Pork heart dishes

Boiled pork tongue 3.9 4

Tongue can be classified as a dietary product due to the complete absence of carbohydrates, low fat content and high amount of proteins. How to cook boiled pork tongue? Read here! . further

Heart with sauce 4.2 2

Amazingly, it is customary to cook the heart only on holidays, adding it to salads or serving it as an appetizer. But there are a lot of dishes from the heart, and they are even cheaper than meat. . further

Rassolnik with cucumbers and pearl barley 4.5 1

Almost all of you don’t adore pickle with barley? Well, in vain! A savory and rich pickle with soft and tender pearl barley, prepared according to this recipe, will appeal to even children. . further

Stewed heart with potatoes 3.4 1

Almost everyone dislikes offal, and this is not entirely true. You just need to learn how to create them and know all the subtleties of making them. Let's learn together how to cook heart stew with potatoes. . further

Pork heart salad 4.1

Pork heart salad is an extremely cheap and easy to make, but quite tasty and satisfying salad. I’ll tell you how to make a pork heart salad – inexpensive and simple. . further

Saltison at home 4.6

If you do not refuse to use offal, then I highly recommend this amazing option for you to take note of how to prepare saltison at home with garlic and fragrant spices. . further

Pork heart in sour cream 4.4

To pamper your family with an unusual but tasty dish, you don’t have to buy expensive products and find complex recipes. You can cook pork heart in sour cream - a tasty, tender, ordinary dish. . further

Saltison from offal 2.7

Saltison is a national Italian dish, somewhat similar to jellied meat. It is also classified as Polish and Belarusian cuisine. Below I will tell you how to prepare saltison from offal. . further

Salad with pork heart 5.0

Every housewife's culinary repertoire usually includes at least a couple of offal dishes. I would like to suggest that you complete your meal with this simple and tasty option, how to prepare a salad with pork heart. . further

Saltison in the stomach 4.5

There are countless recipes for making saltison. It is made from pigs' heads and chicken. But now we will cook saltison in the stomach; it cooks quickly, about 3 hours. . further

Heart in a pot 4.3

If you are a lover of pork heart dishes and want to cook it in a tasty and special way, then I will be happy to tell you how to create a heart in a pot - indescribably appetizing and incredibly tasty. . further

Boiled pork heart 5.0

Heart is a good offal. You can prepare many dishes from it. I love boiled pork heart, because when cooked, the hard meat becomes extremely soft. Add vegetables and a good dish is ready! . further

Pork heart pate 4.2

Pork heart pate is also prepared with liver, lard, vegetables and spices. This pate is rolled into jars and stored in the refrigerator. It takes about 3 hours to make. . further

Heart stewed with pickles 4.3

Recipe for making heart stew with pickles. Beef in Tatar style, the dish is special and extremely tasty. . further

Pork heart with mushrooms in sour cream sauce 5.0

Offal often contains more iron and B vitamins than, for example, cuttings. Well, they have fun at a price. And the taste is not bad! . further

Pie with a heart inside 5.0

Pies with offal are loved by almost everyone. I suggest baking a fragrant, juicy pie on a delicious shortbread and sour cream dough with stewed heart and herbs. It will be very tasty! . further

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How are offal prepared? Boil, stew, fry, steam, bake in the oven. If you are planning to make a cool appetizer or salad, it is recommended to boil the pork heart for at least 1 hour, then you can not only chop it up as the main ingredient for a festive dish, but also grind it into a minced state for pate. In addition, the muscular organ is an excellent basis for meat sauces and gravies, which are served with thick porridges and pasta. And if you stew meat with seasonal vegetables and wild mushrooms, then guests will certainly ask for more. Stew and regular goulash, soup and meat casserole will turn out tender. Experienced chefs prepare homemade sausages, juicy cutlets, tender chops, meatballs, hedgehogs, kupaty, kebabs, entrails for pancakes and pies from this type of liver. The health benefits of the offal lie in the content of vitamins B, PP, C, E, and the necessary microelements iron, phosphorus, iodine, and potassium. Doctors prescribe dishes with pork heart to clients with low hemoglobin levels and anemia, kidney diseases and problems with the nervous system. The heart is low in calories (101 kcal per 100 g), and if you cut off the top layer of fat, then it can be considered a dietary food.

