PAANO MAG LUTO NG ISAW PANG BARBECUE | ISAW PANG NEGOSYO RECIPE
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Isaw ng Baboy is a popular street food in the Philippines, often enjoyed as a snack or appetizer. It is commonly found in food stalls and is loved for its smoky flavor and chewy texture.
Ingredients
- ●1 kg pork intestines
- ●1/2 cup vinegar
- ●1/4 cup soy sauce
- ●1/4 cup water
- ●1 tbsp garlic, minced
- ●1 tbsp onion, minced
- ●1 tsp black pepper
- ●1 tsp salt
- ●1/2 tsp chili flakes (optional)
- ●skewers
Instructions
- 1Clean the pork intestines thoroughly under running water, removing any fat and impurities.
- 2In a bowl, mix vinegar, soy sauce, water, minced garlic, minced onion, black pepper, salt, and chili flakes to create a marinade.
- 3Place the cleaned intestines in the marinade and let them soak for at least 2 hours, preferably overnight in the refrigerator.
- 4After marinating, remove the intestines and thread them onto skewers, folding them in a zigzag pattern.
- 5Preheat the grill to medium-high heat.
- 6Grill the skewered intestines for about 10-15 minutes, turning occasionally until they are cooked through and slightly charred.
- 7Serve hot with a side of vinegar dipping sauce and enjoy!
Equipment
grillskewersmixing bowl
🌶️🌶️🌶️Low
Ingredients
- ●1 lb chicken intestines
- ●1/4 cup vinegar
- ●1/4 cup soy sauce
- ●1 tbsp garlic, minced
- ●1 tbsp onion, minced
- ●1 tsp black pepper
- ●1 tsp salt
- ●1 tbsp sugar
- ●1/2 tsp chili flakes (optional)
- ●skewers for grilling
Instructions
- 1Clean the chicken intestines thoroughly under running water, removing any fat or residue.
- 2In a bowl, combine vinegar, soy sauce, minced garlic, minced onion, black pepper, salt, sugar, and chili flakes to create a marinade.
- 3Add the cleaned chicken intestines to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- 4Preheat the grill to medium-high heat.
- 5Thread the marinated chicken intestines onto skewers, making sure they are secure.
- 6Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until they are charred and cooked through.
- 7Remove from the grill and let them rest for a few minutes before serving.
- 8Serve hot with a side of vinegar dipping sauce or your favorite sauce.
Equipment
grillmixing bowlskewers
🌶️🌶️🌶️Low
Isaw is a popular street food in the Philippines, often enjoyed as a snack or appetizer, especially during gatherings and festivals.
Ingredients
- ●1 kg beef intestines
- ●1/2 cup vinegar
- ●1/4 cup soy sauce
- ●1/4 cup water
- ●1 tbsp garlic, minced
- ●1 tbsp onion, minced
- ●1 tsp black pepper
- ●1 tsp salt
- ●1/2 tsp chili flakes (optional)
- ●skewers for grilling
Instructions
- 1Clean the beef intestines thoroughly under running water, removing any fat and debris.
- 2In a bowl, mix vinegar, soy sauce, water, minced garlic, minced onion, black pepper, salt, and chili flakes to create a marinade.
- 3Cut the cleaned intestines into manageable lengths, about 10-12 inches each.
- 4Place the intestines in the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 5Preheat the grill to medium-high heat.
- 6Thread the marinated intestines onto skewers, folding them as necessary to fit.
- 7Grill the skewers for about 10-15 minutes, turning occasionally, until they are cooked through and slightly charred.
- 8Remove from the grill and let them rest for a few minutes before serving.
- 9Serve hot with vinegar dipping sauce or your choice of sauce.
Equipment
grillmixing bowlskewersknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 lb chicken intestines (isaw)
- ●1/2 cup soy sauce
- ●1/4 cup vinegar
- ●1/4 cup water
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●2 bay leaves
- ●1 tbsp sugar
- ●1 tbsp cooking oil
- ●1/2 tsp salt
Instructions
- 1Clean the chicken intestines thoroughly under running water, removing any excess fat and debris.
- 2In a bowl, combine soy sauce, vinegar, water, black pepper, garlic powder, onion powder, bay leaves, and sugar to create the marinade.
- 3Add the cleaned chicken intestines to the marinade, ensuring they are well coated. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
- 4Heat cooking oil in a pan over medium heat.
- 5Remove the intestines from the marinade (reserve the marinade) and place them in the hot pan. Cook until they are browned and slightly crispy, about 5-7 minutes.
- 6Pour the reserved marinade into the pan with the chicken intestines.
- 7Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the sauce thickens and the intestines are tender.
- 8Season with salt to taste, adjusting as necessary.
- 9Serve hot, skewered or on a plate, with rice or as a street food snack.
Equipment
bowlpanskewers (optional)
Ingredients
- ●1 lb pork intestines (isaw)
- ●1/2 cup soy sauce
- ●1/4 cup vinegar
- ●1/4 cup water
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1 bay leaf
- ●1 tbsp sugar
- ●1 tbsp cooking oil
- ●1/2 cup onion, chopped
- ●2-3 cloves garlic, minced
Instructions
- 1Clean the pork intestines thoroughly under running water, removing any impurities.
- 2In a bowl, combine soy sauce, vinegar, water, black pepper, garlic powder, bay leaf, and sugar to create the marinade.
- 3Add the cleaned pork intestines to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes.
- 4In a pot, heat cooking oil over medium heat. Sauté the chopped onion and minced garlic until fragrant.
- 5Add the marinated pork intestines to the pot, including the marinade, and bring to a boil.
- 6Reduce the heat to low and let it simmer for about 30-40 minutes, or until the intestines are tender.
- 7Once tender, increase the heat to medium-high and cook until the sauce thickens, stirring occasionally.
- 8Remove from heat and let it cool slightly before serving.
Equipment
potbowlknifecutting board
Ingredients
- ●1 lb chicken gizzards
- ●1 cup all-purpose flour
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 cup buttermilk
- ●Vegetable oil for frying
Instructions
- 1Clean the chicken gizzards thoroughly under cold water and remove any excess fat or membranes.
- 2In a bowl, combine the buttermilk and cleaned gizzards. Let them marinate for at least 1 hour in the refrigerator.
- 3In another bowl, mix the flour, garlic powder, onion powder, paprika, black pepper, and salt.
- 4Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
- 5Remove the gizzards from the buttermilk, allowing excess to drip off, then dredge them in the flour mixture until fully coated.
- 6Carefully place the coated gizzards in the hot oil, frying in batches to avoid overcrowding.
- 7Fry the gizzards for about 5-7 minutes or until they are golden brown and crispy.
- 8Use a slotted spoon to remove the gizzards from the oil and place them on a paper towel-lined plate to drain excess oil.
- 9Serve hot with your choice of dipping sauce.
Equipment
Deep frying panBowlsSlotted spoonPaper towels
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