Ingredients with Measurements:
- 1 pound pork intestines, cleaned and cut into 2-inch pieces
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup pineapple juice
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a bowl, mix together soy sauce, vinegar, brown sugar, ketchup, pineapple juice, garlic, and black pepper to make the marinade.
2. Add the pork intestines to the marinade and let it sit for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the pork intestines onto skewers.
5. Grill the pork intestines for 5-7 minutes on each side, or until cooked through.
6. Brush the pork intestines with the remaining marinade while grilling.
7. Once cooked, remove the pork intestines from the grill and sprinkle with chopped green onions.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 20g
Protein per serving: 20g
Substitutions for ingredients:
- Pork intestines can be substituted with chicken or beef intestines.
- Pineapple juice can be substituted with orange juice.
Variations:
- Add chopped chili peppers to the marinade for a spicy version.
- Grill the green onions alongside the pork intestines for added flavor.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Clean the pork intestines thoroughly before marinating to remove any unwanted odors.
- Brush the pork intestines with oil before grilling to prevent sticking.
Storage instructions:
Leftover pork intestines can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork intestines in the microwave or on the grill until heated through.
Presentation ideas:
Serve the grilled pork intestines on a platter with a side of green onions and a dipping sauce.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Steamed rice and pickled vegetables.
Troubleshooting advice:
- If the pork intestines are tough, marinate them for a longer period of time.
- If the pork intestines are burning on the grill, lower the heat or move them to a cooler part of the grill.
Food safety advice:
- Make sure to clean the pork intestines thoroughly before cooking.
- Use a meat thermometer to ensure that the pork intestines are cooked to an internal temperature of 145°F.
Food history:
Grilled pork intestines are a popular street food in many Asian countries, including the Philippines and Thailand.
Flavor profiles:
Savory, sweet, and tangy.
Serving suggestions:
Serve hot off the grill with a side of steamed rice and pickled vegetables.
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