There is a standard Thai/Loa dish that involves a stir fry with green peppercorns,lime leaf,lime chilli,garlic ,ginger,holy basil etc.
You often see it with beef.
I was in Chinatown stocking up on pork belly for bacon & grabbed a couple of hearts.
I had pig heart char grilled in a yakitori place in Japan last month.
I bought 2 high end knives in Kyoto thats one in the photo. Knife maker was the 15th generation of his family in the business,they were 400 years in the one shop before a move 20 or so years back. I will go for thin even strips,the knife is good enough,I better pay attention .
I have kaffir lime trees ,holy basil,chilli in the garden although they all copped a belting in the hail storm a few weeks back.
Peppercorns come in a jar ,fresh near my work but I am not driving in there now.
Giving the hearts a soak in salty water, I think I will marinate the strips in rice wine,garlic,ginger,sesame oil,chilli for an hour or so.
There will be a name in Thai for this dish although their first reaction may be "step away from the wok farang( Anglo)your messing with thousands of years of tradition"