How to cook a pork heart?

The heart is one of the most useful by-products, combining a high-grade digestible protein and a whole set of unique trace elements. Therefore, to neglect it in favor of ordinary meat is not worth it, but it is better to learn how to cook it so that both your family and guests are delighted with your culinary delights.

Pork heart stewed in sour cream

This muscle works constantly, so the most important thing in its preparation is to make the dish tender and juicy. Overdrying, you risk getting rubber meat, which will be difficult to chew. That is why the best and simplest way to prepare a pork heart is to smother it in sour cream.

Products:

• pork heart - 1 kg;
• sour cream - 250 g;
• carrots - 2 medium;
• onion - 2 medium;
• garlic - 2-4 cloves;
• vegetable oil for frying;
• salt and pepper to taste.

Recipe with a photo:

1. By-products are washed, we remove films, grease, large vessels and seals. Cut into cubes 1.5 x 1.5 cm or as you like.
2. Onions are cut into small cubes, carrots rub on a large grater.

3. In a deep frying pan or in a saucepan, vegetable oil is heated, to which it is necessary to send first the onions, and afterwards the carrots. Vegetables should be saved to transparency.
4. Pour the chopped heart into the frying pan and fry until noticeable rudeness.

5. Meanwhile, sour cream should be diluted with water in half, add salt and pepper to taste, pour the mixture into a pan, cover and simmer for at least 1 - 1.5 hours.

Best stewed in sour cream, the heart comes to the traditional mashed potatoes, buckwheat, pasta. The sauce is recommended for use when serving. The main charm of the dish is in its utmost simplicity and win-win. You can add additional spices or ingredients to taste or change the way of cooking - this goulash will always turn out terrificly tasty. It can be cooked in a multivarquet, performing 3-4 points on the "frying" mode, and 5 - "quenching", or even experiment with the oven and pots.

Recipe for salad from pork heart in Korean

Salads with subproducts are always somewhat more refined than recipes with ordinary meat. The original taste of the heart in combination with spicy oriental spices will not just leave indifferent at the table, and the preparation itself does not require complex skills or inaccessible ingredients.

What you need:

• pork heart - 2-3 pcs .;
• carrots in Korean - 300 g;
• red salad bow - 1 piece;
• mayonnaise;
• lemon juice;
• soy sauce;
• sesame;
• fresh greens.

Step-by-step preparation of salad with pork heart in Korean:

1. Boil offal to full availability (lower in boiling salted water and cook for about an hour).
2. Prepare a dressing for a salad, mixing a couple of tablespoons of mayonnaise with a tablespoon of soy sauce and 1/3 lemon juice.
3. Cut the red onions into half rings.
4. Put in a bowl of carrots in Korean and onions, add a cooled heart, cut into small pieces, fill.
5. Let the salad soak for 20 minutes.
6. Before serving, sprinkle the dish with sesame seeds and fresh herbs.

Salad is light, juicy, with sweet and sour salad dressing and original taste. It is suitable for both a festive menu and an ordinary dinner.

Dish from a pork heart baked in a sleeve

This recipe can be safely called festive with a certain style of presentation, and even romantic, if a dinner is planned for two, although the dish is prepared quite simply - almost without the participation of the hostess. The time saved on cooking can be safely ventured, so that at the festival be fresh and rested.

What you need:

• whole pork heart - 2 pcs .;
• green oil (butter, herbs, salt) - 75 g;
• egg - 1 piece;
• milk - 2 tbsp. spoons;
• breadcrumbs.

The recipe for baked heart:

1. With offal, you need to cut fat and film without damaging the muscles.
2. Rigid branching of the vessels should be cut out so as not to pierce and cut the cup of the heart.
3. In the cavity we place a softened green oil. Perfect with the by-products from the green, parsley is combined, although it is possible to use any herbs to your taste.
4. On top, the cavity is to be stabbed with toothpicks, so that during cooking oil does not flow out. After laying vertically in a bag for baking and put in a mold. The sleeve should be punctured in 2-3 places so that it does not burst in the process.
5. Send the heart to the preheated to 200 degrees oven for 1 hour.
6. Meanwhile, stir the egg with milk and pour the breadcrumbs into a separate container.
7. We take the meat out of the oven and remove the bag. As soon as it cools down a little and grabs, gently remove the toothpicks, pour hearts with a mixture of eggs and milk and sprinkle well on all sides with breadcrumbs.
8. We set the oven for maximum heat and send the hearts there for about 10 minutes. Once blushed, you can serve.

This dish, baked in the sleeve, goes well with spicy sauces such as garlic and paprika, and also with red wine.