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Pork heart in pots in the oven with potatoes

Pork Heart Baked in Clay Pots with Potatoes

For lunch or dinner — juicy and incredibly tasty! Pork heart baked in clay pots with potatoes is perfect for a family lunch or dinner. You can even serve it as a soup course if you add a little more water.

Pearl

Recipe author

Pork heart in pots in the oven with potatoes

Composition / ingredients

Servings:

Pork heart

700

Potatoes (medium)

Carrots

Onion

Bell pepper

Garlic

Vegetable oil

Salt

Dry spices

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 28 % 7 g

Carbohydrates 40 % 10 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake pork heart in clay pots with potatoes? Get all the ingredients ready. Use whatever vegetables you like — I went with a standard mix that almost everyone keeps on hand. Any tomatoes work, cherry or regular, and you can leave them out entirely if you prefer.
Step 2:

Rinse and pat the heart dry. Trim away any blood vessels, membranes, and fat. Cut the heart into small, evenly sized pieces.
Step 3:

Peel the potatoes, carrot, onion, and garlic. Halve the pepper and remove the core and seeds. Rinse all the vegetables and pat them dry with paper towels.
Step 4:

Cut the potatoes into small cubes or sticks, whichever you prefer.
Step 5:

Heat the vegetable oil in a skillet. Add the pieces of meat and, stirring over high heat, brown the heart. This takes about 10 minutes. Transfer the pieces to a separate plate.
Step 6:

In the same skillet, add the onion, pepper, and carrot, all cut into small cubes beforehand. Add a little more oil if needed.
Step 7:

Sauté the vegetables for a few minutes.
Step 8:

Get the pots ready. Wash them and dry them with a kitchen towel.
Step 9:

Layer the potatoes into the pots first.
Step 10:

Next add the browned heart and sprinkle chopped garlic over the top.
Step 11:

Make the vegetables the next layer.
Step 12:

Finally, add tomatoes, cut into medium pieces, to each pot.
Step 13:

Pour warm water into a small, deep bowl. Season with salt to taste and add your favorite spices. Stir until the salt dissolves. For spices I used a little coriander, a blend of ground peppers, and a pinch of granulated garlic. How much water? My pots held 0.5 liters, and I used 150 ml of water per pot.
Step 14:

Divide the water among the pots, stopping about 2 cm from the rim. Cover with the lids and place in the oven. Bake until done. How long and at what temperature? Go by what your oven can do. I baked mine on the conventional (top-and-bottom) setting at 425°F (220°C) for about an hour.
Step 15:

Done! Serve hot, sprinkled with fresh herbs.

Enjoy!
Wash the meat and be sure to pat it dry with a paper towel — too much moisture will keep it from browning and it'll steam instead.
If you use a pre-made spice blend, read the label. These often already contain salt, so account for that or you risk over-salting the dish.
Keep in mind that every oven is different, so your temperature and time may vary from the recipe. For any baked dish to come out well, it helps to know the quirks of your own oven!