Some people consider offal to be low-grade meat. This is partly true. However, they can be used to make many 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 a good chef is able to turn it into a real work of culinary art. 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.

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 the following ingredients:
1 pork heart;
10-15 grams of 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 soy sauce, sugar and vinegar to them. 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. Transfer the finished product to a dish.
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. You will need a minimum set of 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.

Cooking in a slow cooker with gravy

Pork heart can be cooked in a slow cooker. Today it is in the kitchen of almost every family. Using a modern unit, you can prepare pork heart with aromatic vegetable gravy. This is not difficult to do if the following products are available:
400 grams of pork heart;
1 carrot;
300 milliliters of water;
salt;
1 onion;
65-70 grams of sunflower oil;
60 grams of tomato paste;
ground black pepper;
1 teaspoon dried thyme.

You need to make this dish step by step:

1. Wash the heart and cut into long pieces.
2. Roughly (not very finely) chop the onion and grate the carrots on a coarse grater.
3. Place the chopped products into a multicooker bowl and pour oil over them. Set the panel to “frying” mode and cook for 6-7 minutes.
4. Add heart pieces to the bowl. Continue heat treatment in the same mode for another 5-6 minutes.
5. Add tomato paste, pepper, spices and salt (to taste) and fill everything with water. Cook covered in the “stew/meat” mode for about 40 minutes.
6. Sprinkle the almost finished dish with thyme and stir. Leave it in the “warm” mode for another 10 minutes.
Thanks to the gravy, the heart turns out juicy, aromatic and incredibly tasty.

Baked pork heart with potatoes

Any hostess always wants to greet guests with something unusual. For such purposes, a recipe for roast pork heart baked in a pot with potatoes is ideal. Its amazing taste and unique aroma will amaze not only guests, but also the household members themselves. To make sure of this, you need to understand in more detail how to deliciously cook pork heart in pots? You will need the most common products:
350 grams of pork heart;
200 grams of cheese (hard);
1 kilogram of potatoes;
50 grams of mayonnaise and tomato paste;
salt;
0.5 liters of cucumber brine;
1 bunch of dill;
80 grams of carrots;
300 grams of garlic arrows;
a pinch of ground black pepper.

The process of cooking a roast consists of several stages:

1. Wash the heart, randomly cut into pieces.
2. Coarsely chop the peeled potatoes into slices. Place them in a bowl, add salt, pepper and mix.
3. For the specified amount of products you will need 4 small pots. Each of them must first be treated with oil from the inside.
4. Place potatoes on the bottom of the pots first, and pieces of heart on top.
5. Cover the meat with garlic arrows. Before this, they must be randomly broken or cut with a knife.
6. Next comes diced carrots and chopped dill.
7. Pour the food with a mixture of brine, tomato paste, salt and mayonnaise.
8. Place a little grated cheese on top of each pot.
9. Bake the roast in the oven for an hour and a half at 180 degrees.
Guests will be delighted with such a dish and will appreciate the culinary skills of the hostess.

With added light

Pork heart is often cooked together with other offal. The combinations here can be very different. For example, you can add a lung. Just like heart, it is a low-calorie product. It can be used even by those who are currently on a diet. How to simply and at the same time deliciously cook pork heart with lungs? For those who are just starting to master the art of cooking, you can suggest stewing offal in a fragrant tomato sauce. You will need the following components:
850 grams of heart;
salt;
800 grams of lung;
4 cloves of garlic;
50 grams of vegetables and the same amount of fat;
650 grams of tomato sauce;
spices.

Preparing this dish involves performing the following operations:

1. Rinse the by-products. After that, soak them in cold water for a couple of hours.
2. Boil the prepared meat in a saucepan. This will take at least two and a half hours. If you pre-cut the products into pieces, then 45 minutes will be enough.
3. Fry the boiled heart and lungs in a frying pan with the addition of a small amount of fat. It is better to take vegetable oil.
4. Pour the sauce over the finished products, add salt, add spices and simmer for 20 minutes.
5. At the very end, add chopped garlic.
The result is a dish very similar to goulash. It is good served with boiled pasta or stewed vegetables.

Homemade liver sausage

You can make delicious homemade sausage from pork by-products. In rural areas, any housewife can do this. How to cook pork heart with lung in the form of small sausages? To work you will need:
pork heart and lungs in equal quantities;
salt;
2 onions;
5 cloves of garlic;
vegetable oil;
natural intestines.

Sausage preparation technology:

1. Cut pre-washed offal into medium-sized pieces.
2. Finely chop the onion and cut the garlic into thin slices.
3. Saute prepared vegetables in oil.
4. Add offal to the pan and fry them until half cooked with constant stirring.
5. Rinse the intestines and soak in hot water.
6. Using a meat grinder, turn the contents of the frying pan into minced meat.
7. Fill the prepared intestines with it and tie the ends tightly.
8. Place the sausages in a pan of boiling water and cook until done. For quick cooling, you can place them in a container of cold water with a few ice cubes.
The cooled sausage should lie in the refrigerator for at least 8 hours. Only after this can it be eaten.

