Pork bopis recipe with heart, lung, and pork fat

                by Joost Nusselder | Updated:  January 12, 2022

17 easy recipes anyone can make...

All the tips you'll need to get started in Japanese cooking with, FOR A LIMITED TIME, FREE as our first email: the complete Japanese with ease cookbook.

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Bopis is a dish made with pork’s heart and lungs. You read that correctly!

This is a familiar dish as a pulutan in any drinking parties in the Philippines.

However, since Filipinos eat everything with rice, bopis also found its way to the humble Filipino dinner table.

This pork bopis recipe, though its main ingredient isn’t that accessible in, say, a supermarket, is a very easy dish to cook.

Pork Bopis Recipe

You can get pork’s heart and lungs at the butcher shop or at the town’s wet market. You can also try to get them from the supermarket; just ask the staff if they have some!

Upon getting the organs, make sure to clean them thoroughly and put them in a pot with water to boil. Add either lemongrass or ginger to eliminate the smell coming from the organs.

Let the organs boil for 20 minutes. While it’s in a boil, you can also use a fork to move the organs, ensuring that all parts are all cooked thoroughly.

After boiling, bring the organs off the pan and start dicing it.

Pork bopis recipe and preparation

On a pan, add palm oil and bring it to heat. Then saute the garlic and onion until they’re translucent.

Once they’re translucent, you can add the chopped organs and bay leaf (again to balance out the pungency in the organs) and stir for 3 minutes.

Next, add the chopped siling labuyo, and simmer and stir for 2 minutes. Then, you add vinegar, water, and soy sauce, stirring until the combination of these 3 evaporates.

You can add more vinegar or more soy sauce to taste. Add salt and ground pepper as well.

Since this dish is more on the spicy side, you can add more chilis and pepper and let it simmer until the chilis are well-mixed into the dish.

Pork Bopis



Pork Bopis Recipe

Pork bopis recipe

Joost Nusselder
You can get pork’s heart and lungs at the butcher’s shop or at the town’s wet market. You can also try to get them from the supermarket; just ask the staff if they have some!
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Filipino
Servings 5 people


  • ½ kg pork heart
  • ½ kg pork lungs
  • 300 g pork fat skin on
  • 7 cloves garlic minced
  • 1 large red onion minced
  • 4 pcs bay leaves
  • 1 large red bell pepper finely diced
  • 1 tbsp siling labuyo or cayenne pepper
  • 1 tbsp annatto powder dissolved in 3 tbsp stock
  • 2 stalks lemongrass
  • 1 knot pandan leaves
  • 3 cups vinegar
  • 1 cup pork stock
  • 1 tbsp fish sauce
  • salt and freshly ground black pepper
  • canola oil
  • green chili pepper for garnish


  • In large frying pan, add pork fat, heart, and lungs, lemongrass, pandan leaves, 1 cup of vinegar, 1 tbsp salt, and enough water to cover the meat.
  • Bring to a boil and cook for 20 minutes.
  • Remove meat, let it cool, then dice finely. Set aside.
  • In a heavy pan, heat oil and sauté garlic and onions. Add the chopped meat, cayenne pepper, and bay leaves. Stir fry for 3 minutes.
  • Add bell pepper, 1 cup of vinegar, and stock. Bring to a boil and simmer on high heat until sauce thickens.
  • Add more vinegar if you want a more sour taste.
  • Add the annatto powder mixture, then season with fish sauce and lots of freshly ground black pepper.
  • Simmer for 2 minutes, then place in big bell peppers and garnish with green chili pepper. Serve with hot rice.
Keyword Pork
Tried this recipe?Let us know how it was!

For the fish sauce, you don’t want to get any old fish sauce, but this original flavor of patis.

Include this pork bopis recipe in your to-cook list and be ready for any surprise drinking party.

You can also try our bangus sisig recipe if you’re still looking for pulutans.

Bopis cooking tips

Bopis is a unique recipe, to say the least. There are a few things you should note before cooking the meal.

Clean out the lungs

First of all, if you’re using pork, the lungs should be well cleaned before you start the recipe. They have a very strong odor and cleaning in advance will keep this under control.

If you’re eating out, the cook will clean the lungs in advance.

Home cooks can do it themselves by simmering them in wine, vinegar, or a combination of lemon, grass, and pandan.

Mince the meat well

When preparing the meat, it’s important to make sure it’s minced well. This will ensure that it has the fine texture that those who eat bopis have come to expect.

Favorite Asian Recipes x
Favorite Asian Recipes

It should be cooked in a wok at high heat so the garlic and onions are sautéed until browned.

You may also add chili, vinegar, carrots, or stock, depending on the taste you’re going for.

Simmer for the right consistency

Next, you’ll want to simmer the meat to the desired consistency. Some prefer their bopis to be liquidy while others like a drier taste.

The longer you simmer, the drier it’ll be.

Seasoning bopis

Once it’s at the proper consistency, you can add salt, pepper, and chilies to taste.

Many people also flavor bopis with annatto, which is an orange flavoring made from the seed of the tropical Bixa orellana tree. Its taste can be described as spicy, tangy, and peppery. It’s often used to flavor beer in Filipino bars.

Find ideal taste balance

You must also make sure your bopis has a balanced flavor.

Here are some ways to ensure it has the ideal taste:

What is bopis?

Bopis refers to a Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies, and onions.

It’s Spanish in origin and is often served with alcoholic beverages and eaten as a bar snack, similar to tapas. It can also be eaten as a meal when accompanied with wild rice.

For most Americans, BOPIS is an acronym that stands for “buy online, pick up in store”. They may not realize it’s also the name of an unusual Filipino dish with a spicy kick.

This article will talk more about bopis, its origins, recipes, and other related information.

Origin of bopis

Bopis is a Flipino dish with Spanish origins. However, the Spanish connection is difficult to trace back, so it’s hard to establish exactly when and where it started in the Philippines.

In Filipino culture, it’s often associated with evil spirits who shapeshift to become monster-like creatures that eat internal organs.

How to eat bopis

Bopis is an unusual meal to eat, but here are the ways it’s best enjoyed:

Where can you eat the best bopis in the Philippines?

There are many places that serve bopis in the Philippines.

If you decide to visit the country, here are a few recommended restaurants that make the best bopis:

Are you brave enough to try bopis?

Bopis is definitely an unusual meal and it isn’t for the faint of heart. Will you be brave enough to take the plunge?

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.