Bopis

    (4)
    45 min

    This traditional Filipino dish, bópiz in Spanish, is a combination of pork heart, lungs and liver cooked to perfection in a tomato base.


    2 people made this

    Ingredients
    Serves: 10 

    • 225g pork liver
    • 225g pork lung
    • 225g pork heart, cut into bite-size pieces
    • 2 bay leaves
    • 125ml white vinegar
    • 125ml water
    • salt and pepper to taste
    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 tomatoes, diced

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to the boil; boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside.
    2. Combine the liver, lung and heart in a large pot over medium heat; add the bay leaves, vinegar and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.
    3. Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot.
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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    by
    21

    I love this dish specially when the spices are bumped up several notches. I changed a few ingredients: 1/2lb liver, 1lb lung, 1lb heart, 1lb spleen, 4bay leaves, 3 large onions finely chopped, 1 16oz can of stewed tomatoes, dash of parika, cayenne, and 2 jalapeno peppers. I boil the meats in water with salt, pepper and spring onions. (the water left from boiling the meat makes a good base for Demi-Glaze).  -  15 Dec 2011  (Review from Allrecipes US | Canada)

    by
    0

    This is a tasty dish. The texture is what is difficult for me, but the flavor is excellent. I prefer to a mince rather than cutting into pieces. Thank you for the recipe.  -  10 Aug 2016  (Review from Allrecipes US | Canada)

    by
    0

    So good!!!  -  06 Mar 2015  (Review from Allrecipes US | Canada)

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