Filipino Bopis

When I was young, I was never fond of eating Bopis. Bopis is a spicy Filipino dish made from minced pork lungs and heart.

As a child, the idea of eating pig’s internal organs didn’t appeal to me. It’s not that I don’t eat them, I do. I loved fried pork lungs — I just didn’t want it soft and squishy and saucy.

I began to appreciate this dish while growing up because it was a staple at home– I didn’t think I have a choice but to appreciate it..hahaha. We were selling pork and beef at the local wet market (palengke) and my nanay and tatay love eating Bopis from time to time.

You can buy ready made pork lungs and heart –meaning one that’s already been boiled and chopped — from the palengke but we boil and chop our own.

Bopis is also served as tapas or pulutan but we love to eat it paired with steaming hot rice.

My mom’s version of Bopis doesn’t have annato seeds, instead she uses liver sauce or lechon sauce which makes it really tasty. I think I’ll try cooking Bopis with annato seeds next time.

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Filipino Bopis

 

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Author: Peachy Adarne

Ingredients

• 500g pork lungs, boiled in salted water until tender, washed and minced
• 250g pork heart, boiled in salted water until tender, washed and minced
• 250g pork belly, cut into small pieces.
• 1 cup liver sauce or lechon sauce
• 1 cup water
• 6 tbsp vinegar
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 pcs dried bay leaves
• 3 tbs cooking oil
• Salt and pepper to taste
• ¼ cup malunggay leaves

Directions

1. Heat cooking oil in a wok.
2. Sauté garlic, and onion until onion becomes translucent.
3. Put the chopped pork belly and fry until a little brown.
4. Add the minced pork lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
5. Pour in lechon sauce and water and bring to a boil. If there's too little sauce, add more water or lechon sauce depending on your taste.
6. Add the dried bay leaves. Simmer for a few minutes.
7. Season with salt and pepper then stir.
8. Pour-in the vinegar and cook for3-5 minutes more under medium heat.
9. Add malunggay leaves.
10. Turn-off heat and transfer to a serving plate.
11. Serve with steamed rice or cold bottles of beer

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