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Isaw
Filipino Grilled Intestines
A beloved Filipino street food classic, Isaw features tender, marinated chicken or pork intestines grilled to perfection on skewers and brushed with a sweet BBQ glaze. It requires thorough cleaning and careful preparation but rewards with a uniquely delicious and smoky flavor.
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- 500 g Chicken or pork intestines(Freshly sourced from a reputable butcher or market. Ensure they are well-cleaned before purchase if possible.)
- 1 cup Vinegar (white or apple cider)(For initial cleaning and deodorizing.)
- 2 tbsp Salt(For scrubbing during cleaning.)
- as needed Water(For rinsing.)
- as needed Marinade Ingredients(See step 2 for typical marinade components.)
- 1/2 cup Sweet BBQ sauce(For basting during grilling. Store-bought or homemade.)
- 10-15 Wooden or bamboo skewers(Soaked in water for at least 30 minutes prior to use to prevent burning.)
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- 1
Prepare the Intestines: Rinse the intestines under cold running water. In a large bowl, combine the intestines with 1 cup of vinegar and 2 tablespoons of salt. Use your hands to thoroughly scrub the intestines, working to remove any impurities and odor. This process may take about 15-20 minutes. Rinse the intestines thoroughly under cold water multiple times until the water runs clear and there is no longer a strong odor. You may need to repeat the scrubbing and rinsing process. Once clean, drain well.
â±ïž 45 minutes - 2
Parboil and Marinate: Place the cleaned intestines in a pot and cover with water. Bring to a rolling boil over high heat. Reduce heat to medium-low, cover, and simmer for 20-30 minutes, or until the intestines are slightly tender but still have a slight chew. Drain the intestines and let them cool slightly. While still warm, transfer them to a bowl and toss with your preferred marinade. A common Filipino marinade includes soy sauce, calamansi juice (or lemon/lime juice), garlic powder, black pepper, and a touch of sugar. Let marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
â±ïž 30 minutes (marinating) - 3
Skewer the Intestines: Once marinated, carefully thread the intestines onto the soaked skewers. Fold and coil the intestines neatly to create a compact skewer, ensuring they are secure. Aim for about 3-4 coils per skewer for a good bite.
â±ïž 15 minutes - 4
Grill the Isaw: Preheat your grill to medium-high heat (approximately 200-230°C / 400-450°F). Grill the skewered intestines, turning them frequently. Baste generously with the sweet BBQ sauce during the last 5-10 minutes of grilling. Continue grilling until the intestines are nicely charred on the outside, slightly crispy, and cooked through, about 10-15 minutes total grilling time. Ensure they are heated through and have a pleasant smoky aroma.
â±ïž 10-15 minutes
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- âThorough cleaning is paramount to remove any unpleasant odors and ensure a palatable dish.
- âSoaking the skewers prevents them from burning on the grill.
- âServe hot with a side of spiced vinegar (vinegar with chopped onions, garlic, chili, and black pepper) for dipping.
- âAdjust grilling time based on the thickness of the intestines and the heat of your grill.
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- Chicken Isaw: Uses chicken intestines.
- Pork Isaw (Bituka): Uses pork intestines, which are typically larger.
- Spicy Glaze: Add chili flakes or sriracha to the BBQ sauce for a spicy kick.