Bopis or Bopiz in Spanish is a hot and spicy Filipino dish with Spanish origin, it consists of pork lungs, heat and fat sautéed in chillies, onions and sometimes tomatoes. Not just a popular dish but also a very popular pulutan (the Filipino version of Tapas) and can be seen in menus of bars and restaurants offered usually as a beer match.
This is one of my favourite dishes when I was I child, I remember I always order it in Goldilocks when we had our weekend meals there, I don’t know why it became my favourite but my guess is that as a child it was a bit interesting knowing that you are eating heart and lungs of a pig, similar to the interest my daughter showed when I asked her to try our fish eyes. I guess it’s the idea of eating something unusual, something adventurous. I highly recommend this if you like sour dishes like sinigang or paksiw, it will definitely be a big hit for you.
- 2 pcs pork heart
- 500g pork lungs
- 300g pork fat, skin on
- 8 cloves garlic, minced
- 1 large red onion, minced
- 4 pcs bay leaves
- 1 large red capsicums, finely diced
- 2-3 cups vinegar
- 1 cup pork stock
- 1 tbsp cayenne pepper
- 1 tbsp annatto powder, dissolved in 3 tbsp stock
- 2 stalks lemongrass
- 1 knot pandan leaves
- fish sauce
- freshly ground black pepper
- In a pot, add pork fat, heart and lungs, lemongrass, pandan leaves, 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Bring to a boil and cook for 25 - 30 minutes until meat is tender but not fully cooked.
- Remove meat, let it cool down then dice the meat finely, set aside.
- In a heavy pan, heat oil and sauté garlic and onions.
- Add the chopped meat, cayenne pepper and bay leaves, stir fry for 3 minutes.
- Add capsicums, 1 cup of vinegar and stock, bring to a boil and simmer in high heat until sauce thickens. Add more vinegar if you want it more sour.
- Add annatto powder mixture then season with fish sauce and lots of freshly ground black pepper. Simmer for 2 minutes then serve.