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Pork Bopis
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How to Cook Pork Bopis

Pork Bopis is a flavorful Filipino dish made from finely chopped pork innards, sautéed with aromatics, vegetables, and spices, offering a savory, spicy, and tangy taste.
Prep Time8 minutes
Cook Time35 minutes
Total Time43 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: beef bopis, bopis recipe, pork bopis
Servings: 6 servings
Calories: 180kcal
Author: Manny

Ingredients

  • 2 pcs pork heart
  • 1/2 kilo pork lungs
  • 1/4 kilo pork fat
  • 7 cloves garlic minced
  • 1 large red onion minced
  • 4 pcs laurel leaves
  • 2 red and green bell peppers finely diced
  • 1 pc carrot diced finely
  • 1 pc radish diced finely
  • 2 cups vinegar
  • 1 cup soup stock from boiled pork heart/lungs
  • 1 Tbsp. chili powder or chopped siling labuyo
  • 1 Tbsp. annatto powder dissolved in 2 Tbsp hot water
  • cooking oil
  • patis to taste
  • salt to taste
  • ground black pepper to taste

Instructions

How to cook pork bopis:

  • Wash the pork heart and pork lungs thoroughly in running water. In a large pot, put the pork heart and lungs and pour water just enough to cover the pork innards. Add a cup of vinegar and one tablespoon salt.
  • Bring to a boil and cook for 25 minutes or until tender. Remove from the broth and drain. Cool and dice finely or chop into small cubes. Set aside.
  • Heat oil in a medium size wok or cooking pan, saute garlic and onion until fragrant. Add in the pork heart and lungs and saute for about 3 minutes. Season with chili powder and laurel leaves.
  • Add in the carrot, radish, bell peppers and stir. Pour one cup of vinegar and soup stock then bring to a boil. Cook until the liquid evaporates and almost dry. But you can leave some liquid if you prefer the bopis with sauce.
  • Pour the annato water and season with patis and black pepper. Stir and simmer for a minute more then turn off heat. Serve hot with cooked rice and enjoy!

Notes

Cooking Tips:

Properly Clean the Pork Innards

Before cooking, make sure to thoroughly wash the pork heart and lungs under running water to remove impurities. Boil the innards with vinegar and salt to neutralize any strong odors and to tenderize the meat. This step is crucial to achieve a cleaner, more pleasant flavor in the finished dish.

Finely Chop for Better Flavor Absorption

Dicing the innards into small, uniform pieces allows them to absorb the seasoning and spices more effectively. Smaller pieces also cook evenly and mix well with the vegetables, creating a harmonious blend of textures. This ensures that each bite is packed with flavor and has a consistent texture.

Adjust the Sauce to Your Preference

Whether you like your bopis dry or with a bit of sauce, control the liquid by adjusting the cooking time. If you prefer a drier version, cook until the liquid has mostly evaporated, leaving just a hint of sauce. For a saucier dish, reduce the heat early and allow some liquid to remain for a richer, more indulgent meal.