Pork heart stewed in beer in a slow cooker

Using popular recipes for multicookers, pork heart can be stewed, for example, in beer. This liquid component will make the meat more tender and juicy. You will need the following ingredients:
1 kilogram of pork heart;
1 onion;
salt;
2 pickled cucumbers;
35 grams of sunflower oil;
1 tablespoon soy sauce;
4 cloves of garlic;
1 glass of beer (dark);
2 bay leaves;
3 potatoes;
1 carrot;
ground pepper.
Making a dish in a slow cooker is not difficult. To do this you need:
1. Cut the pork heart randomly into pieces.
2. Transfer them to a multicooker bowl and add vegetable oil. Set the “fry” mode and cook until the food is browned.
3. Cut the peeled carrots and cucumbers into strips. Chop the onion into half rings.
4. Add crushed products to the fried pieces of heart. Season the contents of the bowl with salt and pepper.
5. Set the “stewing” mode and cook under the lid for 20 minutes.
6. Pour preheated beer into the multicooker bowl.
7. Add peeled and diced potatoes to the total mass.
8. Add the remaining ingredients according to the recipe and simmer for another 45-50 minutes.
This unusual recipe will definitely appeal to lovers of original flavors.

With tomatoes, carrots and sour cream

Pork heart turns out very soft and tasty if you bake it with vegetables in sour cream. This recipe also requires a slow cooker. In addition, you will need to have the following basic components available:
2 pork hearts;
1 carrot;
15-20 grams of vegetable oil;
salt;
100 milliliters of broth (or plain water);
1 onion;
100 grams of sour cream;
any spices (for meat).

This dish must be prepared in several stages:

1. Rinse the hearts, then put them in a deep saucepan, add water and leave for 4 hours. Before further processing, soak the by-products well. In this case, the water should be changed every 60 minutes.
2. Cover the baking dish with foil.
3. Place peeled and randomly chopped onions and carrots on it.
4. Remove the soaked hearts from the pan. Make one deep cut on each of them. After this, they need to be rubbed with salt and spices and placed on top of the vegetables.
5. Coat the hearts with sour cream and pour the broth into the mold.
6. Cover the food on top with a second piece of foil.
7. Place the pan in the oven for an hour and a half and bake the pork heart until soft at 180 degrees.
This dish does not require a side dish. For serving, you can use fresh herbs and any sauce.

Cooking time: 10-15 minutes - previously(draining water twice), 90 - 120 minutes - until ready .

Before cooking, the pork heart must be rinsed well under running water. If heart frozen. Then first defrost it at room temperature. Cut the offal in half lengthwise, then remove large blood vessels and visible films.

Wash again under high pressure to remove any blood clots.

How to cook pork heart correctly

Pre-cooking. Boil water in a saucepan and immerse the heart halves into it one at a time. After boiling, cook for 10-15 minutes, during which you should skim off any foam that forms.

Then drain this water (it will be dark in color with sediment), place the heart on a plate and pour fresh water into the pan again, boil it and return the offal back. Repeat this procedure again.

If necessary, do not forget to wash the pan to remove any adhering foam.

After this, boil the water and put it in porkheart(water should completely cover it), turn the heat to minimum, cover with a lid and cook at low simmer for 1.5 hours. Periodically during cooking, remove the foam and make sure that the offal does not stick to the bottom, turn it over.

30-40 minutes before the end of cooking the heart, add salt and allspice.

Pork heart doneness determined by piercing it with a knife; if it goes in easily, it means it is cooked.

Pork heart can be served as an independent dish with fried vegetables. Nutritionists recommend using the boiled product together.

How long to cook pork heart

How to cook pork heart

Products
Pork heart – 500 grams (1 piece)
Water - 3-4 glasses, plus another 3 glasses of 250 milliliters for changing water
Salt - half a teaspoon
Bay leaf - 2-3 leaves
Black peppercorns - 5-7 peas

Preparing the heart for cooking
1. Rinse the pork heart under running water. Then pour 3-4 liters of water into a saucepan, put the heart there and leave for 10 minutes to soften the blood clots.

Drain the water.
2. Cut out large vessels, remove excess fat.
3. To speed up cooking, the heart can be cut into small pieces, but cooking in its entirety is allowed.

How to cook pork heart
1. Pour 3-4 glasses of water over the heart and place the pan on the stove. Bring to a boil, remove the foam that forms on the surface with a slotted spoon.
2. Boil the pork heart for 1 hour, reducing the heat to medium - the water should be bubbling slightly.
3. To prevent the heart from sticking to the bottom or walls of the pan, it should be turned over 3-4 times during cooking.
4. After 1 hour, drain the broth, clean the pan and heart from any remaining scale.
5. Then return the half-cooked pork heart back to the pan, add three glasses of fresh water and continue cooking for another half hour.
6. Add salt and spices 15 minutes before the heart is finished cooking, so that the heart does not become hard.

How to cook pork heart in a double boiler
1. After preliminary preparation, the heart must be cut into thin slices.
2. Place it on the steamer rack in one layer. Pour water into the steamer.
3. Cook the pork heart in a double boiler for two hours.

— Calorie content of cooked pork heart is 118 kcal/100 grams.

— The cost of pork heart in Moscow averages 230 rubles per kilogram (as of October 2015).

- It is allowed to store boiled pork heart in the broth in which it was boiled for three days. The boiled heart can be stored in the freezer compartment of the refrigerator for up to six months from the moment of freezing.

— Eating pork heart is beneficial for people with diseases of the hematopoietic and cardiovascular systems.

— Pork heart is used as an additional remedy for low hemoglobin, nervous disorders, kidney and gall bladder diseases.

