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Adobo - Pinoy Recipe ( Adobong Bituka, Adobong Isaw ) or Pig's Intestine Recipe
Adobong Bituka - Intestines of a pig
Some people call this recipe exotic but some really really like it. This is their favorite dish. Some rich countries do not include the pig's intestine in their recipes but for us Filipinos, we utilize every part of a pig from head to toe. That's exciting! No worries for germs because they die in an intense heat of 100 degrees Centigrade.
Now, from our photos of adobong bituka or isaw, many would droll their saliva away because of the delicious dish, special Filipino made.
Filipinos are always fond of eating pinch by pinch while drinking. They call the food during the drinking time, "pulutan" and for that the occasion is complete.
In the Visayas region of the Philippines, there are varieties of cooking the pig's intestine some call it ginhawaan, tinai or tinai sa baboy, IUD, kinupusan or chicharon bulaklak.
This pulutan is very unique because it has a very nice taste of bitterness but bit soury-salty taste. There are styles of cooking isaw or bituka. You can have dry style or spicy style. There is also saucy style of cooking adobong isaw.
Cooking this kind of dish has a proper sequence. Pre-boiling of the small intestine of the pig is the first step which will be cut for the specific serving sizes. This pre-boiling process makes the intestine of the pig softer for cutting and for crispy taste for frying intestine. Isaw also tastes good if fried.
Sauteing with ginger and garlic is next to the pre-boiling of the pig's intestine. This is done to remove the smell and the unpleasant taste of the intestine.
As I have said that there are varieties of cooking the intestine of the pig, we will just focus the recipe now on just Adobo style cooking of isaw.
- 1 kilo pork small intestine
- 1/2 head garlic, chopped
- 1 head whole garlic, crushed
- 1/2 tsp. peppercorns, crushed
- 1 tsp. whole peppercorns
- 5-6 pieces bay leaf
- 1-2 stalked lemongrass, crushed, trimmed
- 1 thumb size ginger, sliced
- 2 thumb size ginger, crushed
- 3-5 pieces long green chili
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- cooking oil
Procedure in Cooking:
- First is the washing of the pork small intestine. (no cutting of intestine this time.)
- Next is to put water into the pork small intestine about one inch water level from the intestine level and add the crushed ginger and garlic, the peppercorns and two to three bay leaf.
- The bring to a boil for few minutes. Simmer the intestine until it is tender.
- If done, place the intestine and let it drain. Cool it down and cut into desired sizes for your dish and set it aside.
- Get a saucepan and saute the cooled down intestine with ginger and garlic. Then, add the soy sauce, vinegar, lemon grass, crushed peppercorns and all the bay leaf. Next is the adding of water about two to three cups of water then bring to a boil. Simmer for about twenty to thirty minutes and stop when the liquid is not present and an oily sauce appears.
- Now add the green chili on the final three to five minutes of the cooking process. You can correct the proper saltiness this time.
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