Isaw and other Pinoy Street Barbecue
Barbecue in the Philippines is nothing compared to the usual barbecue we all know of, while we have the normal ones like the pork in skewers and chicken barbecue we have more to offer and most of it will be disgusting for non-Filipinos which make a visit to a street vendor would look like an episode from Fear Factor. To know more about what other type of barbecue we have I compiled a list below to describe each of them and what they are so when you are offered one in the future you know what you are eating.
- Adidas – Chicken Feet, it is called like such due to the 3 toes resembling the shoe logo.
- Atay – Chicken liver
- Baga – Pork or beef liver
- Balunbalunan – Chicken Gizzard
- Betamax – Coagulated pork or chicken blood shaped in squares, the name came from the old Japanese media device similar to VHS
- Botsi – Chicken esophagus
- Chicken Barbecue – One of the normal ones in this list, usually thighs, legs or wings are grilled
- Goto – Beef tripe
- Helmet – Chicken head, when the chicken comb is removed the head looks like a helmet
- Hotdog – I guess everyone knows what this is.
- I.U.D. / Isaw Ng Manok – Chicken intestines skewered so it looks like an Intra Uterine Device
- Magwheels / Isaw Ng Baboy – Pork intestines sliced to look like a cars mag wheels
- Pork Barbecue – This is the best one of the bunch, pork with a bit of fat marinated in a sweet sauce
- Walkman / Tenga – Pork ears, I guess you know now why it’s called a Walkman.
So to end this street food week we will make Isaw and Balunbalunan, we wanted to make the others but these are the only offal commercially available in New Zealand. Do you have the stomach to try this at home?
- 1 kg mix of pork intestine and chicken gizzard
- 1½ cup white vinegar
- 1½ litres water
- ¼ cup whole pepper corn
- ¼ cup salt
- 1 whole garlic
- dozen bay leaves
- 1 cup water
- 1 cup white vinegar
- 1 large red onion, minced
- 3 cloves garlic, minced
- 6 pcs birds eye chillies
- ¼ cup sugar
- 1 tsp freshly ground black pepper
- 1 tsp salt
- ½ cup soy sauce
- ½ cup water
- 3 tbsp oil
- 1 tbsp sugar
- Combine all Vinegar Dip ingredients in an empty jar, set aside.
- Combine everything in a large pot then bring it to a boil. Pork intestine will cook for around 30 minutes, Gizzards will cook for around 45 minutes. Turn off heat then drain, set it aside and let it cool down.
- Slice the intestines crosswise roughly 1.5 cm thick.
- Slice each gizzard in half.
- Skewer the offal, place 4 pieces on each skewer.
- Combine all basting sauce ingredients in a bowl.
- Grill the skewers in hot charcoal while basting for 3-5 minutes until lightly charred.
- Serve with vinegar and chili dip
Cook this outdoors as it can get smelly if you don’t have a proper ventilation.
To avoid burning your skewers soak them in water overnight prior to use.