Pungko Pungko is a shareable platter of crisp pork, intestines, and Lumpiang Shanghai served with sawsawan.
30 minutes · Serves 6
Ingredients for Pungko Pungko
700 g pork intestines, cleaned and sliced
700 g fatty pork cuts (pork cheeks, belly, neck, or shoulder), sliced
20 Lumpiang Shanghai
1 cup cornstarch
3 eggs, beaten
6 cloves garlic, minced
1 tsp salt
Oil, for deep frying
Water
1 whole head garlic
1/4 cup vinegar
2 tbsp salt
1 tbsp peppercorns
Sawsawan
How to cook Pungko Pungko
1.Cover intestines with water, boil, then simmer 30 minutes. Drain and rinse thoroughly under running water.
2.Place intestines and pork in a clean pot with 4 cups water, whole garlic, vinegar, 2 tablespoons salt, and peppercorns; simmer 30 minutes, then drain and cool.
3.Mix eggs with minced garlic and 1 teaspoon salt. Put cornstarch on a separate plate.
4.Coat meats in egg mixture, then cornstarch. Deep-fry at 180°C for 10 to 12 minutes until golden; drain.
5.Deep-fry Lumpiang Shanghai until cooked and golden. Arrange everything on a platter with sawsawan and rice.
