Slow-cooked chicken heart served with savoury cabbage
Stew (pörkölt) is a popular Hungarian main dish. Onions cooked in fat, meat browned on it, then the dish is seasoned with paprika, garlic, tomato, marjoram, caraway seeds, salt, and black pepper. I have modified this pörkölt to fit the AIP, and not sure if it still can be called a pörkölt but this is the closest thing you can have on AIP. Very simple, very basic BUT very tasty, naturally.
You will need:
400 g chicken hearts
200 chicken gizzard (muscular organ, for grinding food)
2 large onions
2 fat garlic cloves
1 bay leaf
salo (salted, unrendered pork fat or raw fatback), 2 to 3 tbsp, thinly sliced
1 medium head savoury cabbage
salo, about 2 to 3 tbsp, thinly sliced
pinch of Himalayan rock salt
1. Thinly slice the salo (szalonna) for the base of the pörkölt. On a medium-low heat gently fry the slices.
2. Add the thinly sliced onions and cook for a few minutes until the onion is softened and gets a light colour.
3. Add the meat (leave the hearts in one piece but halve or quarter the gizzards), stir to cover with the onion base and fry for a few minutes until the meat browns a little.
4. Season with minced garlic. Cook for a minute or two to release the aroma, then add a good splash of water. Season with the bay leaf. Bring to boil, then cover with a lid and reduce the heat to minimum and gently cook for about 30 to 35 mins.
5. While the meat is getting ready prepare the savoury cabbage: rinse then cut the cabbage in half, cut out the tough cores, and slice up both halves.
6. In a large pan fry the thinly sliced salo, when you have enough hot fat add the sliced cabbage. Cover with a lid and let it soften for 8 to 10 mins, stirring occasionally.
7. Season with some salt and cook for further 8 to 10 mins, until soft and juicy and has browned a little here and there.
8. Serve the two together piping hot. Enjoy!
Tips: Feel free to spice it up with fresh parsley. If you can't get your hands on salo (pork fat), use lard or duck fat instead.