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 the well-washed and cleaned halves of the heart with cold water and let them 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 leaves, peppers and salt. Cook for about another half hour, and possibly an hour. The heart has quite tough meat, so look at the circumstances: if the knife goes in easily, 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. An excellent filling for flatbreads, potato zrazas, pies or navy-style pasta.

A little more about the cutlets. I took 300 grams of boiled heart, twisted it in a meat grinder along with carrots (which were boiled with the heart) and a rather large onion (initially cut and fried). There, in the bowl, I added 2 eggs, squeezed out 2 cloves of garlic, added 2 tablespoons of ground crackers, salt, pepper and 4 more tablespoons 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.

It would seem that pork heart is just an offal, i.e. meat whose category is far from the highest grades of this food product, such as loin, ham, shoulder and brisket. However, those who know how to cook a pig’s heart correctly prepare not only aromatic and tasty, but also healthy dishes from this animal organ, so significant during life, and so modest after cutting the meat. As paradoxical as it may sound, nutritionists consider pork heart to be lower in calories than beef heart. In comparison with chicken, pork can be called a storehouse of vitamins and nutrients.

Culinary characteristics of pork heart

Besides the fact that this low-calorie product has a fairly pronounced density and even some hardness, the buyer can rarely tell anything significant about the pork heart. While this worthy food has a number of positive qualities. And even its hardness does not make the product tough, rough or unpleasant, but it tastes like regular meat.

As for the chemical elements, potassium, iodine, phosphorus and iron are successfully balanced in the pork heart. Knowing this, doctors strongly recommend that patients suffering from anemia regularly take it as food. Yes, and there are enough vitamins of group B, C, PP, E in this product.

Description of the by-product

If this is your first time buying pork heart yourself, keep in mind that it is a dense, dark red offal. As a rule, its mass is 350-500 grams. The upper – thick part is covered with fat.

Application

Boiled pork heart is used:

• for preparing salads and snacks;
• as a constituent element in liver;
• as a basis for gravies and sauces;
• for preparing minced meat.

A huge number of recipes based on pork heart allow you to use it almost every day, thus maintaining the blood level of your loved ones at the proper level.

To make ready-made dishes tasty and aromatic, you need to know how to cook pork heart. There are no super-tasks here, but following all the rules gives the desired result.

• The pork heart must be thoroughly washed, the layer of fat removed from the surface, as well as the arteries protruding outward;
• Place the offal in cold water, lightly salt it;
• Boil;
• Drain all the first broth;
• Pour in cold water again and cook for 30 minutes, periodically skimming off any foam that forms;
• Drain the broth again;
• The pork heart, filled with water for the third time, is in turn placed on the fire and brought to readiness. To do this, you will need to cook it for another 30-40 minutes, then it will become soft.

Cooking time: 10-15 minutes - previously(draining water twice), 90 - 120 minutes - until ready .

Before cooking, the pork heart must be rinsed well under running water. If heart frozen. Then first defrost it at room temperature. Cut the offal in half lengthwise, then remove large blood vessels and visible films.

Wash again under high pressure to remove any blood clots.

How to cook pork heart correctly

Pre-cooking. Boil water in a saucepan and immerse the heart halves into it one at a time. After boiling, cook for 10-15 minutes, during which you should skim off any foam that forms.

Then drain this water (it will be dark in color with sediment), place the heart on a plate and pour fresh water into the pan again, boil it and return the offal back. Repeat this procedure again.

If necessary, do not forget to wash the pan to remove any adhering foam.

After this, boil the water and put it in porkheart(water should completely cover it), turn the heat to minimum, cover with a lid and cook at low simmer for 1.5 hours. Periodically during cooking, remove the foam and make sure that the offal does not stick to the bottom, turn it over.

30-40 minutes before the end of cooking the heart, add salt and allspice.

Pork heart doneness determined by piercing it with a knife; if it goes in easily, it means it is cooked.

Pork heart can be served as an independent dish with fried vegetables. Nutritionists recommend using the boiled product together.

How long to cook pork heart

How to cook pork heart

Products
Pork heart – 500 grams (1 piece)
Water - 3-4 glasses, plus another 3 glasses of 250 milliliters for changing water
Salt - half a teaspoon
Bay leaf - 2-3 leaves
Black peppercorns - 5-7 peas

Preparing the heart for cooking
1. Rinse the pork heart under 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.
3. To speed up cooking, the heart can be cut into small pieces, but cooking in its entirety is allowed.

