Adobong Isaw ng Baboy or pork intestine cooked in adobo sauce until it becomes very tender. A friendly reminder that this recipe is very high in uric acid. Please eat in moderation. Best serve for “pulutan” or appetizer. Happy cooking!
ADOBONG ISAW NG BABOY
½ kilogram pork isaw, cleaned well
5 cloves garlic, crushed and sliced
1 tsp ginger, sliced thinly
¼ cup soy sauce
⅛ cup white vinegar
¼ cup rice vinegar
½ tsp whole black peppercorns
2-3 pcs red chili peppers
1½ tsp salt
8 pcs dahon ng laurel (bay leaves)
1 tsp brown sugar
3 tbsp cooking oil
½ tsp achuete powder (annatto)
3 cups wate
Under running water, thoroughly clean the intestines. Transfer it in a pot, bring it to a boil with rice vinegar, 1 teaspoon salt, ¼ teaspoon whole black peppercorns and 4 pieces dahon ng laurel until it becomes tender.
Drain water/broth and transfer pork intestines in a bowl. Slice into small pieces or prefered bite size. Set it aside.
In a pan, heat some oil, sauté garlic and ginger until light brown. Add in the sliced pork intestines and continue to sauté for additional 2 minutes.
Add in the black peppercorns, achuete powder, 4 pieces dahon ng laurel, soy sauce, white vinegar and ¼ cup water. Let it boil.
Then season with sugar, red chili pepper, salt and pepper to taste. Toss it well.
Continue to cook and simmer over low heat until most of the liquid has evaporated (and all the flavors of adobo are absorbed by the pork intestine).
Serve hot and enjoy! Ideal for pulutan (appetizer).