Product description
Pigar‑Pigar with Kaleskes is a Pangasinan culinary pairing that brings together two iconic dishes. Pigar‑Pigar features thin slices of beef or carabao meat, flash‑fried with onions and cabbage for a savory street‑food favorite. Kaleskes complements it with a hearty hot broth made from cow or carabao meat and internal organs, slow‑cooked with annatto and aromatics. Together, they showcase the rich flavors and traditions of Dagupan
Ingredients
For Pigar‑Pigar
- Beef or carabao meat, thinly sliced
- Onions, sliced into rings
- Cabbage, shredded
- Soy sauce
- Calamansi juice or lemon juice
- Garlic, minced
- Ground black pepper
- Cooking oil
- Salt
For Kaleskes
- Cow or carabao meat
- Assorted internal organs (tripe, intestines, liver)
- Onion, chopped
- Garlic, minced
- Ginger, sliced
- Annatto seeds or powder
- Fish sauce
- Ground black pepper
- Bay leaf
- Beef stock or water
- Salt
- Spring onions
Procedure
Pigar‑Pigar
- Marinate beef in soy sauce, calamansi juice, garlic, and pepper.
- Heat oil in a wok or pan.
- Flash fry beef slices until browned but tender, then set aside.
- Sauté onions until slightly caramelized.
- Add cabbage and stir‑fry briefly to keep it crunchy.
- Return beef to the pan, mix well, and adjust seasoning.
- Serve hot with rice or as pulutan.
Kaleskes
- Clean and boil internal organs until tender, then slice into bite‑sized pieces.
- Sauté garlic, onion, and ginger in a pot until fragrant.
- Add annatto seeds or powder and stir to release color.
- Add meat and organs, season with fish sauce and pepper, and sauté briefly.
- Pour in beef stock or water, add bay leaf, and simmer until meat is tender.
- Adjust seasoning with salt and fish sauce.
- Serve hot, garnished with spring onions.
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