Pork Heart Salad
Description
The recipe won't take much time. Boil the pork heart for at least 1 hour, as it has a very dense texture. Be sure to cool the offal before preparing the salad, just as you would with boiled chicken eggs. If you don't have green onions available, marinate sliced onion in apple cider vinegar and then squeeze out the marinade. Serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Cut the pork heart in half, thoroughly rinse it, washing out the blood from the ducts, and place it in a pot. Pour in warm water and put the pot on the stove, boiling the offal for 1 hour. Be sure to remove the foam that forms. Boil the chicken eggs for 15 minutes. Chill both the heart and the boiled chicken eggs in the cold for about 15 minutes.
- 3
Step 3
Peel the boiled chicken eggs, rinse them in water, and cut into small cubes. Rinse the green onion stalks, chop them finely, and add to a deep container together with the chopped eggs.
- 4
Step 4
Cut the cooled pork heart into cubes the same size as the eggs, removing ducts and aortas. Add to the container.
- 5
Step 5
Add salt. Ground black pepper — to taste.
- 6
Step 6
Spread mayonnaise or sour cream of any fat content, and gently mix.
- 7
Step 7
Serve the salad immediately or chill it in the refrigerator—it will absorb the flavor of the green onions and become even more delicious!