Braised pork heart with onions

Ingredients

• 800 g trimmed fresh pork heart
• 600 g yellow onion
• 40 g 82% butterfat pasteurized unsalted butter
• 2 tbsp high-oleic sunflower oil
• 1 tbsp T55 wheat flour
• 15 cl AOC dry white wine (Sauvignon or Muscadet)
• 30 cl liquid brown veal stock
• 2 cloves dry white garlic
• 2 leaves dried bay leaf
• 3 sprigs fresh thyme sprig
• 1 tsp fine sea salt
• 1 tsp ground black pepper
• 4 sprigs fresh flat-leaf parsley

Method

1. Trim the pork hearts by opening the cavities flat with a sharp knife. Meticulously remove any residual blood clots, large whitish vessels, and excess exterior fat, then rinse the meat under a trickle of cold water and pat it dry carefully with paper towels. Next, cut the meat into even cubes of about three centimeters on each side.
2. Peel the onions and slice them into thin, even strips. Peel the garlic cloves, remove the inner germ, and finely chop them.
3. Heat the high-oleic sunflower oil and one spoonful of unsalted butter in a cast-iron Dutch oven over high heat. As soon as the fat begins to foam without browning, add the diced heart in a single layer. Sear the meat for five to six minutes, stirring occasionally, until each side has a nice golden crust and the juices adhere to the bottom of the Dutch oven.
4. Season the browned cubes with fine sea salt and ground black pepper. Sprinkle the T55 wheat flour directly over the meat to dust it, then stir continuously with a wooden spoon for two minutes over medium heat to toast the flour without burning it, until it coats the pieces without clumping.
5. Transfer the browned meat pieces to a shallow bowl using a slotted spoon, leaving the cooking juices in the Dutch oven. Reduce to medium-low heat, add the remaining unsalted butter, then toss the sliced onions into the pot. Sweat them gently for fifteen minutes, stirring often, until they become translucent, meltingly tender, and begin to take on a golden blond color.
6. Add the chopped garlic to the onion compote and continue cooking for one minute, just long enough to release its aromas without letting it brown.
7. Return the diced heart and their accumulated juices to the Dutch oven with the onions. Increase the heat to high and pour in the dry white wine. Actively scrape the bottom of the Dutch oven with a wooden spatula to dissolve all the caramelized juices, then let the liquid reduce by half for three to four minutes, until the alcohol vapors have completely evaporated.
8. Pour the liquid brown veal stock into the Dutch oven, then tuck the dried bay leaves and fresh thyme sprigs into the center of the mixture. Bring to a gentle simmer, then cover the Dutch oven tightly and set the heat to very low.
9. Braise gently for forty to forty-five minutes at a steady, low simmer. The heart is cooked when the tip of a knife easily pierces it without resistance and the onions form a syrupy, smooth sauce.
10. Remove the bay leaves and thyme sprigs. Taste the sauce, then adjust the seasoning with salt and pepper if needed. If the sauce lacks thickness, remove the lid and let it reduce over medium heat for four to five minutes to concentrate the flavors.
11. Plate the steaming braised heart in a warm, shallow serving dish, generously coated with its caramelized onion sauce. Sprinkle the surface with the fresh flat-leaf parsley, previously washed, stemmed, and finely chopped just before serving.

Nutrition

Per serving

Energy

646.5 kcal

Protein

38.8 g

Carbohydrate

18.8 g

Fat

44.08 g

Fibre

3.08 g

Calcium

66.97 mg

Iron

1.35 mg

Magnesium

39.62 mg