📝 About This Recipe
A cornerstone of Filipino street food culture, Isaw is a masterclass in texture and bold, savory flavors. These coiled pork intestines are meticulously cleaned, braised in a ginger-soy aromatics bath until tender, and then charred over high heat to achieve a perfect smoky snap. Glazed with a sweet and salty barbecue marinade, it offers a nostalgic taste of Manila's bustling night markets right in your backyard.
🥗 Ingredients
The Main Offal
- 1 kg Pork small intestines (thoroughly cleaned and turned inside out)
- 1/4 cup Rock salt (for cleaning and scrubbing)
- 1/2 cup White vinegar (for the initial soak/cleaning)
Braising Liquid
- 6 cups Water (enough to submerge the meat)
- 5 cloves Garlic (crushed)
- 2 inch piece Ginger (sliced into rounds)
- 1 tablespoon Whole black peppercorns
- 3 pieces Bay leaves (dried)
Basting Glaze
- 1/2 cup Banana Ketchup (essential for authentic Filipino color and sweetness)
- 1/4 cup Soy sauce (dark or regular)
- 2 tablespoons Calamansi juice (can substitute with lemon juice)
- 2 tablespoons Brown sugar (packed)
- 2 tablespoons Cooking oil (to help the glaze stick)
Spiced Vinegar Dipping Sauce
- 1 cup Cane vinegar (or coconut vinegar)
- 1/2 small Red onion (finely minced)
- 2-3 pieces Bird's eye chilies (chopped)
- to taste Salt and pepper
👨🍳 Instructions
-
1
Begin by cleaning the intestines thoroughly. Wash them under running water, then place in a bowl with rock salt and vinegar. Scrub gently to remove slime, then rinse again. Repeat this process until the water runs clear and the odor is significantly reduced.
-
2
In a large pot, combine the cleaned intestines, water, crushed garlic, ginger, peppercorns, and bay leaves.
-
3
Bring the pot to a boil, then lower the heat to a simmer. Cook for 30-45 minutes or until the intestines are tender but still firm enough to hold their shape. Do not overcook to the point of mushiness.
-
4
Drain the intestines and let them cool completely. Once cool, cut them into 3-4 inch long pieces.
-
5
Carefully thread the intestines onto bamboo skewers in a zig-zag or 'accordion' fashion. Ensure they are secure so they don't slip during grilling.
-
6
Prepare the basting glaze: In a small bowl, whisk together the banana ketchup, soy sauce, calamansi juice, brown sugar, and oil until the sugar is dissolved.
-
7
Prepare the dipping sauce by mixing the cane vinegar, minced onion, chilies, salt, and pepper in a small jar. Let it sit while you grill to allow the flavors to infuse.
-
8
Preheat your charcoal grill to medium-high heat. If using bamboo skewers, soak them in water for 30 minutes beforehand to prevent burning.
-
9
Place the skewers on the grill. Cook for 2-3 minutes per side without glaze first to dry out the surface and get a light char.
-
10
Generously brush the intestines with the basting glaze. Flip and continue grilling for another 2-3 minutes per side, basting frequently.
-
11
The Isaw is ready when the edges are crispy and charred, and the glaze has turned into a sticky, caramelized coating.
-
12
Remove from the grill and serve immediately while hot and smoky, with the spiced vinegar on the side.
💡 Chef's Tips
Cleaning is the most important step; use a funnel to run water through the inside of the intestines to ensure they are pristine. Always boil with ginger and vinegar to neutralize any strong offal scent before grilling. Don't skip the banana ketchup; it provides the iconic reddish-orange hue and unique sweetness that tomato ketchup can't replicate. If you prefer a crispier texture, grill them over a slightly lower flame for a longer period to render more fat. Soak your bamboo skewers in water for at least 30 minutes to prevent them from snapping or catching fire on the grill.
🍽️ Serving Suggestions
Serve as a 'pulutan' (appetizer) alongside ice-cold Pale Pilsen or San Miguel beer. Pair with a side of Sinangag (garlic fried rice) for a heavy street-style breakfast or lunch. Always serve with plenty of 'Sawsawan' (spiced vinegar) to cut through the richness of the meat. Add grilled pork ears (tenga) or chicken feet (adidas) alongside for a complete street food platter. Enjoy outdoors immediately off the grill for the most authentic experience.