How to cook pork heart. Processing offal before cooking

Pork heart is an offal that deserves attention not only because of its taste. Essential nutrients in optimal ratios are contained in this product.

What are the benefits of pork heart and how to choose it

Doctors recommend consuming this by-product for people with low hemoglobin levels, nervous system disorders and patients with the disease – anemia. The offal is rich in vitamins: E, B, PP, C. Pork heart is the leader in iron content. It also contains a large amount of phosphorus, iodine and potassium.

Calorie content is 118-120 kcal per hundred grams of heart.

A fresh pork heart should be dark red in color. It feels dense and hard. The weight of one organ is approximately 320-360 grams. At the top there is a thick layer of fat with tubes of blood vessels.

Processing the product before cooking

Before cooking, it is necessary to carry out the following actions with the offal:

So, how and for how long should you cook a pork heart until done? Now we will find out everything.

Basic cooking methods

Most often, pork heart is boiled. Frying, baking and stewing are allowed. To cook, you need to fill it with water in an amount of 500-800 ml and put it on fire. Every half hour you need to remove the foam. Total cooking time is 1.5 hours.

During the entire process, you need to occasionally turn the product over so that it does not stick to the walls of the dish. After an hour of cooking, you need to drain the broth and pour new water into the pan - 3 cups of water. And cook the offal again for another half hour. 15-20 minutes before the end of the cooking time, you can add salt and spices.

To cook a heart in a slow cooker you need:

Prepare the product for cooking as described above;
Cut into any pieces;
Place the pieces into the multicooker container and fill them with water to the top mark;
Add bay leaf, peppercorns and salt;
Select the item “Extinguishing” in the menu; the time is set to 70 minutes; if necessary, it can be increased.

To cook pork heart in a double boiler you need:

By the way, pork lung is also a healthy and easily digestible by-product with a low calorie content. Its cooking time depends on the size and on the stove is approximately 2.5-3 hours. Before heat treatment, the trachea must be removed from the organs.

Recipes using offal

The heart, cooked in any way, is an excellent base for gravies, salads, minced meat, sauces, and snacks. In industry, the heart is used to make sausages and pates.

Braised pork heart with garlic

You will need:

Finely chopped and fried onions and carrots for two minutes;
Medium size heart;
Vegetable oils – olive and sunflower – 50 ml in total;
Garlic – several cloves;
Spices, salt;
Water;
Deep frying pan.

The washed and dried heart must be cut into pieces and all vessels removed.

Fry onions and carrots in a frying pan with high sides, then add pressed garlic.

Combine offal pieces in a frying pan with fried vegetables and fry for about 26-31 minutes with salt and spices. Then add water so that two fingers can be removed from the bottom of the dish. Re-salt the prepared dish. Remove the pan from the stove after 1-1.5 hours.

Warm boiled heart salad

This by-product makes an original and nutritious snack. To prepare it you will need:

Boiled pork heart;
Processed cheese (for example, “Druzhba” or special for salads);
Onion - 1 turnip;
Carrot – 1 root;
Flour 1-2 tablespoons;
Thick tomato paste - 1 spoon;
Mineral water;
Vegetable oil 1 spoon;
Spices and salt.

Wash the heart, process and cut into small pieces. Pour oil into a deep frying pan. Place the heart pieces into the heated fat. They need to be fried for 5-9 minutes, stirring occasionally with a wooden spatula.

Add onions and carrots, finely chopped. Salt and add spices as desired. Reduce the stove heat to minimum and fry for 5-7 minutes. Then tomato paste and flour go into action. Along with them, you need to add mineral water to the dishes.

So that the water covers all the ingredients in the pan. Simmer everything under a closed lid for 38-55 minutes. Depends on the size of the pieces and the age of the heart.

When there are 10 minutes left for cooking, you need to add processed cheese to the stewed ingredients. Before doing this, it is recommended to grate it on a coarse grater; you can also chop it finely.

This salad is especially delicious with greens and warm, fresh. But even after some time, when cold, this dish retains its taste and literally melts in the mouth.

Exquisite recipe for pork heart with mushrooms

A very nutritious and tasty dish is made from mushrooms and pork heart.

Ingredients:

Heart;
Onion - one head;
Mushrooms – about 1.5 kg of champignons;
Tomato;
Parsley, basil or dill and onion;
Refined deodorized vegetable oil;
Half a glass of sour cream, or more at the discretion of the cook;
Salt to taste.

