Pungko-Pungko

Method

1. Mix the vinegar, garlic, onion, chilies, salt, and pepper at least 20 minutes before serving so the aromatics can infuse.
2. Cook or reheat the puso or rice and keep it covered and warm.
3. Prepare each chosen street-food component separately; cut thick pieces to a similar size so they heat and crisp evenly.
4. Fry or re-fry one component at a time at 170–175°C, keeping raw and already-cooked items separate.
5. Reheat these already-cooked components until the centre reaches at least 74°C. If starting with any raw component instead, cook it fully by its own recipe before assembling this plate.
6. Drain everything on a rack rather than piling it on paper, which traps steam and softens the crust.
7. Cut larger pieces into bite-size portions and arrange with rice, cucumber, and a small bowl of spiced vinegar.
8. Serve immediately. Pungko-pungko is a street-food plate and eating style, not one fixed fried recipe.