I dunno why but I'd never tried pigs hearts before but I hadn't. I saw them at the supermarket and read up on them. So you either cook them long and slow or flash cook them. I decided to cook them whole, long and slow by braising them, then we finished them off on a smokey bbq with spiced oil. I injected them with soy sauce after the initial braise which is a great technique.
Yum! They look like large bullocks but they really are delicious. Not a hint of offal flavour, just a rich sweet deliciousness. Sort of a cross between beef and pork I guess.
And they're so damn cheap! I'm surprised here actually that they're so cheap because the French love stuff like this. For example ox tongue is expensive. I mean really really expensive.
Served with a spiced lentil salad, raita, fresh herb chutney and spiced apricot chutney, lettuce from Dominiques garden and flatbreads. Scrum.
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