Coraçao De Porco C / Abacaxi Recipe

Clean and slice hearts

Rinse the pork hearts under cold water. Trim away fat, connective tissue, valves and any tough portions. Pat dry with paper towels. Cut each heart into 1–1.5 cm thick slices or bite-sized strips.

Prepare marinade

In a large bowl combine minced garlic, chopped onion, olive oil, soy sauce, white wine vinegar (or lemon juice), brown sugar, paprika, black pepper and 1 tsp salt. Whisk until sugar dissolves and mixture is homogenous.

Marinate

Add the sliced pork hearts to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours. If short on time, marinate 30 minutes at room temperature.

Sear hearts

Heat 1–2 tbs vegetable oil in a large skillet or sauté pan over medium-high heat until shimmering. Remove hearts from marinade (reserve marinade) and add in a single layer, working in batches if necessary. Sear 2–3 minutes per side until browned but slightly pink in center (hearts are lean and can become tough if overcooked). Transfer seared hearts to a plate.

Cook aromatics and pineapple

Reduce heat to medium. Add remaining 1 tbs oil and the reserved chopped onion from the marinade (if any remains) to the pan and sauté 2 minutes until translucent. Add the pineapple cubes and cook 3–4 minutes until they start to caramelize and release juice.

Deglaze and simmer

Pour the reserved liquid marinade into the pan along with the stock. Scrape up browned bits from the bottom of the pan. Return the seared hearts to the pan, stir to combine, and simmer gently for 6–8 minutes until hearts are cooked through and sauce reduces slightly. Taste and adjust seasoning with remaining 1/2 tsp salt or pepper as needed.

Thicken sauce (optional) and finish

If you prefer a thicker sauce, mix cornstarch with cold water to make a slurry and stir into the simmering pan; cook 1–2 minutes until sauce thickens. Stir in butter and chopped parsley off heat for gloss and flavor.

Rest and serve

Let the dish rest 2–3 minutes. Serve hot with lime or lemon wedges alongside rice, potatoes or salad. Spoon pineapple and sauce over the hearts.