Grilled Isaw ng Baboy

Ingredients

Measure and prepare everything before you begin cooking.

• 500 g pork large intestines from a reputable food supplier, commercially cleaned, or fully cooked intestines kept chilled
• Water for initial boiling and cleaning, plus about 1.5 litres fresh water for simmering
• 80 ml cane vinegar for simmering
• 30 g ginger, sliced
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 tsp whole peppercorns
• 1 tsp fine salt for simmering
• 3 tbsp banana ketchup for glaze
• 1 tbsp soy sauce for glaze
• 1 tbsp brown sugar for glaze
• 1 tbsp neutral cooking oil for glaze
• 1 tbsp vinegar for glaze
• 80 ml cane vinegar for dip
• 40 ml water for dip
• ½ small red onion, chopped
• 1 small chilli, sliced, optional
• 8–10 bamboo skewers, soaked in water for 30 minutes

Instructions

1. 1

   Use only food-grade intestines from a reliable supplier; already cooked ones are preferable for easier handling. Keep raw intestines chilled and children away from the preparation area. Prepare utensils first and use a separate work area, washing hands with soap after handling. Follow the supplier’s cleaning directions.

2. 2

   For raw pork intestines, boil in water for at least 5 minutes before further cleaning, following CDC guidance for pork intestines. Drain carefully, cool enough to handle, and remove remaining visible debris as directed by the supplier without splashing nearby food. Clean and disinfect the sink, tools and work surfaces afterward. Vinegar alone does not sanitise intestines.

3. 3

   Put the cleaned intestines in fresh water with 80 ml vinegar, ginger, garlic, bay leaves, peppercorns and salt. Bring to a boil, then cover loosely and simmer for about 60–90 minutes or longer until well cooked and tender, topping up with hot water. Discard this liquid. If using a fully cooked product, follow its reheating directions instead of the raw preparation steps.

4. 4

   Drain the cooked intestines and cool only until comfortable to handle. Cut crosswise into 2–3 cm pieces and thread onto the soaked skewers. Prepare the grill for moderate heat. Do not leave the cooked pieces at room temperature for more than 2 hours in total.

5. 5

   In a clean bowl, mix banana ketchup, soy sauce, sugar, oil and 1 tablespoon vinegar. Reserve a little glaze in a separate clean bowl for finishing. Mix dip vinegar, 40 ml water, onion and optional chilli separately.

6. 6

   Grill the skewers for about 8–12 minutes, turning frequently and brushing lightly with glaze. They must be steaming hot throughout, aiming for 75°C; the earlier simmer should already have cooked them fully. Use moderate heat to avoid burning the sugar. Apply reserved clean glaze near the end and let it cook briefly.

   

7. 7

   Serve hot with individual dipping bowls. Remove sharp sticks for children and cut pieces appropriately. Grill marks and lack of odour are not substitutes for proper cleaning, thorough simmering and safe handling.