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.