Crispy pork intestines, or isaw, are a beloved street food staple across many Asian countries, particularly the Philippines. Their irresistible crunch and savory flavor, achieved through a masterful deep-frying technique, make them a truly addictive treat. This seemingly humble dish is a testament to the transformative power of cooking, elevating a simple ingredient into a culinary delight. The unique texture, somewhere between tender and delightfully chewy, is balanced perfectly by the tangy sweetness of the accompanying tamarind dipping sauce. Forget your preconceived notions; this isn't your grandma's offal.
This recipe will guide you step-by-step through the process of creating perfectly crispy pork intestines, from the meticulous cleaning and preparation to achieving that coveted golden-brown hue. We'll also provide a simple yet flavorful tamarind dipping sauce that complements the richness of the isaw beautifully. Ready to embark on a culinary adventure? Let's get started!
Tools Needed
- Large pot
- Colander
- Mixing bowl
- Cutting board
- Knife
- Frying pan
Ingredients
- Soft pork intestines: 1 kg
- Salt: 1 heaped tablespoon
- Cornstarch: 5 heaped tablespoons
- Water: 2 liters (or enough to cover intestines)
- Vinegar: 5 tablespoons
- Lemongrass
- Lime leaves
- Galangal (optional)
- Seasoning powder: 1/3 tablespoon
- Tapioca flour: 1 tablespoon
- Crispy fried flour: 5 tablespoons + more as needed
- Tamarind juice: 2 tablespoons
- Fish sauce: 3 tablespoons
- Palm sugar: 1/3 tablespoon
- MSG: a pinch
- Chili powder: 1 tablespoon
- Roasted rice: 1/2 tablespoon
- Lemon juice (optional): 1/2 tablespoon
- Spring onion
- Coriander
Step-by-Step Instructions
Step 1. Prepare and Clean the Intestines
- Wash and clean the pork intestines. Remove any mucus or unpleasant smell.
- Mix 1 heaped tablespoon of salt and 5 heaped tablespoons of cornstarch. Rub this mixture thoroughly onto the intestines.
- Rinse the intestines for 1-2 minutes. Soak in the cornstarch water for another 10 minutes to kill germs.
- Boil 2 liters of water. Add lemongrass, lime leaves, and galangal (if using) to reduce bitterness and fishy smell.
- Add the cleaned intestines to the boiling water and boil over medium heat for 30 minutes, flipping halfway through for even cooking.
- After boiling, remove the intestines and let them cool. Cut into smaller pieces.
Step 2. Season and Marinate
- Season the intestines with 1/3 tablespoon seasoning powder, 1/2 tablespoon salt, 1 tablespoon tapioca flour, and 5 tablespoons crispy fried flour, adding water little by little until a smooth batter forms.
- Marinate the intestines for 30 minutes.
Step 3. Fry the Intestines
- Heat oil in a pan over medium heat. Fry the intestines, stirring frequently, for about 10 minutes, then flip and fry for another 8 minutes.
- Increase heat to high for the last 2-3 minutes until crispy and golden brown.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Washing the intestines with vinegar helps reduce fishy smell and adds crispiness.
- Don't over-season the intestines, as they have already been seasoned during cleaning.
- Stir frequently while frying to prevent sticking and ensure even cooking.
- The intestines might explode during frying, due to the fat content.
- Observe for air bubbles to check for crispiness; fewer bubbles indicate they are fully cooked.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. How do I clean the pork intestines properly?
Thoroughly clean the intestines by rinsing them inside and out with cold water. Turn them inside out to remove any lingering debris. You can soak them in vinegar and water for a few hours to help remove any strong odor.
2. What if my pork intestines aren't crispy enough?
Make sure they are completely dry before frying. Fry them in batches to avoid overcrowding the pan, which lowers the oil temperature. Increase the frying temperature slightly if needed.
3. Can I make the tamarind sauce ahead of time?
Yes! The tamarind sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This allows the flavors to meld and deepen.
So there you have it – perfectly crispy fried pork intestines, ready to be devoured! The satisfying crunch and the tangy-sweet tamarind sauce create a truly unforgettable flavor combination. Now go forth and impress your friends and family with this delicious and surprisingly easy-to-make dish!