The pigs heart and the accompanying sauce are cooked separately then combined on the plate.
The sauce: add a half shot of Armagnac to a hot pan to dramatic effect, add half cup chicken stock, reduce, add 8 cloves of garlic confit, juices from the roasting pan then an alarmingly hearty quantity of butter.
The organ: Sauté onion chunks in pork fat, mix in parsley and thyme. Salt and pepper the heart then shove in the onion herb mixture. Shoving bits of onion into the ventricals of a cold heart is, well.. strange, and memorable.
Bon appétit!
❤
Tom & Tony 
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09/08/2011 at 18:48
Davy
Guys, that looks amazing. I’m having a heck of a time finding a pig’s heart – local butchers just don’t carry it, not even the various ethnic shops I’ve check. In fact, when I asked the Mexican butcher at Super King to get me “El Corazon de Puerco” he looked at me like I was absolutely demented. Tripe out the ass? No sweat. Pig’s heart ? Madnesss!