Chicharong Bituka

  • 1 KG pork intestine
  • 1 tablespoon whole pepper corn
  • 4 pcs dried bay leaves
  • 1/2 cup vinegar
  • salt
  • water
  • oil

  1. Clean thoroughly the intestines by rubbing salt on it outside surface and on its inside by reversing the instentines. Rinse it and do again the rubbing of salt and rinse it again.
  2. Pour the water in a large pot and bring to a boil
  3. Add 2 tbsp salt  and vinegar then let boil for another 2 minutes
  4. Place the intestine in the pot and wait until the liquid re-boils.
  5. Drain and rinse.
  6. Pour again water and salt and bring to boil.
  7. Put-in the dried bay leaves and whole pepper corn then simmer for 30 minutes or until intestine is tender.
  8. Remove the intestine from the pot then drain excess water
  9. Cut the intestines according to desired length.
  10. Sprinkle the salt over the intestine. Make sure that it is evenly distrubuted over all the intestines.
  11. Heat oil in a pan until the temperature is good for frying
  12. Deep fry the intestines.  Make sure that the texture is  crunchy before removing from the pan
  13. Serve with vinegar, garlic and chili dip. Enjoy!

Please see video below for more visual demonstration of cooking. My procedure isn't exactly the same but somehow similar. Video courtesy of Panlasang Pinoy.

No comments:

Post a Comment

Your comments are highly appreciated!