How to cook:

Prepare the offal for further culinary processing as described above;
You can leave it whole, or you can cut it into pieces to speed up the cooking process;
Cook the product for about an hour, then drain the water. Clean the pan and put the heart back in, add water and cook for another one and a half to two hours;
Add salt strictly 15 minutes before the end of cooking, otherwise the heart will become hard;
Chop the champignons and fry them, you can also take oyster mushrooms. If there are chanterelles or russula, then before frying they need to be cooked for 15-30 minutes;
The heart, boiled and cooled, is cut into cubes;
Mushrooms and tomatoes can also be cut in any way;
Make thin half rings from the onion;
Chop the greens coarsely;
Pour oil into a frying pan and heat it, then add half rings. Fry them until translucent. Salt everything;
Add pieces of offal to the frying and fry them over low heat for 5 minutes;
Add greens and tomatoes to the pan and fry for 3-7 minutes;
After adding mushrooms, fry for another six minutes;
A minute or two before the end of cooking, add sour cream and spices.

The calorie content of the dish per hundred grams is 180 kcal.

Although pork heart has its own slight difficulties in preparation, it is worthy of the respect and attention of culinary specialists. It is recommended to prepare dishes from offal if you want something unusual and new. Moreover, the amount of vitamins and nutrients makes this product unique.

Bon appetit!

Pork heart is an offal rich in protein and vitamins. It makes delicious salads, cutlets, main courses, and is also often used in dietary nutrition. If you boil the heart until fully cooked, it will turn out soft and juicy.

How long to cook pork heart

In order for the heart to acquire the necessary softness, it must be cooked for at least 90 minutes. It is important not only to remove the foam, but also to regularly change the water.

Step-by-step instructions for cooking pork heart

Experienced chefs cook this offal according to the following scheme:

Rinse the heart with water.
Fill the pan with water (3-4 liters). Place the offal in it and leave for 10 minutes. This will help soften blood clots.
Drain the water and remove large vessels and excess fat from the heart.
If necessary, cut the product into large pieces.
Fill the heart with water until it completely covers it, and place the container on the stove.
After boiling, remove the foam.
Boil the pork heart for at least an hour, turning the heat to medium. Turn the product over periodically.
After 1 hour, drain the broth, rinse offal and dishes.
Fill the pan with water again, place the heart in it and cook it for another half hour.
15 minutes before the end of cooking, add salt and spices.

A huge number of dishes from pork heart have already been invented: soups, main courses, salads, gravies, etc. All of them have excellent taste and presentable appearance. Finding the best recipe for yourself is not a problem at all.

Boiled pork heart salad

This simple recipe includes products such as 1 boiled heart, 1 carrot, 1 onion, 5-6 gherkins, 100 g of hard cheese, sour cream, a handful of walnuts, pepper and salt.

Cooking process:

Cut the boiled heart into strips.
Peel the carrots and grate them on a grater with large holes.
Peel the onion and chop finely. Then fry.
Cut the gherkins into strips.
Crush the nuts into small pieces.
Grate the hard cheese quite finely.
Mix all ingredients, season with sour cream.

Braised pork heart with melted cheese

For this dish you will need 3 small hearts, 1 carrot, 1 onion, 150 g of processed cheese, 1 tomato or 2 tbsp. spoons of tomato paste, 1 tbsp. spoon of flour, spices, salt.

Cooking process:

Peel the onions and carrots.
Grate the carrots quite coarsely, cut the onion into small pieces.
Rinse the heart with water, remove excess and cut into pieces.
Fry the onion for a couple of minutes, then the carrots. Then add the offal. Add salt and mix everything.
Simmer for 15 minutes, stirring occasionally.
Add flour, chopped tomato or tomato paste, spices.
Pour in half a glass of water and simmer for up to 40 minutes.
Add chopped processed cheese. Stir and simmer for 20 minutes.

Shrapnel

To prepare this interesting dish, you need to stock up on the following products: 300 g of pork heart, carrots, onions, 1 tbsp. spoon of pearl barley and adjika, 3 tbsp. spoons of tomato paste and sour cream, chili, sugar, black pepper.

