Bopis, also known as Kandingga, is an exotic and spicy dish made out of pig's lungs and heart. The lungs and heart are first boiled, then finely chopped and sautéed with minced onions, garlic, and chilies, sometimes with tomato. Depending on one's own preference, possible list of ingredients that can be added for variation includes carrot, pineapple, ginger, bay leaves, coconut milk, annatto water for coloring, bell pepper, radish, and kinchay. Seasoning and chilies like salt and pepper, fish sauce, soy sauce, sugar, broth, Philippine bird's eye pepper (siling labuyo), finger chilies (siling haba) can also interchangeably be used.
Usually, the pig's lungs and other offal were already cleaned by the butcher when you buy it in the supermarket but if you feel that there is still a need for more cleaning to get rid of the lung's pungent odor, then simply boil the lungs in water with added lemon grass and pandan leaves, or vinegar.
The usual way of cooking this delicious dish is with the use of kawali or wok. The mixture is stir fried using high heat, allowing all the liquid to evaporate for the seasoning to be mostly absorbed by the dish. However, according other's liking, bopis can also be cooked with little sauce.
Like other appetizing dishes of "Sisig" and "Dinakdakan", Bopis can be served as an appetizer for beer, liquor, and other alcoholic beverage. This popular Filipino dish brings back drinking memories and parties. It can also be served as a main dish served with steam rice in the dining table.
Too little is known about the origin of Bopis, except that this dish was derived from the Spanish word "Bopiz".
- 1/2 kilo pork lungs
- 1/2 kilo pork heart
- 1 tablespoon garlic; minced
- 1 medium carrots; cut into small cubes
- 1 medium kinchay or celery
- 3 dried bay leaves
- 5 Philippine bird's eye (siling labuyo)
- 5 tablespoons soy sauce
- 5 tablespoons vinegar
- 1 tablespoon annatto (atsuete) seeds
- substitute: 1/4 cup catsup
- Salt and pepper to taste
Bopis Cooking Preparation
- Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.
- Boil again for another 10 minutes in "new" water. Strain and set aside.
- Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.
- Sauté garlic and onion.
- Add lungs, heart, kinchay, and soy sauce.
- Sauté for another 10 minutes. Add vinegar and siling labuyo.
- Simmer for 5 minutes. Season with salt and pepper.
- Add carrots, dried bay leaves, and annatto water.
- Simmer and continue cooking until done.
- Serve hot!