Another one of my cousin Mark's pulutan specialties---Kilawin na Isaw (pork intestines). An uncle butchered a pig during a family reunion, and Mark was assigned to take care of the pulutan. I never had Kilawin na Isaw in a long, long time. For obvious reasons, I prefer not to eat this dish when I don't know who prepared it. What my brother said years ago is forever etched in my mind---baka galing sa Araneta Avenue yan! (LOL)
This was a hit to all beer drinkers in the family including yours truly. My mom and an aunt needed to be reminded of their uric acid levels.
For the adventurous, here's how Mark prepared this kilawin:
- Pork large intestines were cleaned with lime and salt to eliminate odor and thoroughly washed
- Then boiled in ginger and lemongrass for 10-15 minutes, drained and washed in cold water
- Boiled again with ginger, salt and pepper until pork intestines were tender
- Sliced (bite-size) and mixed with onions, ginger, unripe tomatoes, coconut cream and coconut vinegar (black beans, pineapple chunks are optional)
- Salt & pepper to taste
- Hot chili peppers (optional)
- Garnished with crushed salted peanuts and raisins (adding raisins was my idea :p)
- Chilled
If you're not into pork intestines, you can use pig's ears and cheeks.:p
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