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Bopis Recipe
This Bopis Recipe is a spicy Filipino dish of pork lungs and heart sautéed in chilies, and onions.
This spicy Filipino dish has Spanish origins, but the meaning in its original language, and even region of origin, are now lost.
It is sauteed and stir-fried (until crispy) with finely-chopped pig innards and cooked in onion, garlic, and pepper.
Bopis recipes may differ from region to region and from family to family, with regard to ingredients, spices, and flavoring.
Classified as pulutan in Filipino cuisine, bopis is served with alcoholic beverages preferably beer. Bopis is also served as a main dish with rice.
NOTE: This bopis recipe is not ideal for people who suffer from rheumatism because of its high uric acid content.
If you want your bopis recipe to have vegetables, you may also add labanos (radish).
To learn more about Filipino cooking, here is an interesting list of cookbooks that you may use as reference:
1. I Am a Filipino: And This Is How We Cook – by Nicole Ponseca
2. Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines – by Liza Agbanlog
3. The Easy Filipino Cookbook: 100 Classics Made Simple – by Roline Casper
4. Pulutan! Filipino Bar Bites, Appetizers and Street Eats: (Filipino Cookbook with over 60 Easy-to-Make Recipes) Hardcover – by Marvin Gapultos
5. The Best Collection of Filipino Recipes: Philippine’s Cookbook of Authentic Dishes – by Valeria Ray
Recipe for Bopis:
Bopis Recipe
Course: Main, AppetizersDifficulty: Medium4
servingsThis Bopis Recipe is a spicy Filipino dish of pork lungs and heart sautéed in chilies, and onions.
Ingredients
1/4 Kg pork heart
1/2 Kg pork lungs
1/4 Kg pork fat, skin on
8 cloves garlic, minced
1 large onion, minced
4 pcs bay leaves
2 large red capsicums, finely diced
1 small carrot, minced
2 cups vinegar
1 cup stock (from the boiled meat)
1 tbsp red chili pepper, chopped
1 tbsp atsuete/annatto powder, dissolved in 3 tbsp water
1 tbsp patis (fish sauce)
salt, to taste
freshly ground black pepper
atsuete/annatto oil (or cooking oil)
- Garnish (optional)
2 siling haba (green chili), sliced
red chili peppers
onions, chopped
Directions
- In a large pot, add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Cook and let it boil for 20 minutes.
- Once cool, drain meat from water and chop the meat finely. Set aside.
- Heat annato oil in a pan and saute garlic and onions.
- Toss the meat and stir fry for 3 minutes. Season with chili pepper and add some bay leaves.
- Add capsicum and carrots, 1 cup of vinegar, and stock, then let it boil and simmer in high heat until sauce thickens and the meat gets slightly toasted.
- Pour annatto powder mixture then add fish sauce to taste and sprinkle with freshly ground black pepper. Mix well to incorporate the seasoning. Turn off heat.
- Garnish with thinly sliced siling haba, red chili and sliced onions (optional).
- Serve hot and enjoy!
Other PORK recipes may be found HERE.
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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons
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