Offal is a good thing. They are usually not expensive, and you can prepare a large number of all kinds of delicious dishes from them. You can call offal a budget option for lunch or dinner. Today we will learn how to cook pork heart in different ways, deliciously for lunch, dinner, for salads, pies and pies. We will also show you a step-by-step recipe with a photo of cooking pork heart in sour cream sauce with onions in a frying pan. The calorie content of such a dish is not high, but it is nourishing, tasty, and goes well with various side dishes or just with a vegetable salad for dinner.
Look again, with onions in a frying pan. Easy and quick for dinner, side dish or salad.
Ingredients:
- large onion;
- 2-3 spoons of sour cream;
- the same amount of oil;
- salt, pepper, water.
So, let's start preparing goulash. First, let's buy a good heart. If you are going to bake more pies, then also take the lungs, the liver, and as a result you will get an excellent filling for a pie or pasta in the navy.
Remove all excess from it (and there is a lot of waste there), rinse thoroughly. Now the question is: how long should you cook a pork heart to make it soft? About 2 hours. All this time it will boil over low heat, after an hour and a half, add salt, you can throw in a few bay leaves and peppercorns for taste and aroma, and cook for another half hour.
Remove, cool, cut into strips or cubes.
Advice: At this stage, the heart is ready to prepare the salad. Add boiled potatoes, pickled cucumbers, herbs to it, brush with mayonnaise - a hearty salad with a heart is ready.
Cut the onion into strips, lightly fry it in vegetable oil or lard.
Add chopped meat to it.
Mix, fry a little together with the onion.
Advice: At this stage, you can do this: remove the fried foods from the pan and cool. Grind in a blender and make navy pasta. Or use it as a filling if you are planning to bake pies. Better yet, fry the liver, boil the lungs, grind everything, and the filling will turn out simply awesome!
Add sour cream, pepper, salt.
Mix, add water.
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.
Pork heart is a product that should be consumed at least twice a week to maintain the health of the nervous system in order. It is equally useful for the elderly and children, as well as athletes and people who work in heavy production. However, the offal is not in great demand due to the fact that not every housewife knows how to cook it correctly. Meat with a dense structure requires a 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 offal and use it more often in the menu.
How to cook pork heart tender?
Let's start with the fact that the heart of any animal is a strong muscle, which is why it is so dense. In this regard, the method of preparing this product has its own characteristics. Let's talk about the rules for preparing soft pork heart.
1. Firstly, the offal must be washed well and the chaff and fat removed from its surface.
2. Next you need to get rid of the vessels that run 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 people soak it overnight. If there is such an opportunity, you will do the same.
4. If you are going to cook goulash or another dish, then it is better to beat meat with a dense structure. 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 for a long time - from one and a half to two and a half hours (the duration depends on the age of the animal and whether you are preparing a whole heart or cut into pieces).
6. The offal is also baked for a long time, and 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, a fried crust will form, and the meat inside will be tough. This will definitely not help you get a soft heart at the end.
Recipes with heart
Casserole with vegetables
Ingredients: pork heart – 700 g (2 small); cauliflower – 400 g; potatoes – 5 pcs.; tomatoes – 3; onion – 2 medium; eggs – 3; sour cream (20%) – 150 ml, mayonnaise – 50 g; cheese – 100 g; pepper, salt.
Prepare the offal for baking by clearing it of film, fat and vessels. Leave to soak in water for at least 2-3 hours. Then cut the meat into slices and pound lightly. Grind the heart into cubes for the dish. Slice the peeled potatoes thinly. Divide the cabbage into inflorescences and also chop into small fragments with a knife. Tomatoes can be cut into slices or circles directly with the skin. Chop the onion into halves of rings. Beat the eggs and combine them with sour cream. Grate the cheese.
Now you will need a roomy form. Place half the potatoes on the oiled bottom, add salt and pour half the sour cream sauce. Next, we put the heart on the potatoes, which also needs to be salted. The next layer will be cabbage, distribute it evenly over the entire surface, add salt. Now lay out the potatoes again, add a little salt and pour in the remaining sauce. The next layer is tomatoes, then onions. Lubricate the onion slices with mayonnaise. We don't use cheese yet. Cover the pan with foil and place in the oven. Cook for an hour and a half at 180 degrees. When the specified time has elapsed, remove the pan, remove the foil and sprinkle the casserole with cheese. Continue baking the dish for another 20 minutes until a light, appetizing blush forms on the cheese layer.
Pork heart cutlets
Ingredients: heart – 500 g; piece of lard – 50 g; stale bread – 2 pieces; egg – 1; semolina – 1 tbsp. l.; onion head - 1; salt pepper; oil for frying, breadcrumbs.
Wash the pork heart, remove fat, film, and blood vessels. Soak for two hours. Cut the offal into slices and pass through a meat grinder. Place the bread in water for a few seconds and grind it together with the onion and lard. Add spices and salt to the minced meat and mix well. Then add one egg and semolina, mix the minced meat again with your hands.
After wetting your palms in cold water, take a small amount of minced meat, form a lump, give it the shape of a cutlet, roll it in breadcrumbs and place it in a frying pan with butter. After laying out several cutlets, cover with a lid and fry until golden brown on both sides. Ready cutlets can be served with mashed potatoes, pasta or any porridge or vegetables.
Note for Popular Health readers. You can do the same with the cutlets - fry them on one side in a frying pan, and then bake them in the oven, placing them on a baking sheet with the other side. For greater juiciness, at the end of cooking, the cutlets can be poured with melted butter.
