Kandinga

Kandinga or Bopis is similar to Offal. It uses the lungs and heart of a pig sauteed over vinegar. Yes, we Pinoys are strange like that, we try not to waste any body parts.

We grew up eating this stuff. Of course, before you get to eat, you have to work for it. Since blenders and food processors do not exist in the province, you are given a chopping board and a big knife. Which means you will need to help chop up the boiled lungs into really small pieces. Did I say chop, i meant macerate!

But in the end, it’s tasty and you end up eating half of the bowl given to you.

To Cook:

Boil pig’s lungs and heart over salted water for about 20 minutes. You’ll know it’s cooked when the lungs do not secrete blood anymore. Drain and let cool.

Once cool, julienne the heart and chop the lungs.

Ready garlic, onion, green onion, bay leaf, pepper, vinegar and salt.

Saute garlic and onion in 3 tbsp of oil.

Add the chopped lungs and julienne heart.

Add the bay leaf.

Season with vinegar and salt.

Garnish with pepper and green onions