Adobong Isaw ng Baboy (Tumbong Recipe)

In case you love street-style dishes that ship on taste and nostalgia, Adobong Isaw ng baboy would possibly simply be your subsequent favourite. This chewy, garlicky pork gut dish is cooked adobo-style and is ideal as a predominant dish or pulutan.

By: Vanjo Merano
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Printed: 7/22/25

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Adobong Isaw is a daring and flavorful dish made with pork massive intestines (often known as tumbong) simmered in vinegar, soy sauce, and garlic. It’s a preferred pulutan within the Philippines, identified for its savory-tangy taste and chewy texture. Whether or not served as pulutan or ulam with rice, this model brings out the richness of conventional Filipino consolation meals.

What’s Adobong Isaw Ng Baboy?

It is a variation of the traditional Filipino adobo dish, but it surely makes use of pork massive intestines (isaw or tumbong) as the primary protein. The intestines are totally cleaned, boiled till tender, then simmered in a combination of vinegar, soy sauce, garlic, and spices. It’s typically served with steamed rice or as an appetizer paired with drinks. This model provides a depth of taste utilizing beef broth and oyster sauce, leading to a wealthy, savory dish with simply the suitable kick from chili peppers.

I even have the same recipe that makes use of pork small intestines as an alternative of enormous ones. In case you’re concerned with attempting a variation of this dish, take a look at this Adobong Isaw (Small Gut Model).

Substances for Adobong Isaw Ng Baboy

Listed here are the substances you’ll want to arrange Adobong Isaw Ng Baboy:

Important Substances:

Pork massive gut – The star of this dish. Be sure it’s correctly cleaned and boiled for tenderness.
Garlic – Provides a powerful fragrant base to the adobo.
Thai chili pepper – Brings a bit of warmth that enhances the richness of the dish.
Soy sauce – A savory part that defines adobo.
Vinegar – Provides a tangy sharpness that balances the flavors.
Beef broth – Infuses the dish with added umami and richness.
Brown sugar – Gives a delicate sweetness to spherical out the acidity.
Oyster sauce – Deepens the savory character of the dish.
Cracked peppercorn – Offers a country peppery chew.
Inexperienced onions – Added for freshness and colour.
Cooking oil – Used for frying and sautéing.

Boiling Substances:

Salt – Helps clear the intestines and provides preliminary taste.
Ginger – Removes any undesirable odor from the pork intestines.
Water – Used for boiling the intestines till tender.

How one can Cook dinner Adobong Isaw ng Baboy

Boil and tenderize the isaw
In a wok, mix pork massive intestines, ¼ cup of salt, and crushed ginger. Pour in 1 quart of water. Cowl and produce to a boil. Decrease the warmth and simmer for about 90 minutes or till the intestines turn out to be tender.
Put together and slice
Take away the intestines from the wok. Rinse properly beneath working water to make sure it’s clear and odor-free. Slice into serving items.
Toast garlic and sauté the intestines
In a clear wok, mix crushed garlic and ¼ cup of cooking oil. Cook dinner over low warmth till the garlic turns golden brown. Take away the garlic and separate the oil. Pour again about 3 tablespoons of the garlic-infused oil into the wok, then add 2 teaspoons of the toasted garlic. Add the sliced intestines and sauté till frivolously browned.
Construct the adobo taste
Pour in soy sauce. Add cracked peppercorn and dried bay leaves. Cook dinner for a couple of minutes, then pour within the vinegar. Let it boil with out stirring. After it boils, stir and add beef broth. Simmer till the liquid reduces to about one-fourth.
Add sweetness and spice
Stir in brown sugar and chopped Thai chili peppers. Combine properly to let the flavors mix.
End with oyster sauce and garnish
Add oyster sauce and blend till absolutely included. Stir in chopped inexperienced onions and the remaining toasted garlic. Cook dinner for an additional 30 seconds. Switch to a serving plate. Serve sizzling and revel in as ulam or pulutan.

Ideas in Cooking Adobong Isaw

Cleansing is essential. Rinse the intestines a number of occasions and boil with salt and ginger to take away odor and impurities.
Simmer uncovered. This helps scale back the sauce and intensify the flavors.
Management the warmth. Begin gradual when cooking garlic and chili to keep away from burning and bitterness.
Make it saucy or dry. Alter the quantity of beef broth relying in your most popular consistency.

Finest Methods to Take pleasure in Adobong Isaw

Important dish – Finest served with a plate of sizzling rice.
Pulutan – Pair it along with your favourite chilly drink.
Topping – You need to use it as a topping for garlic rice.

How This Adobong Isaw Stands Out

This model of Adobong Isaw stands out due to its steadiness of spice, tang, and umami. The addition of beef broth and oyster sauce provides a richer depth in comparison with the essential vinegar-soy mix. It’s not simply flavorful. It’s indulgent and comforting too.

What to Have with Adobong Isaw

Sinangag (Garlic Fried Rice) – A traditional pairing for any savory ulam.
Ensaladang Talong – A smoky and tangy aspect that lightens the richness of the dish.
Lumpiang Togue – Fried mung bean sprout spring rolls that provide a crispy, veggie-forward distinction to the tender, saucy isaw.

Ceaselessly Requested Questions

What a part of the pig is isaw?

Isaw refers back to the massive or small intestines of a pig (or rooster). For this recipe, we use pork massive intestines.

How do I clear pork intestines correctly?

Rinse the intestines a number of occasions with working water, therapeutic massage with salt, and boil with ginger to take away odor.

Can I take advantage of rooster intestines as an alternative?

Sure, however scale back the boiling time since rooster intestines prepare dinner a lot sooner than pork.

How lengthy does Adobong Isaw final within the fridge?

Retailer in an hermetic container and refrigerate for as much as 3 days. Reheat earlier than serving.

Watch How one can Cook dinner Adobong Isaw ng Baboy

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