Boiled tongue and boiled heart

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Boiled tongue and boiled heart

Myoko » Thu Dec 25, 2014 4:03 pm

Have a nice day everyone! Both of these offal products have been on my menu since I was a teenager - my dad always cooked the tongue for sandwiches, and my mother took the boiled heart for me and I ate it just like that. At the moment, of course, I cook everything myself. Usually in salad recipes, where both by-products are most often used, they simply write - boiled tongue-heart, but not everyone knows how to cook them deliciously. I will give the recipe for the tongue from Victoria Popin’s website, with my comments, and the hearts from the web, thanks to the creators

We will need:
Pork or beef tongue (pork tongue - 3-5 pieces, beef tongue - 1)

For brine for any liter of water:
Salt – 45 g
Bay leaf – 2 leaves
Garlic – 2 cloves
Allspice – 2 peas
Juniper berries – 2 pieces (to taste)
Zest of 1/2 lemon, only the yellowish part to taste

For boiling:
Carrots – 1 medium, cut into large rings
Onions – 1 onion, cut into 4 pieces
Allspice – 3 peas
Bay leaf – 1 leaf

Preparation:
Rinse the tongue with cool running water.
Thaw if frozen. Prepare the brine.
Place the tongue in a small saucepan or container in which it will be salted, and measure the amount of water so that the tongue is completely covered with water.
Pull out your tongue and put it aside.
Place all the ingredients for the brine into measured water, in an amount corresponding to the amount of water.
Bring the brine to a boil and cool completely.
Place the tongue in the cooled brine and leave for 8-10 hours (you can do it overnight (that is, in the dark) ).
Remove the tongue and brine, rinse well under cool running water.
Place in a clean saucepan, fill to the top with water and add all the ingredients for boiling.
DO NOT SALTY! Place over medium heat, bring to a boil and immediately reduce heat to low.
Cook: pork tongues – 1.5-2 hours, beef tongues – 2-3 hours, depending on the size of the tongue.
The finished tongue can simply be pierced. Pull out the tongue, the broth can be saved for soup (remove the bay leaf and aromatic pepper from the broth immediately).
Immediately rinse your tongue under cool running water to cool slightly and while the offal is still warm, remove the hard skin from the surface of the tongue, starting from the thick base.
If the tongue is cooked until cooked and is still hot, it is simply removed, like a stocking.
Use the language for its intended purpose, I like it chilled for sandwiches, and my husband likes it fried with bread. Bon appetit!

So, to make the result always fun:
1) Soak your tongue in saline solution beforehand.
You can select spices and herbs to suit your taste. It is better to season your tongue by soaking it, then the smell of spices and herbs will penetrate deeper. 2) Never let the water boil when boiling!
This will make the tongue hard and the broth cloudy. 3) Allow the tongue to cook longer; if you are not convinced that it is ready, cook for another 15 minutes. The main signs of readiness: the tongue can simply be pierced with a knife and the skin of the tongue simply comes off.
4) Clean your tongue right away while it is still hot. Later, when it cools down, you will need to tear off the skin with your “teeth”.

PS On my own behalf, I will add - when cooking, I add whole cloves of garlic, dark pepper and parsley roots, for our taste the broth comes out the most fragrant. My dad cooks the tongue in a pressure cooker, does not add salt, salts the broth and adds curry, cooks the pork tongues for 1.5-2 hours - the result is that they actually fall apart into fibers, but we like them that way. Also, dad and I leave our tongues in the broth until we clean them, because... This makes it juicier for sandwiches.

800 g
Bay leaf – 1-2 leaves
Allspice – 2 peas
Dark pepper – 5-8 peas Onions
– 1 onion Carrots
– 1 medium
Parsley, dill, celery trunks – to taste
Salt

1 tablespoon

Production:
Cut the heart lengthwise and remove large blood vessels and membranes.
Wash with running water, trying very hard to remove blood clots (internal environment of the human and animal body) .
Place a pan of water on the fire and prepare a kettle of boiling water separately.
Place heart pieces into boiling water.
It seems like you didn’t wash your heart well, but there will be a lot of foam from the coagulated protein. Boil the heart for 5-10 minutes.
Remove it from the broth, wash it with boiled water from the kettle, and place it on a plate. Drain the first broth, wash the pan from any foam stuck to the sides.
Pour fresh boiling water from the kettle, add onions, carrots, salt, dark pepper, allspice, bay leaf, and roots to taste.
Place the heart in a saucepan and cook

2 hours.
It is necessary to cool the offal in the broth, because
When exposed to air, the heart becomes covered with a black, weathered crust. Use the cooled heart for its intended purpose. Bon appetit!

Beef tongue contains a huge amount of iron, which ensures oxygen metabolism in the body and helps destroy bacteria. In addition, it contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B1, B2, B6, PP.
Beef tongue contains magnesium, iron, calcium, potassium, sodium, copper, manganese and cobalt. Agree, it’s nice to eat deliciously, and also know how many vitamins our body has received. Of all the meat by-products, boiled beef tongue is considered the most delicious delicacy. Pork tongue has the same properties, and is prepared in the same way, which is why culinary recipes do not always specify which tongue is needed to prepare this or that dish.

