Pork Heart Stewed in Tomato, Tender without Slow Cooker

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Pork heart is easy to prepare. It is also a delicious, light and tasty food. Many offal dishes are rich in flavor and go well with alcoholic beverages. However, pork heart is a very good ingredient for a main dish also.

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Preparation is Easy

Preparing pork heart is very simple. Cut into large pieces and soak in water to drain the blood.

Pork hearts do not have the distinctive smell of offal. Therefore, it is an easy food to eat even for those who do not like offal.

Plain and Chewy

Pork heart has a plain taste. Therefore, it does not require the use of savory vegetables or strong seasoning to remove the smell, as is the case with other offal dishes.

Also, because it is the heart, it is very muscular and has a great chewiness. Yet, it is not so hard that it cannot be chewed through. It is a delicious food with a firm, chewy texture.

Low Fat and High Protein

And since pork heart is a mass of muscle, it is low in fat and high in protein. It is also high in vitamins. Furthermore, it does not contain much cholesterol, making it a fairly ideal food.

Other Dishes

Pork heart is very light, plain, and tender when stewed. What other recipes are there besides stewed with tomatoes?

Standard Sweet Soy Stew

The so-called Japanese offal dish is stewed in sweet soy sauce with lots of ginger and onions. Of course, pork heart is also a perfect choice for sweet soy stew.

Often Stir-fried

Pork hearts are often stir-fried in all countries because they have no odor and are easy to prepare. There are many recipes, such as sautéing the pork heart alone in butter or stir-fry pork heart with vegetables.

We hope you will find a recipe to suit your taste.

Recipe

Pork Heart Stewed in Tomato, Tender without Pressure Cooker

Simple tasting pork hearts are a great main dish. When stewed with tomatoes and beans, it becomes tender and easy to eat.
Prep Time0 mins
Cook Time30 mins
KeywordMain
Servings4 peopel
INGREDIENTS
  • pork heart (prepared) 400 g
  • tomato 400 g
  • onion 300 g
  • carrot 200 g
  • kidney beans (soy or chickpeas) 200 g
  • garlic 10 g
  • olive oil 1 Tbsp
  • ketchup 4 Tbsp
  • Ajinomoto 2 pinches
  • salt and pepper
  • bay leaf 1
  • rosemary (dried) 1 pinch
  • thyme (dried) 1 pinch
EQUIPMENT
Cutting board
Knife
Frying pan
Silicone spatula for frying
INSTRUCTIONS
Cooking
  • Cut the pre-cooked pork heart into bite-size pieces, 5 mm – 1 cm thick and cut into thin strips.
  • Finely chop the garlic and dice the tomatoes, onion, and carrots.
  • Heat olive oil and garlic in a frying pan over medium heat.
  • When fragrant, add pork hearts and tomatoes, cover and cook for 5 minutes.
  • The pork heart and tomatoes will release quite a bit of water. For pork tongue, add 100 mL of water.
  • Add onion, carrots and kidney beans.
  • Add ketchup, ajinomoto, bay leaf, rosemary and thyme and cover.
  • Simmer over low-medium heat for 10-20 minutes.
  • Season with salt and pepper to taste.
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