Bagbagis is an Ilokano term that refers to intestine. Crispy bagbagis are deep fried pork intestine that are so crispy and crunchy. This dish also goes by the names crispy isaw and chicharon bituka. It is a perfect match for a cold bottle of beer.
Before I proceed, I strongly suggest that you control your consumption of this dish no matter how you enjoyed it. I must admit that it is so tempting to the point that I want to finish it down to the very last piece.
I used the large intestine of a pig for this recipe. It might sound nasty to talk about this part of the pig, but it is what this dish is all about. Make sure that you purchase pre-cleaned intestines if you plan to make crispy bagbagis. Believe me – cleaning large intestines is not the most advisable thing to do. However, you can always follow through by making sure that the pre-cleaned large intestines that you purchased are as clean as it can get.
Make sure to clean the insides and outside walls of the intestine with running water. Wear gloves if necessary. I also rub lots of rock salt all throughout and rinse it 3 to 4 times. Making crispy bagbagis involves boiling the innards to make it tender. I usually boil it twice and throw out the water afterwards. I add salt and the other seasoning on the third boil. Once you are done with the cleaning part, all you get is pure enjoyment that is worth all the effort.
Crispy Bagbagis is perfect with a dip of spicy vinegar. Cheers!
Try this Crispy Bagbagis (Crispy Deep Fried Pork Intestine) Recipe. Enjoy!
- 2 lbs. pre-cleaned pork large intestines
- 5 tablespoons coarse rock salt
- 5 pieces dried bay leaves (dahon ng laurel)
- 1 tablespoon whole peppercorn
- Water for boiling
- 3 cups cooking oil
- Clean the intestines well with running water.
- Boil water in a large pot.
- Once the water starts to boil, add the intestines. Boil for 15 minutes. Discard the water. Pour a clean batch of water on the pot. Boil with the intestines for 15 to 20 minutes. Discard one more time.
- Pour the third batch of water in a pot. Let boil. Add 3 tablespoons rock salt, bay leaves, and peppercorn. Continue to boil in low to medium heat for 1 hour. Remove the intestine and let cool.
- Cut the intestines crosswise into small pieces. Rub the remaining salt all over these and let it stay for 5 minutes.
- Heat the oil in a large pot. Once the oil gets hot, deep-fry the intestines until crispy.
- Remove the crispy intestines from the pot and arrange in a serving plate.
- Serve with spicy vinegar. Share and enjoy!