Pungko Pungko

If you are not from Visayas then possibly you would not know what Pungko Pungko is?  Basically Pungko Pungko are street food stalls popular in Cebu that sells a random assortment of fried food, it is a term that is associated with the food these stalls sells.  The term “pungko” is Cebuano for squat or crouch, this how you basically sit when you eat in one of these stalls since the benches offered by these places are so low you will have to be slouching while eating.  Dining in these places is quite unique as well where you will be given plastic plates and a plastic bag, the latter is used like a glove as you eat them with bear hands.  From there you will choose your deep-fried dish, puso (a rice wrapped in palm leaves) and will be served with sawsawan.


Pungko Pungko as mentioned is very popular in Cebu are specially in Salinas Drive, Redemptorist Church and Fuente Osmena, and if you are in Manila this will be similar to the Jolly Jeeps of Makati but instead of different viands on offer, these stalls just sell different deep fried items like lumpia, meatballs, longanisa, fried pork, fried chicken and an array of different fried offal intestine called ginabot being the popular one.

Today we are 15 hours and 15 minutes away from the nearest Punko Punko stall in Cebu so I decided to make our own one at home, there are no rules, just fry anything and serve it in a large platter, serve it to your guests and let them pick and choose what they want.

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Pungko Pungko 2

Pungko Pungko

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Pungko Pungko are street food stalls popular in Cebu that sells a random assortment of fried food, it is a term that is associated with the food these stalls sells.



Scale

Ingredients

Deep Fried Items

  • 700 g pork intestines, cleaned and sliced
  • 700 g fatty pork cuts (pork cheeks, belly, neck or shoulder chops), sliced
  • 20 pcs Lumpiang Shanghai
  • 1 cup cornstarch
  • 3 eggs, beaten
  • 6 cloves garlic, minced
  • 1 tsp salt
  • oil, for deep frying

Boiling Liquid

  • water
  • 1 whole head garlic
  • 1/4 cup vinegar
  • 2 tbsp salt
  • 1 tbsp peppercorn

Others


Instructions

  1. In a pot place sliced intestine and pour water just enough to cover the meat.  Boil and simmer for 30 minutes.  Once done, fully drain and rinse the intestines in running tap water.
  2. In a clean pot, pour 4 cups of water and the rest of the boiling liquid ingredients.  Add the pre-boiled intestines and pork, bring it to a boil then simmer in medium heat for 30 minutes.  Once done, drain then discard everything apart from the meats.  Let the meat cool down.
  3. In a bowl combine beaten eggs, garlic and salt.
  4. On a plate, add the cornstarch.
  5. Dip meats in the egg mixture then into the cornstarch then on to a 180C pre heated deep fryer or wok filled with oil then deep fry meats until golden brown in colour, this will take around 10 to 12 minutes.  Remove from fryer then set aside.
  6. Deep fry lumpia until cooked and golden brown in colour.  Remove from fryer then set aside.
  7. Place all deep-fried items on a large platter then serve with sawsawan and rice.  Enjoy!

 

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