Super spicy Bopis Tagalog recipe, made from Pork lungs, heart and liver. The number one appetizer of Filipinos who loves to drink beer and also a favorite Lutong Bahay menu of most Filipino household.
Just a gentle reminder though that this is not ideal to eat for people who suffers from rheumatism because of its high uric acid content. You may also add labanos if you want an add on veggie.
Please Note: If you need a larger batch as seen on photo, please double the recipe below.
- 2 pcs pork heart
- 500g pork lungs
- 300g pork fat, skin on
- 8 cloves garlic, minced
- 1 large onion, minced
- 4 pcs bay leaves
- 2 large red capsicums, finely diced
- 1 small carrots, minced
- 2 cup vinegar
- 1 cup stock, from boiled meat
- 1 tbsp red chili pepper, chopped
- 1 tbsp atsuete/annatto powder, dissolved in 3 tbsp
- 1 tbsp patis (fish sauce)
- salt, to taste
- freshly ground black pepper
- atsuete/annatto oil (or cooking oil)
- Garnish: 2 siling haba, red chili peppers and onions, chopped (optional)
- Add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat in a large pot. Cook and let it boil for 20 minutes.
- Drain meat from water and chop the meat finely. Set aside.
- Heat annato oil in a pan and saute garlic and onions.
- Toss the meat and stir fry for 3 minutes. Season with chili pepper and add some bay leaves.
- Add capsicum and carrots, 1 cup of vinegar and stock, then let it boil and simmer in high heat until sauce thickens and the meat gets slightly toasted. (naninikit na sa kawali)
- Pour annatto powder mixture then add fish sauce to taste and sprinkle with freshly ground black pepper. Mix well to incorporate the seasoning. Turn off heat.
- Serve hot and enjoy! Garnish with thinly sliced siling haba.