Stir Fried Pork Heart
An excellent method to cook pork hearts, great flavor contrast with Chinese sausage. I made this as written and it is a keeper.
Equipment
- Steamer
Ingredients
- 2 pork hearts
- 2 Chinese sausage, steamed, then sliced at an angle
- 1 carrot, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- dash Worcestershire sauce
Instructions
- Rinse the hearts, cut in half lengthwise, remove the stringy parts, the tubes, and any fat from the tops. Cube the hearts and set aside. Dice the vegetables. Here, everything is ready, but the sausage still needs to be steamed.
- A trick to perfectly cooked Chinese sausage is to steam it first. Chinese sausage is air dried and is generally quite hard, and uncooked. Prepare a steamer and steam the Chinese sausage for 5-10 minutes. Remove from the steamer and cut into thin slices at an angle, then it is ready to be stir fried as it is softened and already partially cooked from the steamer.
- Now heat a large non stick pan with the olive oil on low heat, when hot, add the onion, carrot, and sausage. Stir fry until the carrot is tender.
- Add the tomatoes and garlic and stir fry for another minute or two. Remove everything from the pan to a bowl.
- Add the butter to the same pan and bring the heat to medium. When the butter is melted, add the pork heart, season with salt and pepper as desired, and add the Worcestershire sauce. Stir fry for 3 minutes until no longer pink.
- Return the veggies back to the pan and stir fry with the heart for 1 minute.
- Serve with rice and enjoy.
Notes
Pork hearts cost about 98 Baht/kilo. I have no idea if this is 1 heart or 2 or 3, so when I see these in Tesco again I will pick up a few to see what the weight is. I will say low cost for now.
Shortcut: Pork Hearts 101.