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Bopis (Kapampangan Pulutok)

Bopis, or “Pulutok” in Kapampangan is a delicious dish of unique and bold flavors! Let your tastebuds have an adventure with its exotic ingredients and piquant taste!

Kapampangan spicy dish made of pork lungs.

What is Bopis?

Bopis is a Filipino dish that is made from minced pork lungs and heart mixed with vinegar, onions, garlic, and carrots. Yes, you read it right! But don’t go dismissing this dish just yet! There is a reason why it’s one of the most loved dishes of the Kapampangans.

There is a depth of flavor that is so unique to this dish, I can’t think of another dish to compare it to exactly. It has that perfect amount of spiciness and tartness. A piquancy that will keep you reaching for more! You will find yourself addicted to it after a few bites and won’t even mind what kind of meat it is! It’s that good!

Bopis is served as a main with steaming white rice for lunch or dinner. But this is also a favored booze food or “pulutan” for many.

Pulutok or Bopis

Kapampangan Style- Pulutok!

Different regions have different versions of this scrumptious dish- from the spices and flavoring used, ingredients involved, and cooking methods. When my Mama cooked this before as part of her array of food trays in our canteen, it has a bit of sauce in it and the bits were soft and tender. But on special occasions, she would also cook the Kapampangan version-Pulutok!

Putulok, aptly named because of the popping sounds the pieces of meat makes while sizzling in the pan, also means “pumuputok” in Tagalog. This version of Bopis is fried in the pan until the sauce disintegrates and the natural oil from the meat seeps out. It has a crispier texture and in my opinion, a more concentrated taste.

This family recipe uses only pork lungs, but feel free to add some more offal as desired!

Ingredients for Bopis

Foxy Tips for an Amazing Bopis Experience

Make sure that you order the pork lungs and other offal in advance, these parts are not as common as other meats in the market

Check to make sure that innards are cleaned properly prior to buying them to save yourself the hassle of doing so. If you want to further get rid of those with a strong pungent odor, you can first boil them in water with lemongrass or pandan.

If you are cooking this for the first time, make sure not to stir right after pouring in the vinegar! You have to let the acids settle down and burn off the “raw” taste. Otherwise, you will end up will a very sour dish!

A Kapampangan delicacy of spicy pork lungs  dish.

If you are looking for other Boozeppetizers, try these!

Pork Sisig served on a sizzling plate
Sisig is probably the most famous Kapampangan dish ever! Crunchy and spicy just the way it should be.
Sizzling Tofu ala Max's | Foxy Folksy
Try this easy and delicious Sizzling Tofu recipe that is inspired by Max’s but with a spicy twist.
Calamares dipped in vinegar
This crunchy Calamares packs some heat. Serve them as appetizers or even as mains.

Bopis served on a plate.

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Bopis, or "Pulutok" in Kapampangan is a delicious spoonful of unique and bold flavors! Let your tastebuds have an adventure with its exotic ingredients and pungent-spicy taste!
Print Rate
Course: Appetizer,Main Course
Cuisine: Filipino
Keyword: bopis,pulutok
Servings: 6
Calories: 44kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 1 tablespoon oilfor frying
  • 2 tablespoon annatto powderor annatto seed
  • 1 medium onionchopped
  • 3 cloves garlicminced
  • 1 1/2 kilo pork lungs minced
  • 1/2 cup vinegar
  • 1 tablespoon salt
  • 1 teaspoon ground pepper
  • 1 cup carrotscut in small dices
  • 2 pieces green finger chilicut into thin diagonal pieces


  • In a deep pan over medium heat, add oil and annatto powder. Stir until annatto powder is dissolved and oil turn orange. Do the same if using annatto seeds just remove the seeds once it has colored enough, do not overcook or it might turn bitter.
  • Saute garlic and onion in annatto oil until soft and aromatic.
  • Stir in the pork lungs and cook for 5 minutes or until it turns brown in color.
  • Pour in vinegar and let it simmer for 2 minutes without stirring.
  • Season with salt and pepper and mix. Cover the pan with the lid and let it simmer until meat is tender. The juices will come out from the meat so no need to add water, but in case it becomes too dry and the meat is still tough, then add 1/2 cup at a time.
  • Once meat is tender, remove the cover and add the carrots and green finger chili. Cook further, stirring from time to time, until most liquids are gone.
  • You can stop at this point or cook it further to dry it out. Take a skillet or sizzling plate and scoop a batch into it. Cook over high heat until it starts to make popping sounds.
  • Transfer in a serving plate or serve on a sizzling plate directly.


Nutrition Facts
Amount Per Serving
Calories 44 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 1179mg49%
Potassium 101mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 3564IU71%
Vitamin C 3mg4%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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