Inihaw na Isaw ng Baboy (BBQ Pork Intestine)
Inihaw na Isaw ng Baboy is a Filipino bizarre street food made with sliced large intestines. These are pig’s large intestines that are cleaned thoroughly and boiled until tender and less pungent. It is then rubbed with several spices and skewered in a bamboo skewer. I got these bad boys from the Korean store a…
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Inihaw na Isaw ng Baboy is a Filipino bizarre street food made with sliced large intestines. These are pig’s large intestines that are cleaned thoroughly and boiled until tender and less pungent. It is then rubbed with several spices and skewered in a bamboo skewer.
I got these bad boys from the Korean store a few miles North of Chicago. It was convenient to get it from there because these came out clean, and it does not smell that bad. This means that I only needed a little bit of time to clean these up (I always make sure that the intestines are well cleaned, even though it appears to be initially sanitized).
The next thing to do is to boil the isaw with vinegar and ginger, along with bay leaves, salt, and pepper. This will tenderized the intestines while reducing its pungent odor. Sometimes, I do this process twice or thrice depending on the situation.
Spices and seasonings play an important role in making your Inihaw na Isaw ng Baboy taste better. I use cumin, garlic powder, salt, pepper, and cayenne pepper powder to make my inihaw na isaw stand out. I let it stay this way for 5 hours before grilling. Make sure to cover the bowl and put it inside the fridge while the spices are being absorbed by the intestines.
You can fry or grill these treats. For this recipe, I grilled the intestines. Use a bamboo skewer to skewer some pieces together. Grill while continuously basting to avoid it from getting dry.
Try this Inihaw na Isaw ng Baboy Recipe. Enjoy!
Watch the Inihaw na Isaw ng Baboy (BBQ Pork Intestines) Cooking Video:
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Inihaw na Isaw ng Baboy
- 3 lbs. pig's large intestine
- 3 tablespoons coarse sea salt
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper powder
- 1/2 cup vinegar
- 1/4 teaspoon ground black pepper
- 4 thumbs ginger
- 1 quart water
- 8 pieces dried bay leaves
- 1 tablespoon whole peppercorn
- Clean the intestines well. Make sure to wash it with running water especially the inside part. Set aside.
- Pour water and vinegar in a large cooking pot. Add ginger, whole peppercorn, bay leaves, and 2 tablespoons salt. Bring to a boil.
- Add the intestines. Boil for 1 hour. You can repeat the process to ensure that the intestines smell less pungent. However, make sure to discard the initial water used, and add a new set of ingredients for boiling.
- Remove the intestine from the cooking pot. Let the excess water drip. Slice crosswise into smaller pieces.
- Arrange the intestines in a bowl. Add 1 tablespoon salt, cumin, garlic powder, ground black pepper, and cayenne pepper powder. Mix well. Cover the bowl and refrigerate overnight.
- Skewer the intestine slices using a bamboo skewer.
- Heat-up your grill. Grill each side for 3 minutes. Repeat the process until the isaw or intestines are fully cooked. Baste continuously with a mixture of sugar, banana ketchup, soy sauce, vinegar, and oil.
- Serve with spicy vinegar. Enjoy!
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