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!
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
Prep Time: 20min | Cook Time: 40min
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.
Nutrition
Calories510
Fat42.15g
Sodium266mg
Cholesterol109
Vitamin C63.4mg
Carbohydrates17.17g
Fiber2g
Protein16.16g
Potassium573mg
Sugar2.5g
Vitamin B6.519mg
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