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Pork Bopis Recipe
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Pork bopis recipe

 You may get pork’s heart and lungs at the butcher’s shop at the town’s wet market. If you are going to get it from the supermarket though, always ask the staff if they have some. 
Course Main Course
Cuisine Filipino
Keyword Pork
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 5 people
Author Joost Nusselder
Cost $8

Ingredients

  • 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

Instructions

  • 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 the meat 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. 5. Add bell pepper, 1 cup of vinegar and stock, bring to a boil and simmer in high heat until sauce thickens.
  • Add more vinegar if you want it more sour.
  • Add 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.