Carabao Center hails pigar-pigar delicacy
DAGUPAN’s pigar-pigar, a dish using carabao meat, has been given the thumbs up by the Philippine Carabao Center (PCC) for promoting the local but not widely used meat.
Officers of the PCC, based in Munoz, Nueva Ecija, visited the city last week to document the preparation of the dish and its popularity among consumers at stalls along Galvan Street.
The pigar-pigar has become a part of popular annual Bangus Festival with special events involving stall owners such as competitions for the “tastiest”, the “fastest pigar-pigar cook” and the “cleanest pigar-pigar stall”.
PCC officials and representatives themselves tried out the dish and expressed their support.
“We would like to acknowledge the promotion of your city in using carabao meat for your native delicacies. Kami po ay natutuwa,” said Khrizie Evert Marcelo, assistant information officer of PCC, in a radio interview.
“Pigar pigar” is the Pangasinan term for continuous turning in frying, in this case, the carabao meat, which is cut in bite-size pieces, topped with onions, and with an option to add some
The PCC group also visited the City Veterinary Office for additional information on carabao meat use. (V. Sarmiento, PIA-Pangasinan)
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