Cooking process:

Soak pearl barley overnight.
Peel the onion, chop and fry in a frying pan.
Peel the carrots, grate and add to the onions. Fry until the carrots are almost done.
Add tomato paste, adjika, sour cream, pepper and 1 teaspoon of sugar to the pan. Add salt.
Wash the by-product, cut it and add it to the main mass.
Pour water and cook for 40 minutes - the meat should become soft.
Pour in the cereal and add water if necessary. Cover with a lid, turn down the heat, cook until tender, stirring.
When serving, garnish the dish with chili.

Pork heart in sour cream with mushrooms

To prepare a delicious dish for 4 servings, you need the following products: 1 heart, 1 onion, 0.5 kg of mushrooms, 1 tomato, 2 tbsp. spoons of sour cream, vegetable oil. You will also need half a bunch of parsley and basil, and salt.

Cooking process:

Prepare the pork heart for boiling. Cut into pieces.
Cook the offal for 50-60 minutes. Change the water and cook for another 2 hours. Add salt 15 minutes before completion.
If you have oyster mushrooms or champignons, fry them. When using wild mushrooms, they need to be peeled, chopped and boiled.
Cut the heart into cubes. Also chop the tomatoes and mushrooms.
After peeling, cut the onion into thin half rings. Fry in oil, add salt.
Add heart pieces to the onion. Fry for 5 minutes over low heat, stirring occasionally.
Coarsely chop the parsley and basil.
Add herbs and tomatoes to the meat. Fry for a few minutes.
Place the mushrooms there. Fry for about 6 minutes.
Finally, add sour cream, salt, stir and turn off the heat.

Warm salad with tomatoes and pork heart

You can use fresh or canned vegetables in this recipe. For the dish you need 2 medium carrots, 0.5 kg of pork heart, 1 bell pepper, 1 onion, 3-4 tomatoes, a couple of garlic cloves, sunflower oil, dill, parsley, salt and pepper.

Cooking process:

Rinse the heart, remove unnecessary parts and cut into small pieces.
Heat a frying pan with oil and fry the offal for 8-10 minutes, stirring.
When the meat becomes soft, transfer it to a saucepan.
Finely chop the greens, mix with chopped garlic.
Chop the onion quite finely, grate the carrots on a medium grater. Sauté vegetables for 2-3 minutes.
Add onions and carrots to the heart and stir. Place on the stove for 30 minutes on low heat.
Cut the tomatoes and peppers into strips and add to the main mass 15 minutes before the end of cooking. If the vegetables are canned, you can also pour their juice into the saucepan.
The salad is served warm.

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How long does it take to cook a pork heart?

This by-product is undeservedly excluded by ordinary people from the top popular ones for cooking due to the inability to cook it correctly. Only true cooks and gourmets appreciate dishes prepared from it: boiled, baked, fried, stewed appetizers, minced meat, liver sausage, pates, goulash, salads and much more.

Pork heart is much cheaper than pork, and in terms of nutritional value it is in no way inferior to it. The presence of a variety of vitamins, microelements, soft structure, low calorie content, and refined taste make you change your usual opinion and figure out how much to cook pork heart.

You only need to cook this offal when it is first fresh, so having bought it, you should start processing it and then cook it quickly. Only after it has been boiled can you calmly decide what dish to make from the resulting semi-finished product.

For example, boiled heart with fried carrots and onions (per serving):

Processing offal before cooking

Before cooking, pork heart must be properly processed. Initially washed in cold water, it is placed in a container and filled with ice water (about four liters) for fifteen minutes. You can add a little vinegar to the water to speed up the process. This softens blood clots, making it easier to remove them. Then the water is drained, films and fatty layers are removed, and blood vessels are cut off.

Tip: restaurant chefs who consider pork heart an exquisite delicacy recommend soaking it in cold water for a day, placing the container in the refrigerator.

Stovetop cooking technology

Options for how to cook:

1. Pour in one liter of cold water, bring to a boil on the stove, reduce the heat slightly, cook for about sixty minutes, periodically removing the foam, turning the pieces over so they don’t stick to the bottom. Then the broth is drained and the pan is rinsed to remove any remaining scale. The pan is filled with cold water (750 ml), placed on the stove and as soon as the water boils, the pork heart is placed in it. It needs to be cooked again for at least another quarter of an hour, then add seasonings, salt and keep on the stove for fifteen to thirty minutes until soft. Once the cooked product has cooled down, you can cook what you intended.

