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.
- 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
- 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, 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!
You can make any unusual ingredients sounds tasty!
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.
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…
Great way of using up all parts of the animal 🙂