Bopis is known as karinderia or turo-turo dish. It is cheap, but it requires a lot of work to prepare and cook. Personally Bopis is one of my favourite dish, I would most likely have it when I eat at karinderia or canteen. I would however advice that always be wary of the cleanliness of the karinderia. Should at any point if in doubt of the sanitary of the place, I would not recommend ordering Bopis.
I have been posed several versions of Bopis, please do check out the following post. If you are looking for something different recipe of your Bopis.
As I have already mentioned above, cooking Bopis requires a lot of work both on preparation and cooking. The Bopis set should be washed thoroughly, pre-boiled and meticulously diced into small pieces. It also requires more than usual aromatic spices to remove the gamy taste of the pork internals.
Here is the recipe of my version of Bopis.
1 large pork bopis set, (lungs, spleen and heart)
1 head garlic, peeled, crushed, chopped
2 large size onions, peeled, chopped
2 tsp. cracked peppercorns
1 medium size labanos, skinned, diced finely
1 medium size carrot, skinned, diced finely
1 large red bell pepper, deseeded, diced
2-3 red chili chopped
3/4 cup vinegar
1/3 cup fish sauce
1/4 cup soy sauce
3-4 pieces bayleaf
2 tbsp. annatto powder, dissolved in 1/2 cup of water
For pre-boiling the bopis set
1/2 head garlic, crushed
2 thumb size ginger, crushed
2-3 pieces bayleaf
Wash bopis set thoroughly and drain. Put the whole bopis set in big deep pan and add enough water to cover, about 2” above. Add in the pre-boiling ingredients, bring to a boil and simmer for 25 to 30 minutes. Remove from the deep pan and drain, let it cool down. Finely dice or chop the bopis set and keep aside. In a wok or sauce pan sauté garlic and onion until fragrant. Add in the chopped bopis and stir cook for 3 to 5 minutes or until it start to sizzle. Add in the fish sauce, soy sauce, bay leaf and cracked peppercorns and continue to stir cook for another 3 to 5 minutes. Add in the vinegar and cook for 3 to 5 minutes without stirring, now add 3 to 4 cups of water and annatto water, bring to a boil and simmer for 10 to 15 minutes. Now add in the carrots, labanos and siling labuyo and continue to cook for another 3-5 minutes or until most of the liquid has evaporated, Correct saltiness if required. Add in bell pepper and continue to stir cook for another 3 to 5 minutes or until almost dry. Serve hot with a lot of rice.