Offal Good by Chris Cosentino

Author:Chris Cosentino
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-08-29T04:00:00+00:00

CORNED PORK HEART, ONIONS & LARD BRUSCHETTA

SERVES 8

This is a tribute to Takashi-san’s beef heart and schmaltz on the menu at his eponymous West Village yakiniku restaurant, where he serves nothing but beef, and primarily offal. Substituting pork, I treat it like beef for St. Patty’s Day. I corn the heart through a brining process, which helps tenderize the lean meat and adds a savory character. If you are feeling especially festive, this could even be served with cabbage.

4 pig hearts, about 1 pound each, trimmed (see this page)

1 gallon Corning Brine

2 medium yellow onions

1 medium carrot

1 stalk celery

1 head garlic, split to expose the cloves

2 fresh bay leaves

1 bunch thyme, leaves picked

Neutral oil, for the grill

Sea salt and freshly ground black pepper

4 ½-inch-thick slices of rye bread

3 tablespoons lard (or strutto, flavored lard, this page), plus more for the bread and drizzling

2 cups scallions, cut very thin on the bias

Onion sprouts, for garnish

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