The recipe for pork heart: tasty and inexpensive

Many undeservedly ignore their attention to such a wonderful product as the pork heart, and completely in vain. Pork heart, although it is much cheaper than meat, is not inferior to its nutritional qualities, and with proper preparation it can be very tasty. Pork heart is different from beef softness and has a more delicate taste. The muscle fibers in the heart are much thinner than in other types of meat, so its meat is somewhat more tender and less prepared. There is not one recipe for pork heart: as a rule, it is boiled or stewed, and is also widely used for making delicious meat fillings for pancakes and bakery and salads.

Most often before preparing a pork heart, it must be pre-cooked. It is brewed as follows: salt and spices are added to the boiling water, after which a half-cut and thoroughly washed heart is placed there. Since the broth from offal is most likely not to be used for making soups, since it has a rather specific taste, it is better to boil them by immersing them in boiling water - so they will less boil and save more nutrients. How much to cook a pig's heart depends on your taste preferences and on whom it is meant for - it usually brews for about an hour, but if you want it to be softer, for example, for a child, you can cook it for one and a half and two hours . From spices you can add a few peas of black pepper and bay leaf. This is the easiest, it is possible to say, basic recipe for the preparation of a pork heart, and then a lot of delicious dishes can be cooked from it.

For example, there is a rather universal recipe for pork heart preparation - it is a filling for pies, pancakes, and also it can be used as a basis for meat sauces for pasta and for pasta cooking in Navy. This is done as follows: for half a kilogram of boiled pig heart is taken somewhere 150-200 grams of onions, that is, about two small onions or one large. Luke needs a lot to ensure that the filling is not very dry. Onion is cut into small cubes and fried in cream or vegetable oil until golden. Boiled pork heart passes through a meat grinder and combines with fried onions. The resulting mixture should be salted to taste and add spices - usually ground black pepper. If the stuffing turned out too dry - it can add a little water or broth to the desired consistency, and it will not get enough sleep out of the finished product.

Also, the boiled pork heart can be used in various salads. For example, it is very good in summer salads of fresh vegetables and greens. For example, there is such a recipe for the preparation of a pork heart: one boiled pork heart is taken, one large Bulgarian pepper, one onion, everything is cut into strips, there is also a lot of sliced greenery, and everything is dressed with olive oil and garlic. Salt is added to taste. It turns out very juicy and light, but nourishing and fragrant.

Also, quite often the pork heart is not boiled, but is extinguished. Stew it usually with vegetables and various sauces, and it turns out very tasty. Take, for example, a recipe for cooking a pig heart, like a heart, stewed with vegetables in a cheese sauce. To do this, take two or three pork hearts, a large onion, two hundred grams of carrots, a tablespoon of flour, 150 to 200 grams of cheese, salt and spices to taste. The onions are cut into half rings, the carrots are rubbed on a large grater, the heart is thoroughly washed, cut into strips and lightly fried in a saucepan with vegetables, then a little water or broth is added to the sauté pan, then everything is closed with a lid and left to stew for 40-60 minutes. Then you need to add a spoonful of flour, grated cheese, salt, spices and simmer for another 15-20 minutes. It turns out very tasty.