Adobong Isaw ng Baboy is a bold, garlicky pork intestine adobo simmered tender first, then reduced in a savory vinegar-soy sauce.
2 hours · Serves 6
Ingredients for Adobong Isaw ng Baboy (Tumbong)
4 lbs pork large intestine, cleaned
1 1/2 heads garlic, crushed
6 Thai chili peppers, chopped
4 tablespoons soy sauce
6 tablespoons vinegar
1 1/2 cups beef broth
1 tablespoon brown sugar
2 1/2 tablespoons oyster sauce
2 teaspoons cracked peppercorns
3 dried bay leaves
1/4 cup green onions, chopped
1/4 cup cooking oil
1/4 cup salt
6 thumbs ginger, crushed
1 quart water
How to cook Adobong Isaw ng Baboy (Tumbong)
1.Put the cleaned pork intestines, salt, crushed ginger, and water in a wok. Cover, bring to a boil, then lower the heat and simmer for 90 minutes, or until the intestines are tender.
2.Remove the intestines, rinse them well under running water, and cut into serving pieces.
3.In a clean wok, combine the crushed garlic and cooking oil. Cook over low heat until the garlic turns golden, then strain out the garlic and reserve both the toasted garlic and the garlic oil separately.
4.Return 3 tablespoons of the garlic oil to the wok and add 2 teaspoons of the toasted garlic. Heat the pan, then add the sliced intestines and saute until browned.
5.Pour in the soy sauce, then add the cracked peppercorns and bay leaves. Add the vinegar and let it come to a boil before stirring.
6.Add the beef broth and simmer until the liquid reduces to about one quarter of its original volume.
7.Stir in the brown sugar and chopped Thai chilies. Add the oyster sauce, green onions, and remaining toasted garlic, then cook for 30 seconds more.
