Bopis with Liver Spread and Pineapple


Bopis with Liver Spread and Pineapple

Bopis is one of the popular karinderia “ulam”.

Bopis is made up of pig lungs, hearth, and spleen including the attachment arteries and air pipes or trachea.and are sold in as sets.

It takes some cooking skills to cook bopis. 

For me a good bopis should have first of all, that pig lung after odor and after taste “lansa” is very minimal after all it is one of the inherent attributes of the dish that is why it is bopis. 

Second it should be appealing at the very least, I want to see the diced parts, that way you will enjoy chewing every little cube of the pig lungs and hearth. 

The vegetables should still be crisp, not over-cooked and lumpy.

It should be cooked dry, not soupy.

The chilies should be there for moderate hotness, not super spicy to hide the pungent pig lung odor and after taste , that was not cooked properly.

Visit Overseas Pinoy Cooking, we have several version of bopis that might interest you.


Ingredients and procedures:

Boil the bopis set:
2 bopis set about 1 1/2 to 2 kilos, defrost, wash thoroughly, drain.
1 head garlic cut in half.
2 onions, quartered
5 large slices , ginger
3-4 bayleaf
about 2-3 tbsp. peppercorns
about 3-4 tbsp. salt

Place the washed bopis set in a deep pot for pre-boiling.
Add in all the other ingredients above. Fill with water

Now place over the stove and bring to a boil. Cover let boil  and simmer for 30 to 45 minutes.

Remove from pan, and wash thoroughly, let it cool down.

Prepare the bopis set:
After boiling cut the lungs, hearth and spleen including the cartilage into small cubes as uniform as possible. Wash the diced lungs in running water, making sure that all the juices are squeezed out, drain, keep aside. 

Cooking the Bopis:

Prepare the Ingredients:
2 kilos already diced bopis
1 small can Reno liver spread
1 head garlic, chopped
2 medium size onions, chopped
1 red bell pepper, cut into squares
1 large radish, cut into cubes
1 large carrot, cut into cubes
green and red chilies according to preference
1/2 cup fish sauce
1/3 cup soy sauce
1/2 cup white vinegar
1 small packet tomato sauce
1 small packet pineapple tidbits
1 pork cube
1/3 cup atsuete seeds
ground pepper
salt
cooking oil


Cook the bopis
Heat about 1/2 cup of cooking oil in a wok. Add in the chopped garlic. Stir fry for about 1 minute. Then add in the chopped onions.Add in half of the chopped red chili. Continue to stir fry for about 1 to 2 minutes.

Now add in the hearth including the cartilages.Stir cook for about 2 to 3 minutes. Then add in the chopped lung and spleen. Continue to stir cook for about 2 to 3 minutes. Continually stirring to prevent burning.
Now cover and continue to cook for about 2 to 3 minutes. Occasionally stirring every now and then.

Now add in 1/2 cup fish sauce, half of the crushed pepper, about 1 tbsp.1/3 cup soy sauce, 3-4 bay leaf and 1 small pork cube. Continue to stir cook for about 2 to 3 minutes. Continually stirring to prevent burning.
Now cover and continue to cook for about 3 to 5 minutes. Occasionally stirring every now and then to prevent burning.

Now add in about 1/2 cup of white vinegar. Continue to cook for about 3 to 4 minutes, do not stir and cover. Now stir for about 1 to 2 minutes, then add a the pineapple  juice from a small  packet of pineapple tidbits. Continue to stir cook for about 1 to 2 minutes. Then add in 1 small packet of tomato sauce. Continue to stir cook for about 1 to 2 minutes. Cover and continue to cook for about 5 to 8 minutes. Occasionally stirring every now and then.

Now add in the atsuete water, about 1/2 cup diluted from 1/3 cup of atsuete seeds. After 2 to 3 minutes, stir cook for about 1 to 2 minutes.
Then add in 1 small can liver spread. Stir cook for about 1 to 2 minutes.
Add in about 3/4 cup of water. Stir cook for about 1 to 2 minutes.

Now add in the pineapple tidbits. And the diced vegetables. Stir in the remaining ground peppercorns. The green and red chilies, according to heat preference. Stir cook for about 2 to 3 minutes. Add in about 1/2 cup of water. Cover and continue to cook for about 4 to 5 minutes. Occasionally stirring every now and then to prevent burning. Do not overcook the vegetables, it should be crisp.

Stir cook for about 1 to 2 minutes during the final stage of cooking. When done, remove from heat

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