Heart is one of the most useful by-products, combining complete, easily digestible protein and a whole range of unique microelements. Therefore, you should not neglect it in favor of ordinary meat, but it is better to learn how to cook it so that both your family and guests are delighted with your culinary delights.
Pork heart stewed in sour cream
This muscle works constantly, so the most important thing in preparing it is to make the dish tender and juicy. By over-drying, you risk getting rubbery meat that will be difficult to chew. That is why the best and simplest option cooking pork heart is to stew it in sour cream.
Products:
- pork heart- 1 kg;
- sour cream – 250 g;
- carrots – 2 medium;
- onion – 2 medium;
- garlic – 2-4 cloves;
- vegetable oil for frying;
- salt and pepper to taste.
Recipe with photo:
Heart stewed in sour cream goes best with traditional mashed potatoes, buckwheat, and pasta. It is recommended to use the sauce when serving.
The main charm of the dish is its extreme simplicity and win-win. You can add additional spices or ingredients to taste or change the cooking method - such goulash will always turn out amazingly tasty. You can cook it in a slow cooker, performing steps 3-4 in the “frying” mode, and step 5 in the “stewing” mode, or even experiment with the oven and pots.
Korean pork heart salad recipe
Salads with offal are always somewhat more refined than recipes with regular meat. The original taste of the heart, combined with spicy oriental spices, will definitely not leave anyone indifferent at the table, and the preparation itself does not require complex skills or inaccessible ingredients.
What you will need:
- pork heart – 2-3 pcs.;
- Korean carrots – 300 g;
- red salad onion – 1 pc.;
- mayonnaise;
- lemon juice;
- soy sauce;
- sesame;
- fresh greens.
Step-by-step preparation of salad with pork heart in Korean:
- Boil the offal until completely cooked (dip in boiling salted water and cook for about an hour).
- Prepare salad dressing by mixing a couple of tablespoons of mayonnaise with a tablespoon of soy sauce and the juice of 1/3 lemon.
- Cut the red onion into half rings.
- Place the Korean carrots and onions in a bowl, add the cooled heart, cut into cubes, and season.
- Leave the salad to soak for 20 minutes.
- Before serving, sprinkle the dish with sesame seeds and fresh herbs.
The salad turns out light, juicy, with a sweet-sour-salty dressing and original taste. It is suitable for both holiday menu, and for a regular dinner.
Dish of pork heart baked in a sleeve
This recipe can easily be called festive if served in a certain style, and even romantic if you are planning a dinner for two, although the dish is prepared quite simply - almost without the participation of the hostess. The time saved on cooking can be safely spent on yourself so that you can be fresh and rested at the holiday.
What you will need for this:
- whole pork heart – 2 pcs.;
- green oil ( butter, greens, salt) – 75 g;
- egg – 1 pc.;
- milk – 2 tbsp. spoons;
- breadcrumbs.
Baked heart recipe:
- Fats and films must be cut off from offal without damaging the muscles.
- The rigid branching of the vessels should be cut so as not to pierce or cut the cup of the heart itself.
- Place softened green butter in the cavity. Parsley goes well with green by-products, although you can use any herbs to suit your taste.
- It is worth pricking the cavity on top with toothpicks so that the oil does not leak out during the cooking process. Then place vertically in a baking bag and place in the pan. The sleeve should be pierced in 2-3 places so that it does not burst in the process.
- Place the hearts in an oven preheated to 200 degrees for 1 hour.
- Meanwhile, beat the egg with milk and pour breadcrumbs into a separate container.
- Remove the meat from the oven and remove the bag. As soon as it cools a little and sets, carefully take out the toothpicks, pour the mixture of egg and milk over the hearts and sprinkle them well on all sides with breading.
- Set the oven to maximum heat and place the hearts there for about 10 minutes. As soon as they are browned, you can serve.
By-products are secondary products of livestock slaughter. These include the liver, heart, brains, lungs, kidneys, tongue, etc.
Most of them are not inferior to meat in taste and nutritional value, therefore they are used very widely in cooking.
High-quality offal: subtleties of choice
In order not to be disappointed with your purchase, it is important to choose a high-quality and fresh product. There are several rules for this:
- Buy chilled, not frozen, offal. This will help preserve the maximum amount of nutrients;
- Do not buy offal with flabby and falling apart consistency;
- Use purchased products only for their intended purpose. For example, bones are suitable for making soups and broths, and legs and heads are suitable for jellies.
