Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Inihaw na Isaw ng Baboy
Pork grilled over charcoal until smoky and caramelized. A Filipino barbecue preparation with bold, charred flavors.
Instructions
- Clean the intestines well. Make sure to wash it with running water especially the inside part. Set aside.
- Add water and vinegar in a large cooking pot. Add ginger, whole peppercorn, bay leaves, and 2 tablespoons salt. Bring to a boil.
- Incorporate the intestines. Boil for 1 hour. You can repeat the process to ensure that the intestines smell less pungent. However, make sure to discard the initial water used, and add a new set of ingredients for boiling.
- Remove the intestine from the cooking pot. Let the excess water drip. Slice crosswise into smaller pieces.
- Arrange the intestines in a bowl. Add 1 tablespoon salt, cumin, garlic powder, ground black pepper, and cayenne pepper powder. Mix well. Cover the bowl and refrigerate overnight.
- Skewer the intestine slices using a bamboo skewer.
- Heat-up your grill. Grill each side for 3 minutes. Repeat the process until the isaw or intestines are fully cooked. Baste continuously with a mixture of sugar, banana ketchup, soy sauce, vinegar, and oil.
- Serve with spicy vinegar. Enjoy!
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Marinate the pork for at least 30 minutes to allow the flavors to penetrate the meat thoroughly.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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