Bopis

Lungs and heart boiled, minced fine, then fried dry with vinegar and chilli.

Pork. Not vegetarian — contains pork.

Ingredients

• 600 g pork lungs
• 300 g pork heart
• 1 onion and 8 garlic cloves, finely chopped
• 2 carrots, finely diced
• 120 ml cane vinegar
• 2 tablespoons annatto seeds
• 6 bird's eye chillies, chopped
• 2 bay leaves
• 3 tablespoons oil
• 1.5 teaspoons salt

Method

1. Boil the lungs and heart separately with the bay for 45 minutes. The lungs will swell and float — hold them under with a plate.
2. Drain and cool them completely, then MINCE THEM VERY FINELY BY HAND, to about 5 mm. Bopis is a fine dish, not a stew of offal chunks, and a processor turns it to paste.
3. Steep the annatto in a little hot water and strain it.
4. Fry the onion and garlic in the oil, add the carrot, then the minced offal, and fry it hard for 10 minutes so it dries and catches.
5. Add the vinegar and the annatto liquid and DO NOT STIR FOR FIVE MINUTES while it boils, as for an adobo. Raw vinegar stirred through offal is harsh and stays harsh.
6. Then add the chillies and keep frying, uncovered, for 15 minutes more until it is DRY rather than saucy. Bopis is served as a dry fry, hot, as something to drink beer with.
7. Season at the end and serve with calamansi.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes