A Bopis Recipe to Champion Nose-to-Tail Cooking 
Filipinos have been champions of “nose-to-tail eating” long before it became a global food trend. Restaurateur Fergus Henderson first coined the term in his book, The Whole Beast, which centers on the concept of using every part of the pig. In Filipino cuisine, you'll find a variety of sisig, dinuguan, and bopis recipes that call for offcuts, including the heart, lungs, and liver.



Besides being considered comfort food among locals, these dishes form an integral part of regional food identities. They exemplify sustainable cooking and encourage kitchen innovation. Want to be more adventurous with your home-cooked meals? Make bopis from scratch with this easy recipe! 

Tips

Your go-to butcher or grocery may not have these cuts readily available, so be sure to call ahead to check on their stocks. 

  • 120 min.
  • 10 People
  • Medium 
  • Budget
Ingredients
  • 1 set (about 1½ kg) pork lungs and heart, washed and cleaned well
  • 1/4 cup atsuete (annatto seeds)
  • 1/4 cup canola oil
  • 1/2 cup chopped red onions
  • 1/2 cup chopped garlic
  • 1/3 cup vinegar
  • 1 tbsp salt
  • 2 pcs laurel or bay leaves
  • 2 pcs Knorr Pork Cubes
  • 2 tbsp Knorr Liquid Seasoning
  • 1 tsp ground black pepper
  • 2-3 cup water
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced green bell pepper
  • 2-3 pcs siling labuyo, chopped
Cooking Method

  1. Submerge pork lungs and heart in water. Boil for 30-40 minutes. If desired, boil twice to get rid of the scum and funky smell.

  2. Drain from water and let cool. Once cooled, dice pork meat into even pieces. Set aside.

  3. In another pot or wok, combine atsuete and cooking oil to make atsuete oil. Strain seeds and discard.

  4. In the atsuete oil, sauté onions and garlic until fragrant and softened.

  5. Add chopped pork meat. Mix well.

  6. Add vinegar, salt, bay leaves, Knorr Pork Cubes, Knorr Liquid Seasoning, and pepper. Let simmer for 10 minutes or until the vinegar has cooked down.

  7. Add water and simmer for 20-30 minutes to allow flavors to absorb.

  8. Season to taste. Add more vinegar or liquid seasoning as desired.

  9. Add bell peppers and siling labuyo. Cook for another 5-10 minutes. Serve warm.

This bopis recipe is perfect with cooked white rice and a side of atchara to counteract its richness. Don't rush the process, especially if it's your first time working with pork heart and lungs. Boiling the pig parts before cooking is crucial to neutralizing their pungent smell and tenderizing the meat. Be generous with your spices and seasonings to infuse your dish with bold, bright flavors. Then top it with fresh chilies for an extra spicy kick!
  • Nut free

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