I would recommend cooking this outside because of the smell. 

Ingredients

·      1 lb pig’s intestine, cleaned

·      4 cups water

·      2 tablespoon salt

·      2 tablespoon whole pepper corn

·      1/2 cup vinegar

·      2 tablespoon vegetable oil or any cooking oil

·      3 tablespoon soy sauce

·      5 tablespoon catsup ( I used banana catsup)

Method

·      Put water in a medium pot

·      Add intestine, salt and whole pepper corn and bring to a boil.

·      Add vinegar and simmer until the intestines are tender (about 40 minutes to an hour).  Set aside and let it cool down a bit.

·      Cut the intestine crosswise (1 inch in length) and set aside.

·      In a medium bowl, mix together oil, soy sauce and banana catsup.

·      Add the intestine and stir to coat.  (if you want you can cover and refrigerate for 2 hours or overnight before grilling)

·      Thread intestine onto skewers.

·      Cook for 3 to 5 minutes on each side or to desired doneness, turning skewers frequently for even cooking.

 Ingredients

• 2 lemon, juiced
• 1/4 cup olive oil
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 3 cloves garlic, crushed
• 2 pounds pork tenderloin, cut into 1 inch cubes
• 2 medium yellow onions, cut into 1 inch pieces
• 2 green bell peppers, cut into 1 inch pieces
• skewers

Method

• In a large glass bowl, mix together lemon juice, olive oil, oregano, garlic, salt and pepper; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours or overnight.
• Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
• Lightly oil grate. Cook for 10 to 15 minutes on each side, or to desired doneness, turning skewers frequently for even cooking.