It’s probably the Filipino counterpart of the Korean daegutang (대구탕) or spicy cod fish stew (except that bopis really isn’t a stew, it uses red meat and meat innards, and its veggies include carrots, tomatoes, chilis, and onions).
It’s a spicy dish of minced pork liver, heart, and lungs—hey, Pinoys love their red meat and don’t want to waste the innards! It might sound disgusting, but when cooked right, it’s very tasty actually.
Kaldereta, another tomato-based dish, can be a little spicy (cincha jokeum, I swear!), unlike Korean food where even “mild” things can sting.
Lechon Kawali (with Mang Tomas)
It’s simply pork belly that’s boiled and deep-fried to perfection. Don’t throw away the crispy skin! It’s the best part.Sure, it tastes divine even with just vinegar, but it’s not “100% Pinoy” if you eat it without Mang Tomas, a pork liver sauce that’s a staple in Filipino homes.
Inihaw na Liempo
It’s like grilled counterpart of lechon kawali, and like steaks, the secret is with the marinate.
Pork belly stews in the juice of calamansi (citrus fruits that look like mini limes), along with soy sauce, salt, and pepper. Each slab traditionally gets grilled over charcoal for a smokey, savoury (but not-at-all overwhelming) taste.
This is the third and last “dry” dish on the list. It’s the Pinoy version of spring rolls, where the mixture is made with minced veggies and mostly ground pork.
(Side Note: If you haven’t noticed by now, Pinoys love pork and beef. We have chicken and fish delicacies, don’t get me wrong, but pork and beef rule our lunch and dinner tables.)