Isaw (Filipino Grilled Intestines)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 45 minutes
2. 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.

   ⏱️ 30 minutes (marinating)
3. 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.

   ⏱️ 15 minutes
4. 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.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓Thorough cleaning is paramount to remove any unpleasant odors and ensure a palatable dish.
• ✓Soaking the skewers prevents them from burning on the grill.
• ✓Serve hot with a side of spiced vinegar (vinegar with chopped onions, garlic, chili, and black pepper) for dipping.
• ✓Adjust grilling time based on the thickness of the intestines and the heat of your grill.

🔄 Variations

• 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.

🥗 Nutrition

Per serving