Each of the offal has taken its place in the culinary art. Let's look at the features of the most popular of them.
| By-product | Composition, beneficial properties | Signs of quality | Where is it used? |
|---|---|---|---|
| Liver | Contains a large number of m proteins and essential amino acids. It is a dietary product. | Smooth surface. Color ranges from brown to dark red. Firm, elastic consistency. |
Fried or stewed. Suitable for making pates and fillings. |
| Heart | Rich in potassium, phosphorus and proteins. Contains a minimum of fat. | The color is dark red. The texture is firm, not tough. Average weight from 350 to 500 g. |
Ideal for preparing salads and snacks. The product can be boiled or stewed. To add a special taste, the heart is added to minced meat and liver sausage. |
| Language | The by-product contains a large amount of proteins, fats, iron and zinc. Rich in collagen. Refers to delicacies. | Clean and uniform color. No cuts or other defects. |
The product can be boiled, fried, stewed, and also made into aspic. |
| Head | Inexpensive and accessible by-product. Pork and beef heads are usually sold without the brains and tongue. | Purity. Freshness. No foreign odors. No signs of damage. |
The product is suitable for boiling, stewing and preparing aspic. |
This article will talk about the heart. The information received will allow you not only to choose the right product, but also to prepare it, combine it with other ingredients, and serve it to guests.
Preparing the pork heart for cooking
Before proceeding directly to cooking, the offal should be prepared. The pork heart must be cleaned of fat on the top, and protruding arteries must be cut off. If desired, the product can be cut in half or left whole.
So that the dish has pleasant taste and aroma, no mistakes should be made when cooking the heart. Follow these tips:
- Start cooking in cold water, pre-salt;
- Wait until the water boils and drain it;
- Fill with water again and cook for about half an hour, skim off the foam in time;
- Drain the second broth, add new water and cook the product until cooked for 30-40 minutes;
- The cooked pork heart should have a soft texture.
Store the heart in this form freezer no more than 4 months possible.
Recipes for all occasions
Pork heart is universal, so true housewives are happy to use it in everyday culinary life. The product goes well with any side dishes.
It can be stewed, fried, boiled and even baked. We offer several quick and affordable recipes for you to choose from.
Heart in a frying pan: flavorful cutlets
These cutlets can be served for breakfast or lunch. The dish turns out very light, satisfying and aromatic. The taste of the cutlets is rich and tender at the same time.
How to cook pork heart cutlets in a frying pan:
Wash the offal and cut into 4 equal parts. Remove films and veins, soak in water for 1 hour;
Cut the onion into small cubes;
Soak the bun in milk or water, squeeze out;
Finely chop the lard;
Grind the heart, lard, onion and bun with a meat grinder;
Beat the egg into the minced meat, add semolina Season with salt and pepper;
Form cutlets, roll them in breadcrumbs and fry in a frying pan;
If desired, you can put the cutlets in the oven for half an hour. This will make the dish even more tender and juicy.
Heart with potatoes in a slow cooker
The multicooker is the housewife's assistant. With this device you can discover new world cooking. We suggest starting with a budget-friendly and very tasty dish.
Ingredients:
- 2 medium tomatoes;
- 1 onion;
- 1 kg pork heart;
- 1 bell pepper;
- 2 tbsp. l. vegetable oil;
- 800 gr. potatoes;
- Salt, spices to taste.
How to cook pork heart with potatoes in a slow cooker:
- Rinse the heart, remove the veins and cut into cubes;
- Place the product in the multicooker bowl, add vegetable oil and cook in the “Express” mode for 10 minutes;
- Place the onion in the bowl and cook for another 10 minutes;
- Fill everything with water until the food is not completely covered. Add salt and pepper to taste. Switch to the “Stew” mode and cook for 45 minutes;
- Chop remaining vegetables and add to bowl;
- Fill the food with water;
- When the potatoes become soft, the dish is ready. Serve to the table.
Combine pork heart and lung
You can combine offal not only with other ingredients, but also with each other. The dishes are original and very tasty. See for yourself.
Ingredients:
- 1 pork heart;
- 2 medium onions;
- 1 pork lung;
- 4 tbsp. l. mayonnaise 67%;
- 0.5 tsp. granulated sugar;
- 150 gr. hard cheese;
- 30 ml vinegar 9%;
- 60 ml water;
- 1 bunch of dill or other greens.
