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Bopis Recipe

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Bopis is a spicy Filipino dish made from minced pig’s lungs and heart. This can be served as an appetizer for beer and alcoholic beverages; it is also considered as a main dish and is best served with steamed white rice.

The recipe of bopis has continually evolved throughout the years. There are recipes with a little bit of sauce in it, while there are others that require to let all the liquid evaporate. All of the recipes that I’ve tried are good. – But I prefer dry bopis.

I enjoy having this dish because of its spice, unique flavor, and soft texture. The spice depends on the amount of bird’s eye chili used, while the texture is the result of long hours of simmering. The unique taste, on the other hand, relies on two factors: the seasonings and the technique used in neutralizing the pungent odor of the pig’s lungs.

It is a must to neutralize the pungent and gamy odor of the lungs before starting to cook. There are different ways to do this; one is to boil and simmer the lungs with cooking wine, or you can simmer it with lemon grass and pandan leaves. I do both depending on the availability of the ingredients. Since I was in the Philippines when I shot the video, I opted for the freshly cut lemongrass and pandan leaves that I got from our neighbors backyard.

I haven’t tried this recipe for years. I needed to wait for my trip to the Philippines to be able to complete the ingredients. You see, I tried looking for pig’s lungs here in the Midwest but I can’t get it from any store. Finally, I was able to make bopis the way I want it to be.

Note: If you want your bopis to taste meatier, try adding 1 beef or pork cube in step 5.

Try this Bopis recipe and tell me what you think.

bopis recipe

Got suggestions or questions? Please type them in the comment box below.

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Bopis Recipe

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Vanjo Merano

Ingredients

  • 1 1/2 lbs pig’s lungs boiled in lemon grass and pandan leaves until tender and minced
  • 1 lb pig’s heart boiled in lemon grass and pandan leaves until tender and minced
  • 1/2 cup annatto seeds diluted in 1 cup of water
  • 1 small carrot minced (optional)
  • 4 to 6 tablespoons white vinegar
  • 2 tablespoons bird’s eye chili minced
  • 2 tablespoons ginger minced
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 3 to 4 pieces dried bay leaves
  • 1 cup water
  • 3 tablespoons cooking oil
  • Salt and pepper to taste

Instructions

  • Heat a frying pan or wok and pour-in cooking oil.
  • Sauté ginger, garlic, and onion.
  • Add the bird’s eye chili and cook for 30 seconds.
  • Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
  • Pour in annatto water (water from the diluted annatto seeds) and stir.
  • Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
  • Put-in the minced carrots and stir. Simmer for 3 minutes.
  • Season with salt, and ground black pepper then stir.
  • Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
  • Turn-off heat and transfer to a serving plate.
  • Serve. Share and enjoy!

Nutrition

Serving: 8g

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Reader Interactions

Comments

  1. Jocelyn Williams says

    March 11, 2019 at 11:25 am

    It’s my first time eating this kind of dish
    Really

    Reply
  2. Alyn says

    December 20, 2013 at 2:19 am

    Since i am at the Middle East, can i use Beef lungs and heart instead?

    Reply
    • Vanjo Merano says

      December 23, 2013 at 8:17 am

      yes you may, Alyn.

      Reply
  3. ayrene says

    August 27, 2011 at 3:28 pm

    have you tried using chicken gizzard and heart instead of pork lungs and heart? Try it it’s equally good!

    Reply
  4. ayrene says

    August 27, 2011 at 3:27 pm

    I like my bopis with green and red bell peppers instead of carrots.

    Reply
  5. shad says

    April 6, 2011 at 10:53 pm

    Sir, if there is no annatto seeds available what can we use as a substitute?

    Reply
    • ken says

      April 25, 2011 at 5:22 pm

      substitute for annatto- i used yellow food coloring… or a pinch of pabrika, turmeric

      Reply

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