How to deliciously cook stewed pork heart. Heart salad with cheese

Step 1: prepare and cook the pork heart.

We wash the pork heart under cold running water and place it on a cutting board.

Using a slicing knife raw meat, cut the offal into 2 halves and clean it of blood clots.

Then we cut out the aorta, veins and pulmonary trunk. Then we rinse the offal halves again under cold running water and place them in a deep pan. Filling the container plain water, so that the liquid is 10 - 12 centimeters above the level of the heart and place the pan on the stove, turned on at a high level. When the liquid boils, reduce the temperature of the stove to a medium level, use a slotted spoon to remove the noise from the surface of the water, cover the pan with a lid so that a gap remains and cook the heart until full readiness during 2 – 2.5 hours.

After the required time has passed, we check the readiness of the offal with a fork, insert its tines into one of the halves of the heart, if they enter under pressure, then we let the heart cook until soft, and if the tines enter smoothly without obstacles, then the ingredient is ready. Helping yourself with the same slotted spoon, remove the heart from the pan, transfer it to a deep bowl and let it cool to room temperature.

Then we place it on a cutting board and cut it into long strips, cubes or pieces, up to a thickness of 1 – 1.5 centimeters. Transfer the chopped heart back to the deep bowl.

Step 2: prepare the vegetables.

While the offal is cooling, in order not to waste precious time, you can prepare the vegetables. Using a knife, peel the onions and carrots, rinse them under cold running water to remove sand and other contaminants, and dry them with paper kitchen towels to remove excess liquid. Then place the onion on a cutting board, cut it into cubes or strips up to 5 millimeters thick and transfer the slices to a deep plate. Grate the carrots on medium or coarse grater into a separate deep plate.

Step 3: fry the flour.

Now turn on 2 burners on the stove to medium level. We place 1 frying pan on each of them, pour 2 - 3 tablespoons of vegetable oil into one of them. We just warm up the second one. In a hot container, in which there is no fat, add 3 tablespoons of wheat flour and fry it, stirring with a kitchen spatula until golden brown. This process will take no more than 1 - 2 minutes.

Then pour 2 cups of pure distilled water into the same frying pan and mix until smooth and without lumps. Let the water boil 1 – 2 minutes and thicken a little. Then immediately set the pan aside, the flour gravy is ready.

Step 4: stew the vegetables.

At the same time as frying the flour, simmer the vegetables. Throw into hot fat, chopped onion and, stirring it with a clean kitchen spatula, fry until medium soft and light golden crust during 2 - 3 minutes. Then add carrots to it and simmer them together some more 2 minutes until carrots are soft. Then we add chopped garlic to the vegetables and give it the opportunity to dissolve its aroma within 1 minutes.

Step 5: bring the dish to full readiness.

When all the vegetables reach the desired texture and become soft and golden, turn the stove temperature down to a level between low and medium. Add pieces of boiled heart to the same frying pan, add salt and black ground pepper. Mix everything with a kitchen spatula and fry for 2 – 3 minutes. Then add flour gravy to them, mix all the ingredients of the dish again, taste it and add if necessary more spices and salt. Then cover the pan with a lid and simmer the heart in the gravy. 5 – 7 minutes. After the required time has passed, turn off the stove and let the aromatic mixture brew 6 – 7 minutes, place the heart pieces on plates, pour over the gravy and serve with your favorite side dish.

Step 6: Serve the pork heart with gravy.

The heart with gravy is served hot. This aromatic mixture made from offal and vegetables will delight you with its perfect taste.

If desired, before serving, each serving of this dish can be sprinkled with any finely chopped herbs you like, such as dill, parsley, green onions or cilantro. This cooking masterpiece can be considered universal, because absolutely any side dish will suit this gravy. Enjoy!

Bon appetit!

In the same way, you can prepare gravy with any offal, for example liver, chicken navels, lungs or kidneys, but do not forget that the cooking time for each of these products is different.

If desired, for a more intense aroma while cooking the heart, you can add a couple of onions, carrots, a piece of celery root, cilantro root, laurel leaves and peppercorns to the water.

