Serving
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Bopis - Diced Pork Hearts
Filipino

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
2-1/4 hr  
Yes
A popular traditional dish. Actually, this should be "Pork Heart & Lungs" (and sometimes spleen). Selling lungs is not legal in California so we have to make do with just hearts, but it still tastes just fine. Other pig parts are also used, depending on region and availability.



1-1/2
1/2
4
4
5
2
1-1/2
1/4
1/4
1/4
1/3
1
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#
T
cl
oz
oz

T
c
c
t
t
T
---
Pig Hearts (1)
Annatto seed (2)  
Garlic
Onion
Bell Pepper, red
Chili, red (3)
Oil
Vinegar (4)
Stock
Pepper
Salt
Fish Sauce (5)
-- Serve With
Jasmine rice
Prep   -   (1-3/4 hrs - 25 min work)
  1. Put PIG HEARTS in a saucepan with plenty of water, bring to a boil and simmer for at least an hour. 1-1/2 hours wouldn't hurt. Cool and dice about 3/8 inch.
  2. Grind Annatto to powder in your spice grinder.
  3. Crush GARLIC, slice and chop fine. Dice ONION about 3/8 inch. Mix.
  4. Dice BELL PEPPER about 3/8 inch. Chop THAI CHILLIS fine. Mix.
Run   -   (30 min)
  1. In a spacious sauté pan or wok heat OIL and fry Onion mix, stirring until it starts to color, then stir in Pig Heart and Annatto. Fry stirring for a few minutes.
  2. Stir in Vinegar and Stock. Simmer covered about 15 minutes without stirring.
  3. Stir in Chili mix, Pepper, Salt and Fish Sauce. Simmer for about another 5 minutes.
  4. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Pig Hearts:   These are carried in Philippine and other ethnic markets. Around here they are usually packed two to a tray for a weight of about 1-1/2 pounds.
  2. Annatto:   In the Philippines, 10 gram / 1/3 ounce packages of powdered achiote seeds (called atsuete) are sold. They are equivalent to 1 Tablespoon of seeds. For details see our Achiote / Annatto page.
  3. Red Chili:   Siling Labuyo are always called for, but red Thai chilis will work fine. For a bit less hot you can use two Fresno chilis or similar, or you can just go with a green Serrano. For details see our Chili Page. The photo example was made with a red Anaheim (for the bell pepper) and two Fresnos.
  4. Vinegar:   Preferably use a top quality naturally brewed Sukang Iloco cane vinegar, but your vinegar of choice will probably work fine. For details see our Sours page.
  5. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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