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Bopis with Crinkle Cut Fries

The spicy bopis is the “pulutan” of choice of many Pinoys. Made popular by the Bicolanos, the dish utilizes the pig’s heart and lungs and cooked with a variety of aromatics. Add in crinkle cut fries for heartier bites of delight!

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Print Recipe

Total Time60 Mins

Prep Time20 Mins

Cook Time40 Mins

ServingsServes 3

Prep Method: FriedGrilled

Dish

AppetizerMain Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 3

Description

Ingredients

120 grams frozen crinkle cut potatoes, diced
1 clove garlic, finely chopped (or ½ teaspoon)
½ piece medium onion, finely chopped (or ¼ cup)
¼ piece medium ginger, finely chopped (or ½ teaspoon)
½ piece medium red bell pepper, diced (or ¼ cup)
250 grams pig’s heart and/or lungs, diced
¼ cup of achuete (annatto) seeds diluted in water, seeds removed
2 pieces bay leaves
½ cup water
2 tablespoons vinegar
½ piece medium carrot, diced (or ¼ cup)
2 tablespoons annatto oil
1 piece small chili, sliced
salt and pepper to taste
oil for deep frying

Preparation

Deep fry the crinkle cut potatoes in 400F for 4 to 5 minutes or until golden brown. Set aside.
Sauté garlic, onion, ginger, and bell pepper until translucent. Add pig’s heart and/or lungs and cook for 5 minutes.
Add achuete water, bay leaves, and water then simmer for 5 minutes.
Add vinegar and carrots then boil until the vinegar is cooked.
Cut potato crinkle cut into dices, then toss with some annatto oil, chili, and salt and pepper.
Mix them all together. Serve hot.

Notes

Other parts of the pig can be used for this recipe. To neutralize the odor, you can boil the pig’s organs in water with lemon grass or pandan leaves.

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Nutrition Facts Per Serving

Calories

510

Fat

42.15g

Sodium

266mg

Cholesterol

109mg

Vitamin C

63.4mg

Carbohydrates

17.17g

Fiber

2g

Protein

16.16g

Potassium

573mg

Sugar

2.5g

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