Pork heart is a product that should be consumed at least twice a week to maintain health nervous system in order. It is equally useful for the elderly and children, as well as athletes and people who work in heavy industries. However, the offal is not in great demand due to the fact that not every housewife knows how to cook it correctly. Dense in structure meat requires special approach. Today we will look at pork heart dishes, recipes, and share how to cook the heart so that it is soft. This information will help you change your attitude towards the offal and use it more often on the menu.

How to cook pig heart soft?

Let's start with the fact that the heart of any animal is a strong muscle, which is why it is so dense. For this reason, the preparation method this product has its own characteristics. Let's talk about the rules for preparing a soft pork heart.
1. Firstly, the offal must be washed well, cut off the hymen and fat from its surface.
2. Next, you need to get rid of the vessels that pass inside. To do this, the product is cut into 2 halves, and the arteries themselves are removed manually.
3. To achieve softness, you need to put the meat in water or milk for at least 2 hours. Some soak it all night. If there is such an opportunity, and you do the same.
4. If you are going to cook goulash or another dish, then it is better to beat off the dense meat. To do this, cut the heart into layers and treat each of them with a hammer on both sides.
5. To make the pork heart soft, it is boiled or stewed long time- from one and a half to two and a half hours (the duration depends on the age of the animal and on whether you are preparing a whole heart or cut into pieces).
6. The offal is also baked for a long time, while it is always wrapped either in foil or in a sleeve, and when the meat is completely baked, the foil is removed so that it browns a little. If you do not wrap the product, but bake it open, then a fried crust will form, and inside the meat will be tough. It definitely won't help you get soft heart at the exit.

Recipes with heart

Casserole with vegetables

Ingredients: pork heart - 700 g (2 small ones); cauliflower- 400 g; potatoes - 5 pcs.; tomatoes - 3; onions - 2 medium; eggs - 3; sour cream (20%) - 150 ml, mayonnaise - 50 g; cheese - 100 g; pepper, salt.

Prepare the offal for baking by cleaning it from the film, fat and vessels. Leave to soak in water for at least 2-3 hours. Then cut the meat into slices and lightly beat off. Grind the heart for the dish with cubes. Slice the peeled potatoes thinly. Divide the cabbage into inflorescences and also chop with a knife into small fragments. Tomatoes can be cut into slices or circles directly with the skin. Chop the onion into halves of the rings. Beat the eggs and combine them with sour cream. Grate the cheese.

Now you need a roomy form. On its bottom, greased with oil, lay out half the potatoes, salt and pour half sour cream sauce. Next, we send the heart to the potatoes, which also needs to be salted. The next layer will be cabbage, distribute it evenly over the entire surface, salt. Now lay out the potatoes again, add a little salt and pour the remaining sauce-filling. The next layer is tomatoes, then onions. Lubricate sliced ​​onions with mayonnaise. We haven't used cheese yet. Cover the form with foil and put in the oven. We cook for an hour and a half at a temperature of 180 degrees. When the specified time is up, take out the form, remove the foil and sprinkle the casserole with cheese. We continue to bake the dish for another 20 minutes, until a light appetizing blush forms on the cheese layer.

Pig heart cutlets

Ingredients: heart - 500 g; a piece of fat - 50 g; stale bread - 2 slices; egg - 1; semolina - 1 tbsp. l.; onion head - 1; salt pepper; oil for frying, bread crumbs.

My pig's heart, we clean it from fat, film, vessels. Soak for two hours. We cut the offal into slices and pass through a meat grinder. Dip the bread in water for a few seconds, grind together with onions and lard. Add spices, salt to minced meat, knead well. Then add one egg and semolina, mix the minced meat with your hands again.

Wet palms in cold water, take a small amount of minced meat, form a lump, give it the shape of a cutlet, roll in breadcrumbs and place in a frying pan with butter. After laying out a few cutlets, cover with a lid and fry until blush on both sides. Ready cutlets can be served with puree pasta or any porridge or vegetables.

Note for readers of "Popular about health". You can do the same with cutlets - on the one hand, fry them in a pan, and then bake them in the oven, laying them on a baking sheet with the other side. For greater juiciness at the end of cooking cutlets can be poured with melted butter.

