For the sauce:

• 1 tbsp shrimp paste
• 1 whole lime
• 1 tbsp sugar
• 5-6 Thai chilis (smashed)

Combine all ingredients together until fully mixed. Set aside.

For the pig heart:

• 2 pig hearts (halved)
• 4-5 slices of ginger
• salt

1. Halve your hearts and clean with salt. Rinse and repeat process until the water runs clear. 3-4 times.

2. In a large pot, fill with water over high heat. Once boiling, add ginger slices and 1 tbsp salt.

3. Add the pig hearts. Once the water boils again, lower to medium and cook for 20 minutes.

4. Once cooked, fill a separate container with colder and place cooked pig hearts in the container to cool.

5. Once cooked, remove pig hearts from the container and pat dry. Slice the hearts into thin slices and store in a container until serving.

6. Serve with rice and side of fresh herbs and veggies.