A Bopis Recipe to Champion Nose-to-Tail Cooking
Filipinos have been champions of “nose-to-tail eating” long before it became a global food trend. Restaurateur Fergus Henderson first coined the term in his book, The Whole Beast, which centers on the concept of using every part of the pig. In Filipino cuisine, you'll find a variety of sisig, dinuguan, and bopis recipes that call for offcuts, including the heart, lungs, and liver.
Besides being considered comfort food among locals, these dishes form an integral part of regional food identities. They exemplify sustainable cooking and encourage kitchen innovation. Want to be more adventurous with your home-cooked meals? Make bopis from scratch with this easy recipe!
Tips
Your go-to butcher or grocery may not have these cuts readily available, so be sure to call ahead to check on their stocks.
Ingredients
- 1 set (about 1½ kg) pork lungs and heart, washed and cleaned well
- 1/4 cup atsuete (annatto seeds)
- 1/4 cup canola oil
- 1/2 cup chopped red onions
- 1/2 cup chopped garlic
- 1/3 cup vinegar
- 1 tbsp salt
- 2 pcs laurel or bay leaves
- 2 pcs Knorr Pork Cubes
- 2 tbsp Knorr Liquid Seasoning
- 1 tsp ground black pepper
- 2-3 cup water
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
- 2-3 pcs siling labuyo, chopped