— It has been experimentally proven that pork heart promotes effective recovery from serious illnesses, injuries and burns, as well as improving blood flow and relieving stress.

— You should not eat pork heart if you have an individual intolerance or an allergic reaction to pork meat.

— Poorly heat-treated pork heart can become a source of microbial contamination.

Boiled pork heart salad

Ingredients for making pork heart salad
Boiled pork heart - one, about 200 grams
Carrots - 1 medium-sized
Onion - 1 head
Gherkins - 5-6 pieces
Handful of walnuts
Hard cheese - 100 grams
Mayonnaise or sour cream for dressing
Salt and pepper to taste

Recipe
Cut the heart into strips. Grate the carrots on a coarse grater, finely chop the onion and fry. Cut the gherkins into strips.

Chop the nuts into pieces and grate the cheese. Mix everything, season with mayonnaise.

You can decorate with a sprig of dill.

Braised pork heart recipe

Ingredients for making stewed pork heart:
Pork heart - 3 medium-sized hearts
Carrots - 1 large
Onion - 1 head
Processed cheese - 150 grams
Tomato paste / tomatoes - 2 tablespoons / 1 large tomato
Flour - 1 tablespoon
Salt and spices - to taste

Recipe for stewed pork heart
Peel the onions and carrots, chop the onion finely, grate the carrots on a coarse grater. Rinse the heart, remove the film, cut into pieces.

Fry the onion for 2 minutes, add the carrots, then the pork hearts, add salt and mix. Simmer for 15 minutes, stirring. Then add flour, tomato paste/chopped tomato, spices.

Add half a glass of water, simmer for 40 minutes. Add melted cheese, stir, simmer for another 20 minutes.

Pork heart cooking time

Pig heart This is an offal rich in vitamins and protein, which is undeservedly not popular. Used in the preparation of salads, boiled and stewed appetizers, prepared minced meat and added to liver sausage.

If you compare pork heart with beef, it has lower calorie content, softness and delicate taste.

Brief Product Description

When choosing a pork heart, pay attention to the characteristic features of a quality product:

  • weighs on average 350-500 g,
  • firm but not rigid structure,
  • dark red color.

Useful qualities of pork heart

The beneficial qualities of pork heart is that it is rich in vitamins B, A, E, PP and C. It also contains large amounts of phosphorus, potassium, sodium, calcium, magnesium and iron. All these qualities allow doctors to recommend dishes with pork heart to people with anemia and anemia, in cases of nervous system disorders and kidney disease.

Preparing pork heart before cooking

Before starting cooking, you need to clean the upper part of the heart from fat, and also cut off the protruding arteries. After this, the product can be left whole or cut in half.

It is worth noting that the heart can be stored in the freezer for no more than four months.

Cooking methods and times

You can often hear that someone’s pork heart was not tasty and tough. In order to avoid mistakes, you should follow a number of rules that will help give your dish a good taste and aroma.

  • Initially cook in cold and lightly salted water.
  • Bring to a boil
  • Drain the first water completely
  • Then fill it with cold water again and cook for 30 minutes, be sure to skim off the foam.
  • Drain the second broth in the same way.
  • Again, fill the heart with water and cook until cooked (until it becomes soft) for half an hour.

In total, the pork heart needs to be cooked for about 1.5 to 2 hours.

Recipes with pork heart

Pork heart goes well with pasta or boiled potatoes, seasoned with pickled onions. You can also get a harmonious taste by frying it with any mushrooms.

Cutlets from the heart

A fairly tasty and inexpensive dish that can be prepared for breakfast, lunch or dinner.

  • Pork heart – 1 kg
  • Pork goulash – 700 gr.
  • Small bun – 1 pc.
  • Onion – 1 piece (large)
  • Chicken egg – 2 pcs.
  • Mayonnaise dressing – 4 tbsp. l.
  • Breadcrumbs – 100 gr.
  • Vegetable oil – 100 ml.
  • Salt - to taste
  • Black pepper
  1. Prepare the heart for cooking, rinse under running water
  2. Place the bun in hot water and squeeze out any excess liquid.
  3. Prepare the minced meat by combining the pork heart with goulash, egg, onion, mayonnaise and loaf. At the same time add salt and pepper. Mix the resulting mass well.
  4. We form cutlets by first rolling them in breadcrumbs before frying.
  5. Fry in oil on both sides for ten minutes on each side.
  6. Preheat the oven to 250 t
  7. Cover the finished cutlets with foil and bake for another 30 minutes.

Serve the finished dish with mashed potatoes.

Warm salad with heart tomatoes and peppers

It can be either a main or a separate dish; it is acceptable to use canned vegetables.

  • pork heart – 0.5 kg
  • carrots – 1-2 pcs. (average)
  • red bell pepper – 1 pc.
  • onion – 1 pc. (average)
  • garlic – 1-2 cloves
  • tomatoes - 3-4 pieces
  • sunflower oil
  • dill, parsley
  • salt pepper
  1. Prepare the pork heart first. Cut it into small pieces. Grease a well-heated frying pan with sunflower oil and fry the heart for 8-10 minutes, stirring all the time. After the product is cooked, transfer it to a saucepan.
  2. Finely chop the dill and parsley, mix with garlic, finely chop the onion, grate the carrots on a fine grater. Sauté all this for 2-3 minutes. Then add to the saucepan towards the heart and mix thoroughly. Place on low heat for half an hour.
  3. Tomatoes and peppers cut into strips are added to the remaining ingredients 10-20 before the end of cooking. When using canned food, their juice is also added.

