There are dishes that comfort us, and there are dishes that challenge us in the kitchen—but reward us generously at the dining table. For me, Bopis belongs to the latter. It is not the easiest recipe to prepare, nor the quickest, but every minute spent chopping, boiling, sautéing, and seasoning is always worth it once that rich, spicy, and savory aroma fills the kitchen. Bopis is a dish that teaches patience, care, and love for cooking, and that is exactly why it holds a special place in my heart.
Bopis is a classic Filipino dish made from finely chopped pork offal, cooked slowly with spices, vinegar, and chilies. It is bold in flavor, vibrant in color, and unforgettable in taste. Often served as a pulutan or paired with steaming hot rice, bopis is proof that effort in cooking transforms humble ingredients into something truly special.
Why I Love Cooking Bopis
Cooking bopis is not something you rush. From thoroughly cleaning the meat to achieving the perfect balance of spice and tang, it demands attention and dedication. Some may find the process tiring, but for me, it is part of the joy. Each step feels like a ritual—one that connects me to Filipino home cooking and reminds me that good food takes time.
What I love most about bopis is how customizable it is. You can make it extra spicy, slightly tangy, or rich and meaty depending on your preference. No two bopis dishes taste exactly the same, and that uniqueness makes every cooking experience exciting.
Ingredients
To cook my favorite bopis, here are the ingredients I prepare:
1 kilo pork lungs (baga), boiled and finely chopped
1/4 kilo pork heart, boiled and finely chopped
1/4 kilo pork liver, boiled and finely chopped
1 medium onion, finely chopped
4 cloves garlic, minced
2 tablespoons cooking oil
2–3 tablespoons vinegar
1 tablespoon soy sauce
2–3 pieces red chili (siling labuyo), chopped (adjust to taste)
1 teaspoon ground black pepper
1 teaspoon paprika or annatto powder (for color)
1 bay leaf
Salt to taste
Optional: chopped green onions for garnish
Procedure in Cooking
Step 1: Cleaning and Preparing the Meat
The most important step in cooking bopis is properly cleaning the pork offal. Boil the lungs, heart, and liver in water with a little salt and bay leaf until fully cooked. This helps remove impurities and strong odors. Once cooked, drain well and allow to cool before finely chopping them. The finer the chop, the better the bopis's texture.
Step 2: Sautéing the Aromatics
Heat cooking oil in a pan over medium heat. Sauté the minced garlic until fragrant, then add the chopped onions. Cook until the onions turn soft and translucent. This step establishes the dish's base flavor, so take your time and let the aromatics release their sweetness.
Step 3: Adding the Meat
Add the chopped pork lungs, heart, and liver into the pan. Stir well to combine with the sautéed garlic and onions. Let the meat cook for several minutes to allow it to absorb the aromatics' flavors.
Step 4: Seasoning and Simmering
Pour in the soy sauce and vinegar. Do not stir immediately—allow the vinegar to cook off for about a minute to mellow its sharpness. After that, mix everything well. Add the bay leaf, ground black pepper, paprika or annatto powder, and chopped chilies. Season with salt according to taste.
Lower the heat and simmer the bopis, stirring occasionally, until the mixture becomes slightly dry and the oil begins to separate. This stage is crucial because it intensifies the flavor and gives bopis its signature taste.
Step 5: Final Touches
Taste and adjust the seasoning as needed. If you want it spicier, add more chilies. If you prefer it slightly tangy, a small splash of vinegar will do. Once satisfied, turn off the heat and garnish with chopped green onions if desired.
The Reward of Effort
Bopis may take effort, but its taste always makes the hard work worthwhile. The combination of spices, the slight tang of vinegar, and the heat from the chilies creates a dish that is bold, comforting, and deeply satisfying. It is the kind of food that invites stories at the table and brings people together.
Every time I cook bopis, I am reminded that the best dishes are not always the easiest ones. Sometimes, they are the ones that require patience, practice, and passion. And in the end, with a plate of bopis and a cup of rice in front of me, I know that every step in the kitchen was absolutely worth it.