Bopis is a spicy Filipino dish made from minced pork lungs and hearts. This can be served as an aperitif to beer and alcoholic beverages; it is also considered a main dish and goes best with steamed white rice.
The bopis recipe has continually evolved over the years. There are recipes with a little sauce, while there are others that require you to evaporate all the liquid. All the recipes I have tried are good. – But I prefer dry bopis.
I love having this dish for its spice, unique flavor, and smooth texture. The spice depends on the amount of bird’s eye chili used, while the texture is the result of long hours of slow cooking. The unique flavor, on the other hand, depends on two factors: the seasonings and the technique used to neutralize the acrid smell of the pig’s lungs.
It is imperative to neutralize the wild, pungent odor from the lungs before you start cooking. There are many ways to do this; one is to boil and simmer the lungs with cooking wine, or it can be simmered with herbs and spices. I make them both depending on the availability of the ingredients.
What is the bopi?
As mentioned above, bopis are essentially slices of pork lung with other ingredients that give it that tangy, tart flavor. Bopis is said to have Spanish origins, although there seems to be no trace of the meaning of the word in the original language. Regardless, the same vibrant flavors you expect from any Spanish-influenced dish are definitely present here! The types of bopis dishes are endless; some simply opt for pig lungs, while others prefer heart as well. Others even use beef! Whichever you prefer, this meat is sautéed and fried until crisp, giving you that extra layer of texture in every bite. It’s delicious!
Typically, you mix the meat with a combination of carrots, onions, and tomatoes. Ginger, achiote powder, and Thai chillies are what give it that extra flavor you’ve come to know and love in bopis. Aromatic and compelling, the aroma of this dish is just a headache from the spicy flavor that you and your loved ones are sure to appreciate. Like another Kapampangan favorite, Mister, some choose to serve the bopis on a sizzling plate. This adds to the crunchiness of the dish and makes it more exciting, especially when served with rice!
The combination of spicy and sour is not often seen as it is found in a perfect bopis dish. This Kapampangan favorite is a great combination of two seemingly opposite flavors. From hot and spicy to hot and sour, each bite packs a punch that will have you coming back for more. Whether eaten on its own or with cups (and bowls) of rice, bopis is more than just a food – it’s loved in the Philippines!
Big, bold, bright: these three b the words perfectly encapsulate the bopis. And when you want to taste it, you may have to be a little braving, too. After all, did you know that this hearty dish is made from pig lungs? Like many other Filipino dishes, this recipe knows not to waste any of the prized pork! While you may wrinkle your nose at the thought of eating pig lungs, don’t worry! Tap into your adventurous side and you might even find your next favorite food. Bopis is the perfect place to start your adventurous dining experience.
Tips for cooking bopis
It is very important that you have properly cleaned the pork lungs before continuing with the cooking process. So you can enjoy this delicious dish in the safest way possible! Another important step is to make sure their organs are tender enough to chew as well. You can achieve this by putting the pork parts in a pot of boiling water. Combine it with bay leaves and sibotand your lungs will surely not only be tender, but also tasty!
Equally important is making sure you have enough vinegar and not mixing it right away. Do this and your dish may end up more bitter than it should, forgoing the spiciness altogether. Wait a few moments before mixing, or even pour the water in first. This will ensure that your dish is perfectly balanced, as it should be.
Thanks to these tips, making bopis will surely be very easy! Read on to discover the easy steps to this Filipino classic.
Boil 8 cups of water in a large pot along with 5 dried bay leaves and 25 grams of sibot. Next, put three pounds of pork lungs and let it boil for about an hour. When the time is up, remove the lungs from the pot and let them cool before slicing. Take your bits and set them aside for later. Meanwhile, in another pan, heat the oil and brown the garlic, onion and ginger.
Now add the lungs that you had diced earlier. Do this when the onions have softened and cook them together for about three minutes. The vinegar goes after; use five spoons and cook for two minutes. After this, pour 2 ½ cups of water into the pot and bring it back to a boil. Add your Knorr Pork Cube and 5 more bay leaves and mix. Cover the pot and turn the heat to medium to low. The objective is to evaporate the liquid by half before continuing to make the bopis.
Has your liquid gone down? Now you can add your carrot, chili and achiote powder. For 3 minutes, cook your bopis and mix well. Don’t forget to season with ground black pepper and patis (or fish sauce) to taste!
When you’re happy with the final product, it’s time to serve your bopis! Transfer your plate to a serving plate, share and enjoy! Whether with rice or cold, your bopis will be a resounding success. Let us know what you and your family think of this gem!
The Philippine pulutan and main course consist of minced pork lungs and heart.
Appetizer, Main course, Pulutan Cooking time 1 hour and 30 minutes
- 3 pounds of pork lungs
- 1 Knorr pork cube
- 5 dried bay leaves
- 2 carrots, chopped
- 3 inches of minced ginger
- 1 tablespoon powdered achiote
- 3 Thai chilies, chopped
- 1 chopped onion
- 5 minced garlic cloves
- 5 tablespoons of vinegar
- 2 ½ cups of water
- ¼ teaspoon ground black pepper
- 4 tablespoons cooking oil
- fish sauce to taste
In a large pot, bring 8 cups of water to a boil, then add the rest of the boiling ingredients. Put the pork lungs in the pot and continue boiling for 1 hour. Remove the lungs, let them cool, and then cut them into small pieces. Set aside.
Heat the oil in a clean skillet. Sauté the garlic, onion and ginger.
Add the diced lungs once the onion has softened. Cook for 3 minutes, stirring.
Add the vinegar. Cook for 2 minutes.
Pour 2 ½ cups of water into the pot. Boil.
Add the Knorr pork cube and bay leaves. Shake off. Cover the pot and adjust the heat between a low to medium setting. Continue cooking until the liquid has reduced by half.
Add the carrot, chili and achiote powder. Cook for 3 minutes.
Season with ground black pepper and fish sauce.
Transfer to a serving plate. Share and Enjoy!
Serving Size: 8g | Calories: 310kcal | Carbs: 10g | Protein: 35g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated fat: 3g | Monounsaturated fat: 5g | Trans Fat: 0.3g | Cholesterol: 468mg | Sodium: 264mg | Potassium: 617mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31312IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 9mg