Barigoule of pork heart stew

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The heart is a unique ingredient to cook. It is a working muscle and should be prepared in 1 of 2 ways: very slowly for a long period of time, which will help break down the toughness of the meat, or, as it is here, very quickly to serve medium rare thereby retaining its natural flavour and moisture. Pascal Aussignac's earthy pig's heart recipe is a delicious example of nose-to-tail eating, a perfect starter to prompt interesting conversation.

First published in 2015





Place the hearts in a container, submerge in cold water and leave overnight. Change the water once or twice as this will help to remove all the blood and impurities. Remove from the water and cut into large cubes
For the barigoule, place a frying pan over a medium heat and add olive oil. Once the oil is hot, sauté the carrots, shallots and diced ham for about 5 minutes. Then, add the garlic and tomato and stir through
Season and turn down to a low heat. Stir at regular intervals and cook gently for approximately 5 minutes, or until the liquid has reduced slightly
Heat the butter in a pan over a medium-high heat. Add the diced heart and sauté until golden brown on the outside and slightly pink in the middle - if you overcook the hearts they will be tough and rubbery  
Once cooked, season the hearts and mix in with the barigoule. Divide across 4 plates and serve immediately
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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