Bopis is a spicy Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions. Most Filipino men eat bopis with their alcoholic drinks as pulutan, similar to sisig. Bopis is a spicy Filipino dish made from minced pig’s lungs and heart. This can be served as an appetizer for beer and alcoholic beverages; it is also considered as a main dish and is best served with steamed white rice.
Preparations for Bopis
Ingredients:
1 1/2 lbs pig’s lungs, boiled in lemon grass and pandan leaves until tender and minced
1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
1/2 cup annatto seeds diluted in 1 cup of water
1 small carrot, minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons bird’s eye chili, minced
2 tablespoons ginger, minced
1 medium onion, chopped
4 cloves garlic, minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste
Cooking Instructions:
Heat a frying pan or wok and pour-in cooking oil. Sauté ginger, garlic, and onion. Add the bird’s eye chili and cook for 30 seconds. Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while. Pour in annatto water (water from the diluted annatto seeds) and stir. Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates. Put-in the minced carrots and stir. Simmer for 3 minutes. Season with salt, and ground black pepper then stir. Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat. Turn-off heat and transfer to a serving plate. Serve hot! Share and enjoy!
Preparations for Bopis
Ingredients:
1 1/2 lbs pig’s lungs, boiled in lemon grass and pandan leaves until tender and minced
1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
1/2 cup annatto seeds diluted in 1 cup of water
1 small carrot, minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons bird’s eye chili, minced
2 tablespoons ginger, minced
1 medium onion, chopped
4 cloves garlic, minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste
Cooking Instructions:
Heat a frying pan or wok and pour-in cooking oil. Sauté ginger, garlic, and onion. Add the bird’s eye chili and cook for 30 seconds. Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while. Pour in annatto water (water from the diluted annatto seeds) and stir. Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates. Put-in the minced carrots and stir. Simmer for 3 minutes. Season with salt, and ground black pepper then stir. Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat. Turn-off heat and transfer to a serving plate. Serve hot! Share and enjoy!