📝 About This Recipe
Isaw is the undisputed king of Filipino street food, offering a unique combination of smokey char, chewy texture, and a rich, savory profile. Traditionally sold on smoky street corners, these cleaned and coiled chicken or pork intestines are marinated in a sweet-salty soy-calamansi blend before being grilled to perfection over charcoal. It is a bold, adventurous delicacy that captures the vibrant spirit of Manila’s night markets, especially when dipped in a spicy, onion-laden vinegar sauce.
🥗 Ingredients
Main Protein
- 1 kg Chicken Intestines (thoroughly cleaned and turned inside out)
- 2 tablespoons Rock Salt (for cleaning and scrubbing)
- 1/2 cup Vinegar (for the initial cleaning soak)
Boiling Aromatics
- 6 cups Water
- 2 inch piece Ginger (crushed)
- 5 cloves Garlic (crushed)
- 1 tablespoon Whole Peppercorns
- 3 pieces Bay Leaves
Marinade and Basting Sauce
- 1/2 cup Soy Sauce (Filipino brand preferred)
- 3 tablespoons Calamansi Juice (or lemon juice)
- 1/4 cup Banana Ketchup (adds color and sweetness)
- 2 tablespoons Brown Sugar
- 1 teaspoon Garlic Powder
- 2 tablespoons Vegetable Oil (for basting)
Sawsawan (Spicy Vinegar Dip)
- 1 cup Cane Vinegar
- 1 small Red Onion (finely chopped)
- 3-5 pieces Thai Bird's Eye Chilies (minced)
- to taste Salt and Pepper
👨🍳 Instructions
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1
Thoroughly clean the intestines by running water through the inside. Scrub with rock salt and soak in vinegar for 10 minutes to remove any odors, then rinse several times until the water runs clear.
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2
In a large pot, combine the water, ginger, crushed garlic, peppercorns, and bay leaves. Bring to a rolling boil.
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3
Add the cleaned intestines to the pot. Simmer for 20-30 minutes until tender but not disintegrating. This step ensures food safety and softens the texture.
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4
Drain the intestines and let them cool completely. Once cool, cut them into 3-4 inch pieces.
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5
Carefully thread the intestines onto bamboo skewers in a zigzag or 'S' pattern. Do not crowd the skewers too tightly.
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6
In a bowl, whisk together the soy sauce, calamansi juice, banana ketchup, brown sugar, and garlic powder to create the marinade.
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7
Place the skewered isaw in a shallow tray and pour 3/4 of the marinade over them. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge).
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8
Mix the remaining 1/4 of the marinade with 2 tablespoons of vegetable oil. This will be your basting sauce.
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9
Prepare the dipping sauce by mixing the cane vinegar, chopped onions, chilies, salt, and pepper in a small bowl. Set aside to let the flavors meld.
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10
Preheat your charcoal grill to medium-high heat. Ensure the grates are clean and lightly oiled.
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11
Grill the isaw for 3-5 minutes per side. Baste generously with the oil-marinade mixture frequently to prevent drying and to achieve a glossy finish.
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12
Continue grilling until the edges are slightly charred and crispy. The sugar in the marinade should caramelize into a deep reddish-brown color.
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13
Remove from the grill and serve immediately while hot and smoky.
💡 Chef's Tips
Cleaning is the most critical step; if using pork intestines, ensure the bitter bile is completely flushed out. Always pre-boil the intestines with aromatics to ensure they are fully cooked and tender before they hit the grill. Use bamboo skewers that have been soaked in water for 30 minutes to prevent them from burning on the grill. Banana ketchup is the 'secret' ingredient for that authentic Filipino street food red hue and subtle sweetness. For the best flavor, use a charcoal grill rather than gas to get that signature 'dirty' street-style smokiness.
🍽️ Serving Suggestions
Serve with a side of 'Sinangag' (Garlic Fried Rice) for a heavy breakfast or snack. Pair with ice-cold San Miguel Pale Pilsen or any cold lager to cut through the richness. Always serve with plenty of spicy vinegar dip (Sawsawan) on the side. Great as part of a 'Pulutan' (appetizer) platter alongside grilled pork ears and chicken skin. Serve on a banana leaf for an authentic, rustic boodle fight presentation.