Pigar Pigar

Pigar pigar, is a very popular street food in Dagupan, Philippines made out really thin slices of beef and liver quickly deep-fried and served with fresh slices of onions.

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!

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Pigar Pigar

  • Author: Raymund
  • Prep Time: 1 hour 15 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Pigar pigar, is a very popular street food in Dagupan, Philippines made out really thin slices of beef and liver quickly deep-fried and served with fresh slices of onions.


  • 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


  1. In a bowl, marinate beef slices and liver for at least an hour in soy sauce, salt and black pepper.
  2. 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.
  3. 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.


Pigar Pigar Wide



14 Responses

  1. Karen says:

    Fried steak and onions sounds very flavorful.

  2. That sounds delicous!

  3. Kristy says:

    It does sound like a good beer match. Never would have thought of a dish like this.

  4. this sounds so tasty!

  5. mjskit says:

    Can’t get much easier than this! Bet is tastes delicious!

  6. Sammie says:

    I’ve never tried this before! But I would love to have a taste of it! It kinda reminds me of Korean beef Bulgogi by the way it’s being sliced so thinly!!

  7. Maia says:

    I am from Dagupan City. When you visit these stalls, usually along Galvan Street, you can actually add a few bucks for the cook to add either broccoli or cabbage. It goes well with another Dagupan delicacy, kaleskes.

  8. Zet says:

    Hi i am a Dagupeño and live near Galvan street,you might have tasted a new version of the pigar-pigar coz on your recipe the beef is marinated with soy sauce,if you want the taste of the authentic Dagupan Pigar pigar just add salt and a lil ajinomoto on the meat before cooking,and when the beef looks almost done add the onions and stir them for a few minutes until the onions are cooked.,and serve them with dip made of vinegar mixed with a lil fish sauce and a dash of chili, veggies(cabbage,broccoli,green beans)are optional….this is the original version of pigar pigar from the first pigar pigar vendor who is simply called as “Isaw”

  9. It seems to be simple to prepare with a few ingredients and looks quite appetizing.

  10. Daniel Cabanilla says:

    Beef and liver itself already tastes good. good smell too when hot. Much more if added with onion when sizzling hot. But beware if your blood pressure is high, Much ore so if with beef. So just treat it as rare delicacy.

  11. Dio says:

    We fry it with lettuce and brocolli here in Dagupan, it’s where the dish originated from

    • Raymund says:

      Ohh that’s a different take on it, we too have relatives in Dagupan and had tried the Pigar Pigar myself many times during the late 90’s on the night food stalls near and beside CSI Mall in AB Fernandez Avenue, during those days they dont extend the dish with other ingredients like what you mentioned and just offe pure meat and onions, but nowadays they even put cabbage to extend the dishes volume in a cheap way.

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