BOPIS

Bopis is a spicy Filipino dish containing finely

chopped pig's lungs and heart sautéed with

 chilies, onions and sometimes tomato. It may

be eaten as a bar snack similar to Spanish

 tapas or as a main meal, usually with

 steamed rice. Recipes for bopis may differ

 from region to region and family to family,

 with regards to ingredients, spices and flavoring.

Filipino cuisine has been inspired through

history by various cultures that have been

 involved in the history of the Philippines.

 Located in the Pacific Ocean, and part of

 southeast Asia, the country, which consists

of over a thousand islands, has seen many

 cultures pass through it due to its location

 on a migratory route. The Malaysians came

 first, then the Chinese, Spanish and Americans.

 Each of these left influences on the cuisine

 now known as Filipino cuisine.

The pig lungs may have a very pungent odor

 so before making bopis it is advised that

they are well cleaned. Nowadays the butcher

 may do this, but there are many traditional

 methods too. These include simmering the

 lungs in wine, vinegar or a combination of lemon

 grass and pandan before using.

 

Some bopis recipes require the addition of carrots

 or tomatoes. The pot is then left to simmer until

 it is cooked to the right consistency. Again,

 preferences differ, as some cooks prefer a

 saucy dish, while others cook for longer to give

 a drier consistency. More chili may be added

 before serving, as well as salt and ground

black pepper to taste.

A commonly used ingredient when cooking bopis

 is annatto, which is an orange colorant and

 flavorant. This is made from the pulp around

 the seed of the Bixa orellana tree, which was

 originally from Latin America but has spread

 throughout the tropical areas of the world. It

 is described as having a peppery taste.

The overall taste of bopis, is a spicy, tangy

flavor, which has a good bite to it, depending

on the amount of chili used. It is often served

as an accompaniment to beer in Filipino bars.

A commonly used ingredient when cooking

bopis is annatto, which is an orange colorant

 and flavorant.

 This is made from the pulp around the seed

 of the Bixa orellana tree, which was originally

 from Latin America but has spread throughout

 the tropical areas of the world. It is described

as having a peppery taste.

Bopis or Kandingga in Bicol. I have several

 requests for this recipe, now here it is.

Bopis is another popular turo-turo dish. It is

 made up of diced pork or beef lungs, spleen

and heart. Cooking this dish is a little bit tricky,

it has to be done right to rid of that pig innards

 smell. It has to be sautéed really dry or

until it is sizzling.

Or you could boil again the diced bopis and

 rinse, drain before cooking sautéing. For

 this reason some are not so keen to have

 this dish. But for those who have come to

 like the exotic taste of bopis is surely one

dish to crave for. Here is my recipe.

Ingredients:

1/2 pork bopis set, (lungs, spleen and heart)
1 medium size labanos, diced finely
1 medium size carrot, diced finely
1 red bell pepper, diced finely
1 big can button mushroom, diced finely
2 tablespoon black pepper, coarsely ground
1/2 head garlic, crushed, minced
1 medium size onion, chopped
1/4 cup atsuete / annatto in oil
2-3 pieces siling labuyo , chopped
3/4 cup vinegar
cooking oil
salt

Bopis has a fine texture so the lungs

and heart are chopped or minced well.

 The dish is usually cooked in a wok at

 high heat and the garlic and onions are

 sautéed until browned. Depending on the recipe,

chili may be added at this point. The heart

and lungs are then added with vinegar.

Some cooks add stock too.
Cooking procedure:

Wash bopis set thoroughly and drain.

Put the whole bopis set in big casserole

 and add enough water to cover, bring to

 a boil and simmer for 20-25 minutes.

 Remove from casserole and drain, let it

 cool down.

Finely dice bopis set and keep aside. sauté

 garlic and onion in a big wok. Add in diced

 bopis and stir cook for 3-5 minutes or until

 it start to sizzle. Add in vinegar and cook for

 2-3 minutes now add in annatto oil, patis and

 black pepper, stir cook for another 2-3 minutes.

Add in 3 cups of water and simmer for 3-5

 minutes now add in carrots, labanos, mushroom

 and siling labuyo, simmer for another 3-5 minutes

 or until most of the liquid has evaporated.

 Correct saltines if required. Add in bell pepper

 and cook for a minute or two. Serve hot with a lot of rice.