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
- 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.
Plan it in Listahan
Add Isaw to your week, check it against your household's allergens, and build the shopping list automatically.