Picture this: I found myself swept up in the electric energy of Dagupan’s Pigar Pigar Festival last summer. The streets were buzzing with vendors, each with their sizzling woks sending up clouds of fragrant steam.
Following my nose and the happy chatter of locals, I watched in awe as seasoned cooks transformed whisper-thin slices of beef and liver into perfectly crispy bites. The sound of meat hitting hot oil was like music, and the ritual of tossing fresh onions with the still-sizzling meat had me mesmerized.
One bite of this street food legend, and I understood why they dedicated an entire festival to it. That first taste – crispy edges giving way to tender meat, the sharp bite of fresh onions – it was a revelation.
I’m bringing that street food magic to your kitchen with this tried-and-true recipe that captures the authentic flavors of Dagupan’s beloved Pigar Pigar.
What is Pigar Pigar?
Pigar Pigar (pi-GAR pi-GAR) is an iconic street food from Dagupan City, Philippines, celebrated annually during the Pigar Pigar Festival. Originally made with carabeef (carabao/water buffalo meat), this dish features paper-thin slices of beef and liver, flash-fried until crispy, then tossed with fresh onions. The name “pigar pigar” is believed to come from the sound of meat being sliced on the chopping board.
Why You’ll Love This Recipe
- Authentic street food experience from Dagupan’s famous night market
- Perfect beer match (pulutan) for casual gatherings
- Quick cooking time despite the marination period
- Budget-friendly yet protein-rich dish
- Customizable heat levels with various dipping sauces
Authentic Dagupan Pigar Pigar Recipe (Crispy Beef & Liver Street Food)
Equipment
- Sharp knife (for achieving paper-thin meat slices)
- Large wok or deep pan (for proper deep-frying)
- Metal spider strainer or slotted spoon (for removing meat from hot oil)
- Metal sieve or wire rack (for draining excess oil)
- Meat slicer (optional but recommended for consistent thin slices)
- Heavy-duty cutting board
- Mixing bowls (for marination)
Ingredients
For the Meat:
- 500 g beef sirloin or round karne ng baka, sliced paper-thin
- 150 g beef liver atay ng baka, sliced paper-thin
- 1 large white onion sibuyas, sliced into rings
- 4 tbsp soy sauce toyo
- 1 tsp salt asin
- 1 tsp black pepper paminta
- Cooking oil for deep-frying
Optional Dipping Sauces:
- Spiced vinegar suka
- Calamansi soy sauce
- Chili garlic sauce
Instructions
- Begin by partially freezing the beef and liver (karne at atay) for 30 minutes – this makes them easier to slice paper-thin (manipis na manipis). While waiting, slice your white onions (sibuyas) into rings and set aside.
- Using a sharp knife, slice the semi-frozen beef and liver as thin as possible, ideally 1-2mm thick. If available, ask your local butcher (magkatay) to do this for you using their meat slicer. Place the sliced meat in a bowl and add soy sauce (toyo), salt (asin), and black pepper (paminta). Mix well, ensuring all pieces are coated. Cover and marinate (papasin) in the refrigerator for at least one hour.
- When ready to cook, prepare your station. Set a wire rack or metal sieve (salaan) over a tray to drain the cooked meat. Heat plenty of cooking oil in a deep wok (kawali) or heavy-bottomed pan until it reaches 375°F (190°C). You’ll know it’s ready when a small piece of meat sizzles vigorously when dropped in (kumukulo ang mantika).
- Working in small batches (huwag sabay-sabay), carefully add the marinated meat to the hot oil. Deep fry until the edges become crispy (malutong) and slightly curled, about 2-3 minutes. Watch carefully as the edges will brown first. Using a spider strainer or slotted spoon (sandok na may butas), remove the meat and transfer to your prepared draining rack.
- For the final step, while the meat is still very hot (mainit na mainit), quickly toss it with the fresh onion rings (hilaw na sibuyas). The residual heat will slightly soften the onions while keeping their crunch. Transfer immediately to serving plates.
- Serve your Pigar Pigar right away while hot and crispy (habang mainit at malutong), traditionally with ice-cold beer or steamed rice (kanin). For extra flavor, prepare small bowls of vinegar-soy dipping sauce (sawsawan) by combining vinegar (suka), soy sauce, and chopped chilies (siling labuyo) to taste.
