Many undeservedly ignore such a wonderful product as a pork heart, and in vain. Pork heart, although it costs much less than meat, is not inferior to it in terms of its nutritional qualities, and with proper preparation it can be very tasty. Pork heart is different from beef softness and has a more delicate taste. The muscle fibers in the heart are much thinner than in other types of meat, so its meat is slightly more tender and less cooked. There is more than one recipe for making a pig’s heart: as a rule, it is cooked or stewed, and it is also widely used to prepare delicious meat fillings for pancakes and pastries and salads.
Most often, before you cook a pork heart, you must first cook it. It is boiled as follows: salt and spices are added to boiling water, after which a cut in half and thoroughly washed heart is placed there. Since the offal broth, most likely, will not be used for making soups, since it has a rather specific taste, it is better to cook them by immersing in boiling water - they will boil less and retain more nutrients. How much you cook a pork heart depends on your taste preferences and who it is intended for - usually it cooks for about an hour, but if you want it to be softer, for example, for a child, you can cook it for one and a half and two hours . From spices, you can add a few peas of black pepper and a bay leaf. This is the simplest, one might say, basic recipe for making a pig’s heart, and from it you can then cook many delicious dishes.
For example, there is a fairly universal recipe for making a pig’s heart - it’s a filling for pies, pancakes, and it can also be used as a basis for pasta meat sauces and for cooking pasta in a nautical way. This is done as follows: about 150-200 grams of onion, that is, about two small onions or one large, is taken per pound of boiled pork heart. Onions need a lot to make the filling not very dry. Onions are cut into as small cubes as possible and fried in butter or vegetable oil until golden. Boiled pork heart is passed through a meat grinder and combined with fried onions. The resulting mixture must be salted to taste and add spices - usually ground black pepper. If the minced meat is too dry, you can add quite a bit of water or broth to it to obtain the desired consistency, and it will not spill out of the finished product.
Also, boiled pork heart can be used in various salads. For example, it is very good in summer salads of fresh vegetables and herbs. For example, there is such a recipe for cooking a pork heart: one boiled pork heart, one large bell pepper, one onion is taken, everything is cut into strips, a lot of chopped greens is added there, and everything is seasoned with olive oil and garlic. Salt is added to taste. It turns out very juicy and easy, but satisfying and aromatic.
Also quite often the pork heart is not cooked, but stewed. It is usually stewed with vegetables and various sauces, and it turns out very tasty. Take, for example, a recipe for making a pork heart, like a heart stewed with vegetables in cheese sauce. To do this, take two or three pork hearts, a large onion, two hundred grams of carrots, a tablespoon of flour, 150 - 200 grams of cheese, salt and spices to taste. The onions are cut in half rings, the carrots are rubbed on a coarse grater, the heart is thoroughly washed, cut into strips and lightly fried in a saucepan with vegetables, after which a little water or broth is added to the saucepan, then everything is closed with a lid and left to stew for 40-60 minutes. Then you need to add a spoonful of flour, grated cheese, salt, spices and simmer another 15-20 minutes. It turns out very tasty.