With minced pork lungs, carrots and peppers, the booze is packed with great, bold flavors you'll love! It's great as a bar meal with ice cold beer or as a main meal with steamed rice!
One of the dishes I was introduced to and fell in love with during my recent trip to the Philippines was booze. Although my mother often cooked it when I was growing up, I never liked it. When you're young (and stupid), your heart and lungs aren't on your list of favorite foods at all.
Now that my taste buds have grown and more adventurous palate, I could not get more than that! With sharp flavors and aging edges, it's absolutely intoxicating!
What is a boops?
Bopais is a spicy Filipino delicacy made from minced pork lung and heart, cooked in onion, garlic and pepper. Popular as an appetizer, it is also commonly offered as an important food entry.
Like Adobe, Afritada, and other Filipino classics, this dish has many regional interpretations. Ingredients and spices may include tomato sauce, paprika, radish (Labanus), carrots, bell peppers, and vinegar depending on the local version.
While some variations are more consistent due to the use of tomato sauce, camphor bopes are mostly dry.
Bops Kampangan
You can cut the pork lungs yourself or buy pre-processed from the wet markets. Just ask the butcher for a "peng boops" kit.
The chopped lungs are first marinated in vinegar and then roasted in onions and garlic until the meat begins to thaw. In fact, the dish is also called plutoc in Kampangan because of the crunchy sound that makes the meat crispy in the pan.
Once the carrots, bell peppers, and peppers are added for color, texture, and spice.
Unfortunately, due to strict regulatory rules, this offal is not available here in the United States. If you live in the United States, use pork and chop finely with a knife or pulse in a food processor.
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