INGREDIENTS:
- 3 lbs pork large intestine
- ½ cup vinegar
- 4 thumb sized ginger
- 1 quart water
- 8 pcs dried bay leaves
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper powder
- 3 tbsp coarse sea salt
- ¼ tsp ground black pepper
- 1 tbsp whole peppercorn
HOW TO COOK:
- Clean the pork intestines well by washing it with running water especially the inside part. Set aside.
- In a large cooking pot, pour the water and vinegar.
- Add- in the ginger, whole peppercorn, bay leaves, and 2 tbsp salt then bring to a boil.
- Add- in the intestines and allow to boil for 1 hour (you can repeat the process with new ingredients to ensure that the intestines smell less pungent).
- Remove the intestine from the cooking pot and let the excess water drip.
- Slice the intestine crosswise into smaller pieces.
- Arrange the intestines in a bowl.
- Add- in 1 tbsp salt, cumin, garlic powder, ground black pepper, and cayenne pepper powder.
- Mix well and cover the bowl then refrigerate overnight.
- Skewer the intestine slices using a bamboo skewer (BBQ stick).
- Heat- up the grill.
- Grill each side for 3 minutes.
- Repeat the process until the intestines are fully cooked while basting continuously with a mixture of sugar, banana ketchup, soy sauce, vinegar, and oil.
- Serve with spicy vinegar. Share and Enjoy!
IMAGE: balay.ph
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