Pork heart is a food product of animal origin, classified as a so-called by-product.
These include the liver, lungs, and kidneys of animals. This is a compacted muscle, not consisting of fibers, but representing a solid soft, tender mass surrounded by a small amount of fat. In cross-section, it resembles a multi-chamber container. Depending on the age and total weight of the pig, the heart can weigh 300-500 g. Pork offal is significantly superior in quality and nutritional value to similar beef. Pork heart, as a food product, contains essential minerals for humans - potassium, phosphorus, sodium, calcium, iron and magnesium. In addition, it is rich in vitamins B, C, A, E, PP. This offal is especially indicated for people suffering from diabetes, low hemoglobin, and obesity. For nervous disorders (an animal organ that serves to transmit important information for the body to the brain) , long-term worries, lethargy and apathy (from the Greek dispassion, a state of detachment), there is nothing better than a properly cooked pork heart.
Heart is a low-calorie product, which is so good for dietary nutrition. The calorie content of an average pork offal is only 101 kcal. Nutritional information includes the presence of 16.2 g of protein, 4 g of fat and 2.6 g of carbohydrates. Thus, 100 g of product contains 118 kcal.

How and how much to cook a pork heart so that it is juicy

This can be created in a saucepan, slow cooker and more.

How to choose a pig's heart

First, pay attention to the color. High-quality offal is dark reddish or reddish-red, without a pale grayish tint. There are no stains, mucus, plaque or traces of severe weathering on the heart. There is not a lot of fat and it is light in color.

Pork heart is dense and elastic. After pressing, the hole on the surface quickly smoothes out. If this does not happen, and the product itself is flabby and crumbly, do not buy it. The smell should not be sharp, without any foreign notes.

Chilled pork heart. Photo: page frederique / Shutterstock

If you decide to purchase a frozen pork heart, first make sure that there is absolutely little ice in the package.

Use the tips

How and how long to cook pork liver so that it comes out soft

How to cook pork heart

First, rinse the offal, put it in a bowl and fill it with cold water to cover it completely. After 15–20 minutes, remove and remove excess fat and large vessels.

Cut into two halves or leave completely. You should not grind it if you are going to cook it in water, otherwise after boiling the heart will not be very juicy. It is better to cut an already boiled product before serving or using it to make various dishes.

Cut pork heart. Photo: keopaserth VONGSUCK / Shutterstock

Wash your heart thoroughly again, while doing this, try to remove all blood clots.

If you plan to cook frozen offal, transfer it from the freezer to the refrigerator in advance. When the heart becomes quite soft, prepare it for cooking in the same way as chilled.

Find out the secrets

How and how much to cook pork tongue

How long to cook pork heart

Manufacturing time depends on its version and will range from 1 to 2 hours. In a pressure cooker, the heart will reach a suitable condition faster than in a saucepan, slow cooker or double boiler.

Another aspect: the older the animal was, the more time it can come in handy.

Boiled pork heart. Photo: Oleg RudniK / Shutterstock

To make sure that the pork heart is cooked, simply pierce it with a knife or fork. The tip must simply go in.

Try

Traditional ojakhuri with pork

How to cook pork heart in a saucepan

Place the offal in a saucepan and fill with cool water until it is completely covered. Bring to a boil over high heat. Remove any foam that appears on the surface.

Reduce heat to low and continue cooking. After half an hour, drain the broth and add clean water. Cook for another 30 minutes, and then change the liquid again. If desired, throw in a whole carrot, onion, and a little celery root. Leave on the fire for about another half hour.

Add salt to taste at the very end of production. When the heart is cooked, leave it to cool in the broth.

Be sure to prepare

Regular German pork schnitzel

How to cook pork heart in a slow cooker

Place the offal into the bowl of the device. Pour water to cover it completely, add your favorite spices. You can also add onions, carrots and celery root. Close the multicooker and set the “Stew” mode for 1.5–2 hours.

When the heart is ready, salt it to taste and leave it to cool in the broth.

Do it for no reason

Pork with apples and ginger

How to cook pork heart in a double boiler

Cut the offal into small pieces. Season with spices to taste and leave for 15–30 minutes or immediately place in a double boiler bowl. Fill the machine with water and cook the pork heart for approximately 2 hours. Salt at the end of the process.

Pamper yourself

Pork with potatoes and mushrooms in the oven

How to cook pork heart in a pressure cooker

Place the offal in a pressure cooker and fill it with water so that it covers it completely. Add your favorite spices, onions and carrots if desired. Cook for about an hour. When the heart is ready, salt it and leave it in the broth.

Recipes for making pork heart

Pork heart is an offal consisting of dense muscle tissue (the structure of tissues of living organisms is studied by the science of histology) and has a specific odor. In order for the finished heart to be soft, it will take a long time to cook or stew. We invite you to find out how to deliciously cook a pork heart so that it turns out to be a real delicacy. You can make unique snacks, a hearty salad or a delicious aspic from pork heart.

