The whole heart of the pig takes one and a half hours to brine, because the heart of the pig is relatively large, and its meat is relatively firm and tight, plus the heart of the pig is very thick, so if you want to brine the whole heart of the pig, it will take about one and a half hours.

If the whole heart of the pig is put in the cooking time is longer, there will also be the heart of the pig directly cut and then brine, in this case the time will be much less. Before brining the pig heart to deal with the pig heart, otherwise the fishy flavor is very big. Fishy odor is mainly because of the blood in the heart of the pig, so when washing the heart of the pig with a knife to cut the blood vessels of the heart, so that the blood inside all flow out, rinse a few times will be much better.

Making Tips

Brined pork heart can be added more soy sauce in moderation, the flavor and color of the brine mainly depends on the soy sauce. In this case, you can put less salt. The heart of the pig can be directly cut into slices to eat, very flavorful. It can also be sliced and tossed with cilantro, chili oil, etc. It's also great and perfect for drinking.

If you want to make a delicious brine, then you must choose fresh pig heart in the selection of pig heart. Because the fresh pig heart itself meat is more q elastic, and eat up will be more tender, coupled with the fresh pig heart fishy flavor is not so heavy, so the brine out of course also delicious. Pork heart more or less will appear some fishy flavor, so in the case of brine must put some more spices.