How to Cook Pigar Pigar

Pigar pigar is a savory Filipino street food from Pangasinan, featuring thinly sliced beef (or carabao meat) and crunchy vegetables deep-fried to crispy perfection and full of rich, umami flavor.

Prep Time5

Cook Time6

Course: Beef Recipe

Cuisine: Filipino

Keyword: cabbage, carabeef, deep fried beef, pigar pigar

Servings: 4 servings

Calories: 903kcal

Author: Manny

Ingredients

1/2 kilo sirloin beef or carabeef (sliced thinly)
2 pcs medium white onions sliced
2 cups cabbage cubed
4 Tbsp. soy sauce
2 Tbsp. oyster sauce
1 tsp liquid seasoning
1 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 liquid seasoning, oyster sauce, soy sauce, 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 meat and veggies in the plate.
Serve it immediately while hot and serve with cooked rice.

Video

Notes

Cooking Tips of Pigar Pigar:

Slice the Beef Thinly for Tenderness

Thinly slicing the beef is essential for achieving the right texture. Thinner slices cook faster and more evenly, making the meat tender and easy to chew. Aim for bite-sized strips to avoid chewy bites and ensure a satisfying, melt-in-your-mouth experience.

Don’t Skip the Marinade for Depth of Flavor

Marinating the beef in a mix of soy sauce, oyster sauce, and black pepper gives the meat a savory, well-rounded flavor. Letting the beef sit for an hour enhances this flavor, making each bite more delicious. This step may seem small, but it’s the secret to rich, authentic taste.

Fry Quickly at High Heat for Crisp Texture

High heat is key to achieving the crispy finish that this dish is known for. Frying the meat quickly at high temperatures prevents it from becoming greasy and locks in flavor. The continuous turning keeps the beef evenly cooked and deliciously crunchy.