The salad is served warm.

Pay attention to these articles:

Pig heart

The internal organ of a pig, the heart, belongs to the group of by-products. This organ has a dark, red color, its weight on average does not exceed half a kilogram.

The tissues of the organ are classified as muscular, so the pig’s heart is dense and hard, although not hard.

The top of the heart is covered with a layer of fat; when cutting the offal, the fat and blood vessels are removed. The organ, cleaned of excess, is boiled whole or cut lengthwise into pieces.

If frozen (at a temperature of -18 degrees), the pork heart can be stored for up to four months.

What to cook from pork heart

In fact, pork organ is very tasty and aromatic. The flesh of a pig's heart is much more tender than that of a similar beef organ.

Various methods of heat treatment of the product are known: boiling, stewing, baking, frying.

Boiled offal often becomes a meat ingredient in various salads and snacks. The cooked heart can be ground into minced meat. For example, a very tasty dish is navy-style pasta, where flour products serve as a side dish and the sauce is made from pork heart.

Crumbly varieties of cereals can serve as a good side dish for this sauce.

The stewed heart is to die for! The product can be stewed with vegetables, potato tubers, mushrooms, and seasoned with various sauces.

Traditional goulash and stews are also often prepared using pork heart. The by-product is included in home and industrial sausages and pates.

Liver sausage, for example, necessarily includes the heart (along with lungs, liver, trachea and other offal).

How to cook pork heart

The pork heart needs to be cooked for a long time, at least an hour and a half. From time to time it is recommended to remove the foam.

During the cooking of the product, the broth must be drained at least twice.

For a better taste, you can add a small carrot and an onion, peeled of course, to the broth half an hour before the end of cooking, and about 5 minutes before the end - a bay leaf, a few black peppercorns, and parsley root.

Composition and properties of the product

The composition of vitamins and other beneficial components in the heart is well balanced. Among the vitamins, C, E, PP and B-group were found in pork heart. Of the trace elements it contains a lot of Fe, K, P, I.

Prescriptions for the use of the product are given to people with low hemoglobin and those suffering from anemia. The vitamins contained in the pig's heart are useful for kidney pathology, as well as for people with nervous disorders.

Calories and energy value of the product

100 grams of pork heart contains about 100 kcal. Energy value of the product: about 16% protein, only 4% fat and a little more than 2.5% carbohydrates.

How long to cook pork heart

It is generally accepted that pork heart is not only a tasty product, but also very healthy. It is often used to prepare complex side dishes, as well as as an independent dish.

Before proceeding directly to cooking, the heart should be carefully cut, cleaned of excess components (vessels and films), and washed. Then the offal is placed in cold water and put on fire. As soon as the contents of the pan boil, you need to cook for 10 minutes, then drain the water, rinse the cooking utensil, pour boiling water and put the heart there.

About half an hour before the end of cooking, you can add whole carrots, peppers, as well as bay leaves and parsley root to the broth. This simple set of spices will give your heart a special aroma.
If the heart needs to be cooled for further cooking, it is better to do this in broth, since the offal becomes covered with a film in the air.

So, if you find the answer to the question: “How long to cook a pork heart?” you can prepare not just a dish, but an exquisite culinary masterpiece.

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How to cook pork heart; how to cook pork heart?

  • Preparation for cooking, spices and additives.
  • Pork heart recipes

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 the cheese can be grated 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 without any fuss 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.

Boiled pork heart dishes

Pork heart is an invaluable source of substances beneficial to the human body, such as B vitamins, proteins, amino acid elements, phosphorus, calcium, zinc and copper. How long does it take to cook a pork heart?

It will take about 1.5 hours to prepare.
If a person’s diet includes dishes based on pork heart. this can significantly increase hemoglobin, help treat anemia, and also support the body after illness, injuries and burns, or surgery. This by-product is very useful for the younger generation, as well as people with a sports lifestyle.

The calorie content of a pig's heart is only 100 kcal. Both fried and boiled pork heart has dietary properties.

There are a variety of pork heart dishes: salad, gravy, frying, sauce. The first and second courses made from pork heart have excellent taste.

The best cooking recipes are presented in this article.

Boiled heart

  • By-product – 500 g;
  • Water – 4 glasses;
  • Salt to taste.
  1. Rinse the pork heart under cold running water, then remove any blood clots.
  2. Carefully remove vessels with excess fat and films.
  3. The heart can be cut into pieces to boil faster, or cooked whole.
  4. Boil the heart for 50-60 minutes. Then remove the pork heart and rinse the pan well.
  5. Pour water again and place the boiled heart there.
  6. During the cooking process, you must not forget that the boiled heart must be turned to prevent sticking to the bottom and walls of the pan.
  7. The foam must be removed with a slotted spoon.
  8. Salt strictly on time - ¼ hour before the end of cooking.
  9. The dish is ready!
  10. Calorie content – ​​100 calories.

