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1
Rinse the heart in cool water to remove any dirt or blemishes.
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2
Slice the heart down the middle and cut away any connective tissue and as much fat as possible. This material is easy to spot because it is whiter than the muscle of the heart.
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3
Slice the heart into 1-inch cubes.
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4
Add the cubes to a resealable plastic bag along with salt and pepper to taste, 3 tablespoons of olive oil per 1 pound of heart, and seasonings to taste, such as parsley, thyme and rosemary. You can also add a few cloves of diced garlic and 1 cup of red wine per pound of heart.
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5
Move the heart cubes around in the bag so they are covered in the marinade and leave the bag in the fridge overnight.
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6
Preheat a frying pan to medium-high. Meanwhile separate the liquid from the heart cubes using a strainer. Keep the liquid in a bowl and set it aside.
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7
Add the heart cubes to the frying pan and brown them on all sides.
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8
Add the leftover marinade to the pan, scrape any brown bits off the bottom of the pan with a wooden spoon, and stir the liquid and heart cubes.
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9
Reduce the temperature to medium low, cover the pan and let the heart braise for 25 minutes per pound of pig heart.
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10
Add approximately the same amount of chopped carrots and chopped onions to the pan as heart cubes. Cover again and cook for another half-hour or until the carrots are tender.
