Kapampangans are well known for their skill in cooking almost every part of any ingredient you can think of. From nose to tail, we can turn every part of the pig into something delicious. One of our special dishes is Bopis, a flavorful and unique recipe made from pork lungs and heart.
Bopis is finely chopped and cooked with a mix of spices and vegetables, giving it bold flavors with a bit of heat. It’s perfect for those who love trying new and exciting dishes. Cooking Bopis is not only a way to explore new flavors but also a great way to impress your family and friends.
Forget about the cringe and let’s start cooking!
What is Bopis?
Bopis is a traditional Filipino dish that comes from the Kapampangan region. It’s made from pork lungs and heart, which are finely chopped and sautéed with onions, garlic, and various spices. The dish has a unique, slightly tangy flavor because of the addition of vinegar, and it often has a bit of heat from chili peppers.
My mom used to cook this for us. But mind you, this dish is a bit time-consuming. Don’t worry, though! The time you invest is the real secret to its incredible flavor. The key is in the careful preparation and slow cooking, which allows all the flavors to meld together perfectly.
The key to a good Bopis is in the preparation. The pork lungs and heart need to be cleaned thoroughly and cooked just right to ensure they are tender and flavorful. The result is a savory, spicy, and slightly tangy dish that’s perfect with steamed rice.
Bopis Ingredients
For Boiling:
- Pork Liver, Pork Lungs, Pork Kidney, Pork Heart: These organ meats are the main ingredients of Bopis, providing a rich and unique flavor. They are boiled to ensure they are tender and easy to chop finely.
- Lemongrass, Black Pepper (whole), Garlic (crushed), Ginger (sliced): These aromatics are added to the boiling water to infuse the organ meats with a fragrant, savory flavor.
For Sautéing:
- Cooking Oil: Used for sautéing the ingredients to bring out their flavors.
- Ginger (minced), Garlic (minced), Onion (minced): These aromatics form the base of the sauté, adding depth and richness to the dish.
- Black Pepper (crushed), Bay Leaves: These spices add warmth and complexity to the Bopis.
- Annatto Oil: This oil gives the dish its vibrant red color and a slightly nutty flavor.
- Fish Sauce, Soy Sauce: These condiments provide a salty, umami-rich base for the dish.
- Vinegar: Adds a tangy flavor, balancing the richness of the organ meats.
- Carrot (diced), Radish (diced), Red Bell Pepper (diced), Green Bell Pepper (diced): These vegetables add color, texture, and a subtle sweetness to the dish.
- Green Chilies (diced), Red Chilies (diced): These chilies bring heat and a touch of spiciness, characteristic of Bopis.
- Salt: Adjusts the seasoning to taste, enhancing all the flavors in the dish.
How To Prepare the Ingredients?
- To prepare the ingredients for Kapampangan Bopis, start by cleaning the pork liver, lungs, kidney, and heart thoroughly. This ensures they are free from any impurities and ready for cooking.
- Next, in a large pot, combine the cleaned pork organs with lemongrass, whole peppercorns, crushed garlic, and sliced ginger. Fill the pot with about 3 liters of water, or enough to cover the organs completely.
- Bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer gently for about 45 minutes. Check periodically to ensure the organs are cooking evenly and becoming tender.
- Once the organs are fully cooked and tender, remove them from the pot and allow them to cool slightly. Once cooled, dice the organs into small, bite-sized pieces. These diced pieces will form the hearty base of your Kapampangan Bopis dish, ready to be sautéed with an array of aromatic spices and vegetables for a flavorful finish.
How To Cook Bopis?
Preparing the Organs
Start by cleaning the pork liver, lungs, kidney, and heart thoroughly, ensuring all membranes and impurities are removed.
In a large pot, combine the cleaned pork organs with lemongrass, whole peppercorns, crushed garlic, and sliced ginger.
Fill the pot with enough water (about 3 liters) to cover the organs.
Bring the pot to a boil over high heat, then reduce the heat to simmer. Cook for approximately 45 minutes or until the organs are tender.
Once cooked, remove the organs from the pot and allow them to cool. Once cooled, dice them into small, uniform pieces.
Sautéing the Ingredients
Heat cooking oil in a large pan over medium heat.
Add minced ginger, minced garlic, and minced onion to the pan. Sauté until the onion becomes translucent and the garlic is fragrant.
Add the diced pork organs to the pan. Cook for about 5 minutes, stirring occasionally, until the organs begin to brown slightly and absorb the flavors.
Adding Seasonings and Liquids
Sprinkle crushed black pepper and add bay leaves to the pan.
Pour in annatto oil to give the dish its characteristic color. Let everything simmer together for a minute.
Add fish sauce, soy sauce, and water to the pan. Stir well to combine and allow the flavors to meld.
Pour in vinegar and let it simmer for 2-3 minutes to cook off the acidity.
