These currywurst style chicken hearts taste delicious and are easy to prepare, too. They need some passive cooking time but become nicely tender this way. In addition, the recipe also works with nearly any type of sausage.
In the meantime, heat up a pan with your preferred fat for frying to medium heat
When the pan is hot, add the chicken hearts to the pan and the curry powder on top
Wait for about 30 seconds, then stir everything. Next, fry the chicken hearts for 3-5 minutes while stirring, until they become slightly crispy and brown
Now, add the butter. When it is melted, also add the tomato paste, all other seasonings & the water and stir until everything is mixed
Finally, set the plate to low heat and let everything cook for about 45 minutes while stirring occasionally, until the liquid is reduced to a sauce
Easy Pulled Pork - Braised Pork Neck With Onion Gravy
This is my foolproof, super easy pulled pork recipe for which you don't even need a smoker or barbecue grill. It is simply a matter of searing the meat in a pot and braising it for a few hours until most of the water is evaporated. In addition to that, the onion gravy sauce that is prepared with the meat stock really tops it off.
First, melt the coconut oil in a medium-big pot on medium heat and sear the pork neck in it on each side, for about 5 minutes in total
Next, pour about 3-5 liters of water into the pot. Add enough water to cover the meat, then add about 1/3 to 1/2 of that volume of water on top. So, if you need 3 liters to cover the meat, add 1 to 1.5 liters on top
Now, add the salt, pepper & cumin and put a lid on the pot, but leave a small gap so the water is able to evaporate
Let the pork neck cook on low-medium heat for 4-5 hours until you have 400-500 milliliter of water left and the meat is tender. Then, you can turn the plate off. Make sure to flip the meat 2-3 times within the last 2 hours, if it is not completely covered with water anymore
Sauce
When the pork neck is done, melt the butter in a pan on low-medium heat. Then, add the onions and fry them for 5-10 minutes until they become golden brown
Now, add salt, pepper & -if you like- a minced garlic clove and fry everything for about 1 minute while stirring
Next, add about 400 milliliter of meat stock from the pot with the pork neck to the pan in order to deglaze the onions
Finally, let everything cook for 10-15 minutes while stirring occasionally until you have a sauce of your desired thickness. In the meantime, cover the pot containing the meat with a lid to keep it warm
Recipe Notes
The method in this recipe works with nearly any type of meat, but best with cuts that contain fat & some gristle like beef shank or ham hock.
You may also enhance the sauce by deglazing the onions with red wine and let it cook for a minute before adding the meat stock.
Sweet & Sour Chicken Liver - In Giblet Gravy Sauce
This sweet & sour chicken liver in sauce made from giblet gravy is super easily prepared, in just one pan and within 20 minutes. In addition, it is very nutritious, dairy free and tastes delicious with the liver being nicely tender.
First, melt the coconut oil in a pan on medium heat
Then, add chicken livers and evenly sear them for about 7 minutes until they get some dark brown colour
Next, turn the heat down to low-medium, add the onions and fry for 2-3 minutes until they become golden brown
Now, add lemon juice, soy sauce, ketchup & the seasonings. Stir everything and let it heat up for a minute, until the liquid starts to boil.
Afterwards, add the water and stir again
Finally, let everything cook for 8-10 minutes while stirring occasionally, until most of the water is evaporated and reduced to a sauce of your desired thickness
Recipe Notes
Take care not to add too much salt, because the soy sauce is pretty salty already.
As a side dish, I like to simply cook some eggs or vegetables.
