Adobong Isaw Ng Baboy

5 from 1 vote

Pork intestines simmered in soy sauce, vinegar, and garlic with a spicy kick—perfect as ulam or pulutan.

Prep Time20

Cook Time1 30

Course: Appetizer, Main Course, pulutan

Cuisine: Filipino

Keyword: isaw, tumbong

Servings: people

Calories: 526kcal

Author: Vanjo Merano

Combine pork intestines, salt, and crushed ginger in a wok. Pour in water. Cover and bring to a boil. Lower the heat and simmer for 90 minutes or until the intestines becomes tender.
4 lbs. pork large intestine, ¼ cup salt, 6 thumbs ginger, 1 quart water
Remove the pork intestines from the wok. Rinse under running water and slice into serving pieces.
In a clean wok, combine crushed garlic and 1/4 cup cooking oil. Cook over low heat until garlic is golden brown. Remove the toasted garlic from the pan. Separate the oil.
1 ½ heads garlic, ¼ cup cooking oil
Pour 3 tablespoons of oil (used to fry the garlic) back in to the pan. Add 2 teaspoons of toasted garlic.
Heat the pan and then add the sliced intestines. Saute until it browns.
Pour in soy sauce, add the cracked peppercorn, and dried bay leaves.
4 tablespoons soy sauce, 2 teaspoons peppercorn, 3 pieces bay leaves
Add vinegar. Let it boil. Stir and add beef broth. Simmer until the liquid reduces to a quarter.
6 tablespoons vinegar, 1 ½ cups beef broth
Add brown sugar and chopped chili peppers. Stir.
1 tablespoon brown sugar, 6 pieces Thai chili pepper
Stir-in the oyster sauce and then add chopped green onions and the remaining toasted garlic Cook for 30 seconds.
2 ½ tablespoons oyster sauce, ¼ cup green onions
Transfer to a serving plate. Serve. Share and enjoy!