Bopis, photo by PH Morton
Bopis, Intrepid Foodie Delight
Bopis is for the intrepid. But having said that, Bopis is really delicious. Certainly better than the Scottish Haggis! This is spicy.
I would advise to use fresh ingredients as much as possible. The first time I cooked bopis, with frozen chopped offal in London, it stunk the whole house for almost a week. 🙁 🙁 🙁
Ingredients
- 150g pork liver, chopped
- 150g pork lung, chopped
- 150g pork heart, chopped
- 2 bay leaves
- 100ml cider or red wine vinegar
- 125ml water
- 1 medium onion
- 1 red bell pepper
- 1 medium carrot
- salt and pepper to taste
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tomatoes, diced
Method of Preparation:
- In order for the liver, lung and heart to chop more easily they should be boiled for at least 10 minutes each on separately.
- Using a large sauce pan, add together the chopped liver, lung and heart and cooked under medium heat.
- Pour in the water and vinegar, add the bay leaves and season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.
- Whilst the pork bits are cooking, heat the olive oil using a large frying pan or better yet a wok. Drop in the onion and garlic in the hot oil and cook until fragrant but not burnt. Stir in the tomatoes, carrot and bell pepper, cook for 5 minutes until all are softened.
- Take the pan of pork liver mixture and tip everything to the wok, cook and stir thoroughly for 5 minutes until sizzling.
- Serve with freshly boiled rice for an amazing dining in!
SARAP