Isaw

Ingredients for Isaw

• 1 kg mixed pork intestine and chicken gizzard
• 1 1/2 cups white vinegar
• 1 1/2 L water
• 1/4 cup whole peppercorns
• 1/4 cup salt
• 1 whole garlic
• 12 bay leaves
• 1 cup water
• 1 cup white vinegar
• 1 large red onion, minced
• 3 garlic cloves, minced
• 6 bird's-eye chillies
• 1/4 cup sugar
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1/2 cup soy sauce
• 1/2 cup water
• 3 tbsp oil
• 1 tbsp sugar

How to cook Isaw

1. 1.Mix 1 cup vinegar, onion, minced garlic, chillies, 1/4 cup sugar, pepper, and 1 teaspoon salt for the dipping sauce.
2. 2.Boil intestines and gizzards with 1 1/2 cups vinegar, 1 1/2 liters water, peppercorns, 1/4 cup salt, whole garlic, and bay leaves.
3. 3.Cook intestines about 30 minutes and gizzards about 45 minutes; drain and cool.
4. 4.Slice intestines into 1.5 cm pieces, halve gizzards, and thread four pieces onto each skewer.
5. 5.Mix soy sauce, 1/2 cup water, oil, and 1 tablespoon sugar for basting; grill over hot charcoal, basting, for 3–5 minutes until lightly charred.
6. 6.Serve immediately with the chilli vinegar dip.