Tip: to cool the product, you do not need to remove it from the broth in which it was boiled, then a dry crust will not appear on the surface.

2. Can be cooked in three steps. The product is placed in cold water, adding a minimal amount of salt (a small pinch so that the water becomes slightly salted), and after boiling it is all drained. Again, pour the offal with cooler water and cook it for half an hour, removing the film from the broth. Then drain the broth completely. The third stage is similar to the previous ones, only now the pork heart needs to be cooked until tender. Total time: from one and a half to two hours.

Tip: to cook for less time, it is better to cut the heart into pieces or cut into a large piece. This will also help to open undetected vessels during cleaning. Adding salt and seasonings must be done towards the end of cooking, otherwise the heart may remain hard.

3. Cook in pots. The prepared heart, cleared of unnecessary parts: the hard upper part with skin, veins, vessels, soaked and washed, first cut into slices, like a pear. Cut these slices into small pieces, then place them on the bottom of the pots. Cover with carrots, onions, sprinkle with any vegetable oil. Layer layers of sliced potatoes, eggplants, and sweet peppers on top. All this is salted, peppered, seasoning with curry, coriander, bay leaf, a little peeled garlic is added (for one heart weighing three hundred grams - three potatoes, one onion, a small carrot or half a large one, one eggplant, half a large sweet pepper, four cloves of garlic , everything else is to taste). Each pot is filled with a glass of tomato juice or ketchup diluted with water, and finely chopped herbs are sprinkled on top. Cover the pots with lids, put in the oven, cook for sixty minutes at a temperature of two hundred degrees.

Advice: for further preparation of minced meat or consumption by small children and elderly people, it is better to cook the heart using the first and second methods for three hours.

Modern cooking options

The offal can be cooked not only on the stove, but also using modern household appliances.

For example, having learned how long to cook a pork heart in a double boiler, you should choose this method, despite the fact that the cooking time increases slightly, but there are much fewer worries.

Small pieces of chopped and pre-processed offal are laid out in one layer on a steam grate.
After ninety minutes, you can check whether the pork heart has become soft. Surely this will happen in one hundred and twenty minutes.
The finished product should be salted, at least ten minutes before the end of cooking.

Cooking the heart in a multicooker using the “Steamer” mode is similar to the method described above, but the stewing mode has its own nuances. To begin with, prepared small pieces of pork heart are fried in vegetable oil in the frying mode with the lid open or closed in the “Baking” mode for half an hour. Then hot water (700 ml) with salt and seasonings (spices) is poured into the multicooker container. At “Stewing” it takes sixty to ninety minutes to prepare.

Tip: adding sour cream or butter will give any pork heart dish a tenderness and refined taste.

The variety of dietary dishes made from this offal is impressive. Knowing how long to cook the heart, you can safely take on preparing any dish from it. Without spending a lot of time and effort, you can please your family with the excellent taste of healthy food.

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How and how long to cook a pork heart, what to do with it then?

Pork heart, as one of the components of the modern human diet, is used less and less, despite its nutritional value and proven benefits. Most often, this is explained by the fact that many housewives simply do not know how much it needs to be cooked and how to cook it correctly. Regarding the first point, the optimal time is 1.5 hours. But with the second point everything is a little more complicated. If the goal is not only to bring the product to readiness, but also to obtain a tasty, nutritious, healthy dish, you will have to learn several rules for working with the component.

Basic information about boiled heart

The weight of a product suitable for cooking and subsequent consumption ranges from 350 to 500 g. If the mandatory processing rules are not followed, it can become a source of microbes and provoke negative consequences for the body. In addition, those who want to learn how to cook pork heart are advised to remember the following things:

The cooked product can be stored in the refrigerator for 3 days. To do this, the component must be placed in the broth in which it was boiled. The finished product can be kept in the freezer for up to six months.
People suffering from diseases of the digestive system are allowed to consume pork heart only in boiled form.
Including the product in the diet on a regular basis can improve the condition of the heart and blood vessels, increase hemoglobin levels, and reduce the likelihood of developing nervous disorders, pathologies of the gallbladder and kidneys.

Preparing the heart for boiling

Pre-treatment of the product is no less important than the process of boiling it itself. It won’t take much time, but it will allow you to get not just a healthy component, but also enjoy the taste of the finished dish.

