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.
Ingredients
- 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
Instructions
- 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, chopped chillies 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.
Love those offal dishes!
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You can make any unusual ingredients sounds tasty!
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I agree. I don’t think this looks daunting to eat at all.
Offal dishes are interesting because they are load in flavor, and this one has a plus, chiles. I love to learn about typical dishes form other countries!!! Brazilian bars have a lot of offal dishes in their menu but in general they are fried and also served either with beer or caipirinha.
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Hot…spicy…bay leaves….lemon grass….Spanish….capsicum…what not to love about this sexy recipe? 🙂
Breathtaking photos…literally !
Oh no! nag crave tuloy ako! Ang sarap neto pag maanghang tapos mainit na kanin! 🙂
Where on earth do you find all of these ingredients?! Pork heart, pork lung? I’ve never seen those at the friendly neighborhood markets. What a very interesting dish. I love the seasoning, but I have to be honest – I’m not big on offal. 🙂 I know I need to get over it, but I had some really bad experiences as a kid that I just haven’t been able to overcome. Some day!
An interesting recipe with using some major organs of the animal. You are definitely a courageous foodie 🙂
i guess this is great offal make over dish!
watch out your cholesterol intake phal…
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Great way of using up all parts of the animal 🙂
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