Bopis is a spicy Filipino dish, where pork innards like lunge, heart and lever is boiled with garlic, ginger, pepper corns and laurel leaves, then cut to small cubes and sautéed with tomatoes, radish, onion, chilies, carrot, ginger, and seasoned with annatto powder, laurel leaves, whole pepper corn and fish sauce. Bopis usually served as an appetizer or with beer, this medley dish is also served best when topped with hot steaming rice. Yu
When Parokya Ni Edgar said “Tama na yan, inuman na!”, I always immediately thought of bopis. Bopis is always the very first pulutan I can think of when talking about pulutan dishes. This is may be for the reason that when I was still a child, I always gather some pulutan from the table where my lolo drinks with his friends. But instead of eating it papak, I always grab my favorite bowl and eat it with some hot steaming rice.
Before this spicy dish became an inuman staple, bopis was actually one of the best Filipino dishes served with hot steaming rice. Its name originates from the Spanish origin “bopiz”.
For first timers, bopis might actually look and feel weird because the organ meats used in this dish is not really that usual. Pork lungs? Pork heart? Pork liver? One with no knowledge on this might be terrified. But although the organ meats are not usually served, what I love about bopis is that it made people love these organ meats. The meats were presented in a nice way which are best partnered with hot steaming rice or with ice cold beer.
If you’re interested in knowing how to make some bopis, read the article below and follow the quick and easy bopis recipe. Happy cooking!
HOW TO COOK BOPIS
Preparing the ingredients for bopis might take some time but the actual cooking process is quick, simple and straightforward.
Choose where you get the organs. For this type of dish, I highly recommend butcher shops than wet markets. Try to smell the organs just to make sure that they were properly handled and not in any way spoiled.
Gather the organs and clean them well. These type of meat do not cook thoroughly through cooking, so we need to boil them first (also to remove impurities). Do not be surpised that after boiling, the color of the organs will really look different. They will look darker and greyish in color. And that’s a good marker of a fully cooked organ meat.
The next part would be the tedious part especially if you are making a large batch of bopis. This will include a lot of chopping until all of the organs are in small cubes. After you’re done with the organs, don’t forget to also chop the vegetables.
When all the ingredients are prepared, the rest of the cooking will be so much easier. All you need to do is to saute and season all the chopped ingredients until it formed into a nice and savoury bopis. When the bopis is almost cooked, start preparing your steamed rice because there will surely be an unli rice action! Happy eating! 🙂
BopisCourse: Filipino Recipes, Pork Recipes
1 pork lungs
1 pork heart
1/4 kilo pork liver
1 radish (minced)
1 carrot (minced)
1 onion (minced)
4 cloves garlic (minced)
2 crushed garlic
1 thumb ginger (minced)
1 thumb ginger (sliced)
1/2 cup annatto powder
10 pcs laurel leaves
1/2 teaspoon whole peppercorns
8 chili peppers (chopped)
Fish sauce (to taste)
Pepper (to taste)
- Wash and clean the lungs, heart and liver and then put them in a pot with water. Add the crushed garlic, sliced ginger, whole peppercorns and laurel leaves. Cover the pot and let it cook for 30 to 45 minutes.
- Drain them and let them cool off a bit. When cool enough to handle, start chopping all the organs into small cubes.
- Heat some oil in a pan. Saute he onions, garlic and ginger until light brown and aromatic. Add the chopped organs and saute them for a few minutes. Next, add the bay leaves and soy sauce. Stir them for a few minutes to saute.
- Add the vinegar. Do not stir. Allow it to simmer for 1 – 2 minutes. Pour the annatto water and stir. Add the minced carrots and radish and then saute for a few minutes. Add the chopped chilies for some kick. Season with some fish sauce and pepper to taste. Allow it to cook for 2 minutes.
- Turn the heat off and then transfer the savoury bopis to a serving dish. Serve it on top of hot steaming rice. Enjoy!
Bopis Recipe (TAGALOG)
- 1 baga ng baboy
- 1 puso ng baboy
- 1/4 atay ng baboy
- 1 labanos (hiniwa ng maliliit)
- 1 carrot (hiniwa ng maliliit)
- 1 sibuyas (hiniwa ng maliliit)
- 4 butil ng bawang (hiniwa ng maliliit)
- 2 tinadtad na bawang
- 1 luyar (hiniwa ng maliliit)
- 1 luya (hiniwa)
- 1/2 tasa ng annatto powder
- 10 piraso ng dahon ng laurel
- 1/2 kutsarita ng buong paminta
- 8 siling labuyo (hiniwa)
- Patis at paminta
- Linisin ang baga, puso at atay ng baboy at ilagay sa kawaling may tubig. Sunod na ilagay ang bawang, hiniwang luya, pamintang buo at dahon ng laurel. Takpan ang pot at hayaan itong maluto ng 30 – 45 minutes.
- Salain ang mga lamang loob at palamigin ng konti. Kapag pwede nang hawakan, hiwain ang mga ito ng maliliit na cubes.
- Magpainit ng mantika sa kawali. Igisa ang sibuyas, bawang at luya ng ilang minuto hanggang maging brown. Ilagay ang mga hiniwang lamang loob at igisa ng ilang minuto. Sunod na ilagay ang dahon ng laurel at toyo. Haluin ng ilang minuto.
- Ilagay ang suka. Wag munang hahaluin. Pakuluan muna ito ng 1 – 2 minuto. Sunod na ilagay ang annatto water at haluin. Ilagay ang carrots at labanos at igisa ng ilang minuto. Maglagay ng sili depende kung gaano kaanghang mo ito gusto. Lasahan ito ng patis at paminta. Lutuin pa ito ng 2 minuto.
- Patayin ang apoy at ilipat ang bagong lutong bopis sa serving dish. Ilagay ito sa ibabaw ng mainit na kanin. Enjoy!