Chicharon Bituka | Isaw | Pulutan Recipe | Crispy Intestine | Panlasang Pinoy

How to cook Chicharon Bituka the Panlasang Pinoy way.

Visit the blog post at: https://panlasangpinoy.com/2009/07/11/chicharon-bituka/

Ingredients:
2 lbs. well cleaned intestine (from pig or cow)
6 dried bay leaves
3 tbsp salt
1 tbsp whole pepper corn
4 tbsp vinegar
16 ounces water
3 cups cooking oil

Instructions:
Pour the water in a large pot and bring to a boil
Add 2 tbsp salt and vinegar then let boil for another 2 minutes
Place the intestine in the pot and wait until the liquid re-boils
Put-in the dried bay leaves and whole pepper corn then simmer for 40 minutes or until intestine is tender.
Remove the intestine from the pot then drain excess water
Cut the intestine according to desired length.
Sprinkle the remaining salt over the intestine. Make sure that it is evenly distributed over all the intestines.
In a separate pot/pan, pour the oil and heat until the temperature is good for frying
Deep fry the intestines. Make sure that the texture is crunchy before removing from the pot/pan
Serve with vinegar and chili pepper dip. Share and Enjoy!

More about me:

My name is Vanjo Merano. I live in the Northern suburbs of Chicago, Illinois. I work as an IT professional, but cooking has been my passion since I was a kid.

I created Panlasang Pinoy (the blog and this youtube channel) to promote Filipino food and Filipino Cuisine to the world.

Who shoots your video and who creates the recipes?

I shoot all the videos myself and I write and develop my own recipes.

What equipment do you use?

I started the videos back in 2009 using a Pentax point and shoot camera. It is a priced possession because it helped me take this channel to where it is today.

At present, I use Panasonic Hc-X920, Sony FDR-AX100 4K Ultra HD Camcorder, and Nikon D5.


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