Pulutok

Pulutok is a Filipino dish made with minced pork lungs stewed until dry with vinegar, capsicums, garlic, onions and chillies.

Pulutok is the Kapampangan version of Bopis, while both dishes may look similar there are many key differences.  Pulutok mostly focuses on its main ingredient, pork lungs and it is usually cooked until its dry.  Bopis on the other hand can be intricate and basically use different pork innards such as pork heart, pork lungs, pork fat and pork intestines with vegetables like carrots and radish plus it is characterized by its red orange colour from the annatto seeds and may be served with a bit of sauce or gravy.

The name pulutok in Kapampangan means popping sound, like “pumuputok” in Tagalog, and it was named like such because of the crackling sound of this dish as it sizzles while it cooks.  Some Kapampangan versions just cook it with pork lungs some add chopped banana blossoms  and others add pork heart.  For my recipe below I added fatty pork belly to give it a different texture and so it also give it a bit of moisture.

Pulutok

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 1 hour
• Total Time: 1 hour 30 mins
• Yield: 6-8 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Pulutok is a Filipino dish made with minced pork lungs stewed until dry with vinegar, capsicums, garlic, onions and chillies.

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Ingredients

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• 700 g pork lungs, finely chopped or minced
• 300 g fatty pork belly, 50% fat and skin on (optional)
• 2 cups chopped banana buds (puso ng saging, optional)
• 1 small red capsicum, finely diced
• 1 small green capsicum, finely diced
• 3 pcs birds eye chillies, finely chopped
• 2 cups vinegar, plus more if you want it sourer.
• 1 cup pork stock
• 4 pcs bay leaves
• 8 cloves garlic, minced
• 1 large red onion, minced
• fish sauce
• salt
• freshly ground black pepper
• oil

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Instructions

1. Marinate chopped lungs in 1 cup of vinegar and 1 tbsp salt for 30 minutes, set it aside. Once ready to cook, drain pork lungs.
2. In a pot, add pork belly, 1 tbsp salt and enough water to cover the meat. Bring to a boil and cook for 20 minutes.
3. Remove pork belly, let it cool down then finely dice, set aside.
4. In a heavy pan, heat oil and sauté garlic and onions.
5. Add the banana buds (if using), pork lungs and pork belly, chillies and bay leaves, stir fry for 10 minutes.
6. Add capsicums, 1 cup of vinegar and stock, bring to a boil and simmer in medium heat for 15 minutes until sauce dries up and it begins to sizzle. Add more vinegar if you want it sourer.
7. Season with fish sauce (if needed) and lots of freshly ground black pepper. Simmer for 5 more minutes then serve.

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