August 23, 2013


This is one of the dishes I really like. Some want this spicy and paired with steam rice while others with beer as their pulutan.

You will need:
1 kilo pork lungs, boiled and chopped finely (just close to minced)
1 medium-sized onion, minced
½ cup minced carrots
1 cup minced radish
1 tsp annatto (achuete) powder, I prefer Mama sita’s brand
¼ cup vinegar
Salt and pepper to taste
Chili, optional if you want it spicy

Here’s how to do it:
Sauté onion and add the pork lungs. Add carrots, radish and annatto powder and 2 cups of water. Let it simmer for about 5 minutes then add vinegar then season with salt and pepper. Add minced chili and simmer for another couple of minutes or until the sauce thickens.


Boiling the lungs first makes it easier to chop because it becomes firm. Also, it will lessen the cooking time of the bopis.
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