Heart, braised, stuffed
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Pork heart is very tasty and aromatic by-product. You can boil, fry. Today we are going to first boil and then bake in the oven. Heart turns out tender, juicy and very tasty! It can be eaten hot for lunch and cold snack for dinner!
Ingredients for Heart, braised, stuffed
- Heart - 2 PCs
- Carrots - 2 PCs
- Onion - 1 piece
- Ginger - 40 g
- Bacon - 50 g
- Dill - 2 tbsp
- Vegetable oil - 2 tbsp
- Sauce - 40 g
Step by step instruction of cooking Heart, braised, stuffed
I heart not soaked, and just thoroughly washed, cleaned, removed all the unnecessary (fat, large blood vessels, veins) and slightly repulsed.
Heart spread as anyone pleases (can be big, you can still grind): carrots, onions, ginger, bacon salt with garlic, fennel sliced, a few sprigs of watercress. Optionally, you can add Bulgarian pepper.
Turn our hearts, secured with toothpicks and lightly fry in a skillet in vegetable oil.
Then add the broth (vegetable, chicken) up to half of our hearts, Bay leaf, a few peas of fragrant pepper and let stew on low heat for 1-1. 5 hours, turning occasionally.
You can certainly leave it. To cool in the broth, get, remove toothpicks, cut into slices and serve with any side dish and sauce. Also very tasty. And sweeter!
But my husband loves roast, so I put them on a baking sheet and browned in a moderately heated oven for 20 minutes.
Heart is ready to slice and serve with pomegranate sauce Narsharab. On the side is better suited mashed potatoes. Eat! Delicious!