How to cook pork heart
1. Pour 3-4 glasses of water over the heart and place the pan on the stove. Bring to a boil, remove the foam that forms on the surface with a slotted spoon.
2. Boil the pork heart for 1 hour, reducing the heat to medium - the water should be bubbling slightly.
3. To prevent the heart from sticking to the bottom or walls of the pan, it should be turned over 3-4 times during cooking.
4. After 1 hour, drain the broth, clean the pan and heart from any remaining scale.
5. Then return the half-cooked pork heart back to the pan, add three glasses of fresh water and continue cooking for another half hour.
6. Add salt and spices 15 minutes before the heart is finished cooking, so that the heart does not become hard.

How to cook pork heart in a double boiler
1. After preliminary preparation, the heart must be cut into thin slices.
2. Place it on the steamer rack in one layer. Pour water into the steamer.
3. Cook the pork heart in a double boiler for two hours.

— Calorie content of cooked pork heart is 118 kcal/100 grams.

— The cost of pork heart in Moscow averages 230 rubles per kilogram (as of October 2015).

- It is allowed to store boiled pork heart in the broth in which it was boiled for three days. The boiled heart can be stored in the freezer compartment of the refrigerator for up to six months from the moment of freezing.

— Eating pork heart is beneficial for people with diseases of the hematopoietic and cardiovascular systems.

— Pork heart is used as an additional remedy for low hemoglobin, nervous disorders, kidney and gall bladder diseases.

— It has been experimentally proven that pork heart promotes effective recovery from serious illnesses, injuries and burns, as well as improving blood flow and relieving stress.

— You should not eat pork heart if you have an individual intolerance or an allergic reaction to pork meat.

— Poorly heat-treated pork heart can become a source of microbial contamination.

Boiled pork heart salad

Ingredients for making pork heart salad
Boiled pork heart - one, about 200 grams
Carrots - 1 medium-sized
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 and fry. Cut the gherkins into strips.

Chop the nuts into pieces and grate the cheese. Mix everything, season with mayonnaise.

You can decorate with a sprig of dill.

Braised pork heart recipe

Ingredients for making stewed pork heart:
Pork heart - 3 medium-sized hearts
Carrots - 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 for stewed pork heart
Peel the onions and carrots, chop the onion finely, grate the carrots on a coarse grater. Rinse the heart, remove the film, cut into pieces.

Fry the onion for 2 minutes, add the carrots, then the pork hearts, add salt and mix. Simmer for 15 minutes, stirring. Then add flour, tomato paste/chopped tomato, spices.

Add half a glass of water, simmer for 40 minutes. Add melted cheese, stir, simmer for another 20 minutes.

Pork heart cooking time

Pig heart This is an offal rich in vitamins and protein, which is undeservedly not popular. Used in the preparation of salads, boiled and stewed appetizers, prepared minced meat and added to liver sausage.

If you compare pork heart with beef, it has lower calorie content, softness and delicate taste.

Brief Product Description

When choosing a pork heart, pay attention to the characteristic features of a quality product:

• weighs on average 350-500 g,
• firm but not rigid structure,
• dark red color.

Useful qualities of pork heart

The beneficial qualities of pork heart is that it is rich in vitamins B, A, E, PP and C. It also contains large amounts of phosphorus, potassium, sodium, calcium, magnesium and iron. All these qualities allow doctors to recommend dishes with pork heart to people with anemia and anemia, in cases of nervous system disorders and kidney disease.

Preparing pork heart before cooking

Before starting cooking, you need to clean the upper part of the heart from fat, and also cut off the protruding arteries. After this, the product can be left whole or cut in half.

It is worth noting that the heart can be stored in the freezer for no more than four months.

Cooking methods and times

You can often hear that someone’s pork heart was not tasty and tough. In order to avoid mistakes, you should follow a number of rules that will help give your dish a good taste and aroma.

• Initially cook in cold and lightly salted water.
• Bring to a boil
• Drain the first water completely
• Then fill it with cold water again and cook for 30 minutes, be sure to skim off the foam.
• Drain the second broth in the same way.
• Again, fill the heart with water and cook until cooked (until it becomes soft) for half an hour.

