Pork heart and rice with red beans

Name: Pork heart and rice with red beans - Antonela L.
Ingredients: I used: 1 heart; 2 kidneys; 1 white onion; 1 red onion; 5 cloves of garlic; 1 tablespoon Tika masala; 1 tablespoon curry; 1 teaspoon ground ginger; ground cumin; ground cloves; anise; ground cinnamon; mint leaves; 1/2 red chili pepper; mustard powder; soy sauce; pimento sauce; balsamic vinegar; 1 cinnamon stick; and 7 cloves in the water in which I boiled the organs. For the garnish: rice; red beans; butter; cinnamon; salt.

Meat - Pork heart and rice with red beans by Antonela L. - Recipia

I took a heart and two pork kidneys out of the freezer that I had been avoiding. I had two options: a classic stew or something with Indian flavors. This time, I opted for the second choice. I got the spices to work and also made a quick side dish with rice and red beans to add a new twist to the usual organ recipes. Quick Info Total time: approximately 2 hours Preparation time: 1 hour (includes marinating) Cooking time: 1 hour Servings: 4 Difficulty: medium Recipe type: main dish with Indian influences, suitable for lunch or dinner Ingredients 1 pork heart 2 pork kidneys 1 white onion 1 red onion 5 garlic cloves 1 tablespoon Tikka masala blend 1 tablespoon curry 1 teaspoon ground ginger Ground cumin (to taste) Ground cloves (to taste) Ground star anise (to taste) Ground cinnamon (to taste) Fresh mint leaves 1/2 red chili pepper Mustard powder (to taste) Soy sauce Pimento sauce Balsamic vinegar 1 cinnamon stick 7 cloves Oil Water 1 teaspoon cornstarch Salt For the side dish: Rice – 1 measure (200-250g, as preferred) Canned red beans – 1 can (about 400g) 1 tablespoon butter Oil Ground cinnamon Salt Mint leaves Preparation Steps 1. The organs need to be thoroughly cleaned. Rinse the heart and kidneys under cold water and trim off all the white membrane. The kidneys especially need attention to be cleaned of any fat or membrane. 2. Marinate the organs in a mixture of soy sauce and balsamic vinegar (just enough to cover them). Let them sit in the fridge for about an hour. 3. Remove the organs from the marinade, cut them into 2-3 cm pieces, and rinse them again under cold water. 4. In a pot, bring water to a boil, adding a cinnamon stick, the 7 cloves, and 100 ml of vinegar. Once the water is boiling, add the pieces of heart and kidneys. Let them simmer for 2-3 minutes (they don’t need to be fully cooked, just blanched). Drain and rinse well under cold running water. 5. In a large pot, heat some oil. Add the spices one by one: Tikka masala, curry, ginger, cumin, cloves, star anise, cinnamon, and mustard powder. Keep them on low heat just long enough for the aromas to release (a few dozen seconds, don’t burn them). 6. Add the chopped white and red onions to the pot, followed by the minced garlic. Sauté everything until the onions start to soften. 7. Add the finely chopped chili pepper (you can adjust the amount based on how spicy you want it), then add the pieces of organs. 8. Pour in enough water to cover everything. Add a bit of pimento sauce if you have it for extra flavor, but it’s not strictly necessary. Simmer on low heat until the organs are tender (this may take 40-50 minutes, depending on the size of the pieces). 9. Once the organs are cooked, mix a teaspoon of cornstarch with a little cold water and add it to the pot to thicken the sauce. Let it cook for a few minutes to bind. 10. Turn off the heat and sprinkle chopped fresh mint leaves on top. 11. For the side dish: boil the rice in salted water with a bit of ground cinnamon. Once done, drain and set aside. 12. In a skillet, heat the butter and a little oil. Add the cooked rice and drained, rinsed red beans. Sauté on low heat for 2-3 minutes to combine the flavors. 13. At the end, sprinkle a little fresh mint on top. 14. Serve the pieces of heart and kidneys with sauce alongside the rice and beans. Why I Make This Recipe Often It uses the whole pig, so nothing goes to waste. It’s a quick way to give organs a different spin. It works well for both lunch and dinner. The rice with beans and mint makes everything feel fresher. Tips and Variations Tips - Don’t skip the thorough cleaning of the organs, especially the kidneys. - If you want a thicker sauce, you can let it reduce more before adding the cornstarch. - Add the mint only at the end; otherwise, it will lose its aroma. Substitutions - You can use just the heart or just the kidneys if you don’t have both. - The balsamic vinegar in the marinade can be replaced with regular vinegar. - If you don’t have pimento sauce, you can omit it. Variations - For more flavor, you can add a bit of cream to the sauce at the end (not in the original recipe). - You can also use bell peppers instead of chili if you prefer it not spicy. - The side dish can also be made with plain rice or white beans. Serving Ideas - It pairs well with a green salad or a simple tomato salad. - For a lighter option, you can serve it with just rice. Frequently Asked Questions 1. How do I clean the kidneys properly? Rinse them very well under cold water, trim off all the membrane and fat. If you notice a strong smell, you can soak them in water with vinegar for 10 minutes before boiling. 2. Can I skip the cornstarch? Yes, but the sauce will be thinner. If you want it to remain thicker, let it reduce on low heat or add a bit of cornstarch to taste. 3. What do I do if I don’t have all the spices? Use whatever you have from the listed ingredients and don’t add others. The key is to at least keep the curry and something spicy. 4. Can this recipe be made with just the heart? Yes, it works well with just the pork heart, though the texture will be a bit firmer. 5. Can the rice and beans be cooked together? Not necessary. Boil the rice separately, then combine it with the beans at the end for texture and flavor. Nutritional Values Estimate per serving: Calories: 450-500 kcal Protein: 30-35 g Carbohydrates: 45-50 g Fats: 12-15 g Values may vary depending on how much oil or butter you use and the amount of organs and rice added. Storage and Reheating The organ dish keeps in the fridge for 2 days, covered. It can be reheated on low heat with a little water. The rice with beans is best fresh but can be stored for 1 day in the fridge. If left longer, the beans change texture and become firmer. I do not recommend freezing this recipe.

Pork heart and rice with red beans

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