Filipino Pork Bopis recipe
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!
Servings 5 people
Cost $8
Ingredients
- canola oil
- ½ kg pork heart
- ½ kg pork lungs
- 300 g pork fat skin on
- 2 stalks lemongrass
- 1 knot pandan leaves
- 3 cups vinegar
- 4 pcs bay leaves
- 7 cloves garlic minced
- 1 large red onion minced
- 1 cup pork stock
- 1 large red bell pepper finely diced
- 1 tbsp siling labuyo or cayenne pepper
- 1 tbsp annatto powder dissolved in 3 tbsp stock
- 1 tbsp fish sauce
- salt and freshly ground black pepper
- green chili pepper for garnish
Instructions
- In large pot, 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 frying pan, heat oil and sauté garlic and onions until translucent.
- Add the chopped meat, siling labuyo (or 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.
