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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

• 1 large onion
• I red bell pepper
• 3 siling labuyo (hot pepper) (optional)
• 1/2 cup vinegar
• 1 pack amatto (atsuete)
• 1 tsp. black ground pepper
• 2 tsp. cooking oil
• Salt or patis for taste

• Rinse pork heart and lung and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife – if the fork or knife no longer stick inside the meat, the meat is tender)

• Chop pork heart and lung into cubes

  Prepare other ingredients:
  - Garlic – minced
  - Onion – cubed
  - Bell pepper – cubed

• On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart
• Add salt or patis to taste
• Add amatto or atsuete and sautee
• Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
• Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not cooked yet)
• Add bell pepper and siling labuyo (hot pepper — optional)

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