- Remember to cook the beef and liver separately as they have different cooking times – liver cooks faster than beef. If cooking for a large group, you can fry in advance and give the meat a quick refry just before serving to restore crispiness (para bumalik ang lutong).
Tips from Lola’s Kitchen
- Partially freeze meat for 30 minutes before slicing for easier handling
- Ask your butcher to slice the meat if available
- Keep meat and liver separate while frying as they have different cooking times
- Don’t overcrowd the pan to maintain oil temperature
- Pat meat dry before frying to prevent oil splatter
Traditional Serving Suggestions
- Serve immediately while hot with ice-cold beer
- Pair with steamed rice (kanin) for a complete meal
- Offer various dipping sauces on the side
- Garnish with extra fresh onions and chopped green onions
Troubleshooting
- Meat not crispy: Oil not hot enough or pan overcrowded
- Meat too tough: Slices too thick or overcooked
- Onions too raw: Toss with meat while still very hot
- Oil splattering: Meat not dried properly before frying
Ingredient Alternatives
- Replace beef with carabeef (traditional version) or pork
- Substitute beef liver with chicken liver
- Use shallots instead of white onions
- For a healthier version, use air fryer (see variations)
Storage & Reheating
- Best consumed immediately
- Store leftovers in airtight container (up to 2 days)
- Reheat in hot oil briefly to restore crispiness
- Store uncooked marinated meat up to 24 hours
Variations
- Spicy Pigar Pigar: Add chili flakes to marinade
- Air Fryer Version: Cook at 400°F for 5-7 minutes
- All-Beef Version: Skip liver for preferences
- Modern Fusion: Add bell peppers and mushrooms
FAQs
Q: Why is my meat not getting crispy? A: Ensure oil is hot enough (375°F) and meat is sliced very thin. Q: Can I make this without liver? A: Yes, you can use all beef or substitute with other proteins. Q: How thin should I slice the meat? A: Aim for 1-2mm thickness, almost paper-thin. Q: Is this dish spicy? A: Traditional version is not spicy, but you can add heat as preferred.
Nutrition
The Story Behind Dagupan’s Famous Pigar Pigar
In the heart of Pangasinan province lies Dagupan City, where the story of Pigar Pigar unfolds along its bustling streets. This beloved street food, whose name is said to mimic the rhythmic sound of knife blades hitting wooden chopping boards (pig-ar, pig-ar), emerged from the city’s vibrant night market culture decades ago.
Originally, Pigar Pigar was crafted using carabeef – meat from the carabao or water buffalo, an animal deeply woven into Philippine agricultural life. Street vendors would slice the tough but flavorful meat paper-thin, a technique that transformed the humble ingredient into a crispy delicacy. As beef became more readily available, it gradually replaced carabeef in most versions, though purists still seek out the original water buffalo meat for its distinctive taste.
The dish’s popularity exploded in the streets surrounding CSI City Mall, where each evening, as office workers headed home and shops began to close, an extraordinary transformation would take place. Like a well-choreographed dance, vendors would appear with their portable stalls, woks, and chopping boards, turning the ordinary street into a aromatic food haven reminiscent of Bangkok’s famous night markets.
What sets Dagupan’s Pigar Pigar apart is its beautiful simplicity. While other street foods rely on complex spice blends or special sauces, Pigar Pigar lets its core ingredients shine – perfectly fried meat with edges crisped just so, complemented by the sharp bite of fresh onions. This winning combination has earned such a following that Dagupan now celebrates an annual Pigar Pigar Festival, where vendors compete for the title of best version while sharing their cherished techniques.
Today, Pigar Pigar transcends its humble street food origins. You’ll find it served in traditional carinderia eateries, upscale Filipino restaurants, and even in modern gastropubs where it’s paired with craft beer. The dish represents the Filipino talent for transforming simple ingredients into something extraordinary, a tradition passed down through generations of street food vendors who have made Dagupan’s food scene legendary.
As food tourism grows in the Philippines, Pigar Pigar has become more than just a local favorite – it’s now a must-try dish for visitors exploring Filipino cuisine. Many travel to Dagupan specifically to taste authentic Pigar Pigar, making it a significant part of the city’s culinary tourism. Whether enjoyed from a street vendor’s stall or recreated in home kitchens worldwide, each crispy, onion-laden bite tells the story of Dagupan’s rich street food heritage.