Pig's heart is eaten boiled. It is suitable for making sandwiches, salads, snacks, it is often stuffed with vegetables and cheese, and they also prepare all kinds of fillings for pancakes or pies. Useful meat with high content protein and vitamins are worthy of the attention of the hostess, because its cost is relatively low, and how many dishes you can cook! At proper preparation you will always get an excellent second dish from the heart, and the recipes for this have been given above. Try it and you include this product in your menu.

Soak pork heart in cold water for 10 minutes. Cut off blood clots and veins, cook whole. At the beginning of cooking, it is necessary to remove the foam, change the water to fresh boiling water every half an hour.
Pieces of pork heart boil for 50 minutes.
Boil pork heart in a double boiler for 2 hours.

How to cook pork heart

Products
Pork heart - 500 grams (1 piece)
Water - 3-4 cups, plus another 3 cups of 250 milliliters for water changes
Salt - half a teaspoon
Lavrushka - 2-3 sheets
Black peppercorns - 5-7 peas

Preparing the heart for cooking
1. Rinse the pork heart with running water. Then pour 3-4 liters of water into a saucepan, put the heart there and leave for 10 minutes to soften the blood clots. Drain the water.

2. Cut out large vessels, remove excess fat. To speed up cooking, the heart can be cut into small pieces, but whole cooking is recommended to preserve taste and juiciness.

How to cook pork heart

1. Pour the heart with 3-4 glasses of water, put the pan on the stove. Bring the water to a boil, remove the foam formed on the surface with a slotted spoon, cook for 10 minutes and change the water to fresh boiling water.
2. So that the heart does not stick to the bottom or walls of the pan, at the beginning of cooking it should be turned 3-4 times.
3. Boil the pork heart after boiling for another 30 minutes, reducing the heat - the water should boil slightly.
4. After 30 minutes, change the water again, add spices and cook for another 20-30 minutes.

5. Salt should be added 15 minutes before the end of cooking the heart so that the heart does not become hard.
6. Strain the broth, clean the pan and the heart from the remnants of scale.

How to cook a pork heart in a double boiler
1. After pre-training the heart must be cut into thin sticks.
2. Place it on the steamer rack in one layer. Pour water into the steamer.
3. Boil the pork heart in a double boiler for two hours.

Quick pork heart salad

Products
For 2 servings
Pork heart - 300 grams
Carrots in Korean - 200 grams
Red onion - 1 small onion
Soy sauce - 1 teaspoon

Recipe
1. Boil the heart, cut into thin sticks.
2. Mix with Korean carrots.
3. Chop the onion into thin rings, add to the salad.
4. Serve the salad, garnishing with drops of soy sauce.

Heart salad with cheese

Pig heart salad products
Boiled pork heart - one, about 200 grams
Carrot - 1 small
Onion - 1 head
Gherkins - 5-6 pieces
handful of walnuts
Hard cheese - 100 grams
Mayonnaise or sour cream for dressing
Salt and pepper to taste

Recipe
Cut the heart into strips. Grate the carrots on a coarse grater, finely chop the onion, fry. Cut gherkins into strips. Chop the nuts into pieces, rub the cheese on a grater. Mix everything, season with mayonnaise. You can decorate with a sprig of dill.

Pork heart is relatively inexpensive (from 250 rubles per kilogram) by-product, but do not be afraid of either its price or the classification of "offal". With a calorie content comparable to veal, pork heart is very useful primarily for the circulatory system, it has delicate taste And wide application in cooking. By the way, when cooking, the pork heart is boiled down - about 400-500 grams remain, as with purchase.

As a rule, pork heart is boiled for salads.- exquisite light, but very healthy meals able to decorate any festive table and surprise your guests. At the same time, the pork heart in any salad will be the main ingredient, therefore, when cooking the heart in a salad, softness and the absence of pungent odors are extremely important. That is why when cooking, change the water. By the way, water can be boiled in advance so that when changing water, you do not waste time waiting for boiling. For example, you can boil a full kettle, from which to pour changeable water, or boil a separate pot of water into which to transfer the heart as needed.

In order to economize pork heart boil time, after defrosting, chop it into plates, but it is best to cook in a double boiler so that all the most delicious is not boiled into the broth.

