The Bopis is a traditional Filipino dish from the Bicol Region that combines several finely chopped portions of pork innards- the heart, lungs and liver are combined in a spicy tomato-based sauce.
1 1/2 lbs pig’s lungs, boiled in lemon grass and pandn leaves until tender and minced
1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
1/2 cup annatto seeds diluted in 1 cup of water
1 small carrot, minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons bird’s eye chili, minced
2 tablespoons ginger, minced
1 medium onion, chopped
4 cloves garlic, minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste
Heat a frying pan or wok and pour-in cooking oil.
Sauté ginger, garlic, and onion.
Add the bird’s eye chili and cook for 30 seconds.
Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
Pour in annatto water (water from the diluted annatto seeds) and stir.
Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
Put-in the minced carrots and stir. Simmer for 3 minutes.
Season with salt, and ground black pepper then stir.
Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
Turn-off heat and transfer to a serving plate.
Serve. Share and enjoy!