Pork Heart Salad with Onion
Give pork heart a try — it's delicious and not hard at all! This recipe is one way to make pork heart with onion. Heart can be cooked all sorts of ways: boiled, braised, fried, or used in salads. In flavor it's second only to tongue, so it's an offal well worth using. You can cook pork heart any day of the week or for a celebration — this salad makes a great addition to a holiday table and will pleasantly surprise your guests.
GeRa
Recipe author
Pork Heart Salad with Onion
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 %
12 g
Fats 26 %
6 g
Carbohydrates 22 %
5 g
120 kcal
GI:
100
/
0
/
0
- How do you make pork heart salad with onion? The heart is boiled, the onion is quick-pickled, and the green peas can be canned or frozen, as you like. Adjust the amount of mayonnaise to taste — more or less. This salad is fine for a holiday table and works just as well as a main dish for a family dinner; serve it with mashed potatoes for something tasty and filling. 1. First, prep the pork heart. Rinse it under running water and pat it dry with paper towels. Look it over carefully, removing any blood clots, trimming the veins and membranes, and cutting off excess fat. 2. Pour water into a pot, bring to a boil, and salt it. Add the prepared heart to the boiling salted water and cook until tender, about an hour and a half. 3. Meanwhile, peel the onion and slice it into half-rings. Put it in a small bowl, pour over the vinegar, sprinkle with the sugar, and add a pinch of salt. Rub the onion with your hands so it releases its juice and the seasonings spread evenly. Let it marinate for half an hour. 4. Cut the boiled pork heart into thin strips and put it in a deep bowl. Add the pickled onion and green peas, stir in the mayonnaise, and mix. Taste and add salt if needed. 5. Transfer the salad to a deep bowl, garnish with parsley sprigs, and serve. So good! Enjoy!
- It's better to make the mayonnaise yourself — it'll taste better and be healthier. You can also use sour cream or plain yogurt as a dressing instead of, or mixed with, mayonnaise in any ratio you like; this lightens up the dish.
Caloric content of the products possible in the composition of the dish
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork heart - 118 kcal/100g
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