Filipino Bopis
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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
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2014/07/filipino-bopis/