📝 About This Recipe
Bopis is a quintessential Filipino 'pulutan' or appetizer, celebrated for its complex textures and bold, spicy profile. This traditional stir-fry features finely minced pork heart and lungs, meticulously cleaned and sautéed with aromatics, annatto, and bird's eye chilies. It is a masterclass in the 'Gisado' technique, resulting in a dish that is simultaneously earthy, tangy, and exhilaratingly hot.
🥗 Ingredients
The Proteins (Preparation)
- 500 grams Pork Lung (cleaned and boiled until tender)
- 250 grams Pork Heart (cleaned and boiled until tender)
- 2 stalks Lemongrass (crushed, for boiling)
- 2 inch thumb Ginger (sliced, for boiling)
The Stir-Fry Base
- 5 cloves Garlic (minced)
- 1 large Red Onion (finely chopped)
- 2 tablespoons Ginger (minced)
- 1 medium Carrot (finely minced to match meat size)
- 1 large Red Bell Pepper (finely minced)
Sauce and Seasoning
- 3 tablespoons Annatto (Achuete) Oil (for that signature orange color)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (minced; adjust to heat preference)
- 1/4 cup Vinegar (Cane or Coconut) (do not stir immediately after adding)
- 2 tablespoons Fish Sauce (Patis) (or to taste)
- 1/2 cup Beef or Pork Broth
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the pork lung and heart in a large pot with enough water to cover. Add the crushed lemongrass and sliced ginger to neutralize any gamey scents. Boil for 30-40 minutes until tender.
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2
Drain the meat and let it cool completely. Once cooled, mince the lung and heart into very small, uniform cubes (about 1/8 inch). Consistency is key for a professional Bopis.
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3
In a large wok or heavy-bottomed skillet, heat the annatto oil over medium heat until vibrant and shimmering.
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4
Sauté the minced ginger first for 1 minute to infuse the oil, then add the garlic and onions. Cook until the onions are translucent and the garlic is fragrant.
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5
Add the minced lung and heart to the wok. Increase heat to medium-high and stir-fry for 8-10 minutes. You want the meat to slightly crisp up and absorb the annatto color.
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6
Toss in the minced carrots and red bell peppers. Stir-fry for another 3 minutes until the vegetables soften slightly.
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7
Add the bird's eye chilies and bay leaves. Stir well to distribute the heat of the peppers.
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8
Pour in the vinegar. Crucial: let it simmer for 2 minutes without stirring to allow the harsh acidic bite to cook off.
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9
Pour in the broth and fish sauce. Season with cracked black pepper.
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10
Lower the heat and simmer until the liquid has almost completely evaporated, leaving the dish moist but not saucy. The oils should start to separate from the meat.
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11
Perform a final taste test. Adjust with more fish sauce or chilies if desired.
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12
Transfer to a serving platter and serve hot while the textures are at their peak.
💡 Chef's Tips
To ensure the best flavor, squeeze calamansi juice over the organs during the cleaning process before boiling. For a crunchier texture, stir-fry the meat longer in the oil until the edges are golden brown. If you can't find annatto oil, soak 1 tablespoon of annatto seeds in 3 tablespoons of warm oil for 10 minutes, then strain. Always mince your vegetables to the same size as the meat for a uniform mouthfeel and elegant presentation. Don't skip the ginger; it is the most important aromatic for balancing the rich flavor of the organs.
🍽️ Serving Suggestions
Serve as a 'Pulutan' (appetizer) alongside ice-cold pale pilsner or lager beer. Pair with a steaming bowl of garlic fried rice (sinangag) for a hearty Filipino breakfast. Provide extra calamansi halves and spicy fish sauce on the side for dipping. Serve with a side of pickled green papaya (atchara) to cut through the richness. Accompany with crispy fried tofu cubes for an added textural contrast.