Pork heart salad with vegetables

pork heart;
dark pepper;
Bay leaf;
carrots (medium size);
onion (medium size);
leek;
beans;
potato;
cabbage.

We cut the pork heart lengthwise and clean it of films and large blood vessels. We rinse the heart under running water, trying very hard to remove all blood clots (internal environment of the human and animal body) . Place a pan of water for making pork heart on the fire. If you plan to also boil vegetables in the broth from the heart, then put a full kettle on another burner. Place pieces of pork heart into boiling water. It seems that we didn’t carefully wash it before making it; there will still be quite a lot of foam from the coagulated protein. Bring to a boil and wait 10 minutes.
We take the pork heart out of the broth and scald it with boiled water from the kettle. Place the offal on a plate. Drain the dirty broth from the pork heart and wash the pan to remove any foam stuck to the sides. Pour the freshest portion of boiling water from the kettle and add salt to taste. Place the heart in the pan and continue cooking according to the recipe. Remove any foam that appears with a slotted spoon. We check from time to time so that the heart does not stick to the bottom of the pan. To do this, pick it up with a spoon and turn it over. The pork heart must be cooked for 2 hours.
Half an hour before the pork heart is ready, add a small peeled carrot to the broth. If you take a large one, then it should be cut into pieces. Add a few dark peppercorns, parsley root and bay leaf. To taste, you can add aromatic peppercorns and a peeled onion to the pork heart. Cool the pork heart in the broth. In the air it becomes covered with a weathered black crust. We transfer the heart into a bowl; it should be immediately used for making dishes. If the cooked heart needs to be placed in the refrigerator, then store it wrapped in cling film or in a container with a tight lid.
The remaining broth after making the heart is filtered. We cook potatoes, beans, leeks, and cabbage on it. Serve the prepared vegetables with sliced pork heart in the form of a salad. Sprinkle the salad with pork heart with chopped herbs. Serve the sauce separately with the salad.
How to make pork heart sauce? Mix a couple of tablespoons of thick tomato paste with sour cream. You can use any sour cream to suit your taste; the more of it, the softer the sauce. Cut pickled or pickled cucumbers into cubes. Stir them into the sauce and serve with pork heart salad.

Making a Grilled Pork Heart with Bacon

50 g butter;
800 g heart, cut into centimeter slices;
80 g small breadcrumbs;
100g bacon slices, cut in half;
salt;
mashed potatoes for serving.

First making the heart, preheat the grill. Melt the butter with a small amount of salt in a steam bath, brush it on both sides of the pork heart slices and dip in breadcrumbs. Place the bacon on the grill rack and place the heart slices on it.

Grill the heart for 2 minutes on each side according to the recipe. Transfer the slices to a warmed serving platter and serve with mashed potatoes.

Heart kebab recipe

800 g heart, diced;
2 tbsp. l. olive oil;
juice of 1 lemon, strained;
175 ml dry snow-white wine;
a generous pinch of dried oregano;
2 red peppers, halved, seeded and cut into thick slices;
1 onion, sliced;
salt and pepper.

Production of pork by-product:

Place the heart in a bowl before preparing the dish. Mix olive oil, lemon juice, wine, oregano and a pinch of pepper in another bowl, pour this mixture over the pork heart and leave to marinate for 3 hours. Preheat the grill according to the recipe.

Dry the heart (save the marinade) and place the pieces on wooden skewers, alternating with slices of onion and pepper. Brush the pork heart with the marinade and cook over medium-high heat, turning frequently, for 4 minutes. Season with salt and pepper and serve the dish.

Heart recipe with herbs

175 ml olive oil;
juice of 1 lemon, strained;
800 g heart, cut in half and peeled;
50 g pancetta, cut into strips;
25 g butter;
1 onion, chopped;
1 clove of garlic, crushed;
regular flour for dusting;
175 ml dry snow-white wine;
1 sprig of smooth-leaved parsley, chopped;
4 fresh sage leaves, chopped;
4 fresh basil leaves, chopped;
150 ml of hot meat broth or water;
salt and pepper.

To prepare the heart according to this herb recipe, save 2 tbsp. l. olive oil and mix the rest with lemon juice. Add the heart and leave to marinate for 1 hour. Then dry and stuff the pork heart with strips of pancetta.

Heat the reserved olive oil and butter in a frying pan, add the onion and garlic and cook over low heat, stirring occasionally, for 5 minutes.

Lightly flour the heart, place in the pan and fry for 2 minutes. Pour in the wine and cook until it has completely evaporated. Salt and pepper to taste, add herbs. Pour in the broth or water, cover with a lid and simmer for 25 minutes. Slice the pork heart and serve with your gravy.