Bopis with minced pork lungs, carrots, and peppers is loaded with big, bold flavors you’ll love! It’s perfect as bar food with an ice-cold beer or a main meal with steamed rice!

One dish I was re-introduced to and fell in love with on my recent trip to the Philippines was Bopis. Although my mother cooked it often when I was growing up, I’ve never really taken a liking to it. When you’re young (and foolish), heart and lungs are not exactly on your favorite food list.

Now that I have grown-up tastes and a more adventurous palate, I couldn’t get enough of it! With piquant flavors and crispy edges, it’s absolutely addictive!

What is Bopis

Bopis is a spicy Filipino delicacy made of minced pork lung and heart cooked in onions, garlic, and chili peppers. Popular as an appetizer, it is also commonly served as a main meal entree.

Like adoboafritada, and other Filipino classics, there are many regional interpretations of this dish. Ingredients and seasonings may include tomato sauce, paprika, radish (labanos), carrots, bell peppers, and vinegar depending on the local version.

While some variations have a more saucy consistency due to the use of tomato sauce, Kapampangan bopis is mostly dry.

Bopis Kapampangan

You can mince the pork lung yourself or buy it already processed from the wet markets. Just ask the butcher for “pang-bopis” cut.

The minced lungs are first marinated in vinegar and then sauteed in onions and garlic until the meat begins to sizzle. In fact, the dish is also called pulutok in Kapampangan because of the crackling sound the meat makes in the pan as it crisps.

Once it’s cooked carrots, bell peppers, and chili peppers are added for color, texture, and spice.

Unfortunately, this offal is not available here in the U.S. due to stringent regulatory laws. If you live in the U.S., use pork hearts and finely chop with a knife or pulse in a food processor.

How to serve and store

  • Serve as an appetizer with your favorite hard drinks or as a main dish with steamed rice.
  • Refrigerate leftovers in a container with a tight-fitting lid for up to 3 days. Reheat in a wide pan, stirring regularly, until heated through.

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