BOPIS RECIPE

Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
Serves: 8
Ingredients

1 lbs pigs lungs, boiled in lemon grass and pandan leaves until tender and
minced

1 lb pigs heart, boiled in lemon grass and pandan leaves until tender and minced

cup annatto seeds diluted in 1 cup of water

1 small carrot, minced (optional)

4 to 6 tablespoons white vinegar

2 tablespoons birds 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

1. Heat a frying pan or wok and pour-in cooking oil.

2. Saut ginger, garlic, and onion.

3. Add the birds eye chili and cook for 30 seconds.

4. Put-in the minced pigs lungs and heart then cook for 3 to 5 minutes while stirring
once in a while.

5. Pour in annatto water (water from the diluted annatto seeds) and stir.

6. 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.

7. Put-in the minced carrots and stir. Simmer for 3 minutes.

8. Season with salt, and ground black pepper then stir.

9. Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.

10. Turn-off heat and transfer to a serving plate.

11. Serve. Share and enjoy!

Bopis Ingredients:

1/2 kilo pork heart

1/2 kilo pork lungs

300g pork fat, skin on

7 cloves garlic, minced

1 large red onion, minced

4 pcs bay leaves

1 large red bell pepper, finely diced

1 tbsp siling labuyo or cayenne pepper

1 tbsp annatto powder, dissolved in 3 tbsp stock

2 stalks lemongrass
 1 knot pandan leaves

3 cups vinegar

1 cup pork stock

fish sauce

salt and freshly ground black pepper

Canola oil

green chili pepper for garnish

Bopis Cooking Instructions:

In large fry pan, add pork fat, heart and lungs, lemongrass, pandan leaves, 1 cup
of vinegar, 1 tbsp salt and enough water to cover the meat.

Bring to a boil and cook for 20 minutes.

Remove meat, let it cool down then dice the meat finely, set aside.

In a heavy pan, heat oil and saut garlic and onions.

Add the chopped meat, cayenne pepper and bay leaves, stir fry for 3 minutes.

Add bell pepper, 1 cup of vinegar and stock, bring to a boil and simmer in high
heat until sauce thickens.

Add more vinegar if you want it more sour.

Add annatto powder mixture then season with fish sauce and lots of freshly
ground black pepper.

Simmer for 2 minutes then place in a serving dish and garnish with green chili
pepper.

Serve with iced cold beer or with hot rice.

Cooking tips:

Use spice vinegar or sukang may sili.

 Pork liver can be added for additional flavor.