Shrapnel

  • Pork heart – 320 g;
  • Carrots – 1 pc.;
  • Onion – 1 pc.;
  • Pearl barley – 1 tbsp. l.;
  • Tomato paste – 3 tbsp. l.;
  • Adjika – 1 tbsp. l.;
  • Ground black pepper;
  • Chili to taste;
  • Sour cream – 3 tbsp. l.
  1. Soak pearl barley in water overnight. This will help speed up the cooking process.
  2. Make goulash from the heart. Fry the onion in a frying pan, then add the carrots. Cook until carrots are half cooked.
  3. Add tomato paste, sour cream, adjika, black pepper and a teaspoon of sugar to the vegetables. Add salt, lay out the offal, add water.
  4. Cook for no more than 40 minutes until heart-tender.
  5. Add cereal, add water if necessary. Cover with a lid and leave to simmer until done, stirring occasionally.
  6. Place the finished dish on a plate, garnish with pepper and add goulash. The dish is ready!
  7. Calorie content – ​​160 calories

Heart with mushrooms

Ingredients for 4 servings:

  • Pork heart – 1 pc.;
  • Onion 1 pc.;
  • Mushrooms –1/5 kg;
  • Tomato – 1 pc.;
  • Parsley – ½ bunch;
  • Basil – ½ bunch;
  • Vegetable oil;
  • Sour cream – 2 tbsp. l.;
  • Salt to taste.
  1. Thoroughly clean and rinse the pork heart.
  2. Remove excess fat, vessels and films. Cut into pieces to speed up cooking or cook whole.
  3. Boil the heart for 50-60 minutes. Then remove the offal and rinse the pan well. Fill the water again and place the heart there. Salt strictly on time - ¼ hour before the end of cooking. Cook for 2 hours.
  4. Fry the mushrooms raw, if they are oyster mushrooms or champignons. If russula and chanterelles are purchased for cooking, then they must be peeled, cut into pieces and cooked for a quarter of an hour.
  5. Drain the water and cut the heart, tomatoes and mushrooms into cubes (only if champignons were cooked).
  6. Cut the onion into thin half rings.
  7. Coarsely chop the cooked greens.
  8. Fry the onion in hot vegetable oil until translucent. Add salt.
  9. Add the boiled heart to it and fry for another five minutes over low heat, stirring occasionally.
  10. Next add chopped herbs and tomatoes. Fry for a few more minutes.
  11. Add mushrooms and fry for another 6 minutes.
  12. A minute before the end of cooking, add sour cream, salt to taste, and stir. The dish is ready!
  13. Calorie content – ​​180 calories.

Heart in cheese sauce

  • Pork heart – 3 pcs.;
  • Carrots – 1 pc.;
  • Tomato paste – 1 tbsp. l.;
  • Onion – 1 pc.;
  • Processed cheese – 1/5 kg;
  • Flour – 1 tbsp. l.;
  • Spices to taste.
  1. Wash the pork heart, trim off all the membranes, cut into pieces, fry with carrots, grated and chopped onions.
  2. Salt, pepper, add spices, flour, tomato paste and mix. Pour water and bring to a boil, simmer over low heat for 40 minutes.
  3. After this time, add processed cheese to the dish and continue cooking for another 1/3 hour. The dish is ready!
  4. Calorie content – ​​200 calories.

Video recipe: Recipe for summer lettuce salad with heart

How to cook a heart?

Pork or beef heart is a rather specific product, but very tasty and healthy, provided that it is properly prepared. Many housewives sooner or later think about how to properly cook a heart so that its taste and aroma will please your loved ones.

To make the dish really tasty, you need to prepare it taking into account certain ingredients.

How to cook pork heart

The heart consists of muscle tissue, which is particularly durable and has a unique aroma. In order to end up with a softly cooked heart, it must not only be boiled, but also stewed.

Delicious pork heart recipe

Method of preparation: cut the pork heart and clean it of blood vessels and film, and rinse it under running water. Put a pan of water on the gas, if the vegetables are cooked in the broth from the heart, then boil the water in the kettle as well.

When the water boils, put the heart pieces into it. You need to boil the offal for about 10 minutes, then remove it and pour boiling water from the kettle over it.

Drain the dirty broth, wash the pan from foam and pour boiling water from the kettle into it. You need to salt the water a little and put the heart in there, which will continue to cook. Remove any foam that appears with a slotted spoon, and turn the heart over periodically.

You need to cook the heart for about 2 hours. Before the broth is ready, add carrots, black pepper, bay leaf and parsley. Then add the peeled onion.

Cool the heart in the broth itself to prevent a black crust from forming. Cook all the vegetables in the remaining broth, and serve them with chopped offal, sprinkled with herbs.

How to cook beef heart

It is necessary to follow several rules in the preparation of this offal:

  1. Before boiling the heart, it must be soaked in water for 3 hours and then rinsed.
  2. After this procedure, place the beef heart in a saucepan with cold water and put on fire.
  3. When the heart begins to boil, monitor the appearance of foam, which must be skimmed off.
  4. Never salt beef heart when cooking - you need to salt it before serving.

After proper preparation, the heart tastes like boiled tongue. The main aspect of preparation is proper soaking of the heart, used to remove all the blood and make the muscle softer. In its structure, the beef heart is four-chambered, so it is necessary to make several cuts in the middle of the organ so that a solid unfolded layer is obtained.

Rinse the heart under running water and leave for a long time in a pan filled with fresh water. After soaking, the heart must be washed again and cooked for 2-2.5 hours.

You can add a little celery or cilantro to the broth.