Preparation:
- Boil the heart and lung until tender. Drain the water twice. Cut into cubes;
- Cut the onion into rings. Leave it for half an hour in the marinade (0.5 tsp sugar, 30 ml vinegar, 60 ml boiled water);
- Cut hard cheese into strips;
- Mix all ingredients in a salad bowl, season with mayonnaise and stir;
- Garnish the dish with herbs and serve.
Homemade liver sausage
Liver sausage - inexpensive, tasty and useful product. Learn to cook it yourself and please your loved ones.
Ingredients:
- 700 gr. pork heart;
- 700 gr. pork lung;
- 3 onions;
- 300 gr. lard;
- 1 kg pork liver;
- 7 chicken eggs;
- 1 tsp. cardamom;
- Salt, ground black, to taste;
- Pork intestines.
Preparation:
- Boil the heart, liver and lung until tender. Keep in mind that it only takes 15 minutes to cook the liver, and 40 minutes for the heart and lungs;
- Cut the lard small cubes, fry with onion rings until golden brown;
- Pass all offal and lard with onions through a meat grinder twice;
- Add eggs, salt and pepper. Mix thoroughly and beat the mixture with an immersion blender;
- Clean the intestines, rinse them. Fill them with minced meat, leaving some free space. Tie the edges of the sausages with kitchen string;
- Make several punctures with a needle, fill the sausages cold water in a saucepan, add salt and wait until it boils. Then cook for about 40 minutes;
- Liver sausage is ready to serve!
Conclusion
You can make a variety of things from pork heart variety of dishes: From appetizers and salads to unbeatable casseroles. Minced meat from this offal can be stuffed into pancakes, zrazy and pies.
In boiled and stewed form, the heart is usually supplemented with side dishes of potatoes, vegetables, pasta and various cereals. At the same time, you can serve pork heart as an independent product, adding original sauce or frying.
Create, experiment and enjoy your culinary masterpieces!
Fry pork heart -.
How to fry a pork heart
Products
Pork heart - 500 grams
Onions - 1 head
Leek - 1 stalk
Celery - 1 stalk
Soy sauce - 2 tablespoons
Sugar - a pinch
Vegetable oil - 60 milliliters
Cilantro - bunch
Zira - half a teaspoon
Coriander - a pinch
Salt - to taste
Black pepper - to taste
How to fry a pork heart
1. Clean the pork heart from fat, films and blood clots, rinse in cool water.
2. Cut the heart into strips 3 centimeters long and half a centimeter thick.
3. Pour soy sauce over the chopped pork heart and leave to marinate in a warm place for 30 minutes.
4. Peel the onions and chop them into half rings 3 millimeters thick.
5. Wash the leeks and celery, cut into rings a few millimeters thick.
6. Pour 30 milliliters of oil into a frying pan, place over medium heat, heat until bubbles appear.
7. Place strips of pork heart in a frying pan, fry over medium heat for 20-25 minutes, check for doneness by piercing the heart pieces with a fork.
8. Remove the fried pork heart from the frying pan and place in a bowl.
9. Add 20 milliliters of oil to the same frying pan and heat over medium heat.
10. Place in a frying pan onion, fry for 5 minutes.
11. Add sugar, cumin, pepper, coriander to the onion, stir, keep on medium heat for 2 minutes.
12. Place the onion and spice mixture into the bowl with the fried heart and stir.
13. Pour 10 milliliters of oil into a separate frying pan, place over medium heat, fry leeks and celery for 5 minutes.
14. Wash and chop the cilantro.
15. Place pieces of pork heart with onions on plates, place fried leeks and celery on top, garnish with cilantro.
How to stew a pork heart
Products
Carrots - 3 pieces
Pork heart - 800 grams
Tomatoes - 3 pieces
Sour cream (fat content 10-15%) - a third of a glass
Vegetable oil - 50 milliliters
Salt - half a teaspoon
Black pepper - to taste
How to stew pork heart with tomatoes
1. Peel the carrots, grate them coarsely or chop them into strips 3 centimeters long and a couple of millimeters thick.
2. Pour oil into a frying pan, place over medium heat, and heat until bubbles appear. 3. Place carrots in a heated frying pan and fry for 5 minutes.
4. Pour boiling water over the tomatoes, remove from the boiling water after a few minutes, remove the skins, and cut into 1-centimeter thick slices.
