Cut the heart and cut out all the vessels, films and “networks” of veins. There will also be blood clots - we remove them under running water, penetrating into all visible loopholes. Fortunately, our stores sell almost cleaned, cut hearts, and all these procedures are reduced to a minimum.
Pour well-washed and peeled heart halves cold water and let it sit for at least an hour. It’s really good to leave everything overnight and continue cooking in the morning.
Bring water to a boil in a saucepan (about a liter and a half) and lower the heart halves. The water should completely cover them. After boiling again, cook them for about 5 minutes, and then drain everything into the sink. Rinse the pan and heart, pour clean water. Put the heart back and cook for about an hour with the lid closed and over low heat.
After an hour, add celery, peeled onions and carrots, Bay leaf, peppers and salt. Cook for about another half hour, and possibly an hour. The heart has enough tough meat, so look at the circumstances: if the knife goes in easily, it means it’s ready.
The taste of a boiled heart is somewhat reminiscent of tongue, only a little coarser in taste. It is very tasty to eat simply with mayonnaise and black bread - that is, an ordinary sliced meat snack. You can cook salads, cutlets or goulash. Excellent filling for sheet pancakes, potato zraz, pies or navy-style pasta.
A little more about the cutlets. I took 300 grams boiled heart, twisted in a meat grinder along with carrots (which were cooked with the heart) and a rather large onion (initially cut and fried). There, in the bowl, I added 2 eggs, squeezed 2 cloves of garlic, added 2 tablespoons ground crackers, salt, pepper and 4 more spoons of broth. From the resulting “minced meat” I formed cutlets and fried them for a couple of minutes on both sides in a frying pan.
Pork heart is a dark red offal weighing 350-500 grams. The muscle structure of the heart is dense, firm, but not rigid. The thickest top part the heart is covered with a layer of fat. The arteries (blood vessels) and fat protruding from the pig heart should be removed and the heart should be prepared cut into two parts or whole. Frozen offal retains its properties for four months at – 18˚C. This product is very aromatic and tasty. Pork heart is softer than beef heart. How to cook pork heart?
Pork heart dishes
Pork heart can be stewed, boiled, baked in the oven, or fried. Boiled heart is a popular ingredient for preparing salads and snacks. In addition, boiled pork heart makes good minced meat. Skillful housewives prepare gravies and side dishes based on pork heart, which go perfectly with crumbly porridge and pasta. Cooking stewed pork heart is justified in combination with cabbage, potatoes, mushrooms, vegetables and different sauces. Goulash and stews are also prepared from the heart. Food industry uses pork heart in the production of pates and sausages. Together with the liver, trachea and lungs, the pig's heart is part of the well-known liver. The pork heart is cooked for an hour and a half, and the foam should be removed every half hour.
Pork heart in a slow cooker
To stew a heart in a slow cooker you will need:
- pork heart (two or three pieces),
- wheat flour (two tablespoons),
- onions (two pieces),
- water (one measuring cup),
- sour cream (three tablespoons),
- spices,
- vegetable oil(three tablespoons)
- Bay leaf,
- pepper and salt.
How to deliciously cook pork heart in a slow cooker? It should be cut into small pieces, chop the onion into half rings. Set the multicooker to the “baking” position. Fry the heart in hot oil, add the onion and continue frying until the onion softens. Add flour and mix thoroughly. Pour water and sour cream, pepper, salt, bay leaf and spices. Switch the multicooker to the “simmer” position. The dish takes an hour and a half to prepare and is served with herbs.
Fried pork heart with mushrooms
Nourishing, very tasty roasted meat with mushrooms, such as champignons. It's quick and easy to prepare. Goes well with mashed potatoes.
Ingredients for four to five servings:
- boiled pork heart (one piece),
- porcini mushrooms, oyster mushrooms, russula or champignons (150-200 g, a bunch),
- basil or parsley (half a bunch),
- tomato (one piece),
- salt,
- sour cream (two to three tablespoons),
- vegetable oil.
The heart is boiled for two hours, removed, salted, and cooled. Oyster mushrooms or champignons are fried. White, russula, chanterelles and others Forest mushrooms clean, cut into pieces and cook for 15 minutes. The water is drained. Mushrooms (not boiled), tomatoes and hearts are cut into cubes, onions into thin half rings, greens are chopped coarsely. Onions are fried in hot vegetable oil in a layer of at least 1 centimeter until elastic and translucent. Salt, add the heart and fry over low heat for another five minutes, stirring. Add greens and tomatoes, fry for another two to three minutes, add mushrooms and fry for five to seven minutes. A minute before readiness, add salt to taste, season with sour cream and stir.
Pork heart goulash
Ingredients:
- pork heart (500 g),
- flour (one tablespoon),
- vegetable oil (one tablespoon),
- tomato paste (two tablespoons),
- onions (two pieces).
