Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared by Alison.

Serves 4

Prep time 3hrs 30min


600-800g pork fillet, cut into 4 pieces
200 ml red wine
1 onion
1 small carrot
2 pork hearts
4 sprigs thyme
1 small leek
1 small butternut squash
500 ml good quality stock
Salt and pepper


Preheat your over to 150ºC.
Place red wine, onion, carrot, thyme and hearts in a saucepan with a tablespoon of salt and enough water to cover. Heat on the stove, cover with a tight-fitting lid or tin foil and then transfer to the preheated oven.

Cook the hearts for about 2.5 – 3 hours, or until a knife goes through easily. Meanwhile heat up a griddle pan, cut the leek into 2 lengthwise and 8-10 cm strips horizontally.

Peel the butternut squash and cut into rounds 2-3cm thick. Place the vegetables on the griddle and cook on both sides until tender. Pour the stock into saucepan and reduce until it has the consistency of a sauce.

Once the hearts are done, season the pork fillets and fry on a high heat until brown on all sides, transfer to a preheated oven 180ºC and cook for 8-10 minutes until still slightly pink. Serve the fillets with the hearts straight away.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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