Bopis with minced pork lungs, carrots, and peppers has big, bold flavours that you’ll love! It’s great as a bar snack with a cold beer or as a main course with steamed rice!
Bopis was one of the dishes I was reintroduced to and fell in love with during my recent trip to the Philippines. I’ve never been a fan of it, despite the fact that my mother used to make it frequently when I was a kid. Heart and lungs aren’t exactly on your favourite foods list when you’re young (and foolish).
I couldn’t get enough of it now that I’m older and have a more adventurous palate! It’s absolutely addicting, with piquant flavours and crispy edges!
What exactly is Bopis?
Bopis is a fiery Filipino dish made from minced pork lung and heart cooked with onions, garlic, and chilli peppers. It’s popular as an appetiser, but it’s also a main meal entree.
There are many regional variations of this dish, just as there are for adobo, afritada, and other Filipino classics. Depending on the region, tomato sauce, paprika, radish (labanos), carrots, bell peppers, and vinegar may be used as ingredients and seasonings.
While some variations use tomato sauce to give them a more saucy texture, Kapampangan bopis is mostly dry.
Kapampangan Bopis
Pork lung can be minced yourself or purchased already processed from wet markets. Simply request the “pang-bopis” cut from the butcher.
The minced lungs are marinated in vinegar before being sauteed with onions and garlic until the meat sizzles. Because of the crackling sound the meat makes in the pan as it crisps, the dish is also known as pulutok in Kapampangan.
Carrots, bell peppers, and chilli peppers are added after it’s cooked for colour, texture, and spice.
Unfortunately, due to strict regulatory laws, this offal is not available in the United States. If you live in the United States, finely chop pork hearts with a knife or pulse in a food processor.
What to serve and how to store
Serve as an appetiser with your favourite alcoholic beverage or a main course with steamed rice.
Refrigerate leftovers for up to 3 days in a container with a tight-fitting lid. Reheat in a large pan, stirring frequently, until thoroughly heated.
If you’re looking for more Kapampangan delicacies, try my spicy bagis made with ground beef, calamansi, and siling labuyo!
Ingredients
minced pork : 2 pounds
ginger garlic paste : 1tsp
carrot : 2 cup
cooking oil : 1 cup
curd : 1 tsp
bell pepper : 1 tsp
Method
spices according to your taste
First marinate minced pork with viniger and curd for 30 minutes.
Heat up cooking oil and then add ginger garlic paste.
Add minced pork lungs into it and cook well.
now add fish sacue for deep infusion .
Now add carrots , bell peper and chilli sauce into it .and cook until vegetables become crisp.
