How to Cook the Best Inihaw na Isaw ng Manok (Grilled Chicken Intestines)

Each country has its unique collection of what we can consider exotic dishes. Foods that ignite curiosity and challenge our palates, and revive the adventurous recipe in us. And our beloved nation, the Philippines, is no stranger to these unique culinary offerings. 

One of the most well-known exotic offerings that are famous throughout the country is Inihaw na Bituka ng manok (or chicken intestine). This recipe is so famous that it could be sold out there in the streets, dipped in vinegar with chopped onion and chilies. And because of its fame, few restaurants are offering them as well, albeit differently. 

Photo Credits to Mamma’s Guide Recipes

So let’s stop this chit-chat for a while because we know that your mouth is already watering with excitement. Let us now share the things you need to know in cooking this street food royalty, the great Inihaw na Bituka ng manok. 


What is Grilled Chicken Intestines

Inihaw na Bituka ng manok is one of the exotic and intriguing street foods we have in the country. Alongside it is a plethora of poultry and pork products marinated and then charcoal grilled to perfection. 

The bituka ng manok (intestine) is cleansed and boiled to remove the unpleasant stench. Then it is cut up and skewered in bamboo sticks and then grill on top of a charcoal-fired grill until they are ready to tender perfection. The chewy intestines are then dipping in vinegar with loads of garlic, chilies, and onions. 

This ingenuity of using parts that are not common when cooking pork has its root from our ancestor’s practice of not letting anything go to waste. Each piece of an adequately butchered chicken is perfect for specific dishes. Innards and other organs, which are already useless for some, are used for exotic dishes, which we have. 


Ways to Cook Grilled Chicken Intestine Recipes

Who says that you grilling is the only way you can enjoy this unique recipe. This remarkable organ meat is never a two-trick pony recipe as it could also be ready in multiple ways. One only needs to have the guts and the creativity to cook our featured recipe. 

Photo Credits to Definitely Filipino Balita

For starters, we have listed down some of the possible ways of cooking the great Inihaw na Bituka ng manok. 

Filipino Inihaw chicken intestines 

The most common method of cooking chicken intestine and probably the recipe’s ticket to street food recipe fame is the grilling method. The intestine’s charred outer layers give it that deep, smoky flavor complemented by the chewy inner parts. 

Most experienced cooks boil the intestine in a mixture of water, vinegar, garlic, and black pepper to eliminate the unpleasant stench. The process of boiling removes the pungent and funky smell and, at the same time, adds flavor to the organ meats. The pieces are then skewered and inihaw until cooked. 

The process of cooking the intestine this way is pretty straightforward and does not require fancy preparation. The rustic feel of eating this recipe on skewers after dipping them in the sauce adds to its charm.  

Pan-fried/deep-fry chicken intestines

Another fan-favorite method of cooking chicken’s intestine and is a top-ranking choice for alcoholic beverage partners is the pan-fried/deep-fried Bituka ng manok. The slightly crispy outer layer and the chewy inner layer is a contrast of flavor and texture. 

The initial process of cooking is boiling the intestine to remove the stench. Then it is now up to you which choice of frying would suit your taste. For pan-frying, an adequate amount of oil is enough. And the organ meat is cooked until a crust forms on the outer layer of the intestine. 

On the other hand, deep-frying requires more oil to ensure that the meats are submerged when frying. Breading the intestine in a mixture of flour, cornstarch, salt, and pepper is also recommended, so they do not stick to each other.


Variants

And because of our love for unique dishes, we tried looking for any variants of our featured recipe that you can also try at home. And who knows, you might even come up with your take on Inihaw na Bituka ng manok (barbecue). 

To give you an idea, we have here a few of these variants.

Chicharon bulaklak (deep-fried ruffled fat)

A classic go-to pulutan in any drinking session, this crispy and fatty deep-fried greatness is sure to win your hearts and your palate. Each bite is hard to resist, and the chewy texture will make you crave for more. 

After all, Filipino recipes love anything fried and glittering in oil, even at the cost of some weight gain, especially during the holidays and special occasions. 

Adobong Isaw

Adobo is undeniably one of the most notable Filipino recipes: it’s even known to the world as the unofficial national dish because of its fame. 

