Pork heart salad with marinated onions
Description
The recipe won't take much time. Pork heart salad is very tasty and filling. You can also add boiled eggs, but I prefer the classic version—heart, onion, and canned peas. By the way, you can use frozen peas too, just blanch them in boiling water. However, the onion must be marinated; it goes perfectly with the boiled heart. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Rinse the heart, remove any excess veins and fat. If the heart is large, you can cut it in half. Place the heart in a pot, pour boiling water over it, and bring to a boil—this will produce a lot of dark foam. Drain the first water, rinse the heart and the pot, then cover the heart with cold water again and place on the stove. When the water comes to a boil, add salt and cook for 60–80 minutes. Traditionally, the heart should be boiled for two hours, but usually one hour is enough for me.
- 3
Step 3
Peel the onion and finely chop it.
- 4
Step 4
Place the onion in a small bowl, pour 100 ml of boiling water over it, then add vinegar and sugar. Stir and let stand for 15–20 minutes.
- 5
Step 5
Cut the cooked heart into small cubes.
- 6
Step 6
Squeeze the marinated onion from the marinade and add it to the sliced heart.
- 7
Step 7
Add half a can of peas, making sure to drain the liquid from them as well. By the way, you can add more peas if you'd like—it's entirely up to your preference and taste.
- 8
Step 8
Add mayonnaise.
- 9
Step 9
Mix the salad.
- 10
Step 10
The salad can be served immediately after preparation.