After the heart is cooked, cut it into slices and garnish with herbs and salt if desired. Now you know how to cook heart, but depending on your cooking style, you can vary the amount of spices and variety of vegetables when cooking

Even more interesting

How to cook pork heart

Pork heart can be stewed, boiled, baked and fried. Most often, the heart is minced, added to salads and used as snacks.

Before cooking the heart, remove fat and blood vessels from the heart. Then cut it into two halves, or cook it whole.

Place a pan of water on the fire and bring to a boil. Add spices and salt.

How long to cook pork heart

Cooking time for pork heart is 1-1.5 hours. If you want to cook the liver more tender and softer, you can increase the cooking time by a few minutes.

During cooking, skim off any foam that forms in the pan with a spoon. Change the water every half hour with new water.

Pork heart has a dark red color and an average weight of 400 grams. The uppermost part of the heart is covered with a layer of fat.

Since the heart contains a large amount of useful substances (micro- and macroelements - potassium, iron, iodine, phosphorus and vitamins - groups B, C, E and PP), it is recommended for people with diseases associated with the kidneys and nervous system, as well as those with low hemoglobin levels.

The heart can be stored frozen for up to 120 days at a temperature of -18 degrees. The energy value of a meat product per 100 grams is 100 kcal.

Meat filling for pies

Pork hearts can be used to make a delicious filling for fried pies. We will need:

1. Pork liver - 500 grams

2. Onions - 2 pieces

3. Vegetable oil for frying

4. Salt, pepper and spices

So, how to make the filling for pies. For 500 grams of liver you need to use 200 grams of onions.

Wash, clean and boil the liver. Peel the onion, cut it into small cubes, then fry in a hot frying pan until golden brown.

We pass the fried onions with boiled liver through a meat grinder.

If necessary, add salt, pepper and other spices to the minced meat.

If the minced meat turns out to be too dry, you can add regular water to it, but do not overdo it so that its consistency does not turn out to be too liquid.

Pork heart salad - the best recipes. How to properly and tasty prepare pork heart salad.

Pork heart salad - general principles of preparation

Pork heart is an offal that consists entirely of muscle. Therefore, pork heart is the complete opposite of fatty pork meat and it can and even should be eaten with the right lifestyle or diet.

Pork heart is a source of protein, amino acids and valuable minerals. If you give up meat altogether and choose to eat organ meats, you'll likely lose weight and feel healthier and better.

How to eat pork heart correctly and so that the finished dishes are tasty? The method most welcomed by gourmets around the world is pork heart salads.

Of course, this product can be fried or stewed and eaten alone or with a side dish, but the delicate taste and pleasant aroma are revealed exclusively in the salad.

Pork heart salad - preparing food and dishes

Pork heart salad can be prepared according to completely different recipes. For one salad you need to boil the heart, for another you need to fry it, there is no single rule here. But so that you don’t have to do this, you first need to rinse the heart well and separate it from the films and vessels unnecessary in the finished dish using a knife.

Most pork heart salads are served warm, so you'll need a saucepan or saucepan. If you need to fry the heart according to a recipe, then it is best to use a Teflon-coated frying pan.

When boiling the heart, do not forget to change the water.

Pork heart salad recipes:

Recipe 1: Pork heart salad with melted cheese

This salad is best eaten warm, but if it is infused in a cold place, it will also amaze with its taste. The recipe for pork heart salad with melted cheese came to us from English cuisine, try it - you will definitely like it!

  • pork heart 0.5 kg
  • medium sized carrots 1 pc.
  • Druzhba processed cheese from your favorite manufacturer 1 piece (100 g)
  • tomato paste 1 tbsp. l.
  • wheat flour 1 tbsp. l.
  • sunflower oil for frying 1 tbsp. spoon
  • salt, pepper, dry basil, bay leaf

1. Prepare your heart. To do this, you need to cut it into small pieces after you have washed it under running water and removed the films with a knife.

2. Finely chop the onion. Grate the carrots on a fine grater.

Processed cheese - on a large one.

3. Heat a frying pan, pour in a spoonful of sunflower oil and fry the heart pieces for 5-6 minutes. Add onions and carrots, salt, pepper and basil to the heart, stir, simmer over low heat for 4-5 minutes. After this, add wheat flour to the mixture in the frying pan (our salad will be thicker) and tomato paste.

Mix well.

4. Place the heart with vegetables in a saucepan or stewpan, pour in mineral water so that it covers the meat. Simmer over low heat for 35-40 minutes.

5. 10 minutes before readiness, add grated processed cheese and mix well.

Serve the finished salad, garnished with chopped herbs.

Recipe 2: Pork heart salad with peppers and tomatoes

A tasty and healthy salad with vegetables, which can serve as a separate dish or as one of the components of a banquet table. You can use both fresh and canned vegetables for salad.

  • pork heart 0.5 kg
  • medium sized carrots 1-2 pcs.
  • bell pepper (red color is better for the beauty of the dish) 1 pc.
  • medium sized onion 1 pc.
  • garlic 1-2 cloves
  • tomatoes (you can use cherry tomatoes) 3-4 pieces
  • sunflower oil for frying
  • dill, parsley
  • salt pepper

1. Prepare the heart by washing it and removing any unnecessary films. Cut into small pieces. Heat a frying pan, grease with sunflower oil and fry the pieces of pork heart for 8-10 minutes, stirring continuously.

