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.
All of these barbecue types are skewered into bamboo stick, grilled in charcoal and served with a spiced vinegar available in spicy and regular variants.
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? Anyways if you enjoy outdoor cooking and outdoor living, our friends at Globo Surf have many guides and tips for every outdoor lover.
Isaw and other Pinoy Street Barbecue is big in the Philippines, almost every street you visit you will see this being grilled, sold and enjoyed by lots of people
1 kg mix of pork intestine and chicken gizzard
1 1/2 cup white vinegar
1 1/2 litres water
1/4 cup whole pepper corn
1/4 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
1/4 cup sugar
1 tsp freshly ground black pepper
1 tsp salt
1/2 cup soy sauce
1/2 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
Pork intestines and gizzard’s are already clean but to be on the safe side just clean them again with running tap water then soak in boiling water. 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.