Pork Heart and Liver Results
So, I made the liver recipe and the first heart recipe (from Mark’s Daily Apple) from this post. The results? Well, the liver was tasty. I used our deep fat fryer and have TONS! I had no idea they were so large! If it hadn’t been frozen already, I would have just used part of the liver and frozen the rest. The sauce, on the other hand, was too … soy sauce-y. I think it would have been better with tomato paste instead of ketchup (or something … it’s almost like the sauce needed to be sweeter to counteract the mineral taste of the liver).
Now for the heart. I loved the texture. I did it just like the recipe said and the flavor was just “blah”. BUT mixed with the sauce from the liver and it was brilliant! 🙂 I keep making my mom be my guinea pig. She gets to try them today, which I expect her to just spit out. lol That’s pretty much par for the course with her. She didn’t even like those almond cookies I made! I swear, she has no imagination.