Half an hour before the end of cooking, you can add onions and carrots to the pan, roots to taste - then the heart and broth will acquire vegetable notes. Keep in mind that the heart especially "absorbs" sweetness from carrots - do not oversweet your salad.

So that the pork heart does not dry out after cooking, it is recommended to cool it and store it directly in the broth in which it was cooked, no more than 3 days.

On the remaining broth from the pork heart, you can cook vegetable stew and cereals (rice, buckwheat).

Fkusnofakty

Boiled pork heart is included in the diet as an additional remedy with low hemoglobin, nervous disorders, diseases of the kidneys and gallbladder. The use of a pig's heart in food contributes to effective recovery after serious illnesses, injuries and burns.

Braised pork heart recipe

Ingredients for making stewed pork heart:
Pig heart - 3 medium-sized hearts
Carrot - 1 large
Onion - 1 head
Processed cheese - 150 grams
Tomato paste / tomatoes - 2 tablespoons / 1 large tomato
Flour - 1 tablespoon
Salt and spices - to taste.

Recipe
Peel the onion and carrot, finely chop the onion, grate the carrot coarse grater. Rinse the heart, remove the film, cut into pieces. Fry onions for 2 minutes, add carrots, followed by pork hearts, salt and mix. Simmer for 15 minutes, stirring. Then add flour tomato paste/ crushed tomato, spices. Add half a glass of water, simmer for 40 minutes. Add melted cheese, stir, simmer for another 20 minutes.

To pamper your household with new and interesting dish, it is not at all necessary to buy expensive delicacies with complex names. Check out the offal section and buy a pork heart. If it is cooked correctly, a very delicate original taste is obtained.

There are a great many ways. Great goulash is prepared from a pig's heart, it can be fried or made appetizing sausage, pate, and even stew - this is a classic of the genre: tasty, fast, easy. In this version, it goes well with potatoes, mushrooms, cabbage, fresh and stewed vegetables, various sauces.

From boiled heart you can make a great filling for pies or use as an ingredient in any holiday appetizer. Using this meat as a basis, experienced housewives cook delicious gravies, which are further 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 - a few cloves;
• Vegetable oil (you can take 30 ml of sunflower and 20 ml of olive) - 50 ml;
• Salt, pepper and spices to your taste.

Cooking steps:

1. Rinse the meat in in large numbers water, cut into pieces of medium size, cutting out all the vessels near the heart valve.
2. Heat oil in a high sided frying pan. Send the pre-chopped onion to fry. When it acquires a light golden hue, add carrots chopped on a large shredder to it.
3. Fry the vegetables together for 2-3 minutes, add the garlic, previously passed through the press, and mix everything.
4. Add prepared offal to the pan, salt and add spices. Fry the meat with vegetables for about 30 minutes.
5. Add water about 2 fingers from the bottom of the dish. Salt again and simmer until tender for another 60-90 minutes.

Salad with pork heart

Ingredients:

• Pork heart - 500 g;
• Onions and carrots (all medium-sized) 1 each;
• Processed cheese (but not in trays, but “hard”, for example, “Friendship”) - 100 g;
• tomato paste (suitable thick ketchup) - 1 tbsp. l.;
• Wheat flour - 1 tbsp. l.;
• Sunflower oil - 1 tbsp. l.;
• Mineral water;
• Salt, pepper, spices to taste.

Cooking:

1. Rinse the offal in plenty of water, cut into small pieces, remove films and vessels.
2. Take a frying pan with high sides, pour vegetable oil and when it's hot, put the pieces of meat in there. Fry for 5-8 minutes, stirring constantly.
3. Add the onion, pre-cut as finely as possible, and the carrots, grated on a fine shredder, to the pan. Salt and pepper, mix everything and cook over low heat for 5 minutes.
4. Add wheat flour and tomato paste, mix everything.
5. Pour into the pan mineral water so that the liquid covers the ingredients. Close the dish with a lid and simmer the dish over low heat for about 40 minutes.
6. When 10 minutes are left until cooked, add to the pan processed cheese, previously grated on a large shredder, mix everything.

Serve the dish warm, sprinkled with finely chopped herbs. But even if your appetizer has cooled down by the time the guests arrive, do not worry. Even cold, this salad will amaze with its delicate and unusual taste.

