Friday 8 June 2012

Bopis
(Spicy Pork Lungs and Liver)
This spicy Filipino dish is a combination of pork lungs and liver. 
There are many ways of cooking bopis, meats are minced, diced and
grated. We added radish, like my old folks cooked bopis.

Ingredients :
  • 1/2 lbs pork lungs
  • 1/2 lbs pork heart
  • 2 1/2 cup of radish
  • 1 large bell pepper
  • 1 medium size onion
  • 3 medium size tomato
  • 1/2 cup vinegar
  • 2 tbsp annatto powder
  • 4 cloves garlic
  • 1/2 tsp paprika (optional)
  • 2 pcs bay leaf
  • cooking oil
  • salt or fish sauce (patis) to taste
  • pepper to taste
  • Broth from heart and lungs
Directions :
  • Rinse pork heart and lungs, boil for 35-45 minutes or until tender.
  • Cut pork heart lungs into small cube, must be the same cut for raddish.
  • Heat oil and saute garlic, onion tomato, add bay leaf and paprika.
  • Add pork lungs and heart, pour vinegar (do not stir).
  • Lower heat to low until vinegar is cooked ( taste sauce if vinegar is cooked).
  • Add labanos, red bell pepper, pepper and salt or patis.
  • Add the broth, cover and simmer until desired amount of sauce.
Cooking tips :
  1. Use spice vinegar or sukang may sili.
  2. Pork liver can be added for additional taste.

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