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bopis

My Authentic Bopis Recipe

My Bopis: spicy minced pork lungs and heart with vegetables for bold flavors and crispy edges that are absolutely addictive.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Filipino
Ingredients Method Notes

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 (patis)
  • 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

Method
 

  1. I start by combining my minced pork lungs, vinegar, and salt in a bowl. I let this marinate for 10 minutes.
  2. In my wide skillet over medium heat, I heat the oil. Then I add my onions and garlic, cooking for about 3-4 minutes.
  3. I add my fish sauce to the pan, stirring it.
  4. 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.
  5. I add my diced carrots, both bell peppers, and Thai chili peppers to the pan. I continue cooking for about 2-3 minutes.
  6. 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.
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