Pork Heart Ragout in Red Wine Pepper Juice’l

Place the pork hearts in about 1 liter of boiling salted water, add coarsely chopped carrots and celery, parsley stalks, cloves and bay leaf and cook until tender, about 2 hours. Once the hearts are cooked soft, lift them out, trim if necessary and cut into small cubes. Sauté the finely chopped onions in hot butter. Stir in paradeisermark and fry vigorously. Then deglaze with red wine and let the liquid evaporate completely. Now add port wine and reduce again. Pour in the strained cooking stock, add mustard and apricot jam. Bring everything to a boil and blend briefly with a hand blender. Mix a little cornstarch with a little water, add it and thicken the sauce slightly. Stir in green peppercorns, crème fraîche and finally add the finely chopped heart. Bring to the boil again, serve and sprinkle with the chopped pistachios.

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