Rolled Pork Lung Roast with Mushroom Stuffing

For the pork lung roast with mushroom stuffing, cut the mushrooms into slices, finely dice the onion. Fry the onion in a pan with a little oil, add the diced bacon and fry briefly.

Add the mushrooms, fry briefly, season with salt and pepper. Add pressed garlic and parsley. Set aside and let cool.

Cut the pork lung roast once in the middle. Place both lung roasts unfolded next to each other, spread with ajvar and place sliced bacon on top.

Spread the mushroom filling on the bacon, season with salt and pepper and roll up tightly. Tie it like a rolled roast. Season the outside with freshly grated pepper and fry in a pan with clarified butter.

Then cook in another pan in the oven at 80 degrees for about 45 minutes. Prepare a sauce with the drippings in the pan.

Arrange the meat with chili noodles and the sauce and serve.

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