Bopis

🧂 Ingredients

• 1 3/4 cups 400 grams pork lungs

  (boiled and minced)
• 1 1/2 cups 300 grams pork heart

  (boiled and cut in small cubes )
• 3-5 cups water
• 2 stalks lemon grass
• 2 tbsp salt
• 1 thumb sized ginger

  (crushed)
• 1 medium onion

  (sliced)
• 2 cloves garlic

  (finely chopped)
• 2 pcs bay leaves
• 2 tbsp fish sauce
• 1 tsp ground black pepper
• 2 tbsp annatto powder
• 2 tbsp soy sauce
• 1 pc bird’s eye chili

  (finely chopped)
• ½ cup radish

  (cut in small cubes)
• ½ cup carrots

  (cut in small cubes)
• 2 tbsp vinegar
• 1 cups water
• 2 tbsp cooking oil

Instructions

• 1 Heat water in a pot a throw in the lungs, heart, lemongrass, and salt. Bring to
  a boil until tender. Remove the lungs and heart then mince the lungs and cut the
  heart in small cubes.
• 2 Heat cooking oil in a pan over medium heat. Saute ginger, oinion, and garlic.
• 3 Add pork lungs and cook until they start popping on the pan. Then add the pork
  heart and cook for a minute.
• 4 Pour fish sauce and stir then simmer for a 30 secondfor the flavor to be
  absorbed.
• 5 Add cubed carrots and radish and tip in annatto/achuete powder and mix to evenly
  distribute.
• 6 Tip in ground black pepper, red chili, soy sauce, water and bay leaves. Give a
  stir and simer until the carrots are tender.
• 7 Add vinegar. Without stirring let simmer until aroma of vinegar evaporates and
  liquid is reduced. Approximately 8-10 minutes.
• 8 Taste and adjust with salt or fish sauce. Serve and enjoy! Bon appetit!

Nutrition Info