Salads are always present on our menu, both everyday and festive. I propose to fill up the cookbook page and prepare an amazingly tender and delicious pork heart salad.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pork heart is a by-product, consisting entirely of muscles, weighing up to 0.5 kg, dark red. As a result, it is rich in proteins and amino acids. The most acclaimed way of eating pork heart by gourmets in the world is salads. Of course, the product can be fried or stewed and consumed with a side dish or in pure form. However, the most pleasant aroma and delicate taste of the offal is revealed exclusively in the salad.
Pork heart salad can be prepared according to various recipes. For one salad, the heart should be boiled, the other should be fried, and there is no single rule in this. One thing is important, no matter how the heart is prepared, it should be pre-rinsed, separated from the films and blood vessels. I advise you to buy fresh by-product, since the ice cream may not be of high quality, missing and re-frozen. But if you buy a frozen heart, then it will not be superfluous to know that it can be stored frozen for up to 4 months.
Recipes for making salads with a heart are very different, because you can add any ingredients, experiment and mix products for delicious dishes. In this recipe, I suggest a pork heart to keep a company of eggs, cheese and cucumbers. This salad turns out to be very tasty, hearty and appetizing.
- Caloric content per 100 g - 97 kcal.
- Servings - 2
- Cooking time - 1 hour cooking and 1 hour cooling the heart, 20 minutes cutting food
Ingredients:
- Pork heart - 1 pc.
- Pickled cucumber - 1 pc.
- Eggs - 2 pcs.
- Onions - 1 pc.
- Mayonnaise - for dressing
- Salt to taste
- Table vinegar - 1 tablespoon
- Sugar - 1 tsp
Cooking pork heart salad step by step
1. Wash your heart, put it in a cooking pot, fill it with drinking water and boil for about an hour.
2. Cool the finished heart a little so as not to burn yourself. Then cut off all films and fat.
3. Peel the onions, chop and lower them into a deep bowl. Cover it with vinegar, sprinkle with sugar, add a little hot water to cover it and stir. Leave to marinate for 15 minutes. Hot water will additionally remove excess bitterness and pungency from it.
4. Boil the eggs hard-boiled and immerse them in cold water to cool. Then peel and cut into small cubes.
5. Remove the pickles from the brine, blot with a paper towel so that it absorbs all the moisture, cut into cubes and add to the salad bowl to the eggs. Also cut the cooled pork heart, observing the proportion of all products, and add to all components.
6. Remove the onions from the marinade, squeeze out the moisture and send to the salad.
7. Pour in the mayonnaise.
8. Mix the ingredients well. Then taste the salad and season with salt to taste. Salt the dish at the very end, so as not to overdo it, because salt is present in pickles.
9. Cool the prepared salad in the refrigerator before serving and put it in portioned cups, decorate it with fresh herbs if desired.
See also a video recipe on how to make a salad from the heart.
