- View
Brief Overview
Bopis is one of those dishes that does not shy away from being bold. Known across the Philippines as a spicy stir fry of pork lungs and heart, it is a dish that immediately stands out for its deep savoury flavour and lively heat.
You will find it bubbling away in carinderias and home kitchens alike, served with a bowl of steaming rice. It is a dish that makes the most of what others might overlook, turning simple ingredients into something unforgettable.
Bopis carries a certain rustic charm. It is hearty, full of texture, and offers a mix of tangy and spicy notes that wake the palate. For those willing to try it, it is a dish that lingers in memory as much as on the tongue.
What Is Bopis?
Bopis is a traditional Filipino dish made from finely chopped pork lungs and heart that are sautéed with garlic, onions, and spices. It is a way of cooking that wastes nothing, and in return it delivers maximum flavour.
The meat is boiled, minced, and then stir fried until fragrant. Vinegar and a generous amount of chillies are added to cut through the richness. What comes out of the pan is both vibrant and deeply savoury.
Bopis is often served as a main dish with rice but also appears as a popular accompaniment during gatherings. Its punchy aroma and robust flavour have made it a classic of Filipino everyday cooking.
Ingredients and Taste
The base of bopis is offal, usually pork lungs and heart, prepared carefully and cooked until tender. The aromatics are simple, relying on garlic, onions, tomatoes, and sometimes peppers to bring out the richness.
Once sautéed, the meat develops a slight chew that contrasts with the softness of the vegetables. Vinegar gives the dish a tangy edge, while chopped chillies add a fiery note that builds gradually as you eat.
The taste of bopis is a careful balance. It is spicy yet rounded, rich but never heavy thanks to the brightness of the vinegar. Each bite has a depth that speaks of time and care in its preparation.
A Taste of History
Bopis grew out of a tradition of making full use of every part of the animal, a practice common in Filipino kitchens. It reflects a resourceful way of cooking that turns what might be wasted into something satisfying.
Its roots are thought to be influenced by Spanish cooking techniques that blended with local tastes. Over time, it became a favourite in homes and small eateries across the Philippines.
Though humble in origin, bopis is now enjoyed by people from all walks of life. It has stayed true to its character, retaining the bright, spicy, and savoury combination that first made it a favourite.
Today, bopis remains a dish that connects people with a way of cooking that values flavour above luxury. It is part of the heartbeat of Filipino food culture, honest, lively, and never afraid to show its full character.
How to make Bopis (Spicy Pork Lung)
Bopis is a lively Filipino dish of minced pork lungs and heart, sautéed with aromatics and simmered in vinegar and spices. Expect a robust, tangy flavour balanced with heat and a slightly chewy texture. It is traditionally served with rice and enjoyed freshly cooked. See the recipe card at the bottom for printable directions
Ingredients
Meat
- 500 g pork lungs (cleaned thoroughly)
- 250 g pork heart (optional but traditional)
- Water for boiling
- 2 bay leaves
Aromatics and seasoning
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 2 medium carrots, finely diced
- 1 small red bell pepper, finely diced
- 1 small green bell pepper, finely diced
- 1 small red chilli (siling labuyo) finely chopped or to taste
- 2 tbsp vinegar (cane vinegar preferred)
- 1 tbsp soy sauce
- 1 tsp ground black pepper
- Salt to taste
For serving
- Steamed white rice
- Calamansi or lime wedges (optional)
Cooking Instructions
Step 1: Clean and boil the offal
To begin, rinse the pork lungs and heart under running water several times until clear. Place in a pot with water and bay leaves. Bring to a gentle boil, reduce to a simmer and cook for 45 minutes until firm. Transition to cooling and chopping.
Step 2: Dice the meat
Once cooled, finely dice the boiled lungs and heart into small uniform pieces. Small cubes ensure even cooking and proper flavour absorption. Move on to preparing the sauté base.
Step 3: Sauté the aromatics
Heat vegetable oil in a wide pan over medium heat. Add the chopped onion and garlic and cook until fragrant and lightly golden. This forms the flavour base. Transition to adding the diced meat.
