Pigar pigar is a very popular street food in the Philippines. It is such a popular dish that the people of Dagupan celebrate it every year with a big street party! It consists of loin cut into thin slices, fried with onions and cabbage. It is served together with vinegar and fish sauce, so that you can dip it in them. It is a quick and easy dish that you can prepare at home.
Ingrediants
- 450 g of loin cut into thin slices
- 120 g thinly sliced liver (optional)
- 1 large onion cut into rings
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 4 tablespoons of soy sauce (or more, depending on your taste)
- ½ head of cabbage cut
- Cooking oil (canola, peanut or otherwise vegetable)
- Distilled white vinegar
- Fish sauce
Doses for 3-4 servings
Steps
Part 1 of 3: Marinate the Meat
Step 1. Cut the loin into thin slices
Although there is no precise indication of the size of the slices, the authentic pigar pigar is made with finely sliced strips of loin. Then cut the meat into thin pieces about 5-8 cm long.
- If you prefer, you can also cut the loin into pieces of about 5-8 cm in length.
- If you have decided to include liver, slice it just as finely.
Step 2. Put the sliced meat, salt, pepper and soy sauce in a deep bowl
Mix the ingredients with a spoon or your hands until you get a smooth blend. To prepare the marinade you need to use at least 4 tablespoons of soy sauce, but you can safely add more if you prefer.
- If using liver, add this ingredient to the bowl as well.
- Wash your hands and utensils thoroughly after handling raw meat.
Step 3. Cover the bowl and place it in the refrigerator for about an hour
Cover it with cling film or a plate. Put it in the fridge and let the meat marinate in the spiced soy sauce for at least an hour.
You can leave it to marinate for several hours if you prefer it to have a more intense flavor. However, do not exceed 24 hours
Step 4. Remove the bowl from the fridge and mix the meat
Remove the cling film or plate and make a final stir to make sure everything is well blended. By now most of the soy sauce will have been absorbed by the meat.
Part 2 of 3: Frying the Meat
Step 1. Heat cooking oil in a large skillet over high heat
You can use any oil you want, but those from rice, canola and peanuts are perfect for frying, as they have a high smoke point. Pour the oil into the pan and set the heat to high.
- Initially use about a tablespoon of oil. You can add more as needed.
- To prevent food from burning and prevent fires, make sure the oil used has a smoke point of at least 204 ° C. There are also other oils suitable for this procedure, including that of corn, grapeseed, safflower, sesame and sunflower seeds.
- To find out if the oil has warmed up enough for frying, pour a drop of water into it. If it sizzles, then it's ready.
Step 2. Cook the beef slices
Carefully place the loin in the hot oil, avoiding it squirting. Stir the meat constantly with a spatula while frying.
You should be able to cook all the meat in a large skillet. If you use a small one, it may be necessary to divide the slices into 2 groups and cook one at a time
Step 3. Fry the meat for 10 minutes, until golden and well done
Keep stirring it with the spatula while frying. Cook until golden on all sides and puckering around the edges. Cooking usually takes around 10 minutes.
Step 4. Remove the meat from the pan
Remove the fried loin slices from the oil using a slotted spoon. Transfer them to a clean plate and set aside. Do not turn off or turn down the gas.
Part 3 of 3: Add the Vegetables
Step 1. Place the onion rings in the hot pan and fry them for 3 minutes
If there seems to be little oil left, add a little more and let it heat up. Make sure the bottom of the pan is completely greased before continuing. Place the onion rings in the hot oil. Stir them constantly during cooking.
Make sure you get away from the stove and add the oil slowly to prevent possible accidents
Step 2. Remove the onion rings from the oil with a slotted spoon
After about 3 minutes, they should have become almost transparent. Arrange them on a separate plate and set them aside momentarily.
Step 3. Put the cabbage in the boiling pan and fry it for about 3 minutes
Add a little more oil if needed. Make sure the pan is well greased. Add the cabbage you cut into the hot oil. Stir it constantly for about 3 minutes while cooking. It will soften and become slightly transparent.
Step 4. Return the fried meat and onions to the pan, then fry them for 1 minute
Pour the fried loin into the pan along with the cabbage. Do the same with the onions. Stir the ingredients constantly as you fry them for about 1 minute. Turn off the gas and remove the pan from the heat.
Step 5. Plate up and serve the pigar pigar immediately
You can serve it on a serving dish along with a ladle, so guests can serve themselves. Alternatively, you can also arrange it on individual plates. Serve it while it is hot.
- Serve the vinegar and fish sauce separately so diners can dip the pigar pigar into them. For each guest, calculate a small bowl with about 40 ml of each sauce. This way guests won't have to dip their food into a common bowl.
- If you have leftovers, store them in the fridge using an airtight container and consume them within 3 days.