In total, the pork heart needs to be cooked for about 1.5 to 2 hours.

Recipes with pork heart

Pork heart goes well with pasta or boiled potatoes, seasoned with pickled onions. You can also get a harmonious taste by frying it with any mushrooms.

Cutlets from the heart

A fairly tasty and inexpensive dish that can be prepared for breakfast, lunch or dinner.

• Pork heart – 1 kg
• Pork goulash – 700 gr.
• Small bun – 1 pc.
• Onion – 1 piece (large)
• Chicken egg – 2 pcs.
• Mayonnaise dressing – 4 tbsp. l.
• Breadcrumbs – 100 gr.
• Vegetable oil – 100 ml.
• Salt - to taste
• Black pepper

1. Prepare the heart for cooking, rinse under running water
2. Place the bun in hot water and squeeze out any excess liquid.
3. Prepare the minced meat by combining the pork heart with goulash, egg, onion, mayonnaise and loaf. At the same time add salt and pepper. Mix the resulting mass well.
4. We form cutlets by first rolling them in breadcrumbs before frying.
5. Fry in oil on both sides for ten minutes on each side.
6. Preheat the oven to 250 t
7. Cover the finished cutlets with foil and bake for another 30 minutes.

Serve the finished dish with mashed potatoes.

Warm salad with heart tomatoes and peppers

It can be either a main or a separate dish; it is acceptable to use canned vegetables.

• pork heart – 0.5 kg
• carrots – 1-2 pcs. (average)
• red bell pepper – 1 pc.
• onion – 1 pc. (average)
• garlic – 1-2 cloves
• tomatoes - 3-4 pieces
• sunflower oil
• dill, parsley
• salt pepper

1. Prepare the pork heart first. Cut it into small pieces. Grease a well-heated frying pan with sunflower oil and fry the heart for 8-10 minutes, stirring all the time. After the product is cooked, transfer it to a saucepan.
2. Finely chop the dill and parsley, mix with garlic, finely chop the onion, grate the carrots on a fine grater. Saute all this for 2-3 minutes. Then add to the saucepan towards the heart and mix thoroughly. Place on low heat for half an hour.
3. Tomatoes and peppers cut into strips are added to the remaining ingredients 10-20 before the end of cooking. When using canned food, their juice is also added.

The salad is served warm.

Pay attention to these articles:

Pig heart

The internal organ of a pig, the heart, belongs to the group of by-products. This organ has a dark, red color, its weight on average does not exceed half a kilogram.

The tissues of the organ are classified as muscular, so the pig’s heart is dense and hard, although not hard.

The top of the heart is covered with a layer of fat; when cutting the offal, the fat and blood vessels are removed. The organ, cleaned of excess, is boiled whole or cut lengthwise into pieces.

If frozen (at a temperature of -18 degrees), the pork heart can be stored for up to four months.

What to cook from pork heart

In fact, pork organ is very tasty and aromatic. The flesh of a pig's heart is much more tender than that of a similar beef organ.

Various methods of heat treatment of the product are known: boiling, stewing, baking, frying.

Boiled offal often becomes a meat ingredient in various salads and snacks. The cooked heart can be ground into minced meat. For example, a very tasty dish is navy-style pasta, where flour products serve as a side dish and the sauce is made from pork heart.

Crumbly varieties of cereals can serve as a good side dish for this sauce.

The stewed heart is to die for! The product can be stewed with vegetables, potato tubers, mushrooms, and seasoned with various sauces.

Traditional goulash and stews are also often prepared using pork heart. The by-product is included in home and industrial sausages and pates.

Liver sausage, for example, necessarily includes the heart (along with lungs, liver, trachea and other offal).

How to cook pork heart

The pork heart needs to be cooked for a long time, at least an hour and a half. From time to time it is recommended to remove the foam.

During the cooking of the product, the broth must be drained at least twice.

For a better taste, you can add a small carrot and an onion, peeled of course, to the broth half an hour before the end of cooking, and about 5 minutes before the end - a bay leaf, a few black peppercorns, and parsley root.

Composition and properties of the product

The composition of vitamins and other beneficial components in the heart is well balanced. Among the vitamins, C, E, PP and B-group were found in pork heart. Of the trace elements it contains a lot of Fe, K, P, I.

