Pork Bopis

Bopis is another favorite and heirloom recipe I learned from my Tatay. It is a spicy pork offal dish where the pork lungs, kidney and heart are diced and sauteed with garlic and onion. It uses tomato paste as a base for a semi-dry sauce then added with lots of finely chopped chili for that wonderfully spicy kick. This dish is not just a popular viand in Filipino meals but also  as a "pulutan" or finger food accompaniment for beer.
 I can understand why not many of you are fond of pork offal or offal from any other animal for that matter. Guess offal really is an acquired taste. I have been exposed to several offal dishes since I was young and Bopis is one of my favorite ones. Although, I must admit, I'm not really a fan of beef Lengua Estofado which I have also made a few posts earlier. But then any other part, specially if it's chicken or pork, is welcome into my stomach :)
This is actually my first try to making Bopis. Unfortunately, since my Tatay had already retired back to the Philippines last year, I wouldn't be able to ask him if I'm doing it right (he's not fond of mobile phones, hehe!). So I will really be doing this from memory from the many times I've watched him cook this dish. But then only a very blessed daughter like me would have her offal already cleaned and pre-cooked :). My tatay had actually prepared the offal ready for cooking when he sent it to me here in Qatar, so, if you're hoping that I'd be able to tell you how to clean the offal and pre-cook it, then you'd be disappointed! I'm one lucky cook, actually! LOL!
Ingredients:
1 1/2 kg pork offal (kidney, lungs, and heart), diced
3 tbs vegetable oil
4 cloves garlic, finely chopped
1 medium onion, finely chopped
1 large carrot, diced
1 small bell pepper, diced
3 pcs jalapeno peppers, finely chopped
3 bay leaves
spring oinions, coarsely chopped (for garnish)
4 tbs soy sauce
1 tbs vinegar
1/4 cup tomato paste
salt to taste

Method:
Heat oil in a wok over medium heat. Add the garlic and onion. Saute for about 3 minutes or until onion is translucent and garlic is soft.
Add the pork offal. Saute for about 5-8 minutes then add soy sauce and tomato paste. Simmer for 15 minutes then add vinegar. Do not stir. 
After about 5 minutes, add the carrots and stir to distribute carrots evenly. Add the bell peppers, bay leaves and jalapeno peppers. Stir. Adjust taste with salt.
Simmer for another 5 minutes or until carrots are tender.
Turn off heat. Transfer into a serving plate and garnish with spring onions.
Serve immediately as a pulutan or with hot rice for a full meal. Enjoy!