Transfer the finished heart to a saucepan or saucepan.

2. Chop the greens and garlic with a knife, finely chop the onion, grate the carrots finely. Fry for 2-3 minutes. Add the heart to the pan and stir well.

Place on low heat for 25-30 minutes.

3. Cut the tomatoes and peppers into strips. 10-20 minutes before readiness, add to the heart.

If you use canned vegetables, add them to the heart along with the juice.

Serve warm pork heart salad with vegetables.

Recipe 3: Ukrainian pork heart salad

A tasty and light salad, since according to the recipe, the pork heart is not fried, but boiled. When cooking, do not forget to drain the water, as possible toxins and fats will leave the heart.

  • pork heart 1 kg
  • bell pepper 2-3 pcs.
  • medium sized onion 1-2 pcs.
  • green onions, 2-3 pieces
  • leaf lettuce
  • garlic 3-4 cloves
  • parsley and dill
  • table vinegar 2 tbsp, sugar - 1 teaspoon - for marinade
  • pepper, salt

1. Wash the pork heart and put it on the fire for one and a half hours. After this, cool and cut the heart into strips.

2. While the heart is cooking, marinate the onions. For the marinade, dilute vinegar with water in a 2:1 ratio, add sugar to the mixture and stir.

Finely chop the onion and pour in the marinade for 15 minutes.

3. Wash the bell pepper and remove the seed. Cut it into strips.

4. Chop the herbs and green onions.

5. Squeeze the onion well and mix the vegetables and heart. Season the salad with your favorite oil and spices.

To make the salad look more presentable, place it on a flat plate, on which you first place the green salad.

Recipe 4: Pork heart salad with celery

The salad is very easy to prepare, but the simplicity of the recipe makes this dish even more successful. Perfectly complements your diet, can serve as a main course due to its high nutritional value

  • pork heart 0.5 kg
  • blue salad onion 1 pc.
  • tomato 2-3 pcs.
  • celery and parsley
  • 2 tablespoons lemon juice
  • olive or sunflower oil for dressing
  • salt pepper

1. Boil the pork heart (pre-washed and peeled) for 1.5 hours. Salt the heart while cooking.

After cooking, cool and cut into thin strips.

2. While the heart is cooking, prepare the remaining salad ingredients. Chop the onion.

Cut the tomatoes into large square pieces. Chop the greens.

3. Mix vegetables, herbs and hearts, season with your favorite oil, spices and lemon juice.

A delicious and healthy pork heart salad with celery is ready!

Recipe 5: Pork heart salad with butter

Sometimes there is no time for culinary delights, and then the best thing a hostess can do for guests is quick and tasty snacks. If you were not expecting guests, but they are on the doorstep, then prepare a simple pork heart salad with butter!

The required minimum of ingredients can be found in the kitchen at any time, but nevertheless the dish will turn out to be exquisite and tasty.

  • pork heart 0.5 kg
  • medium size onion 1 pc.
  • garlic 2-3 cloves
  • lemon juice 1 tbsp. l.
  • salt pepper
  • sunflower or olive oil for dressing

1. For this salad, boil the pork heart for 1.5 hours, salt the water. After the heart is cooked, cut it into thin strips.

2. Chop the onion into thin half rings. Chop the garlic cloves with a knife.

3. Mix all ingredients, season with oil, spices and sprinkle with lemon juice.

Pork heart salad with butter can be served immediately after preparation, or you can leave it to steep for 40-50 minutes, then it will be more juicy.

Pork heart salad - secrets and useful tips from the best chefs

The most controversial point has always been the time to boil the pork heart. What is the ideal cooking time for this product so that the heart turns out soft and retains its juiciness?

The best cooks agree that the ideal time to boil the heart is one and a half hours. The secret to a perfect boiled heart dish lies in remembering to change the water during cooking.

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  • Salad with salted salmon and avocado and tomatoes. Recipes for salmon salads use salmon in various forms, there is a salad of boiled salmon, with smoked salmon, salted lightly salted or lightly salted salmon. Layered and mixed fish salads, recipes for Korean fish salads, various […]

This by-product is undeservedly excluded by ordinary people from the top popular ones for cooking due to the inability to cook it correctly. Only true cooks and gourmets appreciate dishes prepared from it: boiled, baked, fried, stewed appetizers, minced meat, liver sausage, pates, goulash, salads and much more.

Pork heart is much cheaper than pork, and in terms of nutritional value it is in no way inferior to it. The presence of a variety of vitamins, microelements, soft structure, low calorie content, and refined taste make you change your usual opinion and figure out how much to cook pork heart.

You only need to cook this offal when it is first fresh, so having bought it, you should start processing it and then cook it quickly. Only after it has been boiled can you calmly decide what dish to make from the resulting semi-finished product.

For example, boiled heart with fried carrots and onions (per serving):

Product (semi-finished product)Gross, gNet, g
Pig heart75 70
Bulb onions15 10
Cooking fat1 1
Carrot20 18
Spices (to taste)0,7 0,7
Salt- 0,3
Exit- 100

Processing offal before cooking

Before cooking, pork heart must be properly processed. Initially washed in cold water, it is placed in a container and filled with ice water (about four liters) for fifteen minutes. You can add a little vinegar to the water to speed up the process. This softens blood clots, making it easier to remove them. Then the water is drained, films and fatty layers are removed, and blood vessels are cut off.

