Stir-Fried Pork Heart

Stir-Fried Pork Heart

This savory **Stir-Fried Pig Heart with Black Fungus and Bell Peppers** is a flavorful and nutrient-packed dish that balances rich umami with a hint of sweetness. The pig heart is first marinated in a unique blend of **six-month-old sauce, honey, light soy sauce, and cooking wine**, creating a deep, caramelized flavor without using plain salt or sugar. Stir-fried with aromatic scallions, ginger, and garlic, the dish gains a fragrant base, while **crisp bell peppers, onions, and rehydrated black fungus** add texture and freshness. A final sprinkle of **white pepper powder and sesame seeds** enhances the aroma. The key to perfection? High-heat stir-frying locks in tenderness while preserving the peppers’ crunch and vitamin C. Ideal for adventurous eaters, this dish offers a deliciously bold taste with every bite!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pig heart
250g

The aromatics

🧅
green bell peppers
1 medium (150g)
🧅
red bell peppers
1 medium (150g)
🧅
onions
1 medium (150g)
🧅
black fungus
50g (dried)
🧅
scallions
2 stalks
🧅
ginger
20g
🧅
garlic
3 cloves

The sauce & seasonings

🧂
six-month-old sauce
2 tbsp
🧂
light soy sauce
2 tbsp
🧂
cooking wine
1 tbsp
🧂
honey
1 tsp
🧂
white pepper powder
0.5 tsp
🧂
white sesame seeds
1 tsp

Instructions

1. Step 1

Step 1
Soak the pig heart in water to remove blood, then marinate it with six-month-old sauce, light soy sauce, cooking wine, and honey. I usually use six-month-old sauce and honey instead of salt and sugar. Prepare chopped scallions, ginger, and garlic on a plate. Cut the green and red bell peppers into pieces and set aside. Cut the onions into pieces and set aside. Soak the black fungus in water until it is rehydrated.

2. Step 2

Step 2
Heat oil in a wok, add chopped scallions, ginger, and garlic, and stir-fry until fragrant. Add the onions and stir-fry until they emit a fragrance, then add the marinated pig heart (it’s best to add some marinade to the wok with the pig heart, so you don’t need to add soy sauce or light soy sauce later). Stir-fry over high heat until the pig heart is firm, then add the rehydrated black fungus and a spoonful of stir-fry oil. Continue stir-frying until the pig heart is almost cooked, then add the green and red bell peppers, a bit of salt, and a bit more sugar. Stir-fry briefly, then add white pepper powder and a bit of white sesame seeds, and stir-fry for 5 seconds before turning off the heat.

3. Step 3

Step 3
Serve the dish. I like this dish to have a slightly sweet flavor, so I stir-fry the pig heart for a bit longer. However, the green and red bell peppers should not be stir-fried for too long, or the vitamin C will be lost.

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