How to Cook Bopis: A Filipino-Inspired Dish
Bopis is a famous Filipino dish that belongs to the category of "beer match" foods, or snacks that go well with beer. Believed to have been inspired by Spanish cuisine, bopis consists of spiced pig's heart and lungs. It can be served either as an appetizer or as a main dish.
- 750 grams pig's heart and lungs, boiled
- 1/4 cup vinegar
- 3 tablespoons cooking oil
- 3 tablespoons fish sauce
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 4 pieces bay leaves
- 3 pieces labuyo, chopped
- 1 piece onion, chopped
- salt, to taste
- pepper, to taste
- 1 cup water, if needed
- cooking oil, as needed
For the annatto water:
- 2 cups water
- 1 cup annatto seeds
For the Preparation:
- 1 small plate
- 1 large bowl
- 5 medium bowls
- 5 small bowls
- chopping board
- measuring spoons
- measuring cups
- cooking spoon
- Soak annatto seeds in water. Set aside.
- Heat oil in a pan.
- Saute onion, ginger, garlic, and red chilies.
- Add chopped pig's heart and lungs. Cook for 3 minutes. Stir it once in a while.
- Pour in the annatto water, vinegar, and fish sauce. Season with salt and pepper. Add the bay leaf. Boil until almost tender.
- Add more water if needed.
- Put in carrots and raddish. Stir well. Cook until tender.
- Turn off the heat and serve.
Tips and Techniques
- Adjust the amount of water until the pig's heart and lungs are tender.
- Add more annatto water for more color.
- Adjust the amount of water if needed to make bopis tender.
- Flavor it with other seasonings available.
- Use any other varieties of hot chili peppers.
- To make it spicier, add hot sauce.
More Offal Recipes
- How to Make Fried Chicken Gizzards With Garlic Butter
Have you tried chicken gizzards? When I was growing up, this was one of my favorite snacks. Here is my easy-to-follow recipe for fried chicken gizzards with garlic butter.
- Chicken Gizzard Adobo: A Filipino-Inspired Recipe
Adobo is a popular dish from the Philippines. This recipe with chicken gizzards may be different from the more famous version with pork, but it's one of my favorite ways to prepare adobo.
© 2019 Travel Chef