I am very excited about the upcoming dishes. Last week I picked up a bunch of different organs at my local market. Not the mainstream market of course, but a market nonetheless. As you can see from the picture I have a bunch of different organs to experiment with.
I feel like a mad scientist when I say that. 😛
I am especially excited about the brain which is on the bottom left.
HA! I couldn’t help myself. I really couldn’t!
So for this dish, I prepared the pork heart. I guess you can call it a stir-fry, but you can easily turn it into a stew if you had a couple of hours and a crock-pot. More on that later.
PORK HEART STIR-FRY
2 pig hearts (About 1.5 to 2 pounds. Trimmed of nerves, sinew, and cut into large cubes.)
1 carrot (peeled and diced)
1/2 small onion (diced)
2 strips of bacon (diced)
2-3 cloves of garlic (minced)
1 large tomato (I used an heirloom tomato and diced it up)
Salt and Pepper
2-3 tablespoons of butter
1. Heat up your skillet/frying pan on medium-medium high heat and add bacon. Cook bacon for about 3 minutes and add all veggies but the tomato. Cook for another 5 minutes.
2. Add tomato and stir. Season with salt and pepper and turn heat to low. Cook for another 5 minutes.
I know, I didn’t quote finish dicing up the tomatoes in this pic, but you get the idea.
3. In another pan, heat on medium high and add heart and butter. Saute’ until golden brown on the outside and slightly pink in the middle. You want it to be medium rare. If you overcook it, it will be tough and kind of rubbery.
4. Once everything is cooked, serve it in a dish and ENJOY!
I’m sure if you dice up the heart and cook it in a crock pot for a couple of hours it will come out just as delicious. Just make the sauce separate since it’ll only take about 10-15 minutes to make. Last minute I added fresh basil and it was delicious. You can also opt out of cooking the tomatoes and just leaving them fresh for added flavor and texture.