How Do I Cook A Pigs Heart?

Remove all arteries (the tubes), any fat and any congealed blood then wash under running cold water.
Make a small amount of sage and onion stuffing out of a packet and use this to fill the cavity in the heart and then (it says here…! ! !) sew the cavity – but I NEVER mess about like that! If the stuffing comes out, it’s not going to run away is it…!
Braise the heart/s in a casserole dish (i.e. one with a lid) with sliced carrots, onions and parsnips/turnips if you like them covered with beef stock made with a couple of cubes (and yes, I KNOW it should be pork!) at Mark 3 for about three hours – longer if you have the time – this is where a slow cooker would come into its own.
Forget all this nonsense about “browning” it first – there’s plenty of flavour in a pigs heart to start with, so this tosh about “browning to bring out the flavour” just isn’t necessary – all you’ll do is put a hard skin on the outside of it!
How nice to see someone else is “daring” enough to eat “offal”……. I seem to remember some years ago that stewed hearts were a treat, and liver looks like it’s on the way back too – and what about steak and KIDNEY puddings…..
Who said offal is awful…………

Bloomin’ good to see a Q about offal !!
Not sure about pigs hearts, but me old mum used to cook stuffed braised lambs hearts when I were a nipper. Chewy as you like (sorry mum !) but more flavour than anything I’ve had in a long time, I loved ‘em.
I’d trim off the arteries as they’ll be inedibly tough as much as anything, as for the fat well that’s more a general ‘fat isn’t that great for you’ issue than anything specific to hearts I’d say.
The link is to a recipe that sounds similar to what I’m talking about…. although mother would probably disagree !
Enjoy !

heart is the toughest muscle there is. you need to brown it on all sides in oil and seasonings, then add water to the pan and simmer it on low for a LONG time, until tender, otherwise you will be eating leather. organ meats like heart and liver should not be eaten more than once a week, they are VERY high in fat. you could eat the arteries and stuff if you wanted but it just sounds gross.

Wash it well, remove the tubes and membranes. Apparently, this is a tougher part of the pig, so you should braise or stew it.

Yes do remove fat and ateies. I boil then chop mine up and add to scrambled eggs with cheese. Or fry in bacon fat and add your favorite vegs you know like a stir fry ohh yum!!!

i dont know but yuck?? why would you want to eat a pigs heart? i know people do but what does it taste and feel like?? eew gross lol x x x