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How to quickly cook a pork heart. Dishes from a boiled pork heart. Delicious Pork Heart Chops

Recipe List

Pork heart is an invaluable source of substances useful for the human body, such as B vitamins, proteins, amino acid elements, phosphorus, calcium, zinc and copper. How much to cook a pork heart? It will take about 1.5 hours to cook.
If a person's diet includes dishes based on a pork heart, this can significantly increase hemoglobin, contribute to the treatment of anemia, and also support the body after an illness, injuries and burns, an operation. This offal is very useful for the younger generation, as well as people with a sports lifestyle. The calorie content of a pork heart is only 100 kkap. Both fried and boiled pork hearts have dietary properties.

There are a variety of pork heart dishes: salad, gravy, roast, sauce. The first and second courses from a pork heart have excellent taste. The best recipes preparations are presented in this article.

Boiled heart

Ingredients:

• Offal - 500 g;
• Water - 4 glasses;
• Salt to taste.

Preparation:

1. Rinse the pork heart under cold running water, then remove the blood clots.
2. Carefully remove vessels with excess fat and films.
3. The heart can be cut into chunks for quicker boiling, or cooked whole.
4. Boil the heart for 50-60 minutes. Then take out the pork heart and rinse the pan well.
5. Pour water again and place there boiled heart.
6. During the cooking process, one must not forget that the boiled heart must be turned in order to prevent it from sticking to the bottom and walls of the pan.
7. Remove foam 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.

Ingredients:

• Pork heart - 320 g;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Pearl barley - 1 tbsp. l .;
• Tomato paste - 3 tbsp l .;
• Adjika - 1 tbsp. l .;
• Ground black pepper;
• Chile to taste;
• Sour cream - 3 tbsp. l.

Preparation:

1. Soak pearl barley in water overnight. This will speed up the cooking process.
2. Prepare goulash from the heart. Fry the onions in a pan, then add the carrots. Cook until the carrots are half cooked.
3. Add tomato paste, sour cream, adjika, black pepper and a teaspoon of sugar to the vegetables. Salt, put the offal, add water.
4. Cook for no more than 40 minutes until the heart is soft.
5. Add cereal, add water if necessary. Cover and leave to simmer until tender, stir from time to time.
6. Put the finished dish on a plate, garnish with pepper and add goulash. The dish is ready!
7. Calories - 160 calories

Heart with mushrooms

Ingredients for 4 servings:

• Pork heart - 1 pc.;
• Onions - 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.

Preparation:

1. Thoroughly clean and rinse the pork heart.
2. Remove excess fat, blood vessels and films. Chop into chunks to speed up cooking or cook whole.
3. Boil the heart for 50-60 minutes. Then remove the offal and rinse the pan well. Pour water again and place the heart there. Salt strictly on time - ¼ hour before the end of cooking. Cook for 2 hours.
4. Fry raw mushrooms 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 and dice the heart, tomatoes and mushrooms (only if mushrooms were cooked).
6. Cut the onion into thin half rings.
7. Chop the cooked greens coarsely.
8. Fry the onions in heated vegetable oil until translucent. Salt.
9. Add the boiled heart to it and fry for another five minutes over low heat, stirring occasionally.
10. Then add chopped greens 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, season with sour cream, salt to taste, stir. The dish is ready!
13. Calorie content - 180 calories.

Heart in cheese sauce

Ingredients:

Cut the heart and cut out all the vessels, films and "mesh" of veins. There will also be blood clots - we remove them under running water, penetrating into all visible loopholes. Fortunately, in our stores, almost peeled, cut hearts are sold, and all these procedures are reduced to a minimum.
Pour well washed and peeled halves of the heart with cold water and leave to lie down for at least an hour. It's very good to leave everything overnight and continue cooking in the morning.

Bring water in a saucepan to a boil (about a liter and a half) and lower the halves of the heart. The water should completely cover them. After boiling again, cook them for 5 minutes, and then pour everything into the sink. Rinse the pot and heart, pour clean water. Put the heart back and cook for about an hour with the lid closed and over low heat.

After an hour, add celery, peeled onions and carrots, Bay leaf, peppers and salt. Cook for about half an hour, and possibly an hour. The heart has rather tough meat, so look according to the circumstances: if the knife enters easily, then it is ready.

The boiled heart tastes a bit like a tongue, only a little rougher in taste. It is very tasty to eat simply with mayonnaise and black bread - that is, the usual cold cuts. You can cook salads, cutlets or goulash. An excellent filling for patches, potato zraz, pies or navy-style pasta.

