Bopis is a spicy Filipino delicacy made of minced pork lung and heart cooked in onions, garlic and chili peppers. Like many Filipino classics, there are different regional versions of this dish. My version is based on the Kapampangan style, which is mostly dry rather than saucy. In Kapampangan, this dish is also called "pulutok" because of the crackling sound the meat makes in the pan.
My Ingredients
- 2 pounds minced pork lungs (or pork hearts if lungs unavailable)
- ½ cup vinegar
- 1 teaspoon salt
- 2 tablespoons canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 large carrot, peeled and diced
- ½ green bell pepper, seeded and chopped
- ½ red bell pepper, seeded and chopped
- 4 Thai chili peppers, stemmed and chopped
How I Make My Authentic Bopis
- I start by combining my minced pork lungs, vinegar, and salt in a bowl. I let this marinate for 10 minutes.
- In my wide skillet over medium heat, I heat the oil. Then I add my onions and garlic, cooking for about 3-4 minutes.
- I add my fish sauce to the pan, stirring it.
- I add my marinated minced pork lungs to the pan and bring everything to a boil. I cook this, stirring occasionally for about 20-30 minutes until the liquid is mostly absorbed and the meat begins to sizzle. This is when I hear that "pulutok" sound.
- I add my diced carrots, both bell peppers, and Thai chili peppers to the pan. I continue cooking for about 2-3 minutes.
- I serve my bopis hot. Enjoy!
My Personal Tips
- I can buy minced lungs from wet markets by asking for "pang-bopis" cut, or I can mince them myself at home.
- If I'm in the US, where lungs aren't available, I use pork hearts and finely chop them with a knife or in my food processor.
- I don't skip the vinegar marinade because it's important for tenderizing the meat.
- I listen for the crackling sound when the meat starts to sizzle. This means it's getting those crispy edges that make bopis so good.
- I keep my vegetables tender crisp rather than fully soft because the texture contrast is important to the dish.
- I adjust the amount of chili peppers based on my heat preference.
Related
Looking for other recipes like this? Try these:
My Authentic Bopis Recipe
My Bopis: spicy minced pork lungs and heart with vegetables for bold flavors and crispy edges that are absolutely addictive.
Ingredients
Method
- I start by combining my minced pork lungs, vinegar, and salt in a bowl. I let this marinate for 10 minutes.
- In my wide skillet over medium heat, I heat the oil. Then I add my onions and garlic, cooking for about 3-4 minutes.
- I add my fish sauce to the pan, stirring it.
- I add my marinated minced pork lungs to the pan and bring everything to a boil. I cook this, stirring occasionally for about 20-30 minutes until the liquid is mostly absorbed and the meat begins to sizzle. This is when I hear that "pulutok" sound.
- I add my diced carrots, both bell peppers, and Thai chili peppers to the pan. I continue cooking for about 2-3 minutes.
- I serve my bopis hot. Enjoy!
Notes
- I can buy minced lungs from wet markets by asking for "pang-bopis" cut, or I can mince them myself at home.
- If I'm in the US, where lungs aren't available, I use pork hearts and finely chop them with a knife or in my food processor.
- I don't skip the vinegar marinade because it's important for tenderizing the meat.
- I listen for the crackling sound when the meat starts to sizzle. This means it's getting those crispy edges that make bopis so good.
- I keep my vegetables tender crisp rather than fully soft because the texture contrast is important to the dish.
- I adjust the amount of chili peppers based on my heat preference.
Tried this recipe?Let us know how it was!
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