Authentic Isaw Recipe Philippines, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Isaw, an inexpensive Filipino street food dish consists of boiled, then grilled pork or chicken intestines. The dish is made with intestines, soy sauce, vinegar, salt, peppercorn, dried bay leaves, onion, garlic, chilies, and more often than not, banana ketchup. The intestines are meticulously cleaned and boiled in seasoned water. After cooling, they are cut into smaller pieces, skewed, and grilled over hot charcoal, basted in a soy sauce mixture. Isaw is served hot, usually accompanied by some soy sauce or a spiced dip made with vinegar, onion, garlic, and chilies. Isaw is most commonly sold at street stalls named isawans, and is traditionally consumed as an afternoon snack.
Pair with
Serve With
Cooking tips
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cleaning
Make sure to buy only pre-cleaned chicken or pig intestines from a trusted seller, then clean them some more before cooking. Rinse the intestines under running water, turning them inside out, or slicing them open for easier cleaning. Some sources suggest inserting a small water hose inside the intestines. -
method
Boiling the intestines before grilling is an essential step in the preparation process. Cooking the intestines in boiling water for 30 to 90 minutes, depending on the recipe, eliminates the food-borne bacteria. Even though the traditional preparation method includes grilling isaw over hot charcoal, some recipes call for deep-frying the intestines in hot oil. Besides the traditional seasonings, some ... Read more -
serving
The dish is served hot, with some soy sauce or spicy vinegar dip on the side. The sour vinegar mixture goes well with the smoky flavor of the isaw.
Recipe variations
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Isaw and Balunbalunan
Ready in 1h 20minThis next recipe is adapted from the Ang Sarap website (www.angsarap.net) and features a barbecued mix of pork intestine and chicken gizzard. For the authentic isaw version, prepare only the pork intestine. Clean the intestine thoroughly under running water and soak in boiling water. If your kitchen doesn't have a good ventilation system, try cooking this dish outdoors. Soak the skewers in water overnight to prevent them from burning.
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Crispy Fried Isaw
Ready in 45minThe next recipe, adapted from the Sarap Pinoy Recipes website (www.sarappinoyrecipes.com), includes a crunchy version of the chicken dish, coated in flour, eggs, and cornstarch, then deep-fried in oil. Even though this recipe doesn't call for it, boiling the cleaned intestines before proceeding with the preparation process might be the safest option.
Isaw
PREP 30min
COOK 45min
READY IN 1h 15min
The following recipe is adapted from the Mama's Guide Recipes website (www.mamasguiderecipes.com). Make sure to buy the thoroughly cleaned intestines only from a trusted retailer, and to clean them yourselves meticulously, as well.
Ingredients
1 lb (450g) chicken or pig´s large intestine (well cleaned)
½ cup (120 ml) vinegar
2 tbsp whole peppercorn
2 tbsp salt
4 to 6 pieces dried bay leaves
4 cups (960 ml) water
½ cup (115g) UFC banana ketchup
3 tbsp soy sauce
2 tbsp cooking oil
Preparation
After buying already cleaned intestines, clean them again yourself, for safety reasons. Clean them lightly to squeeze out any remaining waste, and use a pair of scissors to cut them open and clean under some running water. You can also use a little water hose.
Slice the pork intestines horizontally into 1-inch/2.5cm long pieces, and the chicken intestines into 6-inch/15cm long pieces. Coil the intestines onto skewers, adding about 3 to 4 pieces to each stick.
Boil water with salt, peppercorns, and bay leaves in a big pot. Place the skewered intestines into the pot and cook over a low flame for a few minutes. Next, add the vinegar and simmer for approximately half an hour or until soft and tender. Leave to cool.
Mix the soy sauce, cooking oil, and ketchup to make the grilling sauce. Grill the intestines, brushing them with the prepared sauce, for approximately 5-10 minutes, or until they turn reddish-brown. When done, serve isaw with some soy sauce or a spiced vinegar dip.
Other Variations
-
Isaw and Balunbalunan
Ready in 1h 20minThis next recipe is adapted from the Ang Sarap website (www.angsarap.net) and features a barbecued mix of pork intestine and chicken gizzard. For the authentic isaw version, prepare only the pork intestine. Clean the intestine thoroughly under running water and soak in boiling water. If your kitchen doesn't have a good ventilation system, try cooking this dish outdoors. Soak the skewers in water overnight to prevent them from burning.
-
Crispy Fried Isaw
Ready in 45minThe next recipe, adapted from the Sarap Pinoy Recipes website (www.sarappinoyrecipes.com), includes a crunchy version of the chicken dish, coated in flour, eggs, and cornstarch, then deep-fried in oil. Even though this recipe doesn't call for it, boiling the cleaned intestines before proceeding with the preparation process might be the safest option.
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