Bopis with minced pork lungs, carrots, and peppers is loaded with big, bold flavors you’ll love! It’s perfect as bar food with an ice-cold beer or a main meal with steamed rice!
One dish I was re-introduced to and fell in love with on my recent trip to the Philippines was Bopis. Although my mother cooked it often when I was growing up, I’ve never really taken a liking to it. When you’re young (and foolish), heart and lungs are not exactly on your favorite food list.
Now that I have grown-up tastes and a more adventurous palate, I couldn’t get enough of it! With piquant flavors and crispy edges, it’s absolutely addictive!
What is Bopis
Bopis is a fiery Filipino delicacy made of minced pork lung and heart cooked in onions, garlic, and bean stew peppers. Famous as a starter, it is likewise usually filled in as a principal dinner dish.
Like adobo, afritada, and other Filipino works of art, there are numerous territorial understandings of this dish. Fixings and flavors might incorporate pureed tomatoes, paprika, radish (labanos), carrots, ringer peppers, and vinegar relying upon the neighborhood adaptation.
While a varieties have a more sassy consistency because of the utilization of pureed tomatoes, Kapampangan bopis is generally dry.
You can mince the pork lung yourself or get it previously handled from the wet business sectors. Simply ask the butcher for “ache bopis” cut.
The minced lungs are first marinated in vinegar and afterward sauteed in onions and garlic until the meat starts to sizzle. Truth be told, the dish is likewise called pulutok in Kapampangan due to the snapping sound the meat makes in the container as it crisps.
Whenever it’s cooked carrots, chime peppers, and stew peppers are added for variety, surface, and zest.
Sadly, this offal isn’t accessible here in the U.S. because of severe administrative regulations. In the event that you live in the U.S., use pork hearts and finely cleave with a blade or heartbeat in a food processor.
How to serve and store
- Act as a tidbit with your #1 hard beverages or as a fundamental dish with steamed rice.
- Refrigerate extras in a compartment with a tight-fitting top for as long as 3 days. Warm in a wide dish, blending routinely, until warmed through.