Pig heart in a slow cooker

Ingredients:

• Pork heart - 500-600 g;
• carrots, sweet peppers, onion- all 1 pc.;
• Garlic - 2-3 cloves;
• Tomatoes - 4-6 pcs. medium size;
• Vegetable oil - 1 tbsp. l.;
• Spices of your choice.

How to cook:

1. Wash and dry offal. Remove films and excess fat, cut into medium pieces.
2. Transfer the meat to a multicooker bowl, no need to add oil. Set the "Frying" mode for 15 minutes and cook, stirring occasionally.
3. After the beep, pour vegetable oil into the bowl, add the onion, pre-cut into strips, carrots, chopped on the track and pepper, cut into small cubes. Close the multicooker lid and select the “Extinguishing” mode, cook for 10 minutes.
4. At this time, take care of the tomatoes. Wash and remove the skin from the tomatoes. To make it easier to do this, pour boiling water over the vegetable, and then immerse it in cold water for a few minutes.
5. Grind already peeled tomatoes in a blender until puree. If you do not have a blender, then just chop the tomatoes as small as possible.
6. Pour in tomato puree into the multicooker bowl, salt, add your favorite spices. Set the "Extinguishing" mode to 2 hours. After the beep, the dish is ready.

Serve with a side dish of your choice, as well as fresh and salted vegetables.

Pork heart is not the most popular offal. And absolutely in vain. It costs an order of magnitude cheaper than meat, but at the same time it has no less useful substances It tastes good and is easy enough to make at home. Usually it is stewed or boiled, but it can also be baked in the oven, used as a filling for pancakes, casseroles, etc. The recipe for making a pork heart is far from one. I offer you a few of them.

Preparation

But before you start cooking, the heart should be boiled. If this is not done, the cooking process will significantly increase in time, and the product itself may turn out to be somewhat harsh at the end. So, pour water into a saucepan, salt to taste, add spices. We send the pork heart there and start cooking. You can pre-cut it into pieces, then it will take much less time for everything about everything. By the way, how long to cook pork heart? On average 1 hour. But if you want to achieve more softness, then increase the time by 30-60 minutes. Of course, it all depends on your taste and personal preferences. But if you're going to give finished product child, it is best to boil for more than an hour.

Cooking with mushrooms and vegetables

Well, now let's see how to cook pork heart. Here are some useful and simple recipes. First, let's try to bake with mushrooms and vegetables. For this we need:

• 3 pig hearts (or less, depending on the number of eaters);
• mushrooms, for example, champignons or any others;
• 1 zucchini;
• potato;
• pepper and salt, mayonnaise, vegetable oil.

The process itself

The recipe for making a pork heart is as follows: first we wash it, and then cut it into small pieces. Previously, as mentioned above, you can boil. We spread the heart in a deep baking sheet, lightly pour vegetable oil. Boiled or fried mushrooms are also cut into pieces and spread top layer. Add salt, mayonnaise and pepper to taste. Next, lay out an even layer of zucchini, cut into thin slices. And on top of it - pieces of potatoes. Pepper and salt again, pour a thick layer of mayonnaise. We put in the oven and cook for about 80 minutes at a temperature of 195 C.

Cooking with buckwheat

And here is the recipe for cooking pork heart with buckwheat. We will need the following products:

• heart - 0.5 kg;
• 2 cups of buckwheat;
• 4 glasses of water;
• one carrot;
• one bulb;
• one sweet pepper;
• vegetable oil, pepper, salt.

Cooking

Pork heart pre-boil. Then cut it into pieces. Finely chop the onion, and grate the carrots on a coarse grater. Pepper cut into cubes. We sort the buckwheat and wash it. We put all the prepared foods in a saucepan: first pour in the oil (about 4 tablespoons), then lay out the heart, and vegetables on top of it. Salt, pepper. We spread the buckwheat, fill all the products with water and simmer for at least an hour. This recipe cooking a pork heart is good because it can easily be used in a slow cooker. We lay out all the products in the pan, and then set the stewing program or, if any, the “Buckwheat” mode. And that's it! You can go do your other things. Bon appetit!

To pamper your household with a new and interesting dish, it is not at all necessary to buy expensive delicacies with complex names. Check out the offal section and buy a pork heart. If it is cooked correctly, a very delicate original taste is obtained.

