Bopis Recipe

Bopis Bopis or Bopiz in Spanish is a hot and spicy Filipino dish with Spanish origin, it consists of pork lungs, heat and fat sautéed in chillies, onions and sometimes tomatoes. It was surprisingly tender, perhaps because the heart was diced into small pieces. Rice vinegar, soy sauce, tomato, white radish and pineapple juice make up the sauce. The dish is nicely balanced with acidic and savory notes. Not just a popular dish but also a very popular "pulutan" (analogous english term "finger food") and can be seen in menus of bars and restaurants offered usually as a beer match.

Good for serving: 4 - 6 persons Ingredients: 2 pcs pork heart 500g pork lungs  300g pork fat, skin on  8 cloves garlic, minced  1 large red onion, minced  20ml oil 4 pcs bay leaves  2 pcs red hot pepper, finely diced 2 large red capsicums, finely diced  4 large red tomatoes 2 cup rice vinegar 1cup stock, from boiled meat  1 tbsp cayenne pepper  1 tbps annatto powder, dissolved in  3 tbsp stock fish sauce  1 pc medium size white radish  1 cup pineapple juice salt  freshly ground black pepper

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Bopis Cooking Instruction: In a pot, add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Bring to a boil and cook for 20 minutes.  Remove meat and cool it down, reserve the stock. Once cooled down, dice the meat finely then set aside.  In a heavy pan, heat oil and saute garlic, onions and tomatoes.  Add the chopped meat, cayenne pepper and bay leaves, stir fry for 3 minutes.  Add capsicums, 1 cup of vinegar and stock, pineapple juice, and red hot pepper bring to a boil and simmer in high heat until sauce thickens.  Add annatto powder mixture then season with fish sauce and lots of freshly ground black pepper.

Author : phils

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