Kanding-ga is the Bicolano’s way of preparing bopis, made with pork offal such as heart, lungs, spleen and other offal cooked in vinegar and coconut milk, spiked with chillies
- 2 pcs pork heart
- 300g pork lungs
- 500g pork neck, skin on
- 8 cloves garlic, minced
- 1 large red onion, minced
- 4 pcs bay leaves
- 1 large red capsicum, finely diced
- 1 1/2 cup cups cane vinegar
- 1/2 cup coconut cream
- 1 cup coconut milk
- 4 pcs birds eye chillies, finely chopped
- 2 stalks lemongrass
- fish sauce
- freshly ground black pepper
- In a pot, add pork cheeks, heart and lungs, lemongrass, 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Bring to a boil and cook for 30-40 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, birds eye chillies and bay leaves, stir fry for 10 minutes.
- Add capsicums, 1/2 cup of vinegar and coconut milk, bring to a boil and simmer in high heat until sauce thickens. Add more vinegar if you want it more sour.
- Add coconut cream then season with fish sauce and lots of freshly ground black pepper. Simmer for 2 minutes then serve.