I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
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
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
- 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.
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- Chicken Gizzard Adobo: A Filipino-Inspired Recipe
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