- Servings : 3
- Cook Time : 45m
- Ready In : 45m
- 2 pcs pork heart
- 500g pork lungs
- 300g pork fat, skin on
- 8 cloves garlic, minced
- 1 large red onion, minced
- 4 pcs bay leaves
- 2 large red capsicums, finely diced
- 2 cup vinegar
- 1 cup stock, from boiled meat
- 1 tbsp cayenne pepper
- 1 tbps annatto powder, dissolved in 3 tbsp stock
- fish sauce
- freshly ground black pepper
In a pot, add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat. Bring to a boil and cook for 20 minutes.
Remove meat and cool it down, reserve the stock. Once cooled down, dice the meat finely then set aside.
In a heavy pan, heat oil and saute garlic and onions.
Add the chopped meat, cayenne pepper and bay leaves, stir fry for 3 minutes.
Add capsicums, 1 cup of vinegar and stock, bring to a boil and simmer in high heat until sauce thickens.
Add annatto powder mixture then season with fish sauce and lots of freshly ground black pepper.
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