Ingredients

  • Serves 8 people
  • 67g annatto seeds (Achuete)

    237ml hot water

    1 kg pig’s lungs, boiled and chopped

    300 g pig’s heart, boiled chopped

    1 pc carrot, diced

    1 pc red onion, minced

    7 cloves garlic, minced

    7 pcs bird’s eye chili, minced

    3 tbsp white vinegar

    500 ml water

    3 tbsp ginger, minced

Bopis
Recipe Courtesy of
Asian Food Network

Bopis

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For those of you with an adventurous palate, the Bopis might just be the one dish that you have to try! This spicy Filipino dish is made up of pork or beef lungs and is cooked with onions and lots of chillies - that is a lot of bold flavors. Ginger is also an important part of this dish as it is used to balance out the porky smell and taste. While you can definitely serve this dish up with steamed rice, Bopis is usually offered as a snack during ice-cold beer-drinking sessions.
  • Easy
  • 50 min
  • 30 min
  • 15 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 50 min
  • 30 min
  • 15 min

Instructions

  1. Prepare annatto water

    • In a bowl, pour 237ml hot water and add 110g annatto seeds.
    • Dissolve and mash the annatto seeds.
    • Strain the liquid and remove the undissolved annatto seeds. Set the annatto water aside.


  2. Cook the lungs and heart

    • Heat oil in a pan over medium heat, and sauté the onion, garlic, and ginger for about 3 minutes, or until brown.
    • Toss the minced bird’s eye chili in and cook for 30 seconds until aromatic.
    • Add the lungs and heart in and sauté for 3 to 5 minutes while stirring occasionally
    Cook the lungs and heart


  3. Season Bopis

    • Add annatto water and bay leaves into pan. Allow it to simmer until the liquid has almost evaporated.
    • Add the carrots in and cook for 2 minutes.
    • Pour the vinegar in and allow it to simmer without stirring for 10 minutes.
    • Transfer Bopis into a serving plate.
    Season Bopis


Plate and Serve!

Season Bopis with salt and pepper before serving.

Plate and Serve!
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    Ingredients
    • Serves 8 people
    • 67g annatto seeds (Achuete)

      237ml hot water

      1 kg pig’s lungs, boiled and chopped

      300 g pig’s heart, boiled chopped

      1 pc carrot, diced

      1 pc red onion, minced

      7 cloves garlic, minced

      7 pcs bird’s eye chili, minced

      3 tbsp white vinegar

      500 ml water

      3 tbsp ginger, minced

    Nutrition
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