WARNING!!! If you’re a bit squeamish on exotic dishes , please stop now and just jump on Busog! Sarap! Recipe Archives and select something tame to view. But if you’re game enough to read something quite different and delicious please read on….
Kulinarya’s theme for the month of April 2011 is Decadence.
What Foodie Decadence means to me, are dishes that are only served once in awhile. Not really recommended for everyday consumption as the dishes usually are high in calories and very rich. I’ve chosen Bopis for this month’s challenge as the ingredients are a bit exotic to a newbie and I haven’t seen somebody yet eat platefuls of this dish in one go.
Bopis is served during drinking sessions in the Philippines as “pulutan”. I love Filipino foodie ingenuity to come up with beautiful dishes from otherwise unvaluable animal parts. Did you know that the best “pulutan” cooks are the drinkers themselves.
This is the first time I’ve tried cooking Bopis and the result was good base on Mr. H feedback. The last Bopis we bought from a Filipino shop was too watery oily with that annatto powder grittiness, this version is way better. Even Ms. Picky Eater loves this Bopis version of mine with steam rice even with the slight chili kick.
1/2 kg pig’s hearts
1/4 kg pig’s liver
2 bay leaves
3-4 black peppercorns
2-3 garlic cloves
1/2 red onion
1/2 large red capsicum, deseeded and trimmed
2 bird eye’s chili, slightly deseeded
2 tbspn cooking oil
2 tspn annatto powder
1/3 cup white vinegar
3/4 cup water
1/8 cup ketchup
4 tspn fish sauce
pinch of black ground pepper
*used U.S Measuring Cups & Spoons
~ Finely minced your garlic, finely dice your onion, red capsicum and bird eye chili.
~ Rinse your pig’s hearts with cold water and place it in a medium saucepan. Add in your bay leaves, peppercorns and cover with enough water to fully submerge the hearts. Place your saucepan over your stove top and bring to boil. Reduce heat to simmering stage and let it simmer for about 1 hour. Once the hearts are fully cooked, drain the water off and place them in a bowl to completely cool down. When the hearts are cool to touch, finely dice and set aside.
~ Finely chop up the liver into small pieces and place in a bowl, separated from the chopped pig’s hearts.
~ Heat your cooking oil on high and once the oil is hot, reduce the heat to medium-high. Add in your Annatto Powder and briefly infuse it to your oil. Stir in your garlic and onion, let them slightly brown up, add in your finely diced pig’s hearts and let it cook for a minute. Pour in your chopped up pig’s liver and stir it in so that the pieces of liver gets distributed well. Cook for another minute or so, till you can see the liver is half cooked.
~ Add in your ground pepper, fish sauce, finely diced chili and vinegar. Mix the mixture well.
~ Add your ketchup and your finely diced capsicum , sauté it for 10-15 seconds. Pour in your water and let the mixture simmer till the liquid is just hardly covering the base of the pan.
~ Turn off your stove and place your Bopis in a preheated sizzling plate or if you don’t have one, prepare your serving platter with a big lettuce leaf and place all your Bopis inside the lettuce.
BEST WITH: Cold beers with your mates….or just simple Sinangag (Garlic Fried Rice).
- Pig’s lungs are one of the main ingredients of Bopis but it is so hard to get this particular ingredient where I live, so I just opted for only the heart and liver…..still tasted good, even without the lungs!
- If you’re lucky to find Pig’s lungs, just use 1/4 kg for heart and 1/4 kg for lungs, boil them as instructed and finely diced them together.
- I didn’t use a food processor to dice the hearts and liver, I manually finely diced them with a knife to achieve that uniformed cube shapes, I’m such a sucker for the final look of the dish=)