A little more about cutlets. I took 300 grams of a boiled heart, twisted it in a meat grinder along with a carrot (which was cooked with a heart) and a rather large head of onion (originally cut and fried). There, in a bowl, I added 2 eggs, squeezed out 2 cloves of garlic, added 2 tablespoons of ground crackers, salt, pepper and 4 more spoons of broth. From the resulting "minced meat" I formed cutlets and fried for a couple of minutes on both sides in a pan.

Some consider offal to be low-grade meat. This is partly true. However, many excellent dishes can be prepared from them. Take a pig's heart, for example.

At first glance, this is an ordinary dense dark red substance, consisting mainly of muscles. But a good chef can turn it into a real work of culinary art. How to cook a 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 novice cooks. You can fry the heart with onions in a pan. It turns out very tasty. But here the question arises: how to cook a pork heart, given that it has a rather dense structure. Typically, these foods are boiled first. In this recipe, the main component is pre-pickled. To work, you 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 of soy sauce.

The cooking method is simple:

1. Rinse the heart thoroughly, then cut into cubes, after removing all films and fat.
2. Put chopped food into 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 in half rings.
4. In a frying pan with boiling oil, transfer the pieces of the heart with the marinade.
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 pan, fry the onion separately until golden brown.
7. Place it on top of the heart pieces.
The taste of such a dish is simply amazing. Delicate mashed potatoes are suitable as a side dish.

A simple recipe for cooking in the oven

You don't have to use a pan to cook a pork heart. This rather dense meat will become much softer when baked in the oven. Moreover, this is not at all difficult to do. 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.

It takes a relatively long time to prepare the dish, but it is simple:

1. Rinse the offal well.
2. Rub it with salt, pepper, herbs and garlic, squeezed through a press. Let the processed product sit for about half an hour.
3. Cut the carrots into slices, and chop the peeled onions in half rings.
4. Pour chopped vegetables onto foil. Put the heart on top.
5. Wrap the foil tightly and place on a baking sheet.
6. Preheat the oven to 180 degrees. Send a baking sheet with a roll to it for 45 minutes.
Such a fragrant baked heart is good to serve 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 in almost every family. With the help of a modern machine, you can cook a pork heart with aromatic vegetable gravy. It is not difficult to do this if the following products are available:
400 grams of a pork heart;
1 carrot;
300 milliliters of water;
salt;
1 onion;
65-70 grams of sunflower oil;
60 gram tomato paste;
ground black pepper;
1 teaspoon dried thyme.

You need to make such a dish step by step:

1. Wash the heart and cut into long cubes.
2. Arbitrarily (not very finely) chop the onion, and rub the carrots on a coarse grater.
3. Transfer the chopped food to the multicooker bowl and cover with oil. Set the frying mode on the panel and cook for 6-7 minutes.
4. Add heart slices 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 cover with water. Cook, covered, simmer / meat for about 40 minutes.
6. Sprinkle the almost finished dish with thyme and stir. Leave it in the "heating" mode for another 10 minutes.
Thanks to the gravy, the heart is juicy, aromatic and unusually tasty.

Baked pork heart with potatoes

Any hostess always wants to meet guests with something unusual. For such purposes, the 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 figure out in more detail how to cook a pork heart in pots deliciously? 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 roast preparation process consists of several stages:

1. Wash the heart, cut it into pieces at random.
2. Coarsely chop the peeled potatoes into circles. Put them in a bowl, salt, sprinkle with pepper and mix.
3. The indicated amount of food will require 4 small pots. Each of them must first be treated with oil from the inside.
4. Put potatoes first on the bottom of the pots, and pieces of heart on top of it.
5. Cover the meat with garlic arrows. Before that, they must be arbitrarily 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. Put some grated cheese on top of each pot.
9. Roast the roast in the oven for an hour and a half at a temperature of 180 degrees.
Guests will be delighted with such a dish and will appreciate the culinary skills of the hostess.

With the addition of light

Pork heart is often cooked along with other organ meats. The combinations here can be very different. For example, you can add a lung. Just like this heart - low-calorie product... It can be used even by those who are this moment is on a diet. How easy and delicious at the same time to cook a pork heart with a lung? Those who are just starting to master the art of culinary can be offered to stew 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 gram tomato sauce;
spices.

Cooking this dish involves performing the following operations:

1. Rinse offal. Then 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 the products are pre-cut into pieces, then 45 minutes will be enough.
3. Fry the boiled heart and lungs in a pan with a small amount of fat. Better to take vegetable oil.
4. Pour sauce over ready-made food, season with 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. Serve well with boiled pasta or stewed vegetables.

