Bopis

Ingredients:

1 kg. pork heart
1 kg. pork lung
1 whole garlic
1 large onion
I red bell pepper
3 siling labuyo (hot pepper) (optional)
1/2 cup vinegar
1 pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste


How to Cook:

• Rinse pork heart and lung and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife – if the fork or knife no longer stick inside the meat, the meat is tender)
• Chop pork heart and lung into cubes

Prepare other ingredients:
Garlic – minced
Onion – cubed
Bell pepper – cubed

• On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart
• Add salt or patis to taste
• Add amatto or atsuete and sautee
• Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
• Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not cooked yet)
• Add bell pepper and siling labuyo (hot pepper — optional)