Isaw is a Filipino dish made by skewering chicken or pork intestines, which are marinated in a tangy and savory sauce and then grilled over charcoal until slightly charred. It is a popular Filipino street food particularly during festivals and outdoor gatherings, and can be found at street food stalls across the country as a quick, low cost snack.
The intestines are usually marinaded in a combination of soy sauce, sugar and vinegar, with extra ingredients like garlic and pepper being added for extra flavor. The acidic vinegar in the marinade also helps to tenderize the meat.
Origin & Cultural Significance
Originally considered a humble dish, Isaw originated in Manilla where food vendors utilized offal cuts, which were often discarded, to use every part of the animal. In some parts of the Philippines, beef intestines may be used instead of chicken or pork.
Isaw shares similarities with grilled offal dishes found in other countries. For example, in Indonesia, sate usus is made of skewered and grilled chicken or beef intestines served with a spicy peanut sauce.
Filipino Isaw Recipe
Isaw is a popular Filipino street food made with skewered chicken or pork intestines, which are marinated in a tangy and savory sauce and then grilled over charcoal.
Ingredients
- Chicken or pork intestines - 1 lb
- Soy sauce - 1/4 cup
- Vinegar - 1/4 cup
- Brown sugar - 2 tbsp
- Garlic (minced) - 3 cloves
- Salt - 1 tsp
- Ground black pepper - 1/2 tsp
- Bamboo skewers
Instructions
- Prepare the chicken or pork intestines by thoroughly cleaning them and removing any excess fat or debris.
- Cut the intestines into bite-sized pieces and thread them onto the bamboo skewers.
- In a bowl, combine the soy sauce, vinegar, brown sugar, minced garlic, salt, and ground black pepper to create the marinade. Mix well until the sugar has dissolved.
- Place the skewered intestines in a shallow dish, then pour the marinade over them, making sure they are evenly coated. Marinate the intestines in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
- Preheat a grill or charcoal barbecue to medium-high heat. Once the grill is hot, remove the skewered intestines from the marinade and place them on the grill grates.
- Grill the isaw, turning occasionally, for about 10-15 minutes, until they are cooked through and slightly charred on the outside.
- Remove the isaw from the grill and serve immediately with vinegar to dip.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 1490mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 12g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.