The set of spices indicated in this recipe can be adjusted by introducing any spices and herbs that are suitable for cooking meat dishes, for example, ground red pepper, paprika, savory, curry and many others.

Instead of water, you can use broth or vegetable broth.

Instead of a frying pan, you can use a cauldron.

If desired, you can add to the gravy to taste tomato paste or fresh tomatoes chopped in a blender.

By-products are secondary products of livestock slaughter. These include the liver, heart, brains, lungs, kidneys, tongue, etc.

Most of them are as good as meat taste qualities and nutritional value, therefore it is used very widely in cooking.

High-quality offal: subtleties of choice

In order not to be disappointed in the purchase, it is important to choose high-quality and fresh product. There are several rules for this:

Buy chilled, not frozen, offal. This will help save maximum amount useful substances;
Do not buy offal with flabby and falling apart consistency;
Use purchased products only for their intended purpose. For example, bones are suitable for making soups and broths, and legs and heads are suitable for jellies.

Each of the offal has taken its place in the culinary art. Let's look at the features of the most popular ones.

By-product	Composition, beneficial properties	Signs of quality	Where is it used?
Liver	Contains a large number of m proteins and essential amino acids. It is a dietary product.	Smooth surface. Color ranges from brown to dark red. Firm, elastic consistency.	Fried or stewed. Suitable for making pates and fillings.
Heart	Rich in potassium, phosphorus and proteins. Contains a minimum of fat.	The color is dark red. The texture is firm, not tough. Average weight from 350 to 500 g.	Ideal for preparing salads and snacks. The product can be boiled or stewed. To give special taste the heart is added to minced meat and liver sausage.
Language	The by-product contains a large amount of proteins, fats, iron and zinc. Rich in collagen. Refers to delicacies.	Clean and uniform color. No cuts or other defects.	The product can be boiled, fried, stewed, and also made into aspic.
Head	Inexpensive and accessible by-product. Pork and beef heads are usually sold without the brains and tongue.	Purity. Freshness. No foreign odors. No signs of damage.	The product is suitable for boiling, stewing and preparing aspic.

This article will talk about the heart. The information received will allow you not only to choose the right product, but also to prepare it, combine it with other ingredients, and serve it to guests.

Preparing the pork heart for cooking

Before you start cooking, the offal should be prepared. The pork heart must be cleaned of fat on the top, and protruding arteries must be cut off. If desired, the product can be cut in half or left whole.

So that the dish has pleasant taste and aroma, no mistakes should be made when cooking the heart. Follow these tips:

Start cooking in cold water, pre-salt;
Wait until the water boils and drain it;
Fill with water again and cook for about half an hour, skim off the foam in time;
Drain the second broth, add new water and cook the product until cooked for 30-40 minutes;
Ready pork heart should have a soft texture.

Store the heart in this form freezer no more than 4 months possible.

Recipes for all occasions

Pork heart is universal, so true housewives are happy to use it in everyday culinary life. The product goes well with any side dishes.

It can be stewed, fried, boiled and even baked. We offer several quick and affordable recipes for you to choose from.

Heart in a frying pan: flavorful cutlets

These cutlets can be served for breakfast or lunch. The dish turns out very light, satisfying and aromatic. The taste of the cutlets is rich and tender at the same time.

How to cook pork heart cutlets in a frying pan:

Wash the offal and cut into 4 equal parts. Remove films and veins, soak in water for 1 hour;

Chop the onion small cubes;

Soak the bun in milk or water, squeeze out;

Finely chop the lard;

Grind the heart, lard, onion and bun with a meat grinder;

Beat the egg into the minced meat, add semolina Season with salt and pepper;

Form cutlets, roll them in breadcrumbs and fry in a frying pan;

If desired, you can put the cutlets in the oven for half an hour. This will make the dish even more tender and juicy.

Heart with potatoes in a slow cooker

The multicooker is the housewife's assistant. With this device you can discover new world cooking. We suggest starting with a budget-friendly and very tasty dish.