Homemade liver sausage

Pork offal can be used to make delicious homemade sausage... V countryside any housewife knows how to do it. How to cook a pork heart with a small sausage lung? For work you will need:
pork heart and lungs in equal amounts;
salt;
2 onions;
5 cloves of garlic;
vegetable oil;
intestines are natural.

Sausage cooking technology:

1. Cut the pre-washed offal into pieces of medium size.
2. Finely chop the onion and chop the garlic into thin slices.
3. Saute prepared vegetables in oil.
4. Add offal to the pan and fry until half cooked with constant stirring.
5. Rinse the intestines and soak in hot water.
6. Use a meat grinder to turn the contents of the pan into minced meat.
7. Fill the prepared intestines with it and tie the ends tightly.
8. Put the sausages in a saucepan with boiling water and cook until tender. For quick cooling, you can place them in a container of cold water by adding a few ice cubes.
The cooled sausage should lie in the refrigerator for at least 8 hours. Only after that it will be possible to eat it. 2. Transfer them to a multicooker bowl and add vegetable oil. Set the cooking mode and cook until the food is browned.
3. Cut the peeled carrots and cucumbers into strips. Chop the onion in half rings.
4. Add chopped food to the fried heart slices. Season the contents of the bowl with salt and sprinkle with pepper.
5. Set the "simmering" mode and cook covered for 20 minutes.
6. Pour preheated beer into the multicooker bowl.
7. Add peeled and diced potatoes to the mix.
8. Add the remaining ingredients according to the recipe and simmer for another 45-50 minutes.
This unusual recipe Lovers of original flavors will surely like it.

With tomatoes, carrots and sour cream

Pork heart turns out to be very soft and tasty if baked with vegetables in sour cream. This recipe will also require a multicooker. In addition, the following main components will need to be 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).

Such a dish must be prepared in several stages:

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

Pork heart as one of the components of the diet modern man, is used less and less, despite its nutritional value and proven benefits. Most often this is due to the fact that many housewives simply do not know how much it needs to be cooked and how to cook it correctly. As for the first point, the optimal time is considered to be 1,5 hour... But with the second point, everything is a little more complicated. If the goal is not only to bring the product to readiness, but also to get tasty, nutritious, healthy dish, you will have to learn a few rules for working with the component.

Boiled Heart Basic Information

The weight of a product suitable for cooking and subsequent use is from 350 to 500 g. If the mandatory processing rules are not followed, it can become a source of microbes and provoke negative consequences for the body. In addition, for those who want to learn how to cook a pork heart, it is recommended to remember the following things:

1. The cooked product can be stored in the refrigerator for up to 3 days. To do this, the component must be placed in the broth in which it was cooked. The finished product can be kept in the freezer for up to six months.
2. People suffering from diseases of the digestive system are allowed to use pork heart only in boiled form.
3. The inclusion of the product in the diet on a regular basis improves the condition of the heart and blood vessels, increases the level of hemoglobin, and reduces the likelihood of developing nervous disorders, pathologies of the gallbladder and kidneys.

Preparing the heart for boiling

The pre-processing of the product is no less important than the boiling process itself. It will not take much time, but it will allow you to get not just a useful component, but also enjoy the taste of the finished dish.

• First, rinse the pork heart under running water, then place it in a saucepan and pour 3-4 liters of water. We wait 10 minutes, after which we drain the liquid. A simple trick will soften blood clots and achieve a delicate, uniform consistency of the component.

Tip: The boiled product itself may seem a little tasteless. This will not happen if you use various spices, seasonings and even vegetables during the heat treatment.

• Be sure to cut out all large vessels, remove fat and various films. You need to get the most homogeneous component. Thanks to soaking, all excess will be painted in a lighter color, so there will be no problems with identifying unnecessary areas.
• Further, the product is recommended to be cut into pieces. In this case, you will have to cook it a little less. It will also help you find hidden vessels that need to be cut and areas that need cleaning.

Now it remains to select the necessary components and you can start preparing the heart.

How to cook a pork heart on the stove correctly?

For a pork heart weighing 0.5 kg, we need 7 glasses of water, half a teaspoon of salt, a few peas of allspice and a couple of laurel leaves. The manipulation is carried out in several stages:

• Pour 4 cups of water into a saucepan, place the main component in it and place it on the stove. Bring the mass to a boil over high heat, remove the foam, reduce the heat to medium - it must be cooked for an hour. How much to boil a product does not depend on its mass!
• During processing, the component must be turned over several times so that it does not stick to the bottom or walls.
• After the specified time, drain the liquid, rinse the pan from the remains of scale. Pour 3 cups of fresh water, bring it to a boil and lower the half-finished pork heart. 15 minutes after re-boiling, add salt and spices. After another 15 minutes, the product should be ready.