Tip: restaurant chefs who consider pork heart an exquisite delicacy recommend soaking it in cold water for a day, placing the container in the refrigerator.

Stovetop cooking technology

Options for how to cook:

1. Pour in one liter of cold water, bring to a boil on the stove, reduce the heat slightly, cook for about sixty minutes, periodically removing the foam, turning the pieces over so they don’t stick to the bottom. Then the broth is drained and the pan is rinsed to remove any remaining scale. The pan is filled with cold water (750 ml), placed on the stove and as soon as the water boils, the pork heart is placed in it. It needs to be cooked again for at least another quarter of an hour, then add seasonings, salt and keep on the stove for fifteen to thirty minutes until soft. Once the cooked product has cooled down, you can cook what you intended.

Tip: to cool the product, you do not need to remove it from the broth in which it was boiled, then a dry crust will not appear on the surface.

2. Can be cooked in three steps. The product is placed in cold water, adding a minimal amount of salt (a small pinch so that the water becomes slightly salted), and after boiling it is all drained. Again, pour the offal with cooler water and cook it for half an hour, removing the film from the broth. Then drain the broth completely. The third stage is similar to the previous ones, only now the pork heart needs to be cooked until tender. Total time: from one and a half to two hours.

Tip: to cook for less time, it is better to cut the heart into pieces or cut into a large piece. This will also help to open undetected vessels during cleaning. Adding salt and seasonings must be done towards the end of cooking, otherwise the heart may remain hard.

3. Cook in pots. The prepared heart, cleared of unnecessary parts: the hard upper part with skin, veins, vessels, soaked and washed, first cut into slices, like a pear. Cut these slices into small pieces, then place them on the bottom of the pots. Cover with carrots, onions, sprinkle with any vegetable oil. Layer layers of sliced ​​potatoes, eggplants, and sweet peppers on top. All this is salted, peppered, seasoning with curry, coriander, bay leaf, a little peeled garlic is added (for one heart weighing three hundred grams - three potatoes, one onion, a small carrot or half a large one, one eggplant, half a large sweet pepper, four cloves of garlic , everything else is to taste). Each pot is filled with a glass of tomato juice or ketchup diluted with water, and finely chopped herbs are sprinkled on top. Cover the pots with lids, put in the oven, cook for sixty minutes at a temperature of two hundred degrees.

Advice: for further preparation of minced meat or consumption by small children and elderly people, it is better to cook the heart using the first and second methods for three hours.

Modern cooking options

The offal can be cooked not only on the stove, but also using modern household appliances.

For example, having learned how long to cook a pork heart in a double boiler, you should choose this method, despite the fact that the cooking time increases slightly, but there are much fewer worries.

    • Small pieces of chopped and pre-processed offal are laid out in one layer on a steam grate.
  • After ninety minutes, you can check whether the pork heart has become soft. Surely this will happen in one hundred and twenty minutes.
  • The finished product should be salted, at least ten minutes before the end of cooking.

Cooking the heart in a multicooker using the “Steamer” mode is similar to the method described above, but the stewing mode has its own nuances. To begin with, prepared small pieces of pork heart are fried in vegetable oil in the frying mode with the lid open or closed in the “Baking” mode for half an hour. Then hot water (700 ml) with salt and seasonings (spices) is poured into the multicooker container. At “Stewing” it takes sixty to ninety minutes to prepare.

Tip: adding sour cream or butter will give any pork heart dish a tenderness and refined taste.

The variety of dietary dishes made from this offal is impressive. Knowing how long to cook the heart, you can safely take on preparing any dish from it. Without spending a lot of time and effort, you can please your family with the excellent taste of healthy food.

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.

To pamper your household with a new and interesting dish, you don’t have 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. A magnificent goulash is prepared from pork heart; it can be fried or made into a delicious sausage, pate, and even stewed - this 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 a boiled heart you can make an excellent filling for pies or use it as an ingredient in some holiday snack. Using this meat as a base, experienced housewives prepare delicious gravies, 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.
  1. Rinse the meat in plenty of water, cut into medium-sized pieces, cutting out all the vessels near the heart valve.
  2. 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.
  3. Fry the vegetables together for 2-3 minutes, add the garlic, previously passed through a press, and mix everything.
  4. Add the prepared offal to the pan, add salt and spices. Fry the meat and vegetables for about 30 minutes.
  5. 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 (thick ketchup will also work) – 1 tbsp. l.;
  • Wheat flour – 1 tbsp. l.;
  • Sunflower oil – 1 tbsp. l.;
  • Mineral water;
  • Salt, pepper, spices to taste.
  1. Rinse the offal in plenty of water, cut into small pieces, remove films and vessels.
  2. 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.
  3. 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.
  4. Add wheat flour and tomato paste, mix everything.
  5. Pour mineral water into the pan so that the liquid covers the ingredients. Cover the dish with a lid and simmer the dish over low heat for about 40 minutes.
  6. When there are 10 minutes left until ready, add melted cheese, previously grated on a coarse shredder, to the frying pan and 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.
  1. Rinse and dry the offal. Remove films and excess fat, cut into medium pieces.
  2. Transfer the meat to a multi-cooker bowl; no need to add oil. Set the “Fry” mode for 15 minutes and cook, stirring occasionally.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the 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 simplest products begin to play with new facets of taste if you treat them correctly. Enjoy your meal!