Roast Pork Loin

For the pork lung roast, season lung roast with salt, pepper and lemon juice. Wrap with hamburger bacon.

Fry in hot fat all around until bacon is colored. Then take out, unwrap the meat and cut into finger-thick slices.

Pour water (or soup) over the drippings and put the meat pieces back in. Cut the bacon into very small pieces and add it back in as well.

Steam until the meat is cooked through. Take the meat out again and use the blender to make the bacon very small (but it doesn’t have to be, if the pieces in the juice don’t bother you).

Season the pork lung roast with crème fraîche, season if necessary and use flour to make the juice creamy.

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