It is worth considering that if spices and salt are introduced too early, then it will not work to cook a soft product, no matter how much you keep it in boiling water. The completely finished product needs to be cooled a little and you can use it for its intended purpose.

Features of cooking hearts in a multicooker and steamed

Unlike most organ meats, pork hearts do not need to be cooked in a saucepan. The following approaches are no less effective:

• In a double boiler. After the heart is soaked and cleaned according to all the rules, it must be cut into small pieces. We put them in one layer on the grid of the tray with holes and assemble the structure. Processing is carried out within 2 hours. 1.5 hours after the start of heat treatment, the product can be tested for softness. You need to salt the product either ready-made, or 10 minutes before the expected shutdown of the timer.

• In a multicooker. In this case, the processing will resemble the approach with a pan. Only the sides and bottom of the bowl are recommended to be lubricated first. vegetable oil to prevent the product from sticking. The holding time in the first and in the second case will have to be increased by at least 10 minutes. For offal, the "Stew" mode is best suited. There is another option for preparing a component in a multicooker - with the "Steam" mode. In this case, processing will take 2 hours. We put the product in a special basket, pour water on the bottom of the bowl. After an hour, it is recommended to add a little boiling water so that all the liquid does not evaporate.

The finished boiled heart can be used as a filling for pies, a component for a salad. The product is often stewed with vegetables, resulting in an excellent stew.

Pork heart is not the most popular by-product. And completely in vain. It costs an order of magnitude cheaper than meat, but at the same time it has no less amount of useful substances, tastes good and is quite easy to cook at home. Usually it is stewed or boiled, but you can also bake it in the oven, use it as a filling for pancakes, casseroles, etc. The recipe for making a pork heart is far from one. I offer you a few of them.

Preparation

But before you start cooking, the heart should be boiled. If this is not done, the cooking process will significantly increase in time, and the product itself may turn out to be somewhat harsh at the end. So, pour water into a saucepan, salt to taste, add spices. We send the pork heart there and start cooking. Previously, it can be cut into pieces, then the time for everything about everything will take much less. By the way, how much to cook a pork heart? On average 1 hour. But if you want to achieve more softness, then lengthen the time by 30-60 minutes. Of course, it all depends on your taste and personal preference. But if you're going to give finished product child, then it is best to boil for more than an hour.

Cooking with mushrooms and vegetables

Now let's see how to cook a pork heart. Here are some useful and simple recipes for your attention. First, let's try to bake with mushrooms and vegetables. For this we need:

• 3 pig hearts (or less, depending on the number of eaters);
• mushrooms, such as champignons or any others;
• 1 zucchini;
• potato;
• pepper and salt, mayonnaise, vegetable oil.

The process itself

The recipe for making a pork heart is as follows: first, rinse it, and then cut it into small pieces. Previously, as mentioned above, you can boil it. Put the heart in a deep baking sheet, lightly pour with vegetable oil. We also cut the boiled or fried mushrooms into pieces and spread them on top. Add salt, mayonnaise and pepper to taste. Then we spread the zucchini in an even layer, cut into thin slices. And on top of it - pieces of potatoes. Pepper and salt again, fill with a thick layer of mayonnaise. We put in the oven and cook for about 80 minutes at a temperature of 195 C.

Cooking with buckwheat

And here is a recipe for making a pork heart with buckwheat. We need the following products:

• heart - 0.5 kg;
• 2 cups buckwheat;
• 4 glasses of water;
• one carrot;
• one onion;
• one bell pepper;
• vegetable oil, pepper, salt.

Preparation

Boil the pork heart beforehand. Then we cut it into pieces. Finely chop the onion, and grate the carrots on a coarse grater. Cut the pepper into cubes. We sort out buckwheat and wash it. We put all the prepared foods in a saucepan: first, pour in the oil (about 4 tablespoons), then put the heart, on top of it - vegetables. Salt and pepper. We spread the buckwheat, fill all the products with water and simmer for at least an hour. This recipe for making a pork heart is good because it can easily be used in a multicooker. We put all the products in a tray, and then set the stewing program or, if available, the "Buckwheat" mode. And that's it! You can go and do your other business. Bon Appetit!