- Meat and poultry
This traditional Filipino dish, bópiz in Spanish, is a combination of pork heart, lungs and liver cooked to perfection in a tomato base.
2 people made this
- 225g pork liver
- 225g pork lung
- 225g pork heart, cut into bite-size pieces
- 2 bay leaves
- 125ml white vinegar
- 125ml water
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to the boil; boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside.
- Combine the liver, lung and heart in a large pot over medium heat; add the bay leaves, vinegar and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.
- Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot.
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
by Paul Panlilio
I love this dish specially when the spices are bumped up several notches. I changed a few ingredients: 1/2lb liver, 1lb lung, 1lb heart, 1lb spleen, 4bay leaves, 3 large onions finely chopped, 1 16oz can of stewed tomatoes, dash of parika, cayenne, and 2 jalapeno peppers.I boil the meats in water with salt, pepper and spring onions. (the water left from boiling the meat makes a good base for Demi-Glaze).-15 Dec 2011
by Buckwheat Queen
This is a tasty dish. The texture is what is difficult for me, but the flavor is excellent. I prefer to a mince rather than cutting into pieces. Thank you for the recipe.-10 Aug 2016