Prescriptions for the use of the product are given to people with low hemoglobin and those suffering from anemia. The vitamins contained in the pig's heart are useful for kidney pathology, as well as for people with nervous disorders.

Calories and energy value of the product

100 grams of pork heart contains about 100 kcal. Energy value of the product: about 16% protein, only 4% fat and a little more than 2.5% carbohydrates.

How long to cook pork heart

It is generally accepted that pork heart is not only a tasty product, but also very healthy. It is often used to prepare complex side dishes, as well as as an independent dish.

Before proceeding directly to cooking, the heart should be carefully cut, cleaned of excess components (vessels and films), and washed. Then the offal is placed in cold water and put on fire. As soon as the contents of the pan boil, you need to cook for 10 minutes, then drain the water, rinse the cooking utensil, pour boiling water and put the heart there.

About half an hour before the end of cooking, you can add whole carrots, peppers, as well as bay leaves and parsley root to the broth. This simple set of spices will give your heart a special aroma.
If the heart needs to be cooled for further cooking, it is better to do this in broth, since the offal becomes covered with a film in the air.

So, if you find the answer to the question: “How long to cook a pork heart?” you can prepare not just a dish, but an exquisite culinary masterpiece.

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How to cook pork heart; how to cook pork heart?

• Preparation for cooking, spices and additives.
• Pork heart recipes

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 the cheese can be grated 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 without any fuss 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.

Boiled pork heart dishes

Pork heart is an invaluable source of substances beneficial to the human body, such as B vitamins, proteins, amino acid elements, phosphorus, calcium, zinc and copper. How long does it take to cook a pork heart?

It will take about 1.5 hours to prepare.
If a person’s diet includes dishes based on pork heart. this can significantly increase hemoglobin, help treat anemia, and also support the body after illness, injuries and burns, or surgery. This by-product is very useful for the younger generation, as well as people with a sports lifestyle.

The calorie content of a pig's heart is only 100 kcal. Both fried and boiled pork heart has dietary properties.

There are a variety of pork heart dishes: salad, gravy, frying, sauce. The first and second courses made from pork heart have excellent taste.

The best cooking recipes are presented in this article.

Boiled heart

• By-product – 500 g;
• Water – 4 glasses;
• Salt to taste.

1. Rinse the pork heart under cold running water, then remove any blood clots.
2. Carefully remove vessels with excess fat and films.
3. The heart can be cut into pieces to boil faster, or cooked whole.
4. Boil the heart for 50-60 minutes. Then remove the pork heart and rinse the pan well.
5. Pour water again and place the boiled heart there.
6. During the cooking process, you must not forget that the boiled heart must be turned to prevent sticking to the bottom and walls of the pan.
7. The foam must be removed with a slotted spoon.
8. Salt strictly on time - ¼ hour before the end of cooking.
9. The dish is ready!
10. Calorie content – ​​100 calories.

Shrapnel

• Pork heart – 320 g;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Pearl barley – 1 tbsp. l.;
• Tomato paste – 3 tbsp. l.;
• Adjika – 1 tbsp. l.;
• Ground black pepper;
• Chili to taste;
• Sour cream – 3 tbsp. l.

1. Soak pearl barley in water overnight. This will help speed up the cooking process.
2. Make goulash from the heart. Fry the onion in a frying pan, then add the carrots. Cook until carrots are half cooked.
3. Add tomato paste, sour cream, adjika, black pepper and a teaspoon of sugar to the vegetables. Add salt, lay out the offal, add water.
4. Cook for no more than 40 minutes until heart-tender.
5. Add cereal, add water if necessary. Cover with a lid and leave to simmer until done, stirring occasionally.
6. Place the finished dish on a plate, garnish with pepper and add goulash. The dish is ready!
7. Calorie content – ​​160 calories

Heart with mushrooms

Ingredients for 4 servings:

• Pork heart – 1 pc.;
• Onion 1 pc.;
• Mushrooms –1/5 kg;
• Tomato – 1 pc.;
• Parsley – ½ bunch;
• Basil – ½ bunch;
• Vegetable oil;
• Sour cream – 2 tbsp. l.;
• Salt to taste.

