One of the craziest moment I had growing up, was when mom comes from a visit to Samar from my grandparents for she will definitely bring home a piglet from my Grandmom.  Let say this happened like five times during my childhood. Well  If you think it’s fun to have a piglet in the house, think twice.  My parents would raise this piglet for months inside our  house;  Yes inside our house :-)  So imagine all the noise and smell inside.  Eww..but lets say it is my family’s safety card just in case we ran out of money.  They would normally sell the pig to a butcher in a nearby wet market. But they don’t really do that for a living so sometimes, they lose more money than earning. So one day Dad had an idea to butcher the pig by himself and sell the pork to the neighbors instead.  Well let me tell you, we ate pork head, feet and other unsaleable parts for more than a month.   One thing I reaffirm; that no matter how good something is if you eat for a month everyday it becomes tasteless in the end :-)

As a hommage to this moment I am sharing this  best spicy bopis recipe I have learned from my Auntie.


half a kilo of pig’s heart

one kilo of pig’s lungs

2 1/2 liter of water (for cooking the heart and lung)

half a kilo of minced pork meat (giniling)

three cloves of garlic minced

one head of onion, sliced

tsp of grated ginger

2 tsps of atsuete seeds for coloring

1 red bell pepper

1 small tomato chopped

half a cup of green peas

half a cup of white radish (labanos)

2 laurel leaves

2-3 chili chopped (siling labuyo)

3 tbsps of cooking oil

1/4 cup of vinegar

salt and pepper to taste



Start by boiling the heart and lung in a big casserole with lots of water. You can add some ginger, and onion to add more flavor on your innards. Take off your cooked heart and lungs and chop them. You can use a sharp knife or electric blender to chop them more finely. You can use some of this broth for your bopis. In another casserole, pour the cooking oil and start sautéeing your garlic, onion, ginger, tomatoes and red bell peppers. Do not overcook them, once you see the colors have changed and the flavor start to ooze out you can add the minced pork and the chopped heart and lung. Continue stirring add the green peas and sliced radish. Add all the spices; pepper, bay leaves (laurel leaves), cayenne or chilis. For the coloring you can use a yellow food coloring or atsuete seeds dissolved in a hot water. Pour about half a cup of your innards broth on to the dish. Cover and let it simmer for about fifteen minutes over medium fire. Pour the vinegar and add the salt and let it simmer for another five minutes without stirring and uncovered. Taste and correct the saltiness. Remove from fire. This dish is always served better the next day. Happy Eating!!

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Comments: 3

  1. chris June 12, 2008 at 10:38 am Reply

    Thanks for the recipe…

    keep up the good work…:)

  2. Jessi @ Quirky Cookery November 10, 2010 at 9:46 pm Reply

    Mmm, this looks delicious. I just purchased a whole hog and have been looking for ways to use the extra “parts” like the heart, tongue, etc, so I might try this out with the heart. Thanks! :D

  3. paul December 8, 2010 at 8:44 am Reply

    grabe yung anhang pare ang sarap!! pinoy na pinoy talagha… hamis!!

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