Isaw and other Pinoy Street Barbecue

Barbecue in the Philippines is nothing compared to the usual barbecue we all know of, while we have the normal ones like the pork in skewers and chicken barbecue we have more to offer and most of it will be disgusting for non-Filipinos which make a visit to a street vendor would look like an episode from Fear Factor. To know more about what other type of barbecue we have I compiled a list below to describe each of them and what they are so when you are offered one in the future you know what you are eating.

  • Adidas – Chicken Feet, it is called like such due to the 3 toes resembling the shoe logo.
  • Atay – Chicken liver
  • Baga – Pork or beef liver
  • Balunbalunan – Chicken Gizzard
  • Betamax – Coagulated pork or chicken blood shaped in squares, the name came from the old Japanese media device similar to VHS
  • Botsi – Chicken esophagus
  • Chicken Barbecue – One of the normal ones in this list, usually thighs, legs or wings are grilled
  • Goto – Beef tripe
  • Helmet – Chicken head, when the chicken comb is removed the head looks like a helmet
  • Hotdog – I guess everyone knows what this is.
  • I.U.D. / Isaw Ng Manok – Chicken intestines skewered so it looks like an Intra Uterine Device
  • Magwheels / Isaw Ng Baboy – Pork intestines sliced to look like a cars mag wheels
  • Pork Barbecue – This is the best one of the bunch, pork with a bit of fat marinated in a sweet sauce
  • Walkman / Tenga – Pork ears, I guess you know now why it’s called a Walkman.


All of these barbecue types are skewered into bamboo stick, grilled in charcoal and served with a spiced vinegar available in spicy and regular variants.

So to end this street food week we will make Isaw and Balunbalunan, we wanted to make the others but these are the only offal commercially available in New Zealand. Do you have the stomach to try this at home?

Isaw and other Pinoy Street Barbecue
 
Prep time
Cook time
Total time
 
Serves: 24 sticks
Ingredients
Barbecue
  • 1 kg mix of pork intestine and chicken gizzard
  • 1½ cup white vinegar
  • 1½ litres water
  • ¼ cup whole pepper corn
  • ¼ cup salt
  • 1 whole garlic
  • dozen bay leaves
Vinegar Dip
  • 1 cup water
  • 1 cup white vinegar
  • 1 large red onion, minced
  • 3 cloves garlic, minced
  • 6 pcs birds eye chillies
  • ¼ cup sugar
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
Basting Sauce
  • ½ cup soy sauce
  • ½ cup water
  • 3 tbsp oil
  • 1 tbsp sugar
Instructions
  1. Combine all Vinegar Dip ingredients in an empty jar, set aside.
  2. Combine everything in a large pot then bring it to a boil. Pork intestine will cook for around 30 minutes, Gizzards will cook for around 45 minutes. Turn off heat then drain, set it aside and let it cool down.
  3. Slice the intestines crosswise roughly 1.5 cm thick.
  4. Slice each gizzard in half.
  5. Skewer the offal, place 4 pieces on each skewer.
  6. Combine all basting sauce ingredients in a bowl.
  7. Grill the skewers in hot charcoal while basting for 3-5 minutes until lightly charred.
  8. Serve with vinegar and chili dip
Notes
Pork intestines and gizzard's are already clean but to be on the safe side just clean them again with running tap water then soak in boiling water.
Cook this outdoors as it can get smelly if you don’t have a proper ventilation.
To avoid burning your skewers soak them in water overnight prior to use.

 

10 Responses

  1. cquek says:

    insanely delicious

  2. shobelyn says:

    I can remember the taste of this. So delicious.Thanks!

  3. Kristy says:

    Grilling sounds and looks fantastic!!!! Makes me think happy summer thoughts.

  4. Mary Frances says:

    Looks like a tasty way to encourage people to use more than just the prime cuts of an animal!

  5. I love the look of these with the chargrilled sticks & that spicy looking dipping sauce. Having been through the butchery module at culinary school, I can attest to eating many things (I’d never try otherwise!) Nonetheless, even if I wouldn’t normally eat some types of offal, there are many I love, chicken feet at yum cha, pickled jelly pigs trotters, (which are surprisingly chewy) and a few more ;)

  6. Simply love barbecue. Yum!

  7. Your vinegar dip sounds amazing. Just like yakitori bars in Japan but just different dippers.

  8. What the grilling, I can’t wait for summer :) Yum!

  9. Enjoying your Filipino street food series, didn’t enjoy in HS ‘cuz when I was hungry, I passed by my aunt’s restaurant along the way & got free food. Unfamiliar about Isaw or Kwek Kwek, but my mom was the suki (frequent buyer) of vendors from her dress shop to home—anything barbecued except the innards.

  10. Carolyn Chan says:

    Ray, I am loving your street food series ! There is a whole “nose to tail” thing going on and I’m sure we will see more and more of these cheaper meats being made a bit more mainstream. Reading your Betamax made me really giggle – and I miss it ! You can’t buy blood products (including blood sausage boooo) in Singapore, but I always look out for them when I travel to Thailand or Malaysia. They are soooo (weirdly) delicious to me haha

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