1. Thoroughly clean and rinse the pork heart.
2. Remove excess fat, vessels and films. Cut into pieces to speed up cooking or cook whole.
3. Boil the heart for 50-60 minutes. Then remove the offal and rinse the pan well. Fill the water again and place the heart there. Salt strictly on time - ¼ hour before the end of cooking. Cook for 2 hours.
4. Fry the mushrooms raw, if they are oyster mushrooms or champignons. If russula and chanterelles are purchased for cooking, then they must be peeled, cut into pieces and cooked for a quarter of an hour.
5. Drain the water and cut the heart, tomatoes and mushrooms into cubes (only if champignons were cooked).
6. Cut the onion into thin half rings.
7. Coarsely chop the cooked greens.
8. Fry the onion in hot vegetable oil until translucent. Add salt.
9. Add the boiled heart to it and fry for another five minutes over low heat, stirring occasionally.
10. Next add chopped herbs and tomatoes. Fry for a few more minutes.
11. Add mushrooms and fry for another 6 minutes.
12. A minute before the end of cooking, add sour cream, salt to taste, and stir. The dish is ready!
13. Calorie content – ​​180 calories.

Heart in cheese sauce

• Pork heart – 3 pcs.;
• Carrots – 1 pc.;
• Tomato paste – 1 tbsp. l.;
• Onion – 1 pc.;
• Processed cheese – 1/5 kg;
• Flour – 1 tbsp. l.;
• Spices to taste.

1. Wash the pork heart, trim off all the membranes, cut into pieces, fry with carrots, grated and chopped onions.
2. Salt, pepper, add spices, flour, tomato paste and mix. Pour water and bring to a boil, simmer over low heat for 40 minutes.
3. After this time, add processed cheese to the dish and continue cooking for another 1/3 hour. The dish is ready!
4. Calorie content – ​​200 calories.

Video recipe: Recipe for summer lettuce salad with heart

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

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:

1. Before boiling the heart, it must be soaked in water for 3 hours and then rinsed.
2. After this procedure, place the beef heart in a saucepan with cold water and put on fire.
3. When the heart begins to boil, monitor the appearance of foam, which must be skimmed off.
4. 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

Even more interesting

How to cook pork heart

Pork heart can be stewed, boiled, baked and fried. Most often, the heart is minced, added to salads and used as snacks.

Before cooking the heart, remove fat and blood vessels from the heart. Then cut it into two halves, or cook it whole.

Place a pan of water on the fire and bring to a boil. Add spices and salt.

How long to cook pork heart

Cooking time for pork heart is 1-1.5 hours. If you want to cook the liver more tender and softer, you can increase the cooking time by a few minutes.

During cooking, skim off any foam that forms in the pan with a spoon. Change the water every half hour with new water.

Pork heart has a dark red color and an average weight of 400 grams. The uppermost part of the heart is covered with a layer of fat.

Since the heart contains a large amount of useful substances (micro- and macroelements - potassium, iron, iodine, phosphorus and vitamins - groups B, C, E and PP), it is recommended for people with diseases associated with the kidneys and nervous system, as well as those with low hemoglobin levels.

The heart can be stored frozen for up to 120 days at a temperature of -18 degrees. The energy value of a meat product per 100 grams is 100 kcal.

Meat filling for pies

Pork hearts can be used to make a delicious filling for fried pies. We will need:

1. Pork liver - 500 grams

2. Onions - 2 pieces

3. Vegetable oil for frying

4. Salt, pepper and spices

So, how to make the filling for pies. For 500 grams of liver you need to use 200 grams of onions.

Wash, clean and boil the liver. Peel the onion, cut it into small cubes, then fry in a hot frying pan until golden brown.

We pass the fried onions with boiled liver through a meat grinder.

If necessary, add salt, pepper and other spices to the minced meat.

If the minced meat turns out to be too dry, you can add regular water to it, but do not overdo it so that its consistency does not turn out to be too liquid.

Pork heart salad - the best recipes. How to properly and tasty prepare pork heart salad.

Pork heart salad - general principles of preparation

Pork heart is an offal that consists entirely of muscles. Therefore, pork heart is the complete opposite of fatty pork meat and it can and even should be eaten with the right lifestyle or diet.

Pork heart is a source of protein, amino acids and valuable minerals. If you give up meat altogether and choose to eat organ meats, you'll likely lose weight and feel healthier and better.