Pork heart is also eaten boiled. It is suitable for making sandwiches, salads, snacks; it is often stuffed with vegetables and cheese, and all kinds of fillings are prepared for pancakes or pies. Healthy meat with a high content of protein and vitamins is worthy of the housewife’s attention, because its cost is relatively low, and there are so many dishes you can prepare! With proper preparation, you will always get an excellent second course from the heart, and the recipes for this were given above. Try to include this product in your menu.
Pig heart is an offal that is not particularly popular. The main reason for this is that they don’t know how to cook it properly. Despite the low price, this product has nutritional value that is no worse than that of other parts of the animal carcass. Boiled pork heart is a set of vitamins and useful elements; it is characterized by a soft structure and low calorie content.
This organ weighs from three hundred twenty to three hundred sixty grams. There are one hundred eighteen to one hundred twenty kilocalories per 100 grams of product. In addition to the low calorie content, this product contains a lot of iron, which has a beneficial effect on the body of people who have low hemoglobin or nervous disorders.
Cooking boiled pork heart can be done either in a pressure cooker or in a saucepan. The finished dish cannot be stored for a long time, even in the refrigerator. To do this, it is necessary to place the organ in a container with the broth in which the cooking was carried out and store it for no more than three days.
A frozen heart can be kept in the freezer for up to six months.
Selection and preparatory processing
When choosing a cut of pork, such as pork heart, you should pay attention to its appearance. The color of the offal should be dark red. To the touch it should be characterized by density and hardness. A good quality product must have fat at the top and blood tubes.
The process of pre-processing a meat product is quite important; it determines how quickly and tasty the dish is prepared. This procedure does not take long; it consists of several stages:
- the offal is rinsed with running water;
- after this it must be placed in a pan filled with three liters of water;
- after ten minutes, the liquid is drained, thanks to this the blood clots are softened, the consistency of the organ becomes more tender and homogeneous;
- large vessels should be cut out, fat and films should be removed;
- the meat by-product is cut into pieces, which reduces cooking time, and this procedure also helps to find hidden vessels and areas that need to be cleaned or cut out.
Boiling methods
If a pig's heart is cooked correctly, then you can prepare a lot of healthy and very tasty dishes from it. Let's look at the main methods.
On the stove
In order to boil a product that weighs five hundred grams, you will need seven glasses of water, as well as salt, two peas of allspice and several bay leaves. First, you need to pour four glasses of water into the pan, put the organ in there and put it on the stove. After boiling over high heat, it is necessary to remove the foam and reduce the heat to medium. During the heat treatment, the offal should be periodically turned over, this will prevent it from sticking to the bottom and walls.
After an hour has passed, the pork heart should be removed from the container. In this case, the liquid is drained and the pan is well cleared of scale. Pour the remaining three glasses of water into the vessel, add the semi-finished product, and bring to a boil. When fifteen minutes have passed, the heart should be salted and spices added to it. Continue boiling for another fifteen minutes, after which the organ is considered ready.
In a steamer
After thoroughly soaking and cleaning the pork offal, it is cut into small pieces. The heart must be placed on a wire rack and the steamer must be turned on. The product is processed within two hours. After ninety minutes have passed from the moment the equipment is turned on, the product is checked for softness. It’s worth salting the heart ten minutes before it’s ready.
Using a multicooker
Using vegetable oil, it is necessary to lubricate the walls and bottom of the appliance bowl. The multicooker is turned on to the “Stew” mode, and cooking continues for seventy minutes. In the “Steam” mode, the organ will cook for two hours. The product must be placed in a bowl, the bottom of which is filled with water. After sixty minutes, you need to add water to avoid all the liquid evaporating.
Boiled pig hearts are used to stuff pies, as part of a salad, or as a component of a stew with vegetables.
After the pork heart has been boiled, it can be used as a basis for gravy, minced meat, sauce and a nutritious snack. In the meat and sausage industry, pate and sausage are prepared from this organ.
Salad with boiled heart
To serve this nutritious snack to family or friends, You need to prepare the following ingredients:
- boiled pig heart;
- processed cheese;
- one onion;
- one carrot;
- two tablespoons of flour;
- a tablespoon of vegetable fat;
- water, salt and spices.
The heart is washed, cleaned, processed and cut into small pieces. Pour the oil into a deep-bottomed frying pan and then place the offal there. The meat organ must be fried for seven minutes, while not forgetting to stir it.
You need to add finely chopped onions and carrots to the dish. The products are salted, peppered and seasoned to taste. After that, turn the heat to minimum, then extend the roasting for another seven minutes. Next, flour, tomato paste and a little water are added to the dish, which should cover the ingredients.
It is necessary to simmer the food for forty to fifty-five minutes. The cooking time is influenced by the size and age of the heart, the main thing is that it turns out soft.
Ten minutes before turning off the dish, add grated processed cheese. The salad must be decorated with finely chopped herbs and served warm.
Pork heart with mushrooms
This delicious recipe can be prepared using the following products:
- boiled heart;
- one onion;
- 1500 grams of mushrooms;
- one tomato;
- greenery;
- refined vegetable oil;
- half a glass of sour cream;
- salt to taste.
Mushrooms must be peeled, washed and fried. Cut the meat product into small cubes. Then chop the mushrooms and tomatoes as desired. Chop the onion into half rings and chop the greens coarsely.
Add chopped onion to a hot frying pan with oil and fry until its color becomes translucent. Salt and add heart. Next, the dish is fried for five minutes, while the heat should be minimal. Greens and tomatoes are placed in the frying pan and frying continues for another seven minutes.
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.
