Pork heart
A firm muscular offal of a dark red colour, low-fat, with a springy texture and a rich meaty taste, soaked, boiled into salads, braised in gravy and for mince.
Pork heart is a firm muscular offal of a dark red colour and a cone shape, low-fat, with a springy, slightly fibrous texture and a rich meaty taste without a sharp smell. It is soaked, boiled until tender and sliced into salads and onto open sandwiches, braised in slices in gravy and sour cream, put through a mincer for cutlets and sausages, made into goulash, pate and aspic.
Calories, proteins, fats and carbohydrates per 100 g of product
Pork heart, Raw: Calories 118.0 kcal, Proteins 17.3 grams, Fats 4.4 grams, Carbohydrates 1.3 grams per 100 g of product.
Pork heart, Stewed: Calories 148.0 kcal, Proteins 23.6 grams, Fats 5.1 grams, Carbohydrates 0.4 grams per 100 g of product.
Recipes with this ingredient
Fried pork heart with onions is a dish of Russian cuisine that features a rich flavor and amazing texture. The pork heart, having a dense yet tender consistency, is marinated in milk with thyme beforehand, making it softer and adding subtle herbal notes. The caramel-golden fried onions provide sweetness and depth of aroma, while white wine highlights the natural flavor nuances of the meat. The end result is a juicy, aromatic dish with a slight spiciness that pairs wonderfully with mashed potatoes. It is perfect for lovers of hearty and original meat dishes as well as those seeking new gastronomic experiences.
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