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Cook the Pulutok (Kapampangan Bopis)

With minced pork lungs, carrots, and peppers, bopis is loaded with pleasantly sharp-spicy flavors and crispy edges that you’ll love! It’s perfect as bar food with an ice-cold beer or a main meal with steamed rice!



  1. Cook the Pulutok (Kapampangan Bopis)

    75 minutes
    • In a pot, bring the water to a boil and add the pepper, bay leaves, pork broth, and vinegar.
    • Place the pork lungs in the pot and cook for 15 minutes. After cooking, remove the lungs from the pot and set them aside.
    • Boil the pork liver in the same pot for 5 minutes. After boiling, remove the liver from the pot and set it aside as well.
    • Cut all the offals into small 1 cm pieces. Make sure to cut them evenly for uniform cooking.
    • In a saute pan, add the atsuete oil and saute the garlic until brown. Stir continuously to prevent the garlic from burning.
    • Add the onions to the pan and saute for 5 minutes, then add the cooked lungs.
    • Cook the mixture for 10 minutes then add the cooked liver, and cook for another 5 minutes. This will allow the flavors to meld together.
    • Add the soy sauce and liquid seasoning to the pan and cook for 2 minutes. Stir well to ensure the flavors are well distributed.
    • Add the bay leaves, carrots, peppers, and vinegar to the pan and cook for 5 minutes.
    • Season the mixture with chicken powder and chili peppers, and boil until it starts to fry and pop.
    • Serve while it's hot.