Bopis with Minced Pork Lungs, Carrots and Peppers is packed with big, bold flavors you’ll love! It’s perfect as a bar food with an ice-cold beer or as a main course with steamed rice!

One dish I was re-introduced to and fell in love with on my recent trip to the Philippines was Bopis. Although my mother cooked it often when I was growing up, I never really liked it. When you’re young (and stupid), heart and lungs aren’t exactly on your list of favorite foods.


Now that I have grown up tastes and a more adventurous palate, I couldn’t get enough of it! With a spicy taste and crispy edges, it’s totally addictive!

What is Bopis?

Bopis is a spicy Filipino delicacy made from minced pork lungs and heart cooked in onions, garlic and chili peppers. Popular as an appetizer, it is also commonly served as a main course for a main meal.
Like adobo, afritada, and other Filipino classics, there are many regional interpretations of this dish. Ingredients and seasonings may include tomato sauce, paprika, radishes (labanos), carrots, paprika, and vinegar, depending on the local version.
While some variants have a spicier consistency due to the use of tomato sauce, Kapampangan bopis is mostly dry.

Bopis Kapampangan

You can chop pork lungs yourself or buy them already processed from wet markets. Ask the butcher for a “pang-bopis” cut.

Minced lungs are first marinated in vinegar and then sautéed in onion and garlic until the meat starts to sizzle. In fact, the dish is also called pulutok in Kapampangan because of the crackling the meat makes in the pan as it crisps.

Once cooked, carrots, bell peppers, and chili peppers are added for color, texture, and spice.
Unfortunately, these offal are not available here in the US due to strict regulatory laws. If you live in the US, use the pork hearts and finely chop with a knife or pulse in a food processor.

How to serve and store

• Serve as an appetizer with your favorite hard drinks or as a main course with steamed rice.
• Refrigerate leftovers in a container with a tight-fitting lid for up to 3 days. Heat in a wide pan, stirring occasionally, until heated through.

If you’re in the mood for more Kapampangan delicacies, you might want to try my spicy ground beef, calamansi and siling labuyo bagis!

Bopis Preparation

Kapampangan Bopis with pork lung, carrot and bell pepper is excellent as an appetizer or main course.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 1 hour
By Lalaine Manalo
Course: Appetizer, main course


  • 2 pounds ground pork lungs
  • 1/2 cup vinegar
  • 1 teaspoon of salt
  • 2 spoons of rapeseed oil
  • 1 onion, peeled and chopped
  • 4 cloves of garlic, peeled and chopped
  • 1 tablespoon of fish sauce
  • 1 large carrot, peeled and diced
  • 1/2 green pepper, seeded and chopped
  • 1/2 red pepper, seeded and chopped
  • 4 Thai chili peppers, de-stemmed and chopped


1. In a bowl, mix ground pork lungs (or bopis mixture), vinegar and salt. Marinate for about 10 minutes.
2. Heat the oil in a wide pan over medium heat. Add onion and garlic and cook until softened.
3. Add the fish sauce.
4. Add minced pork lungs and bring to a boil. Cook, stirring occasionally, for about 20 to 30 minutes, or until the liquid is almost absorbed and the meat begins to sizzle.
5. Add carrots, peppers and chili peppers. Continue to cook for about 2 to 3 minutes or until the vegetables are tender.


Pork lungs are not available in US markets due to strict regulatory laws. You can substitute pork hearts and finely chop with a knife or pulse in a food processor.

Nutritional information

Calories: 367 kcal, Carbohydrates: 11 g, Protein: 42 g, Fat: 16 g, Saturated fatty acids: 3 g, Cholesterol: 281 mg, Sodium: 1174 mg, Potassium: 967 mg, Fiber: 2 g, Sugar: 104 mg, Vitamin C: 104 g, Vitamin: 104 mg, Vitamin Calcium: 39 mg, Iron: 10.5 mg

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