Adobong Isaw

Method

1. Buy intestines already cleaned and prepared for cooking by a regulated butcher; this recipe is not a guide to processing a freshly slaughtered animal. Keep children away from the preparation area. Use a separate board and utensils, and wash hands thoroughly after handling.
2. Place the intestines in a deep pot with 3 litres water and bring to a boil. Boil for 5 minutes before further handling or trimming, as an initial handling-risk control. Drain cautiously without splashing and clean the sink and work surfaces afterwards; this first boil is not the final cook.
3. When cool enough to handle, inspect and trim remaining fat and membranes. Return to the cleaned pot with fresh water to cover by 3 cm, the quartered onion, ginger and two tenderising bay leaves. Bring back to a boil, then simmer gently for 60–100 minutes until a knife enters easily.
4. Drain, discard the tenderising liquid and aromatics, and cut the intestines into 3 cm pieces. If not continuing immediately, spread in shallow containers and refrigerate promptly. Do not leave the cooked pieces out to dry for hours.
5. Heat oil in a saucepan over medium heat and cook the crushed garlic for 45 seconds. Add vinegar, soy, the measured fresh sauce water, the two sauce bay leaves and peppercorns. Bring to a simmer for 3 minutes before adding the tenderised intestines.
6. Cover loosely and simmer for 20–30 minutes, stirring occasionally, until the pieces are flavourful and the sauce has reduced. The intestines should be fully cooked and hot throughout, at least 74°C under this conservative method. Add a little hot water if the sauce catches before they are tender.
7. Add optional chilli for the last 5 minutes. Taste before adding sugar; it is only to round sharp vinegar, not create a candy glaze. Remove bay leaves, rest for 5 minutes and serve with rice. Discard any remaining tough or unpleasantly rubbery pieces rather than assuming longer frying will fix them.