The Ultimate Guide to Cooking Perfect Pork Pigar Pigar with Cabbage

Pork pigar pigar and cabbage is a delicious Filipino dish that brings together tender pork belly crispy pig skin and fresh cabbage in a sweet, savory and slightly vinegary sauce. This combo of contrasting textures and bright, tangy flavors is so addicting! While it may sound intimidating to make at first, pigar pigar is actually quite easy to prepare at home. In this comprehensive guide, I’ll walk you through everything you need to know to cook authentic, restaurant-quality pigar pigar every time.

What is Pigar Pigar?

Pigar pigar is a Filipino pork dish made by braising pork belly in a mixture of vinegar, garlic, bay leaves and soy sauce until meltingly tender. It’s then fried to get a crispy crust on the outside. Thinly sliced cabbage is quickly wilted in the leftover braising liquid to absorb all the rich flavors.

The name pigar pigar refers to the sound the pork makes as it sizzles in the pan It comes from the Ilocano dialect in the Philippines

This soul-satisfying dish has layers of tender, fatty pork crisp crackling skin and slightly charred cabbage all brought together by a sweet, salty and sour sauce. The combination of textures and flavors is incredible!

Choosing the Pork

The key to great pigar pigar is starting with quality pork belly. Look for a 11⁄2 – 2 pound slab that has even thicknesses of fat and meat. Avoid pieces with way more fat than meat. The pork should have a nice meaty ratio.

Some good options are:

• Fresh pork belly slab – Sold at Asian markets or specialty butcher shops.

• Thick-cut bacon – Can substitute if pork belly is unavailable.

• Pork shoulder – Also works well, though a little less fatty than belly.

Thinner sliced bacon or pork chops won’t work as well here since the meat will overcook and dry out before the fat renders. Stick with nice big slabs.

Perfect Pigar Pigar Marinade

The pork belly gets its signature flavor from marinating in a sweet, sour and salty sauce. This not only infuses the meat with lots of flavor, but also helps break down the proteins so the pork gets super tender.

Whisk together in a bowl:

• 1 cup coconut vinegar or apple cider vinegar
• 5 cloves garlic, minced
• 2 bay leaves
• 1⁄4 cup soy sauce
• 1⁄4 cup brown sugar
• 1 teaspoon black pepper

Pour the marinade over the pork belly in a zip top bag or baking dish. Make sure the pork is fully submerged. Refrigerate for at least 1 hour and up to overnight, flipping the bag occasionally.

Low and Slow Braising Method

To braise the pork, heat 1 Tbsp oil in a skillet over medium high heat. Shake off excess marinade from the pork and place in the hot skillet. Sear each side for 2-3 minutes until nicely browned.

Pour the remaining marinade into the pan and add enough water to cover the pork half way. Bring to a boil then reduce heat to low, cover and simmer for 45 minutes to 1 hour.

Flip the pork and continue braising until extremely tender when poked with a fork, about 1 hour 15 minutes total. The low gentle heat allows the fat to render while keeping the meat juicy.

Crisping the Pigar Pigar

Once braised, transfer the pork to a plate. Turn the heat up to medium-high and return any juices in the pan to a boil to reduce slightly.

Add a bit more oil to the pan. Swirl to coat then add the pork belly. Fry undisturbed for 2-3 minutes per side until the skin gets crispy and browned.

If the pan seems dry, add a splash more vinegar, soy sauce and water as needed. Keep spooning the liquid over the pork as it fries.

Quick Cooking the Cabbage

While the pork fries, thinly slice 1⁄2 a head of green cabbage. Add the cabbage to the pan and stir to quickly wilt in the hot juices, about 2 minutes.

Sprinkle on a bit of salt and several grinds of black pepper as it cooks. The cabbage soaks up all the rich flavors of the pork.

Serving Suggestions

Pigar pigar is often enjoyed as a complete meal served over steamed rice. Here are some tasty sides that pair nicely:

• Steamed rice – Fluffy jasmine rice soaks up the sauce.

• Fried egg – A runny yolk enriches the dish.

• Atchara – Pickled green papaya salad cuts the richness.

• Pandesal – Soft, slightly sweet Filipino bread rolls.

• Lumpia – Crispy pork and vegetable egg rolls.

A cool refreshing drink like calamansi juice or San Miguel beer perfectly complements the meal. Share pigar pigar family-style