Just salt and cold water are not enough for boiling heart: Add this step to make it white, crispy, and not bitter.

With the following recipe, you will have a delicious and crispy boiled heart that is fragrant and avoids any bitterness.

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Boiled heart is a favorite dish for many people, especially when gathering with family. However, to make a delicious dish, you should remove the unpleasant smell and handle them properly. With the following recipe for boiled heart, you will have a delicious and satisfying dish.

How to choose good heart

A good heart is round and has a white milk-like fluid inside. You should go to the market early to choose fresh and not spoiled hearts.

Choose the heart at the front (this is the thicker and crunchier part compared to the one at the end). The characteristic of a good heart is its round shape and the white milk-like fluid inside. On the contrary, do not choose thin hearts with yellowish fluid inside, as they will be bitter and tough.

How to clean and whiten young heart

Squeeze the heart with salt and limeWhen buying heart, housewives always think that the hearts are very dirty, so they often clean them thoroughly. Many people even turn the intestines inside out and squeeze them with salt, liquor, and ginger to make them cleaner. But that is the wrong way to make them tougher and less delicious.

To clean the heart, you should use flour to squeeze with salt and wash it with salt. Then, rub it with lime to completely remove the dirt. Besides, cleaning with these ingredients also helps the pork heart smell good and have a visually appealing white color. After that, rinse it with water to remove the fluid inside, then squeeze and wash it again.

How to boil young heart

Boil a pot of water with some ginger to make it fragrant. Wait for the water to boil, then put the heart in to boil. Next, wait for about 7-8 minutes before taking it out.

Place the heart in a tub of ice water mixed with a few drops of lemon juice (the water should cover the heart). This method will make the heart white and crispy.

Some notes when eating young heart

Handle and cook well for pork heartYoung heart is a favorite dish of many families, but you have to consider and be careful. You must handle and cook the pork heart well, and the same goes for all types of animal internal organs in general.

Do not eat too much pork heart because this food contains a lot of cholesterol and some uric acid that can be harmful to the body, especially for those with gout, cardiovascular disease, and obesity.

Frequently asked questions

Simply using salt and cold water may not be sufficient to remove the bitterness and achieve the desired texture for boiled heart. By adding an extra step of soaking the heart in a mixture of salt, water, and an acidic ingredient like vinegar or lemon juice, you can ensure that the final product is white, crispy, and free from any bitter taste.

The addition of vinegar or lemon juice helps to break down the tough fibers in the heart, making it more tender and easier to chew. It also enhances the flavor by adding a subtle tangy note, balancing out any remaining bitterness.

It is recommended to soak the heart for at least 30 minutes in the mixture. This duration allows the acidic component to effectively penetrate the meat, resulting in a noticeable improvement in both texture and taste.

Yes, you can experiment with other acidic ingredients such as lime juice, orange juice, or even plain old vinegar. Each option will impart a slightly different flavor profile, so feel free to choose based on your personal preference or the specific cuisine you are preparing.

Skipping the soaking step may result in a less desirable outcome. The heart might retain a bitter taste, and the texture could be tougher and less palatable. The soaking process is a crucial step in tenderizing the meat and ensuring a pleasant dining experience.

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