Isaw, a popular street food in the Philippines, is more than just grilled skewers. It’s a tasty adventure through Filipino culture, history, and creativity. Whether you’re strolling through Manila’s bustling streets or cooking up a storm in your kitchen at home, isaw offers a unique flavor experience.

What Is Isaw?

Isaw refers to skewers of grilled chicken or pork intestines. Sounds daring? Don’t worry! These skewers are marinated, grilled, and often enjoyed with a special sauce. The result is a savory, crunchy snack that’s a favorite among locals and visitors alike.

I first tried isaw during a trip to the Philippines, and it instantly became one of my favorite street foods. There’s something about the smoky aroma wafting from the grill and the lively buzz of the streets that makes eating isaw an unforgettable experience.

Classic Isaw: The Traditional Taste

Let’s start with the classic version. Traditional isaw is marinated in a blend of soy sauce, garlic, vinegar, and spices. After marinating, the intestines are skewered and grilled over charcoal. The grilling process gives them a smoky flavor and a satisfying crunch. It’s usually served with a vinegar-based dipping sauce or a spicy, tangy mixture that complements the savory taste.

The first time I tried classic isaw, I was hesitant, but one bite was enough to win me over. The balance of the smoky, savory meat and the tangy vinegar dipping sauce was amazing. It’s a taste that sticks with you and makes you want more.

Regional Twists: Local Favorites

Each region in the Philippines has its own spin on isaw. In Cebu, for instance, you might find isaw paired with a rich, spicy vinegar dip known as “suka.” The vinegar is often infused with chili peppers, giving it a fiery kick that balances the rich, grilled flavors of the intestines.

I had the chance to try this spicy version during a visit to Cebu, and the heat was intense but incredibly satisfying. The local twist added a whole new layer to the isaw experience, highlighting how regional variations can enhance the dish.

In Davao, on the other hand, isaw is sometimes enjoyed with a sweeter, soy-based sauce. This local twist adds a caramelized, savory touch that’s perfect for those who enjoy a hint of sweetness with their grilled foods.

New Takes: Creative Versions

The popularity of isaw has inspired many creative takes. Chefs and home cooks alike have started experimenting with different marinades and toppings. Some now use a mix of herbs and spices, while others add a dash of citrus or even fruit-based glazes. These new versions might include grilled vegetables or even seafood skewers, showcasing how versatile the concept of isaw can be.

One exciting twist I discovered was the “Isaw Burger.” Imagine tender, grilled intestines, finely chopped and mixed with spices, then served in a burger bun. It’s a fusion dish that combines the traditional with the modern, offering a fresh take on a classic favorite. It was a fun twist that proved isaw could be enjoyed in new and inventive ways.

Enjoying Isaw at Home

Craving isaw but can’t make it to the Philippines? Don’t worry! You can recreate this delicious dish in your kitchen. Here’s a simple recipe to get you started:

Ingredients:
– 1 pound chicken or pork intestines
– 1/4 cup soy sauce
– 3 tablespoons vinegar
– 3 cloves garlic, minced
– 1 tablespoon brown sugar
– Salt and pepper to taste

Instructions:
1.  Clean the intestines: Rinse thoroughly and remove any excess fat.
2. Marinate: Mix soy sauce, vinegar, garlic, brown sugar, salt, and pepper. Marinate the intestines for at least 1 hour.
3. Skewer: Thread the marinated intestines onto skewers.
4. Grill: Cook on a preheated grill over medium heat for about 10-15 minutes, turning occasionally, until crisp and cooked through.
5. Serve: Enjoy with a vinegar-based dipping sauce or your favorite condiments.

For me, making isaw at home brings back fond memories of my travels and the vibrant street food scene in the Philippines. I hope you enjoy every delicious bite of this unique and tasty treat!