Bopis with minced pork lungs, carrots and peppers is loaded with big, bold flavors you’ll love! It’s perfect as bar food with an ice-cold beer or a main meal with steamed rice!
One dish I was re-introduced to and fell in love with on my recent trip to the Philippines was Bopis. Although my mother cooked it often when I was growing up, I’ve never really taken a liking to it. When you’re young (and foolish), heart and lungs are not exactly on your favorite food list.
Now that I have grown-up tastes and a more adventurous palate, I couldn’t get enough of it! With piquant flavors and crispy edges, it’s absolutely addictive!
What is Bopis?
Bopis is a spicy Filipino delicacy made of minced pork lung and heart cooked in onions, garlic, and chili peppers. Popular as an appetizer, it is also commonly served as a main meal entree.
Like adobo, afritada, and other Filipino classics, there are many regional interpretations of this dish. Ingredients and seasonings may include tomato sauce, paprika, radish (labanos), carrots, bell peppers, and vinegar depending on the local version.
While some variations have a more saucy consistency due to the use of tomato sauce, Kapampangan bopis is mostly dry.
Minced pork lungs are first marinated in vinegar and then sauteed in onions and garlic until the meat begins to sizzle. In fact, bopis is also called pulutok in Kapampangan because of the crackling sound it makes in the pan as it crisps. Once the meat is cooked, carrots, bell peppers, and chili peppers are added for color, texture, and spice.
These photos were taken on my last trip to the Philippines where I learned the process from one of aunts. For ease of prep, we used already processed pork lungs which you can buy from the wet markets.
Unfortunately, this offal is not available here in the U.S. due to stringent regulatory laws. If you live in the U.S., use pork hearts and finely chop with a knife or pulse in a food processor.
If you’re in the mood for more Kapampangan delicacies, you might want to try my spicy bagis made of ground beef, calamansi, and siling labuyo!
- 2 pounds minced pork lungs
- 1/2 cup vinegar
- 1 teaspoon salt
- 2 tablespoons canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 large carrot, peeled and diced
- 1/2 green bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 4 Thai chili peppers, stemmed and chopped
- In a bowl, combine minced pork lung (or bopis mix), vinegar, and salt. Marinate for about 10 minutes.
- In a wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add fish sauce.
- Add minced pork lungs and bring to a boil. Cook, stirring occasionally, for about 20 to 30 minutes or until liquid is mostly absorbed and meat begins to sizzle.
- Add carrots, bell peppers, and chili peppers. Continue to cook for about 2 to 3 minutes or until vegetables are tender-crisp.