Filipino Bopis
Ingredients
Scale
- 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
- 1/4 cup malunggay leaves
Instructions
- Heat cooking oil in a wok.
- Sauté garlic, and onion until onion becomes translucent.
- Put the chopped pork belly and fry until a little brown.
- Add the minced pork lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
- 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.
- Add the dried bay leaves. Simmer for a few minutes.
- Season with salt and pepper then stir.
- Pour-in the vinegar and cook for3-5 minutes more under medium heat.
- Add malunggay leaves.
- Turn-off heat and transfer to a serving plate.
- Serve with steamed rice or cold bottles of beer
Find it online: https://www.thepeachkitchen.com/2014/07/filipino-bopis/