Bopis is a Filipino dish made of beef liver, heart & lungs, sautéed in onions, garlic, chili, bell pepper, carrot & radish. This spicy Filipino dish has Spanish origins, but the meaning in its original language and even region of origin are lost. It is served as a main dish or “pulutan” – an appetizer taken with alcoholic drinks.
- half a kilo of pig’s heart
- one kilo of pig’s lungs
- 2 1/2 liter of water (for cooking the heart and lung)
- half a kilo of minced pork meat (giniling)
- three cloves of garlic minced
- one head of onion, sliced
- tsp of grated ginger
- 2 tsps of atsuete seeds for coloring
- 1 red bell pepper
- 1 small tomato chopped
- half a cup of green peas
- half a cup of white radish (labanos)
- 2 laurel leaves
- 2-3 chili chopped (siling labuyo)
- 3 tbsps of cooking oil
- 1/4 cup of vinegar
- salt and pepper to taste
- Start by boiling the heart and lung in a big casserole with lots of water. You can add some ginger, and onion to add more flavor on your innards.
- Take off your cooked heart and lungs and chop them. You can use a sharp knife or electric blender to chop them more finely. You can use some of this broth for your bopis.
- In another casserole, pour the cooking oil and start sautéeing your garlic, onion, ginger, tomatoes and red bell peppers. Do not overcook them, once you see the colors have changed and the flavor start to ooze out you can add the minced pork and the chopped heart and lung.
- Continue stirring add the green peas and sliced radish. Add all the spices; pepper, bay leaves (laurel leaves), cayenne or chilis.
- For the coloring you can use a yellow food coloring or atsuete seeds dissolved in a hot water.
- Pour about half a cup of your innards broth on to the dish. Cover and let it simmer for about fifteen minutes over medium fire.
- Pour the vinegar and add the salt and let it simmer for another five minutes without stirring and uncovered.
- Taste and correct the saltiness. Remove from fire.
- This dish is always served better the next day. Happy Eating!!
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