Pigar Pigar

Pigar-pigar is a popular street food dish in Dagupan city. It is usually made with slices of carabao meat seasoned with salt and pepper. The way of cooking this popular dish might be taboo for others since it is deep fried for a few minutes then the cabbage and onions are also a deep fried. Way too much oil for the health conscious but since its a traditional dish and quite popular in that city so it does not matter too much. The meat is also mixed with liver sometimes.

Pigar pigar is a Pangasinan word which means “turning over”. It was actually derived from the process on how this dish was cooked, which is the constant turning over of meat while quickly deep-frying. Since carabao meat is not readily available in most parts of the country, beef is a good substitute for cooking this dish which is also used in this recipe.

Deliciously Crispy and Flavorful

Indulging in regional street food is like embarking on a culinary adventure. One such enticing delight is the Pigar Pigar, a beloved dish hailing from the vibrant streets of Dagupan City. This delectable treat is a combination of thin slices of succulent carabao meat, cabbage, and onions, all seasoned to perfection and cooked in a unique way. In this recipe, we’ll delve into the tantalizing world of Pigar Pigar and explore how you can recreate this dish in your very own kitchen.

Origin of Pigar Pigar

Before we dive into the cooking process, let’s uncover the origins of this intriguingly named dish. The term “Pigar Pigar” is derived from the Pangasinan word that means “turning over.” This name is a nod to the cooking technique employed in creating this delectable concoction. Traditionally, thin slices of carabao meat are constantly turned over while being deep-fried, resulting in a beautifully tender and flavorful outcome.

A Modern Twist with a Classic Substitute

While carabao meat might not be easily accessible in many parts of the country, fear not! Beef serves as an excellent substitute and is widely used to recreate the magic of Pigar Pigar. The tender beef slices, when combined with the right blend of seasonings, create a burst of flavors that pay homage to the dish’s traditional roots.

Crafting Your Own Pigar Pigar: Step by Step

Now, let’s roll up our sleeves and get ready to create a plate of Pigar Pigar that’s bound to impress your taste buds and leave you craving for more.

Thin Slices of Meat:

Begin by slicing the beef as thinly as possible. This step is crucial to ensure that the meat cooks evenly and doesn’t end up chewy. Opt for bite-sized pieces that will be a delight to savor.

Cabbage in Cubes:

A key component of Pigar Pigar is the cabbage. Slice it into cubes or squares, adding a refreshing crunch to the dish.

Marinate to Infuse Flavor:

Place the beef slices in a bowl and generously sprinkle them with a mix of magic sarap, soy sauce, salt, and black pepper. Give it a good toss to ensure every piece is coated with the delightful blend of seasonings. Allow the meat to marinate for about an hour, letting the flavors meld and intensify.

The Art of Frying:

In a frying pan, heat cooking oil to the perfect temperature. Once the oil is ready, carefully add the marinated beef slices and deep fry them for approximately 5 minutes. As they sizzle away, be sure to stir them continuously to achieve that irresistible crispy texture.

Adding the Veggies:

After the beef has reached its golden perfection, introduce the cabbage and onions to the mix. Stir these vibrant veggies alongside the meat for about a minute, ensuring they’re thoroughly combined.

The Finishing Touches:

With the aromas wafting through the kitchen, it’s time to take the dish to its final stage. Gently scoop out the flavorful ensemble using a strainer, allowing any excess oil to drain away. A light press with a spatula can help expedite the draining process.

Presentation Matters:

Place a plate on top of the strainer and expertly flip it, transferring the Pigar Pigar onto the plate. The result is a visually enticing dish that’s almost too good to eat—almost.

The Culinary Finale:

Pigar Pigar is best enjoyed when it’s still piping hot. Serve it alongside a mound of cooked rice to balance the textures and flavors. The combination of tender beef, crisp cabbage, and aromatic onions will surely leave your taste buds dancing with joy.

Pigar Pigar isn’t just a dish; it’s a flavorful journey through the streets of Dagupan City. With its unique cooking technique, vibrant ingredients, and unforgettable taste, this street food gem deserves a spot on your culinary bucket list. So, gather your ingredients, follow these simple steps, and embark on your very own Pigar Pigar cooking adventure. Your taste buds will thank you, and your kitchen will be filled with the delicious scents of this regional delight.

NOTES ON THE INGREDIENTS

Beef or Carabao meat

Cooking pigar pigar requires using carabao meat to make it as authentic as possible. Provinces in the northern parts on the Philippines like pampanga or pangasinan includes carabao meat in their diet because of the abundant supply of carabao meat. Unlike in metro manila or other parts near the metro that beef is the only choice besides pork or chicken.

Print Recipe

How to Cook Pigar-Pigar

Pigar-pigar is a popular street food dish in Dagupan city. It is usually made with slices of carabao meat seasoned with salt and pepper.

Prep Time5 minutes mins

Cook Time6 minutes mins

Course: Beef Recipe

Cuisine: Filipino

Keyword: cabbage, deep fried beef, pigar pigar

Servings: 4 servings

Calories: 900kcal

Author: Manny

Ingredients

• 1/2 kilo sirloin beef or carabeef (sliced thinly)
• 2 pcs medium white onions sliced
• 2 cups cabbage cubed
• 1 tsp soy sauce
• 1 1/4 tsp magic sarap
• 1 tsp iodized salt
• 1/2 tsp ground black pepper
• 2 cups cooking oil for deep frying

Instructions

How to Cook Pigar-Pigar

• Slice the beef as thinly as possible in bite size pieces. This way you can be sure that the beef will not ne chewy when cooked.
• Slice the cabbage in cubes or squares.
• Put the beef in the bowl and add magic sarap, soy sauce, salt and black pepper. Mix to coat the meat with the seasoning. Let is stand for an hour.
• Heat cooking oil in a frying pan and deep fry the marinated beef for 5 minutes. Stir the meat continuously while cooking.
• After 5 minutes. add the cabbage and onions and stir the veggies with the meat for 1 minute with continuous stirring and turning.
• After a minute scoop out the meat and veggies using a strainer. Let it drip the oil for a while and gently press it with a spatula to help drain the excess oil.
• Put a plate on top of the strainer and turn it upside down to transfer the pigar pigar in the plate.
• Serve the pigar pigar immediately while hot and serve with cooked rice.

Notes

Beef or Carabao meat

Cooking pigar pigar requires using carabao meat to make it as authentic as possible. Provinces in the northern parts on the Philippines like pampanga or pangasinan includes carabao meat in their diet because of the abundant supply of carabao meat. Unlike in metro manila or other parts near the metro that beef is the only choice besides pork or chicken.