Spicy Adobong Isaw, Dry and Spicy

Spicy Adobong Isaw
Spicy Adobong Isaw, Dry and Spicy. This is my second version of Adobong Isaw. The first one Adobong Isaw, Adobong Bituka, was with some oily sauce, which was cooked as viand. Today I have tweaked that recipe to make it dry and spicy. All I did was to stir-fry the pork intestines during the final stage of cooking until all the liquid has evaporated and started to sizzle. I also replaced the long green chilies with red hot chilies, now you may add more if you can handle more heat.

Adobong Isaw

This recipe is not as dry as Chicharon Bituka or Chicharon Bulaklak. Now if you are looking for crispy cooking method of pork intestine just click on the previous link to check those post.

As I mentioned above the recipe is not new I just modified my Adobong Isaw, Adobong Bituka, here is the recipe of my Adobong Isaw, Dry and Spicy version, try it.


1 kilo pork small intestine
1 head garlic, peeled, crushed
1/2 head garlic, peeled, chopped
5-6 pieces bay leap
1 tsp. whole peppercorns
1/2 tbsp. crushed peppercorns
2 thumb size ginger, skinned, crushed
1 thumb size ginger, skinned, sliced
1-2 stalked lemongrass, trimmed, crushed
2-3 pieces red chili, chopped
1/2 cup white vinegar
1/2 cup soy sauce
cooking oil

Cooking procedure:

Spicy Adobong Isaw - 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 to 3 bay leaf, lemongrass and peppercorns. Bring to a boil and simmer until the intestines are tender but firm. Remove intestine from pot drain and let cool down. Now cut the intestine to serving pieces, set aside. In a wok or frying 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 1 to 2 cups of water, bring to a boil and simmer for 20 to 25 minutes or until almost all the liquid has evaporated. Correct saltiness if required. Add more cooking oil and the red chili, stir-fry until all the liquid has evaporated and start to sizzle.

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