How to eat pork heart correctly and so that the finished dishes are tasty? The method most welcomed by gourmets around the world is pork heart salads.

Of course, this product can be fried or stewed and eaten alone or with a side dish, but the delicate taste and pleasant aroma are revealed exclusively in the salad.

Pork heart salad - preparing food and dishes

Pork heart salad can be prepared according to completely different recipes. For one salad you need to boil the heart, for another you need to fry it, there is no single rule here. But so that you don’t have to do this, you first need to rinse the heart well and separate it from the films and vessels unnecessary in the finished dish using a knife.

Most pork heart salads are served warm, so you'll need a saucepan or saucepan. If you need to fry the heart according to a recipe, then it is best to use a Teflon-coated frying pan.

When boiling the heart, do not forget to change the water.

Pork heart salad recipes:

Recipe 1: Pork heart salad with melted cheese

This salad is best eaten warm, but if it is infused in a cold place, it will also amaze with its taste. The recipe for pork heart salad with melted cheese came to us from English cuisine, try it - you will definitely like it!

• pork heart 0.5 kg
• medium sized carrots 1 pc.
• Druzhba processed cheese from your favorite manufacturer 1 piece (100 g)
• tomato paste 1 tbsp. l.
• wheat flour 1 tbsp. l.
• sunflower oil for frying 1 tbsp. spoon
• salt, pepper, dry basil, bay leaf

1. Prepare your heart. To do this, you need to cut it into small pieces after you have washed it under running water and removed the films with a knife.

2. Finely chop the onion. Grate the carrots on a fine grater.

Processed cheese - on a large one.

3. Heat a frying pan, pour in a spoonful of sunflower oil and fry the heart pieces for 5-6 minutes. Add onions and carrots, salt, pepper and basil to the heart, stir, simmer over low heat for 4-5 minutes. After this, add wheat flour to the mixture in the frying pan (our salad will be thicker) and tomato paste.

Mix well.

4. Place the heart with vegetables in a saucepan or stewpan, pour in mineral water so that it covers the meat. Simmer over low heat for 35-40 minutes.

5. 10 minutes before readiness, add grated processed cheese and mix well.

Serve the finished salad, garnished with chopped herbs.

Recipe 2: Pork heart salad with peppers and tomatoes

A tasty and healthy salad with vegetables, which can serve as a separate dish or as one of the components of a banquet table. You can use both fresh and canned vegetables for salad.

• pork heart 0.5 kg
• medium sized carrots 1-2 pcs.
• bell pepper (red color is better for the beauty of the dish) 1 pc.
• medium sized onion 1 pc.
• garlic 1-2 cloves
• tomatoes (you can use cherry tomatoes) 3-4 pieces
• sunflower oil for frying
• dill, parsley
• salt pepper

1. Prepare the heart by washing it and removing any unnecessary films. Cut into small pieces. Heat a frying pan, grease with sunflower oil and fry the pieces of pork heart for 8-10 minutes, stirring continuously.

Transfer the finished heart to a saucepan or saucepan.

2. Chop the greens and garlic with a knife, finely chop the onion, grate the carrots finely. Fry for 2-3 minutes. Add the heart to the pan and stir well.

Place on low heat for 25-30 minutes.

3. Cut the tomatoes and peppers into strips. 10-20 minutes before readiness, add to the heart.

If you use canned vegetables, add them to the heart along with the juice.

Serve warm pork heart salad with vegetables.

Recipe 3: Ukrainian pork heart salad

A tasty and light salad, since according to the recipe, the pork heart is not fried, but boiled. When cooking, do not forget to drain the water, as possible toxins and fats will leave the heart.

• pork heart 1 kg
• bell pepper 2-3 pcs.
• medium sized onion 1-2 pcs.
• green onions, 2-3 pieces
• leaf lettuce
• garlic 3-4 cloves
• parsley and dill
• table vinegar 2 tbsp, sugar - 1 teaspoon - for marinade
• pepper, salt

1. Wash the pork heart and put it on the fire for one and a half hours. After this, cool and cut the heart into strips.

2. While the heart is cooking, marinate the onions. For the marinade, dilute vinegar with water in a 2:1 ratio, add sugar to the mixture and stir.

Finely chop the onion and pour in the marinade for 15 minutes.