Ingredients:

2 medium tomatoes;
1 onion;
1 kg pork heart;
1 bell pepper;
2 tbsp. l. vegetable oil;
800 gr. potatoes;
Salt, spices to taste.

How to cook pork heart with potatoes in a slow cooker:

Rinse the heart, remove the veins and cut into cubes;
Place the product in the multicooker bowl, add vegetable oil and cook in “Express” mode for 10 minutes;
Place the onion in the bowl and cook for another 10 minutes;
Fill everything with water until the food is not completely covered. Add salt and pepper to taste. Switch to the “Stew” mode and cook for 45 minutes;
Chop remaining vegetables and add to bowl;
Fill the food with water;
When the potatoes become soft, the dish is ready. Serve to the table.

Combine pork heart and lung

You can combine offal not only with other ingredients, but also with each other. The dishes are original and very tasty. See for yourself.

Ingredients:

1 pork heart;
2 medium onions;
1 pork lung;
4 tbsp. l. mayonnaise 67%;
0.5 tsp. granulated sugar;
150 gr. hard cheese;
30 ml vinegar 9%;
60 ml water;
1 bunch of dill or other greens.

Preparation:

Boil the heart and lung until tender. Drain the water twice. Cut into cubes;
Cut the onion into rings. Leave it for half an hour in the marinade (0.5 tsp sugar, 30 ml vinegar, 60 ml boiled water);
Cut hard cheese into strips;
Mix all ingredients in a salad bowl, season with mayonnaise and stir;
Garnish the dish with herbs and serve.

Homemade liver sausage

Liver sausage - inexpensive, tasty and useful product. Learn to cook it yourself and please your loved ones.

Ingredients:

700 gr. pork heart;
700 gr. pork lung;
3 onions;
300 gr. lard;
1 kg pork liver;
7 chicken eggs;
1 tsp. cardamom;
Salt, ground black, to taste;
Pork intestines.

Preparation:

Boil the heart, liver and lung until tender. Keep in mind that it only takes 15 minutes to cook the liver, and 40 minutes for the heart and lungs;
Cut the lard into small cubes, fry with onion rings until golden brown;
Pass all offal and lard with onions through a meat grinder twice;
Add eggs, salt and pepper. Mix thoroughly and beat the mixture with an immersion blender;
Clean the intestines, rinse them. Fill them with minced meat, leaving some free space. Tie the edges of the sausages with kitchen string;
Make several punctures with a needle, fill the sausages cold water in a saucepan, add salt and wait until it boils. Then cook for about 40 minutes;
Liver sausage is ready to serve!

Conclusion

You can make a variety of things from pork heart variety of dishes: From appetizers and salads to unbeatable casseroles. Minced meat from this offal can be stuffed into pancakes, zrazy and pies.

In boiled and stewed form, the heart is usually supplemented with side dishes of potatoes, vegetables, pasta and various cereals. At the same time, you can serve pork heart as an independent product, adding original sauce or frying.

Create, experiment and enjoy your culinary masterpieces!

Offal is a good thing. They are usually not expensive, and you can prepare a large number of all kinds of things from them. delicious dishes. You can call by-products budget option lunch or dinner. Today we will learn how to cook pork heart different ways delicious for lunch, dinner, salads, pies and pies. We will also show step by step recipe with photo of preparing 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, goes well with various side dishes or just 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. We will initially buy good heart. If you are going to bake more pies, then also take the lung, 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. Slice boiled potatoes for it, pickled cucumber, greens, grease with mayonnaise - hearty salad ready with heart.

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.

To pamper your household with new and interesting dish, it is not at all necessary to buy expensive delicacies with complex names. Go to the offal department and buy a pork heart. If prepared correctly, it produces a very delicate original taste.

There are a great many ways. Excellent goulash is made from pork heart; it can be fried or made delicious sausage, pate, and stewing 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 heart you can prepare an excellent filling for pies or use it as an ingredient in some holiday snack. Using this meat as a basis, experienced housewives prepare delicious gravy, which are later combined with buckwheat, rice and pasta.

