📝 About This Recipe
Bopis is a quintessential Filipino pulutan (bar snack) and ulam that showcases the ingenious nose-to-tail culinary tradition of the Philippines. This savory, spicy dish features finely minced pork lungs and heart sautéed in a fragrant base of ginger, garlic, and bird's eye chilies, then simmered until tender in a tart calamansi and annatto-infused sauce. It is a masterclass in texture and bold flavors, balancing heat, acidity, and the deep earthiness of well-prepared offal.
🥗 Ingredients
Preparation and Boiling
- 500 grams Pork Lungs (cleaned and thoroughly washed)
- 250 grams Pork Heart (cleaned and trimmed of excess fat)
- 2 stalks Lemongrass (pounded and tied in a knot)
- 1 thumb-sized piece Ginger (crushed)
- 1/4 cup Vinegar (for boiling to remove gamey scent)
The Aromatics and Braise
- 5 cloves Garlic (minced)
- 1 large Red Onion (finely chopped)
- 2 tablespoons Ginger (minced very finely)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (chopped; adjust to heat preference)
- 1 small Carrot (finely minced to match the size of the meat)
- 1 medium Red Bell Pepper (finely minced)
- 1/2 cup Annatto (Achuete) Water (made by soaking 1 tbsp seeds in hot water)
- 2 tablespoons Patis (Fish Sauce) (plus more to taste)
- 3-4 tablespoons Calamansi Juice (freshly squeezed)
- 2 pieces Bay Leaves (dried)
- 3 tablespoons Cooking Oil
👨🍳 Instructions
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1
In a large pot, combine the pork lungs, heart, crushed ginger, lemongrass, and vinegar. Cover with water and bring to a boil. Simmer for 30-40 minutes until the meat is tender. This step is crucial for removing any gamey odor.
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2
Drain the meat and discard the boiling liquid and aromatics. Let the meat cool completely.
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3
Once cooled, mince the lungs and heart into very small cubes (about 1/4 inch or smaller). The consistency should be uniform for the best mouthfeel.
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4
In a large wok or skillet, heat the cooking oil over medium-high heat. Add the minced ginger and sauté for 1 minute until fragrant.
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5
Add the garlic and onions. Sauté until the onions become translucent and the garlic is lightly golden.
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6
Add the minced lungs and heart to the wok. Sauté for 8-10 minutes, stirring occasionally, until the meat starts to brown slightly and releases its own oils.
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7
Pour in the fish sauce (patis) and stir well to coat the meat. Cook for another 2 minutes.
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8
Add the minced carrots, bell peppers, and bird's eye chilies. Stir to combine.
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9
Pour in the annatto water and add the bay leaves. Bring to a simmer.
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10
Lower the heat and let the mixture simmer for 15-20 minutes. You want the liquid to reduce significantly until the dish is 'saucy' but not watery.
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11
Stir in the calamansi juice. Taste and adjust seasoning with more fish sauce or black pepper if needed.
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12
Continue cooking for another 5 minutes until the vegetables are tender and the flavors have fully melded. The oil should start to separate from the sauce.
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13
Remove the bay leaves and serve hot.
💡 Chef's Tips
To ensure the best flavor, don't skip the initial boiling with lemongrass and ginger; this is the secret to a clean-tasting Bopis. For a texture variation, some chefs like to cook it until it's 'dry' and slightly crispy by extending the sautéing time at the end. If you cannot find fresh calamansi, lemon or lime juice can be used as a substitute, though the flavor profile will slightly change. Ensure all vegetables are minced to the same size as the meat for a professional, uniform presentation. If you want a richer dish, you can add a small amount of finely minced pork fat during the sautéing stage.
🍽️ Serving Suggestions
Serve as a main dish with a side of steaming hot white jasmine rice. Pair with an ice-cold San Miguel beer if serving as 'pulutan' or an appetizer. Provide a small dipping bowl of soy sauce with extra calamansi and crushed chilies on the side. Serve alongside other Filipino favorites like Sinigang to provide a sour broth contrast to the spicy, savory Bopis. Top with fried garlic bits or chopped spring onions for an extra layer of crunch and freshness.