Boiled pig’s heart has long been a favorite choice for many people. It can be processed into many delicious dishes such as boiled, stir-fried, grilled or fried… Each dish has its own unique flavor, but the crispy, chewy, and fatty pieces of pig’s heart are the most attractive to eat.
Among the dishes made from pig’s heart, boiled heart is the most popular. This dish does not require too many steps, but still has the power to entice everyone. The boiled heart is white and crispy, usually served with garlic chili fish sauce or a little shrimp sauce, creating a great taste.
To make the boiled pig’s heart delicious and crispy, simply putting the pig’s heart into a pot of boiling water is not enough. To have a plate of delicious and enticing boiled pig’s heart like in a restaurant, you need to apply the following tips.
How to choose good pig’s heart
To have a delicious boiled pig’s heart, it is very important to choose the pig’s heart properly. Buy pig’s heart at the market in the early morning, when the pig has just been slaughtered, to ensure the freshness of the meat.
Among the pig’s heart, the head section is considered the most delicious. This part has a higher thickness and crispiness than the end section. Choose the heart pieces that have a round shape, light pink color, and feel dense when touched. Pay attention to the observation of the liquid inside the heart. This liquid should be white like milk. Avoid choosing thin heart pieces with yellowish liquid, as these pieces usually have a bitter taste and a chewy texture.
Preliminary preparation of the heart
After buying good pig’s heart, you need to perform the preliminary steps to remove dirt and ensure that the heart is clean and odorless.
First, squeeze the young heart with salt and gently press to remove the liquid inside the heart. Then, rinse the heart several times with clean water to ensure that all the liquid is removed. Note that you should not squeeze the heart too hard, as this can make the heart tough.
You can also cut the pig’s heart into long segments of about 30-35 cm to facilitate the preliminary processing. Then, place the heart piece in a bowl and squeeze with vinegar and salt to remove the liquid inside, then rinse it off. Be careful not to squeeze the heart too hard to avoid making it tough.
If you don’t like the fat attached to the pig’s heart, you can cut it off. To eliminate the odor of the pork heart, you can continue to place the heart piece in a bowl, squeeze a lemon, slice a few slices of ginger, and soak it for about 15-20 minutes. Then, rinse the pig’s heart thoroughly.
Notes when boiling pig’s heart
To cook delicious boiled pig’s heart, start by pouring water into the pot enough to completely submerge the heart piece. Crush the lemongrass and ginger and add them to the pot of water. Boil the water until it boils, then add the heart piece to boil. Use chopsticks to press the heart piece down. Boil for about 2 minutes.
Prepare a bowl of cool water and add ice cubes, then squeeze some lemon juice into it. After boiling for about 2 minutes, remove the heart piece and immediately soak it in the ice water. Soak for about 1 minute.
Continue to boil the pot of water and add the heart piece to boil for the second time over high heat for about 1 minute. Then, remove the heart piece and soak it in the ice water. Repeat this process a total of 3 times to make the heart piece cooked and crispy.
When removing, remember to soak the heart piece in a bowl of ice water with lemon juice or vinegar. Sudden cooling will make the heart piece crispier. Soaking the heart piece in lemon/vinegar water will make it white and fragrant. Note that the heart piece must be fully submerged in the water to avoid discoloration. Once the heart piece has cooled, remove it and cut it into bite-sized pieces.
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