Kitchen appliances and utensils
- 5-6 liter pan with a lid;
- deep pan with a lid;
- deep bowl;
- knife;
- beaker;
- cutting board;
- garlic press.
Ingredients
- Pork heart - 2 pcs.
- Onions, medium - 6 pcs.
- Garlic - 5-6 cloves
- Average carrot - 1 pc.
- Mixture "Provencal herbs" - 1 tsp.
- Allspice peas - 4-5 pcs.
- Bay leaf - 2-3 pcs.
- Table salt - to taste
- Vegetable oil - 50-60 ml
- Seasoning “To pork” with red paprika - 1 tsp.
- Soy Sauce - 20 ml
- Sour cream 15% - 80-100 ml
- Parsley and dill greens - 1 small bunch
- Wheat flour - 1 tbsp. l
Step cooking
- Wash the pork heart well (2 pieces), cut each lengthwise to the inner chamber, clean the organ of the tubes, films, partitions, blood clots. Rinse again.
- Pour 3 liters of water into a large pot (5-6 liter capacity). Dip the prepared hearts into the pan.
- Bring the contents of the pan to a boil over medium heat, cover. Remove the resulting foam with a slotted spoon during cooking.
- As soon as the water boils, add 1 teaspoon of salt, 2-3 bay leaves, 4-5 peas of allspice to the pan. Add the onion head cut in half, 2-3 cloves of garlic (crush with the flat side of the knife, you can’t peel it), chopped peeled carrots in slices or slices, 1 teaspoon of the Provencal herbs mixture - these ingredients will give the meat a taste and aroma. Otherwise, the heart will turn out a little tasteless. Boil the heart until tender, about 1.5-2 hours.
- Peel 5 heads of onions. Cut the onion into half rings. You can take both purple and ordinary white varieties of onions.
- Heat the pan well with 50-60 ml of any vegetable refined oil. Pour the onion sliced in half rings into the pan.
- Cut boiled pork hearts into 2-3 parts, cut them into slices about 0.8 mm thick across the fibers.
- Transfer the pieces of pork hearts in a pan to the onion, mix. Fry, stirring over low heat until the onion slices are transparent.
- Peel 3 cloves of garlic, husk them through a press into a meat pan, stir the mixture.
- Salt and pepper the dish to taste, add 1 teaspoon of pork seasoning with sweet red paprika. Shuffle. If you wish, you can add your favorite spices or dry herbs.
- Add the broth from the pan to the pan to cover the pieces of meat. Simmer over medium heat for about 5-6 minutes, cover.
- Add 20 ml of soy sauce to the dish, stir the contents of the pan.
- In a deep bowl, put 80-100 ml of sour cream with a fat content of 15%, add 1 tablespoon of wheat flour with a hill, 20-40 ml of cold boiled water. Stir the mixture until smooth with a spoon or culinary whisk.
- Pour the cream and flour dressing into the meat, stir the contents of the pan so that no lumps form. Stew the dish for another 2-3 minutes over low heat until the gravy thickens.
- Finely chop green parsley and green dill (1 small bunch, pre-washed), sprinkle the finished dish with chopped herbs.
Gravy with a pork heart turns fragrant, meat - tender and soft. The dish is served with a side dish of potatoes, cereals, pasta.
Video recipe
In the video below, you will see the complete preparation of a pig heart.Take a look at the manual and see for yourself that making such a dish is simple and easy.
Use this recipe to make a pork heart flavorful and delicious gravy for any side dish for a family dinner. What kind of pork heart dishes do you cook? Share your experience, tips and tricks for preparing them in the comment line.
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