Bopis Recipe

Name: Lina's Filipino Marketplaces Bopis Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb pork shoulder (boneless), cut into 1/2-inch pieces; 8 oz pork liver, trimmed and cut into 1/4-inch pieces; 1 cup yellow onion, finely chopped (about 1 cup); 4 tbs garlic cloves, minced; 1 each green bell pepper, seeded and finely diced; 1 each red bell pepper, seeded and finely diced; 1 each fresh jalapeño or bird's eye chiles, minced (optional for heat); 2 each bay leaves; 2 tbs soy sauce; 3 tbs vinegar (cane, white, or apple cider); 2 tbs tomato paste; 1 cup water or low-sodium chicken broth; 1 tsp freshly ground black pepper; 1 tsp salt; 3 tbs annatto (atsuete) oil or vegetable oil; 1 tsp sugar (optional, balances acidity); 2 tbs fresh cilantro, chopped; 2 each spring onions (green onions), thinly sliced; 2 each calamansi or lime wedges

Inspired by Lina's Filipino Marketplace

Time1h

Serves4

Make Bopis Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork & Offal

1 lb pork shoulder (boneless), cut into 1/2-inch pieces

8 oz pork liver, trimmed and cut into 1/4-inch pieces

Aromatics & Vegetables

1 cup yellow onion, finely chopped (about 1 cup)

4 tbs Garlic cloves, minced

1 each green bell pepper, seeded and finely diced

1 each red bell pepper, seeded and finely diced

1 each fresh jalapeño or bird's eye chiles, minced (optional for heat)

Seasoning & Sauce

2 each bay leaves

2 tbs Aged soy sauce

3 tbs vinegar (cane, white, or apple cider)

2 tbs tomato paste

1 cup water or low-sodium chicken broth

1 tsp freshly ground black pepper

1 tsp Celtic sea salt

3 tbs annatto (atsuete) oil or vegetable oil

1 tsp sugar (optional, balances acidity)

Finishing & Garnish

2 tbs Fresh cilantro, chopped

2 each spring onions (green onions), thinly sliced

2 each calamansi or lime wedges

Method

Pork & Offal

Prep and blanch

Rinse the pork shoulder pieces and pork liver under cold water. In a medium pot, bring enough water to a boil to cover the pork. Add pork shoulder pieces and blanch 2–3 minutes to remove impurities. Remove with a slotted spoon and set aside. Add the pork liver to the same boiling water and blanch 30–45 seconds; remove and drain. Pat all pieces dry with paper towels.

Cut larger pork shoulder pieces into uniform 1/4–1/2-inch dice if needed so everything cooks evenly.

Aromatics & Vegetables

Heat a large skillet or sauté pan over medium heat. Add 1 tablespoon of annatto oil (or vegetable oil) and swirl to coat. Add the chopped onion and sauté 4–5 minutes until softened and translucent.

Add minced garlic and cook, stirring, 30–45 seconds until fragrant. Add diced green and red bell peppers and minced chile (if using) and cook 3–4 minutes until softened but still bright.

Seasoning & Sauce

Push the vegetables to the side of the pan and add remaining 2 tablespoons annatto oil. Increase heat to medium-high. Add the blanched pork shoulder pieces in a single layer and sear 2–3 minutes without stirring to develop color, then stir and cook another 2 minutes until lightly browned.

Add the blanched pork liver pieces and cook 2–3 minutes, stirring frequently; liver should be cooked through but not dry. Reduce heat to medium.

Stir in tomato paste and cook 1 minute to deepen flavor. Add soy sauce, vinegar, water or broth, bay leaves, sugar (if using), black pepper, and salt. Stir to combine, scraping any browned bits from the bottom of the pan.

Bring to a simmer, then reduce heat to low and simmer, uncovered, 8–10 minutes to meld flavors and reduce liquid slightly. Taste and adjust salt, pepper, or vinegar (add a little more vinegar if you want a brighter, tangier finish).

Finishing & Garnish

Increase heat to medium-high and cook, stirring frequently, another 2–4 minutes to slightly caramelize and concentrate the sauce until the mixture is slightly sticky but still moist. Remove and discard bay leaves.

Stir in chopped cilantro and sliced spring onions just before removing from heat. Serve hot with calamansi or lime wedges on the side for squeezing over each portion.

Optional: For crispier bopis, spread mixture on a rimmed baking sheet and broil 3–5 minutes, watching closely, until edges are crisp; stir and broil another 2–3 minutes to crisp more.