Step 4: Cook the diced offal
Add the diced lungs and heart to the pan. Stir well to coat in the aromatic oil and sauté for 5–7 minutes, letting them absorb the flavour. Proceed to seasonings.
Step 5: Add vinegar and season
Pour in vinegar without stirring and let it simmer for 2–3 minutes to mellow the sharpness. Once the vinegar scent reduces, add soy sauce, ground black pepper and a pinch of salt. Stir to combine and transition to vegetables.
Step 6: Add vegetables and chilli
Stir in diced carrots and both bell peppers. Sprinkle in the finely chopped chilli. Cook for another 5 minutes, stirring occasionally until vegetables soften slightly but retain some bite. Move on to final adjustments.
Step 7: Simmer and taste
Lower the heat and simmer for another 5 minutes to meld flavours. Taste and adjust seasoning with salt, pepper or chilli as desired. Once the mixture is glossy and well combined, prepare for plating.
Final Step: Serve hot
Transfer the bopis to a serving dish. Serve immediately with steamed white rice. Garnish with calamansi wedges on the side for a fresh citrus squeeze just before eating.
Variations and substitutions
- Substituting lungs and heart: Pork liver can be used if lungs are unavailable.
- Vinegar substitute: Use white wine vinegar or apple cider vinegar if cane vinegar is not available.
- Chilli substitute: Use red Thai chillies or a pinch of chilli flakes.
- Flavour variation: Some regional versions add annatto oil for colour and a mild earthy tone.
Cooking Tips for Perfect Bopis
- Clean the lungs and heart thoroughly in cold water to remove impurities before boiling.
- Let the vinegar cook off before stirring to avoid a harsh sour taste.
- Dice meat and vegetables finely for a consistent texture in every bite.
- Best served fresh from the pan as reheating can make the meat tough.
Filipino Bopis (Spicy Pork Lung)
Ingredients
Meat
- 500 g pork lungs cleaned thoroughly
- 250 g pork heart optional but traditional
- Water for boiling
- 2 bay leaves
Aromatics and seasoning
- 3 tbsp vegetable oil
- 1 large onion finely chopped
- 5 garlic cloves minced
- 2 medium carrots finely diced
- 1 small red bell pepper finely diced
- 1 small green bell pepper finely diced
- 1 small red chilli siling labuyo finely chopped or to taste
- 2 tbsp vinegar cane vinegar preferred
- 1 tbsp soy sauce
- 1 tsp ground black pepper
- Salt to taste
For serving
- Steamed white rice
- Calamansi or lime wedges optional
Instructions
- To begin, rinse the pork lungs and heart under running water several times until clear. Place in a pot with water and bay leaves. Bring to a gentle boil, reduce to a simmer and cook for 45 minutes until firm. Transition to cooling and chopping.
- Once cooled, finely dice the boiled lungs and heart into small uniform pieces. Small cubes ensure even cooking and proper flavour absorption. Move on to preparing the sauté base.
- Heat vegetable oil in a wide pan over medium heat. Add the chopped onion and garlic and cook until fragrant and lightly golden. This forms the flavour base. Transition to adding the diced meat.
- Add the diced lungs and heart to the pan. Stir well to coat in the aromatic oil and sauté for 5–7 minutes, letting them absorb the flavour. Proceed to seasonings.
- Pour in vinegar without stirring and let it simmer for 2–3 minutes to mellow the sharpness. Once the vinegar scent reduces, add soy sauce, ground black pepper and a pinch of salt. Stir to combine and transition to vegetables.
- Stir in diced carrots and both bell peppers. Sprinkle in the finely chopped chilli. Cook for another 5 minutes, stirring occasionally until vegetables soften slightly but retain some bite. Move on to final adjustments.
- Lower the heat and simmer for another 5 minutes to meld flavours. Taste and adjust seasoning with salt, pepper or chilli as desired. Once the mixture is glossy and well combined, prepare for plating.
- Transfer the bopis to a serving dish. Serve immediately with steamed white rice. Garnish with calamansi wedges on the side for a fresh citrus squeeze just before eating.
Leave a Review