It is a must to neutralize the pungent and gamy odor of the lungs before starting to cook. There are different ways to do this; one is to boil and simmer the lungs with cooking wine, or you can simmer it with lemon grass and pandan leaves.
Note: If you want your bopis to taste meatier, try adding 1 beef or pork cube in step 5.
Try this Bopis recipe and tell me what you think.
1½ lbs pig’s lungs, boiled in lemon grass and pandan leaves until tender and minced
1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
½ cup annatto seeds diluted in 1 cup of water
1 small carrot, minced (optional)
4 to 6 tablespoons white vinegar
2 tablespoons bird’s eye chili, minced
2 tablespoons ginger, minced
1 medium onion, chopped
4 cloves garlic, minced
3 to 4 pieces dried bay leaves
1 cup water
3 tablespoons cooking oil
Salt and pepper to taste
Heat a frying pan or wok and pour-in cooking oil.
Sauté ginger, garlic, and onion.
Add the bird’s eye chili and cook for 30 seconds.
Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
Pour in annatto water (water from the diluted annatto seeds) and stir.
Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
Put-in the minced carrots and stir. Simmer for 3 minutes.
Season with salt, and ground black pepper then stir.
Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
Turn-off heat and transfer to a serving plate.
Serve. Share and enjoy.
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