← Back to browse

Focused recipe

Adobong Isaw Ng Baboy

Pork intestines simmered in soy sauce, vinegar, and garlic with a spicy kick—perfect as ulam or pulutan.

Difficulty Hard
Time 90 min
Servings 6
Ingredients 15
Steps 10
Adobong Isaw Ng Baboy
Filipino Updated 7/22/2025

Ingredients

Measured from the catalog payload.

  • 4 lbs pork large intestine cleaned
  • 1 1/2 garlic crushed
  • 6 pieces thai chili pepper 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 peppercorn cracked
  • 3 pieces bay leaf
  • 1/4 cup green onion chopped
  • 1/4 cup cooking oil
  • 1/4 cup salt
  • 6 ginger crushed
  • 1 quart water

Instructions

10 cooking steps

  1. Combine pork intestines, salt, and crushed ginger in a wok. Pour in water. Cover and bring to a boil. Lower the heat and simmer for 90 minutes or until the intestines becomes tender.
  2. Remove the pork intestines from the wok. Rinse under running water and slice into serving pieces.
  3. In a clean wok, combine crushed garlic and 1/4 cup cooking oil. Cook over low heat until garlic is golden brown. Remove the toasted garlic from the pan. Separate the oil.
  4. Pour 3 tablespoons of oil (used to fry the garlic) back in to the pan. Add 2 teaspoons of toasted garlic.
  5. Heat the pan and then add the sliced intestines. Saute until it browns.
  6. Pour in soy sauce, add the cracked peppercorn, and dried bay leaves.
  7. Add vinegar. Let it boil. Stir and add beef broth. Simmer until the liquid reduces to a quarter.
  8. Add brown sugar and chopped chili peppers. Stir.
  9. Stir-in the oyster sauce and then add chopped green onions and the remaining toasted garlic Cook for 30 seconds.
  10. Transfer to a serving plate. Serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Appetizer, Main Course, pulutan, Pork isaw, tumbong Public recipe Revision 1