Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Pan-Fried Pork Heart

Erken's pan-fried pork heart (Stor kokebok 1914, p. 258): the heart is split lengthwise, soaked and cleaned, stuffed with finely cut apple and blanched prunes, tied with string, browned in 40 g butter and simmered about 2 hours with 3 dl meat stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 258 (falt i det fri)

Be the first to rate

About the dish

Stuffed and slow-cooked heart was common everyday fare in Norwegian households, and here Erken uses the classic combination of apple and prunes, which lends sweetness and acidity to the lean offal meat.

How to make it

  1. 1

    Clean the heart

    Split the heart lengthwise and place it in cold water until the blood has drawn out. Remove blood remnants and the large veins, and dry the heart well in a kitchen towel.

  2. 2

    Stuff

    Peel and finely cut the apple. Pour boiling water over the prunes, let them soak a little, and cut them fine. Mix the apple and prunes and stuff the mixture into the heart.

  3. 3

    Tie up

    Tie the heart up well with string so the stuffing stays inside. Sprinkle with salt.

  4. 4

    Brown and simmer

    Brown the heart well on all sides in butter. Pour in 3 dl meat stock, cover with a lid and let it simmer gently for about 2 hours, until the heart is tender. Turn it and baste with the stock as it cooks.

  5. 5

    Serving

    Remove the string, slice the heart and serve with the reduced stock as sauce.

Changes from the original

Measurements are modernized (3 del. = 3 dl, gr. = g). "Blanched prunes" is described as prunes placed in boiling water. Cooking time and temperature are specified as slow simmering under a lid, and string is retained as the tying method.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 258) → 1949 (proofread, p. 287)~52% of the text changedremovedadded
Svinehjerte Ingredienser: Svinehhjerte, 1 eple eple, 4 svisker svisker, 40 gr. smør salt smør, salt, 3 del. kjøtkraft. Hjerterne kjøttkraft. Hjertene skjæres op paa på langs og utvandes utvannes godt, befries for blod og de store aarer. Tørres årer. Tørkes i kjøtklæde. Fyldes kjøttklæde. Fylles med de skrællede, finskaarne skrelte, finskårne epler og forvellede, finskaarne finskårne svisker. Bindes om med hyssing. Stekes i smør, paaheldes påhelles 3 del. kjøtkraft. Smaatrækker kjøttkraft. Småtrekker ca. 2 timer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the heart be soaked before frying?
Soaking removes blood remnants. The heart is split lengthwise, soaked well, cleaned of blood and the large veins, and then dried in a kitchen towel.
What is used as stuffing?
Peeled, finely cut apple and blanched, finely cut prunes – 1 apple and 4 prunes. The heart is tied up with string after stuffing.
How long should it be cooked?
The heart is browned in 40 g butter, then 3 dl meat stock is added, and it simmers for about 2 hours. The total time comes to around 3 hours.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 258. The stated quantity serves 2.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!