3. Wash the bell pepper and remove the seed. Cut it into strips.

4. Chop the herbs and green onions.

5. Squeeze the onion well and mix the vegetables and heart. Season the salad with your favorite oil and spices.

To make the salad look more presentable, place it on a flat plate, on which you first place the green salad.

Recipe 4: Pork heart salad with celery

The salad is very easy to prepare, but the simplicity of the recipe makes this dish even more successful. Perfectly complements your diet, can serve as a main course due to its high nutritional value

• pork heart 0.5 kg
• blue salad onion 1 pc.
• tomato 2-3 pcs.
• celery and parsley
• 2 tablespoons lemon juice
• olive or sunflower oil for dressing
• salt pepper

1. Boil the pork heart (pre-washed and peeled) for 1.5 hours. Salt the heart while cooking.

After cooking, cool and cut into thin strips.

2. While the heart is cooking, prepare the remaining salad ingredients. Chop the onion.

Cut the tomatoes into large square pieces. Chop the greens.

3. Mix vegetables, herbs and hearts, season with your favorite oil, spices and lemon juice.

A delicious and healthy pork heart salad with celery is ready!

Recipe 5: Pork heart salad with butter

Sometimes there is no time for culinary delights, and then the best thing a hostess can do for guests is quick and tasty snacks. If you were not expecting guests, but they are on the doorstep, then prepare a simple pork heart salad with butter!

The required minimum of ingredients can be found in the kitchen at any time, but nevertheless the dish will turn out to be exquisite and tasty.

• pork heart 0.5 kg
• medium size onion 1 pc.
• garlic 2-3 cloves
• lemon juice 1 tbsp. l.
• salt pepper
• sunflower or olive oil for dressing

1. For this salad, boil the pork heart for 1.5 hours, salt the water. After the heart is cooked, cut it into thin strips.

2. Chop the onion into thin half rings. Chop the garlic cloves with a knife.

3. Mix all ingredients, season with oil, spices and sprinkle with lemon juice.

Pork heart salad with butter can be served immediately after preparation, or you can leave it to steep for 40-50 minutes, then it will be more juicy.

Pork heart salad - secrets and useful tips from the best chefs

The most controversial point has always been the time to boil the pork heart. What is the ideal cooking time for this product so that the heart turns out soft and retains its juiciness?

The best cooks agree that the ideal time to boil the heart is one and a half hours. The secret to a perfect boiled heart dish lies in remembering to change the water during cooking.

• Exotic salad with bamboo shoots Cucumber salad with bean curd Young zucchini - 1 kg, large onions - 2 pcs. garlic - 4 cloves, light soy sauce - 1 tbsp. spoon, refined vegetable oil - 170 g, monosodium glutamate - 1 tbsp. spoon, ground black and red pepper […]
• Salad with salted salmon and avocado and tomatoes. Recipes for salmon salads use salmon in various forms, there is a salad of boiled salmon, with smoked salmon, salted lightly salted or lightly salted salmon. Layered and mixed fish salads, recipes for Korean fish salads, various […]

To pamper your household with some new and interesting dish, you don’t have to buy expensive delicacies with complex names. Go to the offal department and buy a pork heart. You heard right, it is the heart. If cooked correctly, it turns out to be a very tasty and tender dish.

What can you cook?

There are a great many variations on the theme of how to cook pork heart deliciously and quickly. An excellent goulash is prepared from it, you can fry it or make a delicious sausage, pate, and even stewed heart 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 boiled offal 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 gravies, which are then combined with buckwheat, rice and pasta.

As you can see, many interesting and edible dishes can be prepared with such an unremarkable, at first glance, offal. So it's time to talk about delicious recipes.

Cooking recipes

So, the first recipe I want to start with is making stewed pork heart.

For this dish you will need:

• 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.

First, rinse the meat in plenty of water. Then cut the clean product into medium-sized pieces with a knife, while trying to cut out all the vessels near the heart valve.

In a frying pan with heated oil, fry the previously peeled and chopped onion. When it acquires a light golden hue, add carrots, washed, peeled and chopped in a large 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 frying pan, salt and pepper the dish, and add spices. Fry the meat and vegetables for about 30 minutes.

