Bopis or pulutok as others would call it is uniquely delicious! A spicy dish made of pork lungs, pork heart, chilis, and carrots. A perfect beer match or main dish!
Is it just me or is it hot in here? I guess it’s me because of this delicious and spicy bopis! A dish that we Kapampangans are quite familiar with especially with people who love to drink. Full on flavors that will leave you asking for more!
I had this recipe for a long time but don’t get the chance to make it any time I want. This is because making this dish depends if pork lungs are available in Asian markets I go to. And when I do get to buy the lungs, this is surely in my menu along with Kilayin.
What gives Bopis it’s color?
When you cook pork lung or pork heart, it usually ends up in a dark grayish color. By incorporating annatto seeds or annatto powder, the dish becomes vibrant orange. Some recipes don’t use annatto and end up a bit dark but still delicious.
How to make Bopis
First and foremost, removing the pungent smell from the heart and lungs is relevant. Boiling the organ meats in water, lemongrass, ginger, and salt will do the trick. Once the parts are tender, remove them from the pot and mince the liver and cut the heart into cubes.
Next is making the bopis, saute ginger, onion, and garlic in a pan until fragrant. Add lungs and cook until they start popping on the pan (this is why they called it pulutok). Throw in the cubed pork heart and cook for a minute or two. Pour fish sauce and stir then simmer for a minute to be absorbed. Add cubed carrots and radish and tip in annatto/achuete powder and mix to evenly distribute.
Add, ground black pepper, bay leaves, red chili, soy sauce, and water. Let it simmer until the heart is tender and liquid is reduced. Pour vinegar and let it simmer without stirring and do not cover the pan. When the aroma of the vinegar evaporates, stir and taste. Adjust seasoning if needed. Enjoy!
Tips for Bopis
- Add one pork or beef cube if you want your bopis to taste meatier. Add it when you pour in the fish sauce.
The secret ingredient is always LOVE
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For boiling the pork lungs and heart
- 1 cup or 250 grams pork lungs boiled and minced
- 1½ cups or 400 grams pork heart boiled and cut in small cubes
- 3 cups water
- 1 stalk lemon grass
- 2 tbsp salt
- 1 thumb sized ginger sliced
For cooking bopis
- 1 thumb sized ginger crushed
- 1 medium onion sliced
- 2 cloves garlic finly chopped
- 2 pcs bay leaves
- 2 tbsp fish sauce
- 1 tsp ground black pepper
- 2 tbsp annatto powder
- 2 tbsp soy sauce
- 1 pc bird’s eye chili finely chopped
- ½ cup radish cut in small cubes
- ½ cup carrots cut in small cubes
- 2 tbsp vinegar
- 1 cups water
- 2 tbsp cooking oil
Boiling the pork lung and heat
- Heat water in a pot a throw in the lungs, heart, lemongrass, ginger, and salt. Bring to a boil until tender. Remove the lungs and heart then mince the lungs and cut the heart in small cubes.
Making the bopis
- Heat cooking oil in a pan over medium heat. Saute ginger, oinion, and garlic.
- Add pork lungs and cook until they start popping on the pan. Then add the pork heart and cook for a minute.
- Pour fish sauce and stir then simmer for a 30 secondfor the flavor to be absorbed.
- Add cubed carrots and radish and tip in annatto/achuete powder and mix to evenly distribute.
- Tip in ground black pepper, red chili, soy sauce, water and bay leaves. Give a stir and simer until the carrots are tender.
- Add vinegar. Without stirring let simmer until aroma of vinegar evaporates and liquid is reduced. Approximately 8-10 minutes.
- Taste and adjust with salt or fish sauce. Serve and enjoy! Bon appetit!