There are a great many ways. Great goulash is prepared from the pig's heart, it can be fried or made into an appetizing sausage, pate, and stewing is a classic of the genre: tasty, fast, easy. In this version, it goes well with potatoes, mushrooms, cabbage, fresh and stewed vegetables, various sauces.

From the boiled heart, you can make a great filling for pies or use it as an ingredient in some holiday snack. Using this meat as a base, experienced housewives prepare delicious gravies, which are then combined with buckwheat, rice and pasta.

It's time to talk about popular, time-tested recipes.

Braised pork heart

• Pork heart - 1 pc.;
• Medium-sized carrots - 2 pcs.;
• Small onion heads - 3 pcs.;
• Garlic - a few cloves;
• Vegetable oil (you can take 30 ml of sunflower and 20 ml of olive) - 50 ml;
• Salt, pepper and spices to your taste.

1. Rinse the meat in plenty of water, cut into medium-sized pieces, cutting out all the vessels near the heart valve.
2. Heat oil in a high sided frying pan. Send the pre-chopped onion to fry. When it acquires a light golden hue, add carrots chopped on a large shredder to it.
3. Fry the vegetables together for 2-3 minutes, add the garlic, previously passed through the press, and mix everything.
4. Add prepared offal to the pan, salt and add spices. Fry the meat with vegetables for about 30 minutes.
5. Add water about 2 fingers from the bottom of the dish. Salt again and simmer until tender for another 60-90 minutes.

Salad with pork heart

• Pork heart - 500 g;
• Onions and carrots (all medium-sized) 1 each;
• Processed cheese (but not in trays, but “hard”, for example, “Friendship”) - 100 g;
• Tomato paste (thick ketchup is also suitable) - 1 tbsp. l.;
• Wheat flour - 1 tbsp. l.;
• Sunflower oil - 1 tbsp. l.;
• Mineral water;
• Salt, pepper, spices to taste.

1. Rinse the offal in plenty of water, cut into small pieces, remove films and vessels.
2. Take a frying pan with high sides, pour vegetable oil into it and when it heats up, put the pieces of meat there. Fry for 5-8 minutes, stirring constantly.
3. Add the onion, pre-cut as finely as possible, and the carrots, grated on a fine shredder, to the pan. Salt and pepper, mix everything and cook over low heat for 5 minutes.
4. Add wheat flour and tomato paste, mix everything.
5. Pour mineral water into the pan so that the liquid covers the ingredients. Close the dish with a lid and simmer the dish over low heat for about 40 minutes.
6. When 10 minutes remain until cooked, add melted cheese, previously grated on a large shredder, to the pan, mix everything.

Serve the dish warm, sprinkled with finely chopped herbs. But even if your appetizer has cooled down by the time the guests arrive, do not worry. Even cold, this salad will amaze with its delicate and unusual taste.

Pig heart in a slow cooker

• Pork heart - 500-600 g;
• Carrots, sweet peppers, onions - all 1 pc.;
• Garlic - 2-3 cloves;
• Tomatoes - 4-6 pcs. medium size;
• Vegetable oil - 1 tbsp. l.;
• Spices of your choice.

1. Wash and dry offal. Remove films and excess fat, cut into medium pieces.
2. Transfer the meat to a multicooker bowl, no need to add oil. Set the "Frying" mode to 15 minutes and cook, stirring occasionally.
3. After the beep, pour vegetable oil into the bowl, add the onion, pre-cut into strips, carrots, chopped on the track and pepper, cut into small cubes. Close the lid of the multicooker and select the “Extinguishing” mode, cook for 10 minutes.
4. At this time, take care of the tomatoes. Wash and remove the skin from the tomatoes. To make it easier to do this, pour boiling water over the vegetable, and then immerse it in cold water for a few minutes.
5. Grind already peeled tomatoes in a blender until puree. If you do not have a blender, then just chop the tomatoes as small as possible.
6. Pour the tomato puree into the multicooker bowl, salt, add your favorite spices. Set the "Extinguishing" mode to 2 hours. After the beep, the dish is ready.

Serve with a side dish of your choice, as well as fresh and salted vegetables.

Don't be afraid to experiment in the kitchen. Sometimes even the most simple products begin to play with new facets of taste with the right attitude towards them. Enjoy your meal!