Adobong Isaw

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Combine pork intestine, salt, and crushed ginger in a wok with water. Cover and bring to a boil, then reduce heat and simmer for about 90 minutes until the intestine is tender.
   ▶ ≈0:33
2. 2
   Remove the intestines from the pot, rinse thoroughly under running water, and slice into serving-sized pieces.
   ▶ ≈0:58
3. 3
   In a clean pot, combine garlic and cooking oil. Cook over the lowest heat setting until the garlic turns golden brown. Leave about 2 teaspoons of the roasted garlic in the pot with the oil, and set the rest aside.
   ▶ ≈1:56
4. 4
   Increase heat to medium, add the pork intestines, and fry for about 3 minutes until the outer surface browns.
   ▶ ≈2:34
5. 5
   Pour in soy sauce and vinegar. Allow the mixture to simmer for a few seconds without stirring, then stir to combine.
   ▶ ≈2:47
6. 6
   Add the beef broth, cover the pot, and bring to a boil. Continue cooking uncovered until the liquid reduces to about one-fourth of the original amount.
   ▶ ≈3:15
7. 7
   Add brown sugar, cracked peppercorn, and chopped Thai chili pepper. Stir well and continue cooking until the liquid evaporates completely.
   ▶ ≈3:34
8. 8
   Add oyster sauce and continue cooking for about 3 minutes, stirring occasionally to prevent burning on the bottom.
   ▶ ≈4:00
9. 9
   Return the reserved roasted garlic to the pot, add the chopped green onions, stir, and cook for another minute.
   ▶ ≈4:14
10. 10
    Transfer to a serving plate and serve hot.
    ▶ ≈4:29