Pinaniki, Ginataang Bopis ng Laguna

Pinaniki, Ginataang Bopis ng Laguna
Pinaniki, Ginataang Bopis ng Laguna.  If you are not from Laguna you may not know that there is a ginataang version of bopis. In Laguna they call it Pinaniki, do not ask me why or what is in the name, I hope our readers from Laguna or those who have first-hand knowledge of the Pinaniki, Ginataang Bopis ng Laguna can share more information about it.

Pinaniki

My version of Pinaniki, Ginataang Bopis ng Laguna was cooked similar to the cooking procedure of my other Bopis recipes, click the link list below to check them out.


Ginataang Bopis ng Laguna

The only differences are, I did not use annatto for food coloring, it was however cooked with coconut milk. There are some versions that use turmeric for yellow color, but I have to post that version in the near future.

Here is the recipe of my version of Pinaniki, Ginataang Bopis ng Laguna, try it.

Ingredients:

1 kilo pork bopis set, (lungs, spleen and heart)
1 medium size labanos, skinned, diced
1 medium size carrot, skinned, diced
1 head garlic, peeled, crushed, chopped
1 large size onion, peeled, chopped
1 tbsp. cracked peppercorns
1 large red bell pepper, deseeded, diced
2-3 pieces siling labuyo , chopped
4 cups coconut milk
1/2 cup vinegar
1/3 cup fish sauce
1/4 cup soy sauce
2-3 pieces bayleaf
salt
cooking oil

For pre boiling the bopis set
1/2 head garlic, crushed
2-3 thumb size ginger, crushed
2-3 pieces bayleaf

Cooking procedure:

Pinaniki, Ginataang Bopis ng Laguna - Cooking Procedure

Wash bopis set thoroughly and drain. Put the whole bopis set in large sauce pan and add enough water to cover, about 2” above. Add in the boiling ingredients, bring to a boil and simmer for 25 to 30 minutes. Remove the boiled bopis from the pan and drain, let it cool down, discard liquid. Finely dice or chop the bopis set and keep aside. Using the same 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, cracked peppercorns and chili, continue to stir cook for 2 to 3 minutes. Add in the vinegar and cook for 2 to 3 minutes without stirring, now add 1 cups of water and 2 cups on the coconut milk, bring to a boil and simmer for 10 to 15 minutes or until most of the liquid has evaporated, Correct saltiness if required. Add in the rest of the coconut milk, the labanos and carrots, continue to cook for 10 to 15 minutes or until half of the liquid has evaporated. Now add in the bell pepper and cook for another 1 to 2 minutes. Serve hot with a lot of rice.

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