The Pork Bopis Recipe is a tasty, hot and spicy dish with Spanish origin. It is also called “Kadingga” in Bicol region. A Filipino dish made from minced pig’s lungs and heart. It is a spicy, tangy flavor and often served as a main dish.
Prep Time:15 mins
Cook Time:1 hour
Total Time:1 hour 15 mins
1/2 pork bopis set, (lungs, spleen, and heart)
1 medium size Labanos, diced finely
1 medium size Carrot, diced finely
1 red bell pepper, diced finely
1 big can button Mushroom, diced finely
2 tablespoon black pepper, coarsely ground
1/2 head garlic, crushed, minced
1 medium size onion, chopped
1/4 cup atsuete / annatto in oil
2–3 pieces siling labuyo, chopped
3/4 cup vinegar
Wash bopis set thoroughly and drain.
Put the whole bopis set in a big casserole and add enough water to cover, bring to a boil and simmer for 20-25 minutes.
Remove from casserole and drain, let it cool down.
Finely dice bopis set and keep aside. sauté garlic and onion in a big wok.
Add in diced bopis and stir cook for 3-5 minutes or until it starts to sizzle.
Add in vinegar and cook for 2-3 minutes now add in annatto oil, Patis, and black pepper, stir cook for another 2-3 minutes.
Add in 3 cups of water and simmer for 3-5 minutes now add in carrots, labanos, mushroom and siling labuyo, simmer for another 3-5 minutes or until most of the liquid has evaporated.