In a pot, place pork intestines, water, soy, vinegar, laurel, sugar, peppercorn and garlic and boil. Cook until pork is done.

Melt butter in a small pan and add a little adobo broth for basting.

Skewer the intestines and grill while basting the pork until charred.

Garnish with spring onions and serve with vinegar and garlic.