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, appetizer, 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 Kapampangans are quite familiar with especially with people who love pulutan with their alcoholic drinks. 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 spicy Filipino dish depends if pork lungs are available in Asian markets I go to. When I do get to buy the lungs, this is surely in my menu along with Kilayin.
How do you clean pork lungs?
It’s always a good idea to clean the pork lungs and heart before cooking. The best and easiest way to do this is by first soaking the parts in enough water for at least 30 minutes to loosen dried blood. Next, rinse in running water to wash away the blood.
Rub rock salt onto pork lungs and heart to remove the grime and slimy film sticking on the meat. Make sure to rinse again in running water to wash away the salt and grime and now it’s ready for cooking.
Mince the meat well
Mincing or cutting the meat correctly gives the dish a sense of authenticity that most will expect. Pork lungs and heart are more chewy so it needs to be cut in smaller pieces like sisig to make it more enjoyable to eat. We also don’t want to cut too fine or you’ll end up with a mushy bopis.
What gives Bopis it’s color?
When you cook pork lungs 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 a large pot with water, two stalks lemongrass, and salt will do the trick. Once the parts are tender, remove them from the pot and mince the lungs 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 2 tablespoon 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 the vegetables.
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 1/8 cup of 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
You might also like:
For boiling the pork lungs and heart
- 1 3/4 cups 400 grams pork lungs (boiled and minced)
- 1 1/2 cups 300 grams pork heart (boiled and cut in small cubes )
- 3-5 cups water
- 2 stalks lemon grass
- 2 tbsp salt
For cooking bopis
- 1 thumb sized ginger (crushed)
- 1 medium onion (sliced)
- 2 cloves garlic (finely 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, and salt. Bring to a boil until tender. Remove the lungs and heart then mince the lungs and cut the heart in small cubes.1 3/4 cups 400 grams pork lungs, 1 1/2 cups 300 grams pork heart, 3-5 cups water, 2 stalks lemon grass, 2 tbsp salt
Making the bopis
- Heat cooking oil in a pan over medium heat. Saute ginger, oinion, and garlic.1 thumb sized ginger, 1 medium onion, 2 tbsp cooking oil, 2 cloves 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.2 tbsp fish sauce
- Add cubed carrots and radish and tip in annatto/achuete powder and mix to evenly distribute.½ cup radish, ½ cup carrots, 2 tbsp annatto powder
- Tip in ground black pepper, red chili, soy sauce, water and bay leaves. Give a stir and simer until the carrots are tender.2 pcs bay leaves, 1 tsp ground black pepper, 2 tbsp soy sauce, 1 pc bird’s eye chili, 1 cups water
- Add vinegar. Without stirring let simmer until aroma of vinegar evaporates and liquid is reduced. Approximately 8-10 minutes.2 tbsp vinegar
- Taste and adjust with salt or fish sauce. Serve and enjoy! Bon appetit!