The heart is washed, cut into cubes and washed again. Sprinkle with salt and pepper, fry in a frying pan with chopped onion and hot oil. Sprinkle with flour and fry again for a few minutes. Place the fried pieces in a deep frying pan or saucepan and pour hot water until the meat is completely covered. Lay a bay leaf tomato paste, cover the pan with a lid. Simmer over low heat for an hour and a half. Rice, pasta or potatoes are served as a side dish. And bon appetit!
To pamper your household with new and interesting dish, it is not at all necessary to buy expensive delicacies with complex names. Go to the offal department and buy a pork heart. If prepared correctly, it produces a very delicate original taste.
There are a great many ways. A magnificent goulash is prepared from pork heart; it can be fried or made into a delicious sausage, pate, and even stewed - this is a classic of the genre: tasty, fast, easy. In this version, it goes well with potatoes, mushrooms, cabbage, fresh and stewed vegetables, and various sauces.
From a boiled heart you can make an excellent filling for pies or use it as an ingredient in some holiday snack. Using this meat as a base, experienced housewives prepare delicious gravy, which are later combined with buckwheat, rice and pasta.
It's time to talk about popular, time-tested recipes.
Braised pork heart
Ingredients:
- Pork heart – 1 pc.;
- Medium-sized carrots – 2 pcs.;
- Small onion heads - 3 pcs.;
- Garlic – several cloves;
- Vegetable oil (you can take 30 ml sunflower and 20 ml olive) – 50 ml;
- Salt, pepper and spices to your taste.
Cooking steps:
- Rinse the meat in large quantities water, cut into medium-sized pieces, cutting out all the vessels near the heart valve.
- Heat the oil in a high-sided frying pan. Send the pre-chopped onion to fry. When it acquires a light golden hue, add carrots chopped in a coarse shredder.
- Fry the vegetables together for 2-3 minutes, add the garlic, previously passed through a press, and mix everything.
- Add the prepared offal to the pan, add salt and spices. Fry the meat and vegetables for about 30 minutes.
- Add water about 2 fingers from the bottom of the pan. Salt again and simmer until tender for another 60-90 minutes.
Pork heart salad
Ingredients:
- Pork heart – 500 g;
- Onions and carrots (all medium size) 1 pc.;
- Processed cheese (but not in tubs, but “hard”, for example, “Druzhba”) - 100 g;
- Tomato paste (will also work) thick ketchup) – 1 tbsp. l.;
- Wheat flour – 1 tbsp. l.;
- Sunflower oil – 1 tbsp. l.;
- Mineral water;
- Salt, pepper, spices to taste.
Preparation:
- Rinse the offal in plenty of water, cut into small pieces, remove films and vessels.
- Take a frying pan with high sides, pour vegetable oil into it and when it is hot, place pieces of meat there. Fry for 5-8 minutes, stirring constantly.
- Add the onion, pre-chopped as finely as possible, and carrots, grated on a fine shredder, to the pan. Add salt and pepper, mix everything and cook over low heat for 5 minutes.
- Add wheat flour and tomato paste, mix everything.
- Pour into the pan mineral water so that the liquid covers the ingredients. Cover the dish with a lid and simmer the dish over low heat for about 40 minutes.
- When 10 minutes remain until done, add to the pan. processed cheese, previously grated on a coarse shredder, mix everything.
The dish should be served warm, sprinkled with finely chopped herbs. But even if your appetizer has cooled down by the time your guests arrive, don’t be upset. Even when cold, this salad will amaze with its delicate and unusual taste.
Pork heart in a slow cooker
Ingredients:
- Pork heart – 500-600 g;
- Carrots, sweet peppers, onion– all 1 piece;
- Garlic – 2-3 cloves;
- Tomatoes – 4-6 pcs. medium size;
- Vegetable oil – 1 tbsp. l.;
- Spices of your choice.
How to cook:
- Rinse and dry the offal. Remove films and excess fat, cut into medium pieces.
- Transfer the meat to a multi-cooker bowl; no need to add oil. Set the “Fry” mode for 15 minutes and cook, stirring occasionally.
- After the beep, pour vegetable oil into the bowl, add the onion, pre-cut into strips, carrots, chopped on a track and pepper, cut into small cubes. Close the multicooker lid and select the “Stew” mode, cook for 10 minutes.
- At this time, take care of the tomatoes. Wash and remove the skins from the tomatoes. To make this easier, pour boiling water over the vegetable and then immerse it in cold water for a few minutes.
- Grind the already peeled tomatoes in a blender until pureed. If you don't have a blender, just chop the tomatoes as finely as possible.
- Pour in tomato puree into the multicooker bowl, add salt and your favorite spices. Set the “Quenching” mode for 2 hours. After the beep, the dish is ready.
You can serve with a side dish of your choice, as well as fresh and salted vegetables.
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 onions in a frying pan and 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.
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.
