DAGUPAN CITY, Pangasinan - Next to bangus (milkfish), pigar-pigar is another delicacy very popular among Dagupeños. When most restaurants and stores are about to call it a day, Dagupan's Galvan Street comes to life as people start to flock to the pigar-pigar stalls lining the street.
Preparing a dish of pigar-pigar isn't really complicated. It all starts with beef or carabeef cut into strips and marinated in soy sauce. They are then sauteed with onion, cabbage and cauliflower. The freshly cooked dish is then served with a dip of soy sauce, calamansi and chili. It's an interesting mxiture of tender meat and crunchy vegetables. Pigar-pigar may be paired with rice as a meal, or with beer as a side dish.
A serving of pigar-pigar is measured in kilos of meat. A quarter kilo of it is enough to be shared by two persons. Being first-timers in Dagupan, we ordered two servings of the dish: a quarter kilo of the basic pigar-pigar with onions, and a quarter kilo of pigar-pigar with onions, cabbage and cauliflower.
The city government of Dagupan organized an annual event to promote this local delicacy, the Pigar-Pigar Festival, which runs side-by-side with Dagupan's Bangus Festival. Activities include culinary competition among stall owners and nightly concerts.
|How to get there|
from Downtown Dagupan: take any tricycle and tell the driver to bring you to Galvan Street.
|How to get back|
take any tricyle and tell the driver your destination within downtown; for destinations outside downtown, jeepneys pass by A.B. Fernandez Avenue and Perez Boulevard.