First, rinse the pork heart under running water, then place it in a saucepan and add 3-4 liters of water. We wait 10 minutes, after which we drain the liquid. A simple technique will soften blood clots and achieve a delicate, uniform consistency of the component.

Tip: The boiled product itself may seem a little tasteless. This will not happen if you use various spices, seasonings and even vegetables during the heat treatment process.

Be sure to cut out all large vessels, remove fat and various films. It is necessary to obtain the most homogeneous component. Thanks to soaking, all the excess will turn a lighter color, so there will be no problems with identifying unnecessary areas.
Next, it is recommended to cut the product into pieces. In this case, you will have to cook it a little less. It will also help you find hidden vessels that need to be cut out and areas that need cleaning.

Now all that remains is to select the necessary ingredients and you can start preparing the heart.

How to properly cook pork heart on the stove?

For a pork heart weighing 0.5 kg, we will need 7 glasses of water, half a teaspoon of salt, a few peas of allspice and a couple of laurel leaves. The manipulation is carried out in several stages:

Pour 4 glasses of water into a saucepan, place the main component in it and place it on the stove. Bring the mixture to a boil over high heat, skim off the foam, reduce the heat to medium - cook it for an hour. How long to boil a product does not depend on its weight!
During processing, the component must be turned over several times so that it does not stick to the bottom or walls.
After the specified time, drain the liquid and rinse the pan to remove any remaining scale. Pour 3 glasses of fresh water, bring it to a boil and lower the half-cooked pork heart. 15 minutes after boiling again, add salt and spices. After another 15 minutes the product should be ready.

It is worth considering that if you introduce spices and salt too early, you will not be able to cook a soft product, no matter how long you keep it in boiling water. The fully prepared product needs to be cooled a little and you can use it for its intended purpose.

Features of cooking hearts in a slow cooker and steamed

Unlike most offal, pork heart does not have to be cooked in a saucepan. The following approaches are no less effective:

In a steamer. After the heart is soaked and cleaned according to all the rules, it needs to be cut into small pieces. We lay them out in one layer on the grid of the tray with holes and assemble the structure. Processing is carried out within 2 hours. 1.5 hours after the start of heat treatment, the product can be checked for softness. The product must be salted either ready-made or 10 minutes before the timer is supposed to turn off.

In a slow cooker. In this case, the processing will resemble the approach with a saucepan. It is recommended to first lubricate the walls and bottom of the bowl with vegetable oil so that the product does not stick. The holding time in the first and second cases will have to be increased by at least 10 minutes. For offal, the “Stew” mode is best suited. There is another option for preparing the component in a multicooker - using the “Steam” mode. In this case, processing will take 2 hours. Place the product in a special basket and pour water into the bottom of the bowl. After an hour, it is recommended to add a little boiling water so that all the liquid does not evaporate.

The finished boiled heart can be used as a filling for pies or as a component for salad. The product is often stewed with vegetables, resulting in an excellent stew.

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How to cook a heart?

Pork or beef heart is a rather specific product, but very tasty and healthy, provided that it is properly prepared. Many housewives sooner or later think about how to properly cook a heart so that its taste and aroma will delight your loved ones. To make the dish really tasty, you need to prepare it taking into account certain ingredients.

How to cook pork heart

The heart consists of muscle tissue, which is particularly durable and has a unique aroma. In order to end up with a softly cooked heart, it must not only be boiled, but also stewed.

Delicious pork heart recipe

Dish ingredients:

pork heart;
black pepper;
Bay leaf;
carrot;
onion;
leek;
beans;
parsley;
potato;
cabbage.

Method of preparation: cut the pork heart and clean it of blood vessels and film, and rinse it under running water. Put a pan of water on the gas, if the vegetables are cooked in the broth from the heart, then boil the water in the kettle as well. When the water boils, put the heart pieces into it. You need to boil the offal for about 10 minutes, then remove it and pour boiling water from the kettle over it.

Drain the dirty broth, wash the pan from foam and pour boiling water from the kettle into it. You need to salt the water a little and put the heart in there, which will continue to cook. Remove any foam that appears with a slotted spoon, and turn the heart over periodically. You need to cook the heart for about 2 hours. Before the broth is ready, add carrots, black pepper, bay leaf and parsley. Then add the peeled onion. Cool the heart in the broth itself to prevent a black crust from forming. Cook all the vegetables in the remaining broth, and serve them with chopped offal, sprinkled with herbs.

