Bopis (bópiz in Spanish) is a piquant Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions.[1]
 | |
| Alternative names | Bópiz |
|---|---|
| Place of origin | Philippines |
This spicy Filipino dish has Spanish origins, but the meaning in its original language, and even region of origin, are now lost.
Preparation
editIt is sauteed and stir-fried (until crispy) with finely-chopped pig innards and cooked in onion, tomato, garlic, and pepper.[2]
Recipes for bopis may differ from region to region and family to family, with regard to ingredients, spices and flavoring.
Classified as pulutan in Filipino cuisine,[3] bopis is served with alcoholic beverages, or as a main dish with rice.
See also
editReferences
edit- ^ Bloom, G., Grosberg, M., Jealous, V. & Kelly P. (2009). Philippines (10th ed.). Maribyrnong: Lonely Planet.
- ^ Rowthorn, Chris (2006). Lonely Planet Philippines. Lonely Planet. pp. 46. ISBN 978-1741042894.
- ^ cusinera. "BUSOG! SARAP!: BOPIS (Filipino Pulutan)". busogsarap.com.
_-_grilled_saba_bananas_-_01.jpg){kind=small} | This Filipino cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |