Pork heart is not only tasty, but also a useful offal, because it is the source of a number of biologically active substances and high-grade protein. This is an offal that has a beneficial effect on blood formation processes, and also normalizes the functioning of the kidneys and nervous system (it helps to recover quickly after infectious diseases).
Since by-products contain substances that affect the body in the form of stimulation of skin repair processes and bone system structures, patients from traumatology departments and burn centers are prescribed pork heart dishes.
Also, pork heart is a full-fledged alternative to meat, because it contains animal proteins, which are represented by essential and non-essential amino acids.
A pork heart is characterized by a lower fat content than beef, and in terms of the number of mineral salts it is almost not inferior to it.
Before you start cooking dishes from a pig’s heart, you need to thoroughly rinse it, then remove large blood vessels and valves.
What to cook from the heart of a pig?
"Pork Heart Salad"
Prepare 150 grams of boiled pork heart, one medium-sized red onion, one medium tomato, two stalks of petiole celery , one or two tablespoons of lemon juice, a little salt and pepper, three tablespoons of olive oil.
Cut the boiled heart into small cubes or cubes (not very finely), then cut the onions, medium-sized slices of tomato and celery stalks into half rings.
Now connect all the components. Season with lemon juice, vegetable oil , pepper and salt to your liking. Then mix everything gently.
Put the dish in a salad bowl and let the salad stand for a while and soak.
"Pork heart with onion"
It will take five pork hearts, two onions, vinegar, mayonnaise.
Boil pork hearts until fully cooked, cut them into thin strips. Then chop the onion also into strips, pour the onion with vinegar, and so hold for about fifteen to twenty minutes. Next, drain the vinegar and mix the onions and hearts, add seasonings (not too much). Now season with mayonnaise and serve.
Braised pork heart dishes are very tasty. Let's look at the recipe for one of these dishes.
"Braised pork heart"
Prepare two pork hearts, thirty milligrams of sunflower oil, twenty milligrams of olive oil (first extraction), two onions, a little pepper and salt, different spices (oregano, rosemary, mint).
Thoroughly washed heart, cut into pieces. Then chop two onions. Next, garlic in small slices. Now send the onions into a pan with already heated oil.
Then add the chopped heart to the fried onion, immediately salt and pepper, fry thoroughly, add garlic and other spices in the end. Next, send the fried heart to a small saucepan with a cook and simmer for an hour and a half until fully cooked. At the very end, add dill (you can dried) and a bay leaf.
In a saucepan, the heart is shifted for convenience. If your pan is large and deep, you can immediately add water to it and simmer it.
There are three options for serving pork heart dishes:
- in a deep bowl - like a soup;
- only meat with any side dish: pasta, potatoes, rice;
- or just eat pork heart with vegetable salad.
"Braised heart with vegetables in a pot"
For such a dish from a pork heart, you need to prepare 600 grams of a pig heart, five potatoes, three carrots, two onions, one turnip, one parsley root, two pickled cucumbers, two glasses of tomato juice, half a glass of sour cream, one bunch of fresh parsley, one bay leaf , black peppercorns, salt.
Rinse and soak your heart (two to three hours). Then put it in a saucepan with a cook and cook at a low boil (two to two and a half hours). One hour before the end of cooking salt. Remove the soft-boiled heart from the broth. Slice across the fibers. Put the heart in pots, pour hot tomato juice, add sour cream.
Cut vegetables and lightly fry with fat. Cut pickled pickles into slices. Now put the fried vegetables and sliced cucumbers with the pieces of heart in the pots, then add the bay leaf, peppercorns and mix all the ingredients thoroughly. Stew pork heart with vegetables in closed pots over low heat until vegetables are cooked.
Put the heart with vegetables and sauce in a pot into a dish and serve, sprinkled with fresh herbs.