Roast Pork Lung Wrapped in Bacon

For the pork lung roast wrapped in bacon, cut the pork lung roast into about 8-9 pieces of equal width (about 2 cm thick), salt and pepper.

Spread the slices of bacon with English mustard and wrap the roast lung in it. In the preheated pan, sear the pieces on their own sides.

Place the toast cheese on top and keep warm in preheated oven at about 120 degrees for about 15 minutes.

Meanwhile, pour water over the roast residue, add salt and pepper, English mustard and bring to the boil briefly. Add creme fraiche and continue to boil.

If desired, thicken with flour. After 15 minutes, remove the bacon-wrapped pork lung roast from the oven and serve with the sauce.

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