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Bopis (bópiz in Spanish) is a spicy Filipino dish made out of pork lungs and heart sautéed in tomatoes, chilies and onions.

Bopis is a uniquely Filipino dish traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.

Like most traditional recipes, there is no definite recipe for Bopis. But there are certain ingredients that is basic, namely garlic, onions, soy sauce and sugar. For some reason, a lot of Filipino dishes have sugar in them. A green chili pepper is also commonly used as garnish.

Estimated cooking time: 1 hour 30 minutes

• 1 kg. pork heart
• 1 kg. pork lung
  
• 1 whole garlic

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The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears.   This was certainly an interesting way to meet my protein quota!

Estimated cooking time: 1 hour and 20 minutes

• 1/2 kilo pork (cut into chunk cubes)
• 5 pieces tokwa (bean curd or tofu)
• 2 heads garlic (minced)
• 1 cup vinegar

• 1 cup soy sauce
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 3 small onions (diced)

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Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.

Estimated cooking time: 1 hour and 45 minutes

• 800 g green papaya, grated or julienned
• 2 medium carrots, grated
• 1 onion, grated
• 1 medium red capsicum (pepper), julienned
• 1 medium green capsicum, julienned
• 1 c raisins
• 2 Tbsp salt

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Makes 4 to 6 servings
Preparation time: 10 mins + overnight marinating
Cooking time: 15-20 mins

• 1 kilo beef sirloin, thinly sliced cut
  
• 1 1/2 Tablespoon + 1/2 teaspoon salt
  
• 7 Tablespoon white sugar
  
• 1 teaspoon minced garlic
  
• 1 tsp. ground black pepper
  
• 2 1/2 tablespoon soy sauce
  
• 3 1/2 tablespoon vinegar
• 1/2 cup oil
  

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