How to cook beef heart

It is necessary to follow several rules in the preparation of this offal:

Before boiling the heart, it must be soaked in water for 3 hours and then rinsed.
After this procedure, place the beef heart in a saucepan with cold water and put on fire.
When the heart begins to boil, monitor the appearance of foam, which must be skimmed off.
Never salt beef heart when cooking - you need to salt it before serving.

After proper preparation, the heart tastes like boiled tongue. The main aspect of preparation is proper soaking of the heart, used to remove all the blood and make the muscle softer. In its structure, the beef heart is four-chambered, so it is necessary to make several cuts in the middle of the organ so that a solid unfolded layer is obtained. Rinse the heart under running water and leave for a long time in a pan filled with fresh water. After soaking, the heart must be washed again and cooked for 2-2.5 hours. You can add a little celery or cilantro to the broth.

After the heart is cooked, cut it into slices and garnish with herbs and salt if desired. Now you know how to cook heart, but depending on your cooking style, you can vary the amount of spices and variety of vegetables when cooking

Pork heart is one of the most delicious dishes, you just need to cook it correctly. How to cook a pork heart so that it turns out tasty, soft and aromatic? There are many ways to prepare hearts. It can be boiled, stewed, baked in the oven, made into minced meat for pies or dumplings, or made part of a mayonnaise-based salad. But the main thing is that it must be cooked correctly. It would seem that there is great wisdom in boiling the heart? Nevertheless, there are some subtleties in how to prepare it. The heart has a peculiar smell, so before cooking it would be good to place it in a container of water for an hour, into which pour a little lemon juice or a teaspoon of vinegar. The smell will disappear, excess blood will come out, the meat will become clean and will not acquire an unpleasant color during cooking. Then the heart needs to be cleaned of thin films, vessels and cut along the muscle fibers, rinsed in running water and placed in a saucepan or saucepan with water. No need to salt!

After the water has boiled, boil the heart for 5 minutes, then change the water and wash both the heart and the container in which it was boiled. Pour water again and lower the heart there, periodically turning it so that the muscle fibers do not stick to the pan, and removing the foam with a slotted spoon. For aroma, you need to add a few peas of allspice and black pepper, one bay leaf, and you can add 2-3 peas of dry cloves. It is better to add spices in moderation so that the heart does not taste bitter. You need to salt the water in which the heart is cooked half an hour before the end of cooking. Boil the heart for two hours, then it becomes soft and aromatic. To keep the heart appetizing, it is better to cool it directly in the broth. Based on the broth, you can cook soup, borscht, and cut the cooled heart into cubes or pieces 1 cm wide.

There are several ways to prepare a heart that has already been boiled. Pork heart salad made with mayonnaise is very tasty. To prepare it you will need 1 medium-sized boiled heart, 1-2 onions, hard cheese, 2 boiled eggs, 200 grams of boiled champignons. Cut the heart and cheese into small cubes, although the heart can also be cut into thin strips, and grate the cheese on a coarse grater. The onion should be cut into thin rings and the eggs should be passed through a coarse grater. Champignons can be cut into cubes or thin slices. Salt and pepper to taste, add mayonnaise and half a teaspoon of hot mustard. Cool before serving.

You can serve pork heart “straightforward” by lightly frying the slices in sunflower oil with onion and black pepper. Another delicious recipe for boiled heart is heart in cheese sauce. To do this, you need to take a pre-boiled heart, cut it into slices, salt and pepper to taste, and put it in a stewpan or in a roasting pan. Finely chop 2 large onions and carrots and fry in vegetable oil. Pour water so that the water does not completely cover the heart, add 1-2 bay leaves, simmer over low heat for 40 minutes. Then add the processed cheese cut into cubes, add one tablespoon of tomato paste, 1 tablespoon of mayonnaise, stir, then simmer for another 20 minutes. Before serving, the dish can be sprinkled with fresh dill and parsley. If you prepare the pork heart correctly, it will simply melt in your mouth, have a pleasant smell, and a delicate and delicate taste.

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 salt and pepper to the stewed vegetables, stir, and 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 fried vegetables in a deep baking sheet, add sour cream, pork heart, stir, 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 of apple cider vinegar or grated ginger to the marinade to taste.

