oregano leaves, bring to a boil, reduce by half for 5-7 min. Remove skillet from heat, add scallions and sauté just until tender. Season with salt and freshly ground pepper to taste.

Finish Remove the meat from the stove after about 25 min of cooking time, cook in about 5 min. of water.

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