Receta Pigar Pigar
Pigar pigar, is a very popular street food in Dagupan, Philippines it’s so popular it has its own festival. This dish is a very simple dish that is made out really thin slices of beef and liver quickly deep-fried and served with fresh slices of onions. Though the popular meat used nowadays is beef the original version uses carabeef a meat that comes from carabao, also called water buffalo.
The first time I ate this one was in Dagupan and it was my wife who introduced it. I can still remember the place, it was just on the street beside the only mall during that time in Dagupan (CSI City Mall). During day time this street was so busy and lots of people and public utility vehicles pass by so you will never imagine that the place will turn into a street food haven where small entrepreneurs set up their food stalls when the night falls, it’s like Bangkok at night where dining tables just pop out of the open after 6 PM. These array of small food stalls give pride to their own versions but the most basic ones is the one that usually sells the most.
What I can say even though this dish is simple it taste great the onions and deep-fried beef work together very well, especially when you have a really cold beer by the side. So if you are planning to have some party that beer is involved try to replace your pizza with this one, trust me it is a good beer match!
- Pigar Pigar Prep time 1 hour 15 mins Total time 1 hour 35 mins
- 500g beef, sliced thinly 150g beef liver, sliced thinly 1 large onions, sliced 4 tbsp soy sauce 1 tsp salt 1 tsp black pepper oil
In a bowl, marinate beef slices and liver for at least an hour in soy sauce, salt and black pepper. Now using a wok, add lots of oil enough for deep-frying the beef. Heat up the oil until it is near its smoking point, then add the beef slices and liver slices. Once the sides of each beef slices are crispy (the sides will burn first) remove beef by using a slotted spoon and place it on a metal sieve (to allow dripping of oil) then quickly add the sliced onions and mix, using the remaining heat to cook the onions. 3.2.2708
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