Its versatility is its edge. That is why a lot of protein and even vegetables can be cooked Adobo-style. That includes our Chicken intestine, which is famous, especially as “pulutan.” 

To do this, make sure to boil the intestine in vinegar, salt, and bay leaves to remove the stench. It also helps in tenderizing the organ meat and introducing flavor to it. Then you can proceed in cooking the intestine like how you cook adobo.

For better taste, we suggest that you allow the sauce to simmer, up to the point that the oil from the organ meat starts to draw out. 

Isaw Asado

Asado is another famous Filipino recipe that is inspired by a Spanish recipe. The word Asado means grilled in Spanish, contrary to how the recipe looks like as it is drenching in a flavorful sauce.

You might be confused because there are two versions of Asado in the Philippines: the Spanish culinary tradition inspires one, and the other is rooted in Chinese recipes. 

For this variant, we will lean more towards the Chinese version since the flavors of this variant are more appealing and fit the intestine’s flavor more. Proceed with sauteing the intestine along with the aromatics.

The sauce is a mixture of soy sauce, vinegar, five-spice powder, brown sugar, and cooking rice wine or Shaoxing wine. This mixture is what gives the recipe variant a distinct Oriental flair. 

Sisig Bituka ng Manok

Sisig is an authentic Filipino recipe coming from the Philippines’ Culinary Capital, which is the province of Pampanga. It started as a way of salvaging a burnt pig’s head that is chopped and added with calamansi juice, pig’s brain, chilies, and onions that are then serving on a sizzling platter. 

We can also do the same with the Isaw ng Manok. Make sure to par-boil them in vinegar, black pepper, bay leaves, and salt to remove the smell. Then saute the chopped intestine in garlic, onions, chilies and, sprinkle with calamansi juice and serve it on a sizzling platter. 


Trivia 

We want you to have a deeper appreciation for our recipe, which is why we garnered some information about the chicken’s intestine. Though not apparent at first glance, this humble organ meat is rich in B – vitamins such as vitamin B12 and folate—this helps maintain healthy nerve cells. Folate also helps in keeping the red blood cells function properly. 


Troubleshooting 

Cooking organ meats requires patience and proper techniques for you to cook them properly. That is why encountering problems when cooking them is understandable. So we have listed down some tips which can help in troubleshooting these mishaps in the kitchen. 

  • If the intestine still has a pungent smell, simmering them in water with lemongrass helps neutralize that smell. 
  • If it is still after cleansing, rub the intestines in salt after turning them inside out. 

Tips 

To help you become a better cook, especially when cooking Inihaw na Bituka ng manok barbecue, we also included time-honored tips to achieve that kitchen status. 

  • If possible, purchase bituka ng manok (intestines) that are already cleansing and par-boiled as this can save you time and effort. 
  • While grilling, keep basting the intestines with oil mixed with sugar, soy sauce, and oyster sauce to keep the moisture. 

Best Served With 

Filipino recipes for street foods like Inihaw na Bituka ng Manok Barbecue are already great eaten alone, but pairing it with another recipe makes the dining experience even better. So we made a list of foods that are suitable partners for Filipino street food champ. 

Photo Credits to Brainstudy

What can be a perfect canvas for our recipe than a serving of meaty and flavorful fried rice? The texture of both the recipes complements each other. Filipino recipes love to eat anything with rice, so what can be more fitting than this pair. 

We all know this, Filipinos cannot live without rice. And any rice recipes are sure to be a hit in our kitchen. That is why this Hispanic inspired recipe is a perfect companion for our Inihaw na Bituka ng Manok. 

Why not pair our chewy organ meat champ with another street food recipe star that packs a crunch and surprising savory kick. It is a guaranteed Filipino street food recipe feast in your mouth. Filipino recipe parties will never be complete without this spring rolled inspired treat. 


Conclusion

There is a certain charm and appeal when eating on the streets—clamoring with other folks to grab the skewered goodness that is fresh off the grill. But knowing how to prepare and cook them at home is another. 

That is why we are sure that after sharing the tips and techniques for cooking the great Inihaw na Bituka ng Manok Barbecue, you are now equipping on your journey of becoming an expert Filipino street food home cook. So till next time and happy cooking! 

For more delicious recipe, visit Eat Like Pinoy!

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Chan

mouthwatering!