Adobong Isaw, Adobong Bituka

Adobong Isaw, Adobong Bituka. This dish is not for everyone it may not look appetizing to some but for those who love the dish the above photo will sure make them droll. Adobong isaw is best served as pulutan. The dish is has a hint of bitterness which make it unique, some would prefer it dry and spicy. My version is more of the saucy side, that is because I like my adobo that way I just love the oily adobo sauce with my white rice. Cooking adobong isaw involved stages of cooking. The pork small intestine is first pre-boiled before it is cut to desired serving pieces. Pre-boiling the pork intestine would make it easier to cut, boiling makes the juices of the intestine solidify. The boiled intestine is then sauté with a lot of garlic and ginger to rid of the inherent unpleasant taste of the pork intestine. As I mentioned above I wanted my Adobong Isaw, Adobong Bituka with oily sauce but you may cook it dryer if you want but I really doubt it if it can be cooked dry not unless the pork intestine juices was rinsed cleaned. Here is the recipe on how I cooked my Adobong Isaw, Adobong Bituka.

Ingredients:
1 kilo pork small intestine
1 head whole garlic, crushed
1/2 head garlic, chopped
5-6 pieces bay leaf
1 tsp. whole peppercorns
1/2 tsp. crushed peppercorns
2 thumb size ginger, crushed
1 thumb size ginger, sliced
1-2 stalked lemongrass, trimmed, crushed
3-5 pieces long green chili
1/2 cup white vinegar
1/2 cup soy sauce
salt
cooking oil


Cooking procedure:
Wash the pork small intestines, do not cut at this time. Place in a large pot pour enough water up to about 1” over the intestines. Add in the crushed garlic, crushed ginger, 2-3 bay leaf and peppercorns bring to a boil and simmer until the intestines are tender. Remove intestine from pot drain and let cool down. Now cut the intestine to serving pieces, set aside. In a sauce pan sauté the boiled intestines with garlic and ginger. Add in the vinegar, soy sauce, crushed peppercorns, lemongrass and rest of the bay leaf. Add in 2 to 3 cups of water, bring to a boil and simmer for 20 to 30 minutes or until most of the liquid has evaporated and has turned to an oily sauce. Add in the green chili during the final 3 to 5 minutes of cooking. Correct saltiness if required.


See other related adobo recipes:

Pork Adobo sa Pinakurat
Tokwa't Baboy Adobo with Oyster Sauce
Special Adobo
Batangas Adobong Dilaw
Batangas Adobo
Adobo sa Asin, Adobong Baboy sa Asin
Adobong Baka, Beef Adobo
Adobong Atay at Balunbalunan ng Manok sa Pinya
Adobong Ilocano, Chicken Adobo
Pork and Chicken Adobo
Adobong Puti
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk
Adobong Kambing
Lamb AdoboHumba, Adobong Bisaya
Pork Adobo with Pineapple
Adobong Sitaw at Baboy

3 comments:

The Drunken Pig said...

One of my favorite pulutan! Thanks for the recipe :)

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Wilflorca Chua said...

I'm from San Jose del Monte Bulacan do you know where can I buy this? It's my brother's favorite food, and I've been searching for it for almost a year. Thank you you so much!

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benzene phospate said...

Delicious, but most important is clean thoroughly the bituka. You can use white wine to reduce odor when boiling.

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