Dish

Isaw

Isaw is made by cleaning and boiling chicken or pork intestines until tender. The intestines are then grilled over charcoal until crispy and golden brown. The dish is usually served with a vinegar dipping sauce that is made with vinegar, garlic, onion, and chili peppers. Isaw is a flavorful and crunchy snack that is perfect for any occasion.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Offal Dish

Origins and history

Isaw is a popular street food in the Philippines that is often sold by vendors in food carts or stalls. It is believed to have originated in the province of Pampanga, where it is a specialty dish. Isaw is also commonly served in Filipino restaurants and is a favorite among locals and tourists alike.

Dietary considerations

Isaw is not suitable for vegetarians or those with a pork or chicken allergy. It is also high in fat and cholesterol, so it should be consumed in moderation.

Variations

There are many variations of Isaw, including those that are stuffed with ground pork or chicken, or those that are marinated in a special sauce before grilling. Some versions of Isaw are also made with beef intestines instead of pork or chicken.

Presentation and garnishing

Isaw is usually served on a skewer or toothpick for easy handling. It can be garnished with chopped scallions or cilantro for added flavor and color.

Tips & Tricks

To ensure that the intestines are thoroughly cleaned, soak them in water with vinegar and salt for at least an hour before boiling. This will help to remove any impurities and odor. When grilling, make sure to turn the skewers frequently to ensure even cooking and prevent burning.

Side-dishes

Isaw is often served with rice or as a side dish to other Filipino dishes such as adobo or sinigang. It can also be enjoyed on its own as a snack or appetizer.

Drink pairings

Isaw pairs well with cold beer or soda. The acidity of the vinegar dipping sauce helps to cut through the richness of the dish and refresh the palate.