Bopis with Pineapple

Bopis with Pineapple. Most Pinoy knows what is bopis but majority would probably stay away with the dish. The traditional bopis is cooked with annatto or achuete, a natural red coloring ingredient used in Pinoy cooking. The reason for adding a bright red color to the dish is to make it more appealing. Check out the recipes from the archives of a regular bopis and a vegetarian version.

Vegetarian Bopis
Bopis, Kandingga

For my innovative Bopis with Pineapple I did not use or minimise the use of any of the bright colored ingredients. On this version of bopis I demonstrated that a bopis without all the bright coloring ingredients could still look delicious. Annatto and carrots are omitted on this bopis recipe, I have to have the red bell pepper because it is not used solely for its color, but for their sweet peppery taste.

The major twist for this bopis version is the addition of pineapple to the recipe, I know someone out there may have already added pineapple to their bopis. Here is the recipe on my Bopis with Pineapple.

Ingredients:

1 kilo pork bopis set, (lungs, spleen and heart)
1/2 head garlic, crushed, chopped
1 large size onion, chopped
1 tsp. cracked peppercorns
1 large red bell pepper, diced
1-2 tbsp. chili flakes
2 small cans pineapple tidbits, reserve syrup
1/2 cup vinegar
1/3 cup fish sauce
1/4 cup soy sauce
2-3 pieces bayleaf
spring onion for garnish
salt
cooking oil

For pre boiling the bopis set

1/2 head garlic, crushed
2 thumb size ginger, crushed
2-3 pieces bayleaf

Cooking procedure:

Wash bopis set thoroughly and drain. Put the whole bopis set in big casserole and add enough water to cover, about 2” above. Add in the boiling ingredients, bring to a boil and simmer for 25 to 30 minutes. Remove from casserole and drain, let it cool down. Finely dice or chop the bopis set and keep aside. In a sauce pan sauté garlic and onion until fragrant. Add in the chopped bopis and stir cook for 3 to 5 minutes or until it start to sizzle. Add in the fish sauce, soy sauce, bay leaf, cracked peppercorns and chili flakes and continue to stir cook for 2 to 3 minutes. Add in vinegar and cook for 2 to 3 minutes without stirring, now add 2 to 3 cups of water and the reserved pineapple syrup, bring to a boil and simmer for 15 to 20 minutes or until most of the liquid has evaporated, Correct saltiness if required. Add in the pineapple tidbits and bell pepper and continue to stir cook for 3 to 5 minutes or until almost dry. Serve hot with a lot of rice.