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Pork heart salad with pickled onions

Pork Heart Salad with Pickled Onions

This salad is delicious, wholesome, and not the least bit fussy. Pork heart salad with pickled onions comes together easily — it takes just a handful of ingredients, yet turns out remarkably tender, juicy, and light.

Recipe author

Composition / ingredients

Servings:

Pork heart

800

Onion

Vinegar

Sugar

Salt

Ground black pepper

Parsley

Mayonnaise

100

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 10 g

Fats 32 % 7 g

Carbohydrates 23 % 5 g

127 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Thaw the pork heart, rinse it well, and cover with water. Add salt and simmer until tender, about 1 1/2 hours, skimming off any foam as it cooks. Leave the cooked heart to cool right in the broth — it stays juicier and more tender that way.
Step 2:

Peel the onions and slice them into half-rings.
Step 3:

Take about a cup of water and stir in 1 tablespoon vinegar along with 1 teaspoon each of salt and sugar, stirring until they fully dissolve. Pour over the onions and let them pickle for 20 to 30 minutes.
Step 4:

Trim the fat and large vessels from the heart and cut the meat into thin strips.
Step 5:

Squeeze the pickled onions dry and add them to the heart.
Step 6:

Season the salad with salt and pepper, then add the mayonnaise, finely chopped parsley, and garlic. Toss to combine and let it rest in the refrigerator for 2 hours before serving.

Heart is a very wholesome cut — once you trim the fat, the meat itself is quite lean. It's also rich in trace minerals and in B, PP, and E vitamins, making it especially good for older adults and for anyone dealing with anemia or cardiovascular issues. Because the heart is one big muscle, it takes a while to cook (1 1/2 to 2 hours), so plan ahead. If you let it cool in the broth instead of pulling it out right away, it comes out soft and juicy — which is why I like to cook it the evening before and leave it to cool overnight in the broth, then quickly assemble the salad in the morning. This dish calls for only a few ingredients, so if you've picked up a pork heart and aren't sure what to do with it, give this recipe a try — everything else is a pantry staple. You can also make it with beef heart; just keep in mind it's nearly twice the size of a pork heart and will need longer to cook, though the flavor is much the same. The garlic is optional — it adds a nice kick, but the salad is delicious without it.