5. Place the tomatoes in a frying pan with carrots and hold for 5 minutes over medium heat so that the moisture evaporates.
6. Add to stewed vegetables salt, pepper, mix, keep on the burner for 3 minutes.
7. Clean the pork heart from fat, films and blood clots, rinse in running cool water.
8. Cut the heart into strips half a centimeter thick and 3 centimeters long.
9. Pour oil into a separate frying pan, place over medium heat, heat until bubbles appear.
10. Fry the pork heart pieces for 10 minutes.
11. Place in a deep baking tray fried vegetables, add sour cream, pork heart, mix, cover with foil.
12. Turn on the oven at 200 degrees, preheat for 5 minutes, place the baking sheet for 50 minutes.
Fkusnofacts
Before frying, the pork heart must be cleaned of films, fat, blood clots and marinated for 30 minutes in fish or soy sauce. Add a teaspoon to the marinade to taste apple cider vinegar or grated ginger.
To make the fried pork heart softer, it is pre-boiled.
The pork heart is boiled for 1.5 hours, changing the water every half hour and periodically removing the foam.
Among the by-products the heart has its own taste qualities takes second place after language. To enjoy its tender and exquisite taste, you should take its preparation seriously.
Pork, although not a dietary meat, is what many gourmets prefer to eat not only on holidays, but also add to their daily diet.
To prevent this product from sticking to the bottom of the pan, turn it over several times during the cooking process. After an hour, drain the broth and boil the heart for another half hour in clean water. To preserve the taste as much as possible and useful material, cook the pork heart (depending on size) for 1.5 to 2 hours.
15-20 minutes before readiness, add salt to the broth, Bay leaf, black and allspice peas, an onion and a few cloves of garlic.
Pig heart belongs to dietary products nutrition. It contains essential substances: calcium, phosphorus, copper, proteins, vitamins and amino acids. A properly cooked heart will not only be tasty, but also healthy.
Some people consider offal to be low-grade meat. This is partly true. However, you can make a lot of them excellent dishes. Take, for example, pork heart.
At first glance, it is an ordinary dense substance of dark red color, consisting mainly of muscles. But good cook able to turn it into a real work culinary arts. How to cook pork heart? There are many options here. It can be boiled, fried, stewed or baked in the oven.
For clarity, it is worth considering several interesting recipes.
How to deliciously cook pork heart in a frying pan
First, you can try the simplest option, which is intended for beginner cooks. You can fry the heart with onions in a frying pan. It turns out very tasty. But here the question arises: how to cook pork heart, considering that it has a rather dense structure. Usually such products are boiled first. In this recipe, the main component is pre-marinated. To work you will need following ingredients:
1 pork heart;
10-15 grams table vinegar;
salt;
4 grams of sugar;
1 onion;
50 grams of vegetable oil;
ground pepper and coriander;
4 tablespoons soy sauce.
The cooking method is simple:
1. Rinse the heart thoroughly, then cut into cubes, after removing all films and fat.
2. Place the chopped products in a bowl. Add soy sauce, sugar and vinegar to them. Mix everything well and leave to marinate for 2 hours.
3. Chop the peeled onion into half rings.
4. Place the heart pieces along with the marinade into a frying pan with boiling oil.
5. Add spices and fry for 15 minutes with constant stirring. All moisture should evaporate. Finished product transfer to a plate.
6. In the same frying pan, fry the onion separately until golden brown.
7. Place it on top of the heart pieces.
The taste of this dish is simply amazing. Tender mashed potatoes are suitable as a side dish.
A simple recipe for cooking in the oven
To cook pork heart, you don't have to use a frying pan. This rather dense meat will become much softer if you bake it in the oven. And it’s not at all difficult to do this. You will need a minimum set of products:
2 hearts;
salt;
2 carrots;
1 clove of garlic;
1 onion;
ground pepper and any other spices.
The dish takes a relatively long time to prepare, but is simple:
1. Rinse the offal well.
2. Rub it with salt, pepper, seasonings and garlic squeezed through a press. Let the treated product sit for about half an hour.
3. Cut the carrots into circles, and chop the peeled onion into half rings.
4. Place chopped vegetables on foil. Place the heart on top.
5. Wrap the foil tightly and place on a baking sheet.
6. Preheat the oven to 180 degrees. Place the baking sheet with the package into it for 45 minutes.
This fragrant baked heart is good served with any cereal.
