Pork heart

Pork heart is an organ meat with a finer texture than beef heart and slightly more fat. It is very flavorful, lean compared to typical pork cuts, and rich in protein, iron, and B vitamins. In traditional cooking it is prepared in tomato or onion sauce, braised in beer, or ground into meatballs and meatloaf. Before cooking it is trimmed of fat, membrane, and tendons. Slow braising ensures tenderness, quick cooking would only toughen it.