Meat
Heart
Pork heart is a dense, lean muscle with a mild offal note—closer to a firm steak than to liver. Trim fat and vessels, slice thin against the grain for the grill, or cube for stews. Overcooking makes it tough; medium-firm is the target for steaks. Marinate briefly with garlic and acid, grill hot and fast, or braise low if left whole. Excellent skewered. Chill and slice for salads after gentle simmering. Rinse cavities clean before cooking. A thrifty, high-protein cut for offal-curious cooks.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.41 g
- Saturated Fat 2.56 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.24 g
- Polyunsaturated Fat 1.61 g
- Cholesterol 134 mg
- Sodium 57.1 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 71.8 g
- Energy 134 kcal
- Water 71.8 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.41 g
- Saturated Fat 2.56 g
- Monounsaturated Fat 2.24 g
- Polyunsaturated Fat 1.61 g
- Omega-3 0.24 g
- Trans Fat 0.13 g
- Vitamins 252 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.69 mg
- Vitamin B2 — Riboflavin 1.47 mg
- Vitamin B3 — Niacin 11.6 mg
- Vitamin B5 — Pantothenic Acid 3.84 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 28.2 µg
- Vitamin B9 — Folate 186 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 411 mg
- Major Minerals 409 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 134 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.69 · vitamin-b2-riboflavin: 1.47 · vitamin-b3-niacin: 11.63 · vitamin-b5-pantothenic-acid: 3.84 · vitamin-b6: 0.38 · vitamin-b7-biotin: 28.2 · vitamin-b9-folate: 186.1 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Rural slaughter days reserved heart for quick family grills and stews.
Southeast Asian satay stalls skewered marinated pork heart over charcoal.
Fitness and nose-to-tail communities rediscovered heart as lean muscle meat.