Bopis - Diced Pork Hearts

Click to Enlarge	Bopis - Diced Pork Hearts Filipino
	Serves Effort: Sched: DoAhead:	2 main ** 2-1/4 hr Yes	A popular traditional dish. This should really 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
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oz

T
c
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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

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.
Grind Annatto to powder in your spice grinder.
Crush GARLIC, slice and chop fine. Dice ONION about 3/8 inch. Mix.
Dice BELL PEPPER about 3/8 inch. Chop THAI CHILLIS fine. Mix.

Run

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.
Stir in Vinegar and Stock. Simmer covered about 15 minutes without stirring.
Stir in Chili mix, Pepper Salt and Fish Sauce. Simmer for about another 5 minutes.
Serve hot with plenty of steamed Jasmine rice.

NOTES:

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.
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. See my Achiote / Annatto page for details.
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. See my Chili Page for details. The photo example was made with a red Anaheim (for the bell pepper) and two Fresnos.
Vinegar: I use a top quality naturally brewed Sukang Iloco cane vinegar, but your vinegar of choice will probably work fine.
Fish Sauce: Easily available Thai fish sauce works fine and is better quality than Filipino. If you don't have that either you can increase the salt to 2/3 t with some loss of flavor. See my Fish Sauce Page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch