I bought some diced pig's heart today as I'm trying to get into offal more, but I'm not sure what the best way to cook it is. I have some nice pastured pork mince which I was going to make burgers out of - does anyone have any thoughts on dicing the heart up further and mixing it in?
Or any other suggestions would be very welcome!
asked byElizabeth_12 (343)
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on July 24, 2013
at 07:35 PM
It is very similar to beef heart, and I agree with suggestions. To tenderize, marinate. Ginger is something that will soften the meat. I hesitate to recommend poaching or stewing because heart has no fat and does not tenderize like fatty, tough meat cuts.
I really should buy a meat grinder because it would be much easier to eat offal in burgers. In fact, it is probably best to grind all possible offal into ground meat. What do I do with a 1700% RDA shot of copper when I eat liver? It would be much better to get 17 100% shots from burgers and chili. Same for heart (or spleen) and iron, kidneys.
on July 10, 2013
at 05:26 PM
Grab a pork shoulder and toss the heart and pork shoulder into a crockpot with some Apple Cider Vinegar for 7 or 8 hours. Use two forks to "pull" the shoulder and cut the heart into small chunks and mix with the pulled shoulder. You now have vinegar-based pulled pork with heart hidden in it for extra nutrition :)
on June 08, 2013
at 06:04 PM
Good reports of heart being ground & put in burgers but i haven't tried it myself, i slow cook hearts on low for 8+ hours in tinned tomatoes & curry paste, delicious & a nice texture, don't even need to slice, just pick up heart & bite!
Heart is one of the offal to fear the least as its just like muscle meat but a bit richer
on June 08, 2013
at 03:16 PM
Poaching works pretty well for tenderizing heart. However, since you heart is already diced, you can really cook it however you'd like, as the bits will be tender enough to eat, because of their size.
I like heart in a "hearty" (yeah yeah) stir fry -- heart, mushrooms, beet greens, oil as ghee, and spiced with salt and pepper.
on May 25, 2013
at 01:26 PM
The heart's just a very well-developed muscle, so it's really really tough. I tried slicing thinly then stir-frying, worked out pretty fine. Otherwise, my other to-go method will be to braise it and let it slowly tenderize. Given that you got diced heart... Perhaps use it in stews? Or mix it with ground pork and make a chili!
on April 06, 2013
at 02:14 PM
I usually mix pork heart into something else like my homemade pork liver braunschweiger, so yes, I'd probably do what you're thinking if I didn't have a liver. Beef heart I will eat on its own but have not tried pork heart on its own.