This spicy Filipino food called is cooked from the chopped heart and lungs of a pig. I find it rather chewy and that’s the best part! During gatherings, this can be offered as a pulutan with beer. Likewise, it’s best served with steaming white rice and makes a great lunch meal. Although it has Spanish roots, Batangas is renowned for this dish.
I was surprised to learn about this simple yet delicious traditional Filipino recipe. I made bopis as a pork Filipino heart stew soup and a generous pinch of rice vinegar. Maybe I just like something with sabaw!
I prefer my bopis with sabaw, kay gusto ko basa gid rice ko!
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Servings: 10
Ingredients:
- 1/2-pound pork liver
- 1/2-pound pork lung
- 1/2-pound pork heart, cut into bite-size pieces
- 2 bay leaves
- 1/2 cup distilled white vinegar
- 1/2 cup water
- salt and pepper to taste
- 3 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
Directions:
- Cook the pork liver and pork lung in two different skillets filled with water within 10 minutes until tender. Drain, let it cool, and chop it into bite-size pieces.
- Combine the liver, lung, and heart in your large skillet over medium heat. Add the bay leaves, vinegar, water, salt, plus pepper to taste. Let it simmer and cook within 5 minutes.
- Heat the olive oil in your large saucepan over medium heat; sauté the onion plus garlic within 5 minutes until fragrant.
- Add the tomatoes, stir well and simmer within 5 minutes. Pour the pork liver, lung, and heart mixture into the saucepan, stir well, and cook within 5 minutes. Serve and enjoy.
Nutrition: Calories: 129; Carbs: 4.3g; Fat: 6.5g; Protein: 13g
