Pork Heart

About

Pork heart is part of the pork offal which also includes the kidney, liver, sweetbreads and other internal organs of the pig. Some people shy away from eating pork hearts, which is their loss because the heart is tender and has a very delicate flavor.

Pork heart should first be rinsed in cold water, have the blood vessels and connective tissues removed, marinated in your favorite sauce then sauteed or grilled. Avoid overcooking this meat because it becomes very tough when cooked well-done.

Information

Other names:

Translations: Cūkgaļas Heart, Širdis kiaulienos, Carne de porc inima, Svinjski Heart, Heo Heart, Serca wieprzowe, Varkensvlees Hart, पोर्क हार्ट, Pork Coração, Свиное сердце, Χοιρινό Καρδιά, لحم الخنزير القلب, 돼지 심장, Vepřové srdce, Baboy Heart, 猪心, Cor de porc, Svinjina Heart, Bravčové srdce, Cuore di maiale, חזיר הלב, Fläskkött Heart, Свињетина срца, ポークハート, Porc Heart, Svinekød Heart, Svinekjøtt Heart, Corazón de cerdo, Свиняче серце, Sianliha Heart, Свинско сърце