Bopis

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.

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.

Bopis

★★★★★ 5 from 5 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 8 1x
• Category: Main Course
• Cuisine: Filipino

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Description

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.

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Ingredients

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• 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 cane vinegar
• 1 cup pork stock
• 3 pcs red chillies, finely chopped
• 1 tbsp annatto powder, dissolved in 3 tbsp stock
• 2 stalks lemongrass
• 1 knot pandan leaves
• fish sauce
• salt
• freshly ground black pepper
• oil

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Instructions

1. 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.
2. Remove meat, let it cool down then dice the meat finely, set aside.
3. In a heavy pan, heat oil and sauté garlic and onions.
4. Add the chopped meat, chopped chillies and bay leaves, stir fry for 3 minutes.
5. 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.
6. Add annatto powder mixture then season with fish sauce and lots of freshly ground black pepper. Simmer for 2 minutes then serve.

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