Can pork trotters and pork heart be stewed together?

Generally speaking, pork trotters and pork hearts can be stewed together. The detailed analysis is as follows:

Pork trotters and pork hearts are both cuts of pork, primarily composed of protein and fat, with no components that conflict with each other or produce harmful substances. Cooking them together does not affect food safety. In terms of texture, pork trotters are rich in collagen and become tender and flavorful when stewed, while pork hearts have a firm texture and turn juicy and chewy when cooked. Combining the two adds complexity to the overall mouthfeel. During stewing, their flavors blend well, creating a rich and delicious broth that enhances the overall taste, consistent with common practices of combining meats in daily cooking.

Before stewing, the pork trotters should be blanched to remove blood foam and impurities, while the pork heart should be cut open to remove internal clots, then soaked and thoroughly rinsed with clean water to reduce any gamey odor. Control the amount of oil used during cooking to avoid excessive greasiness, and consider adding vegetables such as radish or corn to absorb excess oil and enhance aroma. Consume in moderation, as both ingredients are relatively high in fat and cholesterol; excessive intake may increase digestive burden, so individuals with high blood lipids should be cautious. Ensure the ingredients are fully cooked to prevent gastrointestinal discomfort from undercooking and to guarantee food safety.