Bopis (Pork Lung and Heart Saute)
Bopis is a spicy Filipino sauté of finely chopped pork lungs and heart, cooked down with garlic, tomatoes, chilies, and vinegar into a rich, piquant dish. Traditionally an offal dish born of Filipino resourcefulness, it’s a favorite pulutan (beer snack) prized for its bold heat and texture. It pairs perfectly with steamed rice or an ice-cold drink.
Watch It Made
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Instructions
- In a pot, boil the pork lungs and heart in water with bay leaves for 30-40 minutes until tender. Drain and cool.
- Finely chop or grind the boiled lungs and heart into small pieces.
- Heat oil in a pan, sauté onion and garlic until fragrant, then add the tomatoes and cook until softened.
- Add the chopped lungs and heart, and stir-fry for a few minutes.
- Pour in the vinegar and let it simmer uncovered for 2-3 minutes without stirring to mellow the sharpness.
- Add soy sauce, broth, chilies, and bell pepper. Simmer for 10-15 minutes until the liquid reduces and the mixture thickens. Season with salt and pepper.
- Serve hot as a spicy pulutan or side dish with steamed rice.
Cook's Tip
Simmer the vinegar uncovered and without stirring for the first few minutes after adding it — this lets the harsh acidity cook off and mellow into a tangy background note, instead of leaving the dish tasting sharp and raw.