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.

How long to cook pork heart

In order for the heart to acquire the necessary softness, it must be cooked for at least 90 minutes. It is important not only to remove the foam, but also to regularly change the water.

Step-by-step instructions for cooking pork heart

Experienced chefs cook this offal according to the following scheme:

Rinse the heart with water.
Fill the pan with water (3-4 liters). Place the offal in it and leave for 10 minutes. This will help soften blood clots.
Drain the water and remove large vessels and excess fat from the heart.
If necessary, cut the product into large pieces.
Fill the heart with water until it completely covers it, and place the container on the stove.
After boiling, remove the foam.
Boil the pork heart for at least an hour, turning the heat to medium. Turn the product over periodically.
After 1 hour, drain the broth, rinse offal and dishes.
Fill the pan with water again, place the heart in it and cook it for another half hour.
15 minutes before the end of cooking, add salt and spices.

Boiled pork heart salad

This simple recipe includes products such as 1 boiled heart, 1 carrot, 1 onion, 5-6 gherkins, 100 g of hard cheese, sour cream, a handful of walnuts, pepper and salt.

Cooking process:

Cut the boiled heart into strips.
Peel the carrots and grate them on a grater with large holes.
Peel the onion and chop finely. Then fry.
Cut the gherkins into strips.
Crush the nuts into small pieces.
Grate the hard cheese quite finely.
Mix all ingredients, season with sour cream.

Braised pork heart with melted cheese

For this dish you will need 3 small hearts, 1 carrot, 1 onion, 150 g of processed cheese, 1 tomato or 2 tbsp. spoons of tomato paste, 1 tbsp. spoon of flour, spices, salt.

Cooking process:

Peel the onions and carrots.
Grate the carrots quite coarsely, cut the onion into small pieces.
Rinse the heart with water, remove excess and cut into pieces.
Fry the onion for a couple of minutes, then the carrots. Then add the offal. Add salt and mix everything.
Simmer for 15 minutes, stirring occasionally.
Add flour, chopped tomato or tomato paste, spices.
Pour in half a glass of water and simmer for up to 40 minutes.
Add chopped processed cheese. Stir and simmer for 20 minutes.

Shrapnel

Cooking process:

Soak pearl barley overnight.
Peel the onion, chop and fry in a frying pan.
Peel the carrots, grate and add to the onions. Fry until the carrots are almost done.
Add tomato paste, adjika, sour cream, pepper and 1 teaspoon of sugar to the pan. Add salt.
Wash the by-product, cut it and add it to the main mass.
Pour water and cook for 40 minutes - the meat should become soft.
Pour in the cereal and add water if necessary. Cover with a lid, turn down the heat, cook until tender, stirring.
When serving, garnish the dish with chili.

Pork heart in sour cream with mushrooms

Cooking process:

Prepare the pork heart for boiling. Cut into pieces.
Cook the offal for 50-60 minutes. Change the water and cook for another 2 hours. Add salt 15 minutes before completion.
If you have oyster mushrooms or champignons, fry them. When using wild mushrooms, they need to be peeled, chopped and boiled.
Cut the heart into cubes. Also chop the tomatoes and mushrooms.
After peeling, cut the onion into thin half rings. Fry in oil, add salt.
Add heart pieces to the onion. Fry for 5 minutes over low heat, stirring occasionally.
Coarsely chop the parsley and basil.
Add herbs and tomatoes to the meat. Fry for a few minutes.
Place the mushrooms there. Fry for about 6 minutes.
Finally, add sour cream, salt, stir and turn off the heat.

Warm salad with tomatoes and pork heart

Cooking process:

Rinse the heart, remove unnecessary parts and cut into small pieces.
Heat a frying pan with oil and fry the offal for 8-10 minutes, stirring.
When the meat becomes soft, transfer it to a saucepan.
Finely chop the greens, mix with chopped garlic.
Chop the onion quite finely, grate the carrots on a medium grater. Sauté vegetables for 2-3 minutes.
Add onions and carrots to the heart and stir. Place on the stove for 30 minutes on low heat.
Cut the tomatoes and peppers into strips and add to the main mass 15 minutes before the end of cooking. If the vegetables are canned, you can also pour their juice into the saucepan.
The salad is served warm.

Rating: (9 Votes)