The pork heart is an affordable product that is appropriate in both hot main courses and cold snacks. Among other things, it is also quite affordable, which opens up great prospects for culinary experiments. About recipes of dishes with a pig heart in more details in this material.
Braised pork heart
The pork heart has a rather dense texture, so even if you decide to cook goulash from a pig heart, it is necessary to keep the byproduct on the fire not too long, otherwise it will become lean and will be hard to chew.
Ingredients:
- pork heart - 2 pcs .;
- carrots - 145 g;
- shallots - 70 g;
- garlic - 2 teeth;
- bacon - 75 g;
- tomato - 210 g;
- Butter - 15 g.
Preparation
Before cooking the pig's heart, it is cleaned, cut into medium sized pieces and washed well, but even after rinsing, there is no guarantee that the blood remains completely out, so it is better to soak the pieces overnight, several times changing the water.
Prepare passekrovka of chopped shallots, carrots and garlic. Pour the vegetables better in butter. When the passement is ready, add bacon slices and let the fat from it completely exit. Now put the pieces of tomatoes and put it out together for another 5 minutes.
The last in the dish sent the heart. First it is quickly browned in a separate bowl, and then shifted and stewed until ready with vegetables.
Salad with pork heart
This dish of pork heart is distinguished by its original taste and technique of cooking. Pieces of heart first spend several hours in a spicy Asian marinade, and then sent to the grill. A warm pork heart is served in the company assorted of salad leaves.
Ingredients:
For heart:
- pork heart - 540 g;
- soy sauce - 55 ml;
- green onions - 2 feathers;
- garlic - 2 teeth;
- rice vinegar - 55 ml;
- sesame oil 5 ml.
For salad:
- mix of lettuce leaves;
- wine vinegar - 35 ml;
- soy sauce - 45 ml.
Preparation
Slice and soak your pork heart, take the preparation of the marinade to it. For marinade, combine the chopped garlic with soy, oil, rice vinegar and chopped onions. Submerge the by-product in the marinade for a day, and after a while, fry on the warmed-up grill until done. Divide the pieces of the heart into thin plates.
Season the salad mix with a mixture of vinegar and soy, and then lay the pieces of the heart over. Supplement to the dish can be any vegetables to choose from.