Kandingga (Bicol's Bopis)

Ingredients:
1/2 pork bopis set, (lungs, spleen and heart)
1 medium size labanos, diced finely
1 medium size carrot, diced finely
1 red bell pepper, diced finely
1 big can button mushroom, diced finely
2 tablespoon black pepper, coarsely ground
1/2 head garlic, crushed, minced
1 medium size onion, chopped
1/4 cup atsuete / annatto in oil
2-3 pieces siling labuyo , chopped
3/4 cup vinegar
cooking oil
salt

Cooking Instructions:
Wash bopis set thoroughly and drain. Put the whole bopis set in big casserole and add enough water to cover, bring to a boil and simmer for 20-25 minutes. 
Remove from casserole and drain, let it cool down. 
Finely dice bopis set and keep aside.
Saute garlic and onion in a big wok. Add in diced bopis and stir cook for 3-5 minutes or until it start to sizzle.
Add in vinegar and cook for 2-3 minutes now add in annatto oil, patis and black pepper, stir cook for another 2-3 minutes.
Add in 3 cups of water and simmer for 3-5 minutes now add in carrots, labanos, mushroom and siling labuyo, simmer for another 3-5 minutes or until most of the liquid has evaporated.
Correct saltines if required. Add in bell pepper and cook for a minute or two.
Serve hot.


For Bicolanos, put more siling labuyo.


Enjoy!