Pork, fresh, variety meats and by-products, heart, raw

Pork heart is a dense, lean organ meat with a firm, chewy texture closer to muscle meat than to liver or other softer organs. It is typically trimmed of excess fat and connective tissue, then sliced thin for quick grilling or skewering, as in Peruvian anticuchos, or cubed and simmered slowly in stews, adobo, or braises where the low-and-slow cooking softens its firm texture. Because it has a milder flavor than most other organ meats, it takes well to bold marinades of garlic, vinegar, and chile, which also help tenderize the muscle and cut through its richness before it hits the grill.

Fresh pork heart should look deep red and firm, without a strong smell, and is best used within a day or two of purchase or frozen for longer storage. At 118 calories and 17.3 grams of protein per 100 grams, with protein at 35% of the daily value and iron at 26%, it is a lean, iron-rich cut to build a stew or skewer dinner around, with only 4.36 grams of fat and 56 mg of sodium per 100 grams. Its dense texture means it benefits from either quick high-heat cooking sliced thin, or a long braise, rather than anything in between.