If you are cooking in a high-sided pan, now is the time to add water to the dish. There should be about 2 fingers of liquid from the bottom of the dish. If your frying pan does not allow you to fully stew the meat, then transfer the fried foods to a saucepan and add water there. Salt the food again and simmer until the heart is done.

This will take 60–90 minutes. It is recommended to eat this dish warm; if desired, it can be supplemented with your favorite side dish and fresh vegetables. Now you know one of the options for how to cook a delicious pork heart in addition to a side dish or as an independent dish. Let's learn how to make a delicious salad with this product.

To prepare the snack you will need:

• 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 (thick ketchup will also work) – 1 tbsp. l.;
• Wheat flour – 1 tbsp. l.;
• Sunflower oil – 1 tbsp. l.;
• Mineral water;
• Salt, pepper, spices to taste.

When all the ingredients are available, you can start preparing the pork heart salad. First, process the offal. Wash it in plenty of water, cut it 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. Salt and pepper the dish, mix everything and cook over low heat for 5 minutes.

Add wheat flour and tomato paste, mix everything. Pour mineral water into the pan so that the liquid covers the ingredients. Cover the dish with a lid and simmer the dish over low heat for about 40 minutes. It may take more time - it all depends on the offal and the size of the pieces you cut it into.

When there are 10 minutes left before the end of the cooking process, add melted cheese, previously grated on a coarse shredder, to the frying pan and mix everything. That's it, the salad is ready. It is delicious served warm, sprinkled with finely chopped herbs. But even if your appetizer is cold by the time your guests arrive, don’t be upset. Even when cold, this salad will amaze with its delicate and unusual taste.

Cooking in a slow cooker

If you are the lucky owner of such a miracle technique as a multicooker, then you can easily use it to prepare a dish with pork heart. The meat in the slow cooker will turn out very tender and tasty.

To prepare you will need:

• 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.

To cook a delicious pork heart in a slow cooker, first rinse and dry the product. Then remove the film and excess fat, cut into medium pieces. Place the prepared meat in 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.

While the dish is stewing, 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 the 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. Now you know the recipe for cooking pork heart in a slow cooker. As you can see, there is nothing complicated, try it, cook and please your loved ones.

Now you know several options for how to properly and tasty cook pork heart. Don’t be afraid to experiment in the kitchen; sometimes even the simplest products begin to show off new facets of taste when prepared correctly. Get ready and enjoy your meal!

When cooking pork heart, you need a lot of boiling water so that when changing the water you don’t waste time waiting for it to boil. For convenience, you can boil a full kettle from which to pour replacement water, or boil a separate pot of water into which you transfer the heart as needed.

Half an hour before the end of cooking, you can add onions and carrots to the pan, and roots to taste - then the heart and broth will acquire vegetable notes. Keep in mind that the heart especially “absorbs” the sweetness from carrots.

To prevent the pork heart from drying out after cooking, it is recommended to cool it and store it directly in the broth in which it was cooked. If you need to cut a hot heart, for example, into a salad, then rinse it under cold water and cut it immediately.

Store the pork heart in the refrigerator, in a saucepan with broth, for 3 days. The boiled heart can be stored in the freezer compartment of the refrigerator for up to a month from the moment of freezing.

When cooked, the weight of the heart does not change. The average weight of one offal is 400-700 grams.

You can use the broth left over from cooking to cook stewed vegetables and cereals (rice, buckwheat).

Fkusnofacts

Eating pork heart is beneficial for people with diseases of the hematopoietic and cardiovascular systems. Boiled pork heart is used as an additional remedy for low hemoglobin, nervous disorders, kidney and gall bladder diseases. Eating pork heart promotes effective recovery from serious illnesses, injuries and burns.

- Calorie content boiled pork heart - 118 kcal/100 grams.

Braised pork heart recipe

Ingredients for making stewed pork heart:
Pork heart - 3 medium-sized hearts
Carrots - 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 for stewed pork heart
Peel the onions and carrots, chop the onion finely, grate the carrots on a coarse grater. Rinse the heart, remove the film, cut into pieces. Fry the onion for 2 minutes, add the carrots, then the pork hearts, add salt and mix. Simmer for 15 minutes, stirring. Then add flour, tomato paste/chopped tomato, spices. Add half a glass of water, simmer for 40 minutes. Add melted cheese, stir, simmer for another 20 minutes.