Pig Heart Soup with Lotus Seeds & Dried Lily

It’s definitely true that one person’s trash is another person’s treasure. In this case, pig heart is the subject. Many people have never had pig heart. They either think it’s too weird, too exotic, or too gross. In most cases, they don’t think it’s something they can manage at home. The truth is, pig heart is actually extremely easy to cook once you get past the psychological barrier.

Not only is pig heart easy to cook with, it is also loaded with beneficial nutrients, such as protein, fibers, various vitamins, and essential minerals. On top of that pig heart is a super economical protein source. At least in the United States, you can get pig heart quite cheaply. For under $3 dollars, you can get two big pig hearts, which can be made into two separate dishes. Most Asian grocery stores and butcher shops stock it. Making food with pig hearts can be a great way to save money, which is great if you are a frugal person!

I find pig heart to be quite flavorful and tasty. It has a chewy texture due to its lean and muscular protein structure. Some people might find it to be a bit gamey. When handled correctly, however, the gamey taste is minimal after most of the blood residue is removed when preparing the pig heart.

This soup recipe is quite easy to make and uses an Instant Pot (I use the Instant Pot DUO60 v3). It includes dried lotus seeds and dried lily. The soup is said to help with sleep. Regardless, the soup is delicious and flavorful. If you are not a fan of dried goods, you can just drink the soup and eat the pig heart and leave the dried goods at the bottom of the pot.

Gluten Free, Low Carb

Preparation Time:  20 minutes

Total Time:  40 minutes

Servings: 4 to 6

Ingredients:

• 1 pig heart ¹
• 1 half-inch long piece of ginger
• 1/4 cup loosely packed dried jujubes ²
• 1/4 cup loosely packed dried lotus seeds
• 1/8 cup loosely packed dried lily
• Some kosher salt
• 1/2 cup loosely packed baby arugula leaves (optional)³

Preparation:

1. Remove any white membrane that you find attached to the pig heart (they are really tough to eat). Cut the pig heart into 4 large segments. Rinse the 4 segments of the pig heart under water several times, discarding any visible blood residue. Put the segments back onto the cutting board. Slice them into thin pieces and put them in a large mixing bowl. Rinse them under water several times before immersing them in water for 10 minutes.

2. Peel and slice the ginger into large pieces. Rinse the jujube, dried lotus seeds, and dried lily. Drain and set aside.

3. When 10 minutes have passed, rinse the pig heart slices again a few times. Add the pig heart slices to an Instant Pot. Add water (about 1/4 of a 6 quart Instant Pot) and sliced ginger. Press the “Sauté” button and wait for the water to boil. When the water starts boiling, use a skimmer to remove the ginger slices and any foam floating on the top of the water. Then press the “off” button on the Instant Pot.

4. Add the jujubes, dried lotus seeds, and dried lily. Attach the lid. Press the “Pressure Cook” button and change the timer to 5 minutes. Once the Instant Pot is done cooking, it will switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) If you are not pressed for time, wait 15-20 minutes until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down before opening the lid.

5. Add the optional arugula leaves and salt to taste. Pour the soup, along with all the cooked ingredients, into several bowls of equal portions. Enjoy while warm.

Bon Appétit

Notes:

1. Most Asian grocery stores have pig hearts in stock. Some butcher shops and western grocery stores might have it too, especially if they do the butchering on site. If you don’t see it on the shelf, ask the people who work there if they have it in the back.

2. You can also add dried longan (桂圆) for a sweeter taste.

3. I like adding some baby arugula leaves, which I have in my herb garden, to give a soup a refreshing zest.

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