Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Isaw
Grilled chicken or pork intestines on a skewer, a popular street food.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Crucial Cleaning Phase: Turn the intestines inside out (if using pork) or flush water through them thoroughly (if using chicken). Rub vigorously with coarse salt to remove slime and odor. Rinse repeatedly until the water is completely clear and odor-free.
- 2
Boil: Place the cleaned intestines in a pot with water, a splash of vinegar, whole peppercorns, and bay leaves. Boil for 15-20 minutes until tender. Drain and cool.
- 3
Marinate: In a bowl, mix the soy sauce, banana ketchup, calamansi juice, minced garlic, and a pinch of black pepper. Add the boiled intestines and marinate for at least 30 minutes.
- 4
Skewer: Thread the marinated intestines onto the soaked bamboo skewers in a zigzag, accordion-like pattern. Reserve the leftover marinade for basting.
- 5
Prepare Basting Sauce: Add 2 tablespoons of cooking oil to the leftover marinade and mix well.
- 6
Grill: Prepare a charcoal grill. Grill the skewers over hot coals for about 3-5 minutes per side. Brush them frequently with the basting sauce until they are lightly charred, sticky, and glazed. Serve immediately with spiced vinegar.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving380
Calories
42 g
Protein
10 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Isaw is grilled chicken or pork intestine on skewers, one of the most iconic Filipino street foods. Cleaned, boiled, then grilled and basted with a sweet-savory sauce, it is smoky, chewy, and eaten with spiced vinegar. Found at every corner grill, it is humble, social food shared over conversation.
Listahan note
This version cleans and pre-boils the intestines thoroughly, then grills and bastes them so the skewers char at the edges while staying tender.
Technique cues
- Clean the intestines meticulously; this determines the whole dish.
- Pre-boil until tender before grilling so they cook through.
- Baste repeatedly for the sweet-savory glaze and charred edges.
Kitchen flow
- Parallel prep
- Clean and boil the intestines ahead; skewer and grill close to serving.
- Make-ahead
- Boil and skewer the day before, then grill fresh.
- Leftover move
- Chop leftover isaw into fried rice.
- Cleanup rhythm
- Soak the grill grate and basting brush soon after cooking.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Chicken or pork intestines
Main
Purpose: Their chew and char are the heart of the snack.
Handling: Clean inside and out, then boil tender before skewering.
Adaptation: Chicken intestines are milder; pork is chewier.
Soy sauce and banana ketchup
Basting base
Purpose: Build the sweet-savory glaze that caramelizes on the grill.
Handling: Mix and baste throughout grilling.
Adaptation: Use regular ketchup with a little sugar if banana ketchup is unavailable.
Calamansi juice
Acid
Purpose: Brightens the basting sauce and the finished skewers.
Handling: Add to the baste and squeeze over at serving.
Adaptation: Lemon or lime works.
Garlic
Aromatic
Purpose: Deepens the savory side of the glaze.
Handling: Mince into the basting sauce.
Adaptation: Garlic powder in a pinch.
Technique notes
- Cleaning and pre-boiling are the make-or-break steps for isaw.
- Grill over steady heat and baste often for the glossy char.
- Serve hot with spiced vinegar for the authentic taste.
Ingredient swaps
- Milder direction
- Use chicken intestines for a gentler flavor than pork.
- Gluten-free direction
- Use tamari and a gluten-free ketchup in the baste.
- Oven direction
- Broil the skewers with frequent basting if no grill is available.
Serve alongside
- Spiced vinegar dip
- Grilled rice
- Green mango
- Kwek-kwek
- Cold lager
- Calamansi soda
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked skewers up to 2 days.
- Reheat on a grill or under a broiler to keep the char.
- Freezing is not recommended.
Equipment
- Pot for boiling
- Grill or grill pan
- Bamboo skewers
- Basting brush
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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