Cut straight through the middle of the heart to butterfly it. Remove all large arteries and vessels with a sharp knife. Cook it sous-vide in a vacuum-sealed bag with a mixture of soy sauce, sesame oil, sugar, grated garlic and salt for 12 hours. Chill in iced water, then cut into 1 cm (½ inch) cubes. Fry the hearts in a frying pan or plancha over a high heat for about 4 minutes or until well done. If you don’t have a sous-vide set-up at home, prepare the hearts up to that step then braise them in the oven in a covered ovenproof saucepan for 6–8 hours at 82°C (180°F/Gas ½). Finish it the same way as the sous-vide method above.
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