Bopiz ala Teresita

#foodporn

It is an awesome day packed with office workloads. Good thing I've got a lunch ready from the space that my tita Cita snatched in the bag to give me good set of a meal or two. The aroma turns on my happy tummy even i just ate my brunch for today!

Menu

Bopiz (or Bopis in Filipino) is a dish made out of pork/beef's lungs and heart. It is usually served with rice, at times as a main dish. It is also best served as pulutan or an appetizer while drinking alcohol. Bopis has different varieties depending on local cuisines but still, I proudly present my aunt Cita's specialty. Having the ingredients very odd for some kitchen masters away from the far east, it surprisingly offers an extraordinary tang you can't resist after simple procedures and method of preparations.

Ingredients:

1/2 kilo pork/beef lungs, diced
1/2 kilo pork/beef heart, diced
2 medium size red onions, minced
1 garlic head, minced
5 medium size red bell peppers, diced
2 medium size white radish, minced
1 tbsp black pepper
1 tbsp siling labuyo
2 tsp rock salt

2 cups vinegar

1/4 cup vegetable oil

Procedures:

1. In a large pan or pot, cover the beef/pork heart and lungs with water and boil for 30 minutes (or until the meat is tender enough to be diced.)

2. Drain lungs and heart from pot, let it cool down and dice it.

3. While cooling down the lungs and heart, prepare other ingredients for mincing and dicing. Set aside.

4. In a large pan or pot, heat oil, saute garlic, onions and red bellpepper.

5. Add the pork/beef diced heart and lungs. Stir fry for 3 minutes then put next radish.

6. Season it with rock salt and ground blackpepper. Continue sauteing until the sauce thickened in meat's own fat.

7. Pour the cups of vinegar without stirring. Add water to lessen sourness or add vinegar if you want more. Simmer for 2 minutes.

8. Serve in a plate with rice or an ice cold beer.