home Culinary recipes Meat dishes Pork Pork heart in a spicy sauce using sousvide technology (Caso SousVide Center SV 1000)

Pork heart in a spicy sauce using sousvide technology (Caso SousVide Center SV 1000)

Pork heart in a spicy sauce using sousvide technology (Caso SousVide Center SV 1000)

Category: Meat dishes
Pork heart in a spicy sauce using sousvide technology (Caso SousVide Center SV 1000)

Ingredients

Pork heart 600 g (3x200)
Olive oil 3 tbsp. l.
Dry wine 3 tbsp. l.
Tomato sauce 1 tbsp. l.
Onion 1 PC.
Garlic 2-3 teeth
Paprika 1 tsp
Adjika 1 tsp
Sugar pinch

Cooking method

  • Fry finely chopped onions in olive oil until transparent, add chopped garlic, tomato sauce and all other spices. I showed "tasty salt" here, but in its absence, you can use ordinary salt and ground spices: rosemary, thyme, caraway seeds, fenugreek, etc. At the end, pour in the wine, bring to a boil and turn off the heat. Peel the heart from films, vessels, fat, cut into portions, prick in several places with a fork and, placing in bags and pouring sauce, evacuate. Sew at 62aboutFrom within 14 hours. Bon Appetit!

Time for preparing:

14 hours

Cooking program:

CASO SousVide Center SV 1000

Anna1957
Oooooo, how I love it.And a pig's heart, and Larisa's technology, as always - the best


Added Friday, 06 Jan 2017 3:03 PM

Laris, what size pieces do you have? Just circles or smaller?
dopleta
The pieces are not small, Anya, they are ~ 7x7cm, that is, they are small hearts, cut, peeled, spread out (each layer ~ 200g) and divided into pieces (in the photo there are two pieces on top of each other). And thank you for your company.
gala10
Larochka, as always, you have a masterpiece! Thank you!
Tumanchik
Larissa, I love your sous vide liver recipe. I will definitely try my heart. Thank you.
dopleta
Thank you ! But I warn you - a heart that melts in your mouth still does not work. I was hoping that it would become quite soft, but the springiness remained.
Tumanchik
Quote: dopleta

Thank you ! But I warn you - a heart that melts in your mouth still does not work. I was hoping that it would become quite soft, but the springiness remained.
but I don’t need it. the heart is a strong muscle. it's impossible to boil it down like that
domovoyx
Larissa, good recipe, I will definitely cook it. I love my heart very much. Soo did not try the view.
Helen
I'll try too ...
garru
I saw a recipe for a beef heart on the network, so it was posed there for 24 hours, I wonder if you add time softer it won't?
dopleta
I will definitely try it soon, garru .
garru
I'm doing it now, but there is still a lot that depends on the quality and age of the product, in the morning I put it in a slow cooker, tomorrow I'll see what has grown there
dopleta
Quote: garru
I think a lot depends on the quality and age of the product
It’s true.
garru
there is a bought for Suvid, I will call it a hairdryer, well, you understand? , the tube is like that, but it's a pity to charge it for a day, it's easier to charge the cartoon, I threw a plate at the bottom so that the package does not touch the bottom, in general I will take out the sutra, today a gas burner came from Ali at the post office, I will try to fill it, I wonder what happens
Anna1957
Quote: garru
I threw a plate at the bottom so that the package does not touch the bottom,
What for? I put it on the bottom all the time. Doing it wrong?
garru
Quote: Anna1957

What for? I keep putting it on the bottom all the time. Doing it wrong?
In my opinion, the heating comes from the bottom, the package lying on the bottom can get a shock portion of heating, and so it threw a multi-small plate on the bottom, and this will not happen, although I may be wrong, but it's better to be safe
dopleta
Quote: garru
I'm doing it now
Well, and as a result, garru?
garru
I even find it difficult to say, it seems to be softer, but here again a lot depends on the freshness of the product and its age, it seems to me that it makes no sense to keep it for a day, all this is from the crafty one ...: girl_wink: we need options to compare it, but in general it turned out well, it's better than just boiling, made filling with gas, everyone likes it at home
P.S but if I do it like you do, 12 hours is clearly enough
dopleta
Quote: garru
overall it worked well, better than just boiling
That's good.The heart is very soft and will fail. It doesn't even boil in a pressure cooker.
garru
I completely agree, sous, it’s recently, with me, but we have been living together with a multicooker for many years, there are no secrets with this girl, oh, there’s a pressure cooker too, and not the first already, a pressure cooker for cooking at home is just really needed, well, a multicooker too with pressure, otherwise what's the point in it
Lyi
Quote: garru
a gas burner came from Ali, I'll try to fill
Harry, sorry off topic. You can refer to Ali, I also want a burner for sealing, but there are so many of them that I could not choose. Thank you.
dopleta
Quote: Lyi

Harry, sorry off topic.
Why are you not apologizing to me, but to Garru? Well, lang, just kidding, I don't mind, talk to your health!
Lyi
Quote: dopleta
Why don't you apologize to me
dopleta
From the same - I immediately felt satisfaction! But Garru hasn't appeared since July.
solmazalla
dopleta, Larissa, and if you do not evacuate, but put in a bowl in the Shteba like in a slow cooker? Will it work? And I want to eat this miracle late in the evening ... If I put it on now, but the temperature is higher, gr 68? By 11 pm it will be possible to submit ???
Sorry for trying so hard to pervert your recipe, but I have such a vacuum apparatus that all the sauce is sucked into itself ...
dopleta
Do not evacuate - it means that it will not be a suvid, but simply a stewed heart. OK, try. But if you are not evacuating, then set the temperature even higher, otherwise there is not much time left until 11 pm.
Anna1957
Quote: solmazalla
such that the whole sauce is sucked into itself ...
You can first put it in a regular bag, and already this bag can be sealed.
Radushka
dopleta, LarissaThanks for the recipe! Hearts in our family are a favorite product!
True, there is no su-vidnitsa, no vacuumator, no multi-pressure. there is just a cartoon with manual temperature setting. I cook everything in it "so-called su-vid". Marinated - put it in a bag - removed the water with air - put on as many bags as it seemed necessary (it depends on my mood, however) and in a cartoon with water. I will lower the plate (shallow), the plate on top (instead of oppression) and from 12 hours to a day, depending on the age-size-type of product.
As soon as I have hearts I will cook
dopleta
Quote: Radushka
Hearts in our family are a favorite product!
Well, if so, then you do not need to be warned once again that you should not expect tenderness and gentleness from him.

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