It's time to talk about popular, time-tested recipes.

Braised pork heart

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.

Rinse the meat in large quantities water, cut into medium-sized pieces, cutting out all the vessels near the heart valve.
Heat the oil in a high-sided frying pan. Send the pre-chopped onion to fry. When it acquires a light golden hue, add carrots chopped in a coarse 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 pan, add salt and spices. Fry the meat and vegetables for about 30 minutes.
Add water about 2 fingers from the bottom of the pan. Salt again and simmer until tender for another 60-90 minutes.

Pork heart salad

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

Wash the offal in plenty of water, cut 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. Add salt and pepper, mix everything and cook over low heat for 5 minutes.
Add wheat flour and tomato paste, mix everything.
Pour into the pan mineral water so that the liquid covers the ingredients. Cover the dish with a lid and simmer the dish over low heat for about 40 minutes.
When 10 minutes remain until done, add to the pan. processed cheese, previously grated on a coarse shredder, mix everything.

The dish should be served warm, sprinkled with finely chopped herbs. But even if your appetizer has cooled down by the time your guests arrive, don’t be upset. Even when cold, this salad will amaze with its delicate and unusual taste.

Pork heart in a slow cooker

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.

Rinse and dry the offal. Remove films and excess fat, cut into medium pieces.
Transfer the meat to 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.
At this time, 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 in tomato puree into the multicooker bowl, add salt and your favorite spices. Set the “Extinguishing” 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.

Don't be afraid to experiment in the kitchen. Sometimes even the most simple products begin to play with new facets of taste with the right attitude towards them. Enjoy your meal!

Some people consider offal to be low-grade meat. This is partly true. However, you can make a lot of them excellent dishes. Take, for example, pork heart.

At first glance, it is an ordinary dense substance of dark red color, consisting mainly of muscles. But good cook able to turn it into a real work culinary arts. How to cook pork heart? There are many options here. It can be boiled, fried, stewed or baked in the oven.

For clarity, it is worth considering several interesting recipes.

How to deliciously cook pork heart in a frying pan

First, you can try the simplest option, which is intended for beginner cooks. You can fry the heart with onions in a frying pan. It turns out very tasty. But here the question arises: how to cook a pork heart, considering that it has a rather dense structure. Usually such products are boiled first. In this recipe, the main component is pre-marinated. To work you will need following ingredients:
1 pork heart;
10-15 grams table vinegar;
salt;
4 grams of sugar;
1 onion;
50 grams of vegetable oil;
ground pepper and coriander;
4 tablespoons soy sauce.

The cooking method is simple:

1. Rinse the heart thoroughly, then cut into cubes, after removing all films and fat.
2. Place the chopped products in a bowl. Add to them soy sauce, sugar and vinegar. Mix everything well and leave to marinate for 2 hours.
3. Chop the peeled onion into half rings.
4. Place the heart pieces along with the marinade into a frying pan with boiling oil.
5. Add spices and fry for 15 minutes with constant stirring. All moisture should evaporate. Finished product transfer to a plate.
6. In the same frying pan, fry the onion separately until golden brown.
7. Place it on top of the heart pieces.
The taste of this dish is simply amazing. Tender mashed potatoes are suitable as a side dish.

A simple recipe for cooking in the oven

To cook pork heart, you don't have to use a frying pan. This rather dense meat will become much softer if you bake it in the oven. And it’s not at all difficult to do this. Will need minimum set products:
2 hearts;
salt;
2 carrots;
1 clove of garlic;
1 onion;
ground pepper and any other spices.

The dish takes a relatively long time to prepare, but is simple:

1. Rinse the offal well.
2. Rub it with salt, pepper, seasonings and garlic, squeezed through a press. Let the treated product sit for about half an hour.
3. Cut the carrots into circles, and chop the peeled onion into half rings.
4. Place chopped vegetables on foil. Place the heart on top.
5. Wrap the foil tightly and place on a baking sheet.
6. Preheat the oven to 180 degrees. Place the baking sheet with the package into it for 45 minutes.
This fragrant baked heart is good served with any cereal.