Actually cooking organ meats week after week
Duck tongue stir-fry requires pulling that little cartilage piece right out from from the tongue. (See below.) That tongue is left with nothing to say. Meanwhile, the more space I have in my life, I also find myself having less to say. Except to thank all the people and places woven into the tapestry of my life and heart….
Platter of Carnitas with Heart and a plate of butterleaf lettuce tacos with Carnitas
This past spring, I bought a half pig from a local farm. My friend McCullough helped me break it down into cuts for my family. Since then, we’ve eaten our way through the chest freezer and only a single heart remained from that little pig. In gratitude to all that made this possible, I made Carnitas with Heart as the last dish from that slaughter.
For weeks I had been wondering, ‘What could I do with that last heart?’ Heart needs to be prepared rare, or slow and low. I didn’t want to go rare with the pork heart, so knew I needed to go slow and low to break down all the connective tissue. Yet, I wanted to add a bit more to the meal. So I picked another one of our favorite pork dishes, added the heart, and prepared it all together. It worked well….