Cooking with Vegetables
Add diced carrot, radish, and bell pepper to the pan. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add sliced green and red chilies to the pan. Stir and cook for an additional 2 minutes to infuse the dish with spiciness.
Final Seasoning and Simmering
Season with salt and pepper to taste. Adjust seasoning as needed.
Continue to simmer the mixture gently for another 5-10 minutes until all the vegetables are tender and the flavors are well combined.
Serving
Once cooked to perfection, your Bopis is ready to be served hot, alongside steamed rice or as a delicious pulutan. Enjoy the rich flavors and textures of this classic Filipino dish!
Tips for an Amazing Bopis Dish
Clean the Organs Well
Make sure to clean the pork liver, lungs, kidney, and heart thoroughly. Remove any tough parts or bits that don’t belong. This helps make your dish cleaner and better-tasting.
Cook Just Right
Boil the pork organs until they’re tender, but not too soft. Overcooking can make them tough and change how your Bopis feels in your mouth.
Balance the Flavors
Pay attention to how salty, sour, and a little spicy your Bopis tastes. Adjust how much vinegar, soy sauce, and fish sauce you use to make sure it tastes just right.
Use Fresh Stuff
Fresh ginger, garlic, onions, and spices like bay leaves and peppercorns add lots of flavor. Fresh veggies like carrots, radishes, and bell peppers give your dish a nice crunch.
Use Annatto Oil for Color
Annatto oil not only gives your Bopis a bright red-orange color but also adds a nice earthy taste that goes well with the dish.
Control the Spicy Stuff
Decide how spicy you want your Bopis to be by adjusting how much chili peppers you put in. Bopis usually has a little kick, but you can make it milder or spicier as you like.
Let the Flavors Mix
After you put all the ingredients together, let your Bopis simmer gently. This helps all the flavors blend together nicely and makes your dish taste really good.
Taste and Adjust
Try your Bopis before you serve it. Add more salt, pepper, or other seasonings if you need to. This way, your dish will have just the right balance of flavors.
FREQUENTLY ASKED QUESTIONS
Absolutely! You can control the spiciness by adjusting the amount of chilies you add during cooking.
Cooking time varies, but it generally takes about 1 to 1.5 hours, including preparation and simmering, to ensure the pork organs are tender and flavorful.
Yes, Bopis actually tastes even better when the flavors have had time to meld together. It can be prepared ahead and reheated before serving.
Bopis is traditionally served with steamed rice, but it also pairs nicely with crispy fried fish or grilled meats for a hearty Filipino meal.
Kapampangan Bopis
Ingredients
For boiling:
- 3 liters Water
- 350 grams Pork Liver (diced)
- 450 grams Pork Lungs (diced)
- 250 grams Pork Kidney (diced)
- 150 grams Pork Heart (diced)
- 4 stalks Lemongrass
- 1 tbsp Black Pepper (whole)
- 5 cloves Garlic (crushed)
- 1 piece Ginger thumb-sized(sliced)
For sautéing:
- 2 tbsp Cooking Oil
- 1 piece Ginger thumb-sized(minced)
- 8 cloves Garlic (minced)
- 1 piece Onion large (minced)
- 1 tsp Black Pepper (crushed)
- 2 pcs Bay Leaves
- 2 tbsp Annatto Oil
- 2 tbsp Fish Sauce
- 2 tbsp Soy Sauce
- ½ cup Water
- 4 tbsp Vinegar
- 1 piece Carrot medium (diced)
- 1 piece Radish medium (diced)
- 1 piece Red Bell Pepper (diced)
- 1 piece Green Bell Pepper (diced)
- 2 pcs Green Chilies (diced)
- 2 pcs Red Chilies (diced)
- Salt to taste
Instructions
Pre-boiling the Organs:
- Clean the pork liver, lungs, kidney, and heart thoroughly.
- In a large pot, add the pork organs, lemongrass, whole peppercorns, crushed garlic, and sliced ginger. Fill the pot with 3 liters of water or enough to cover the organs.
- Bring to a boil and let it simmer for 45 minutes or until the organs are tender.
- Once cooked, remove the organs from the pot and let them cool. Dice them into small pieces.
Sautéing:
- Heat Cooking oil in a large pan over medium heat.
- Add minced ginger, minced garlic, and minced onion. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the diced pork organs to the pan. Cook for about 5 minutes, stirring occasionally.
- Mix the crushed black pepper and bay leaves. Add the annatto oil and let it simmer.
- Pour in the fish sauce,soy sauce and water. Stir well to combine.
- Add the vinegar and let it simmer without stirring for about 2-3 minutes to cook off the acidity.
- Add the diced carrot, radish, and bell pepper. Cook for another 5 minutes, stirring occasionally.
- Add the sliced green and red chilies. Stir and cook for an additional 2 minutes.
- Season with salt and pepper to taste.
- Continue to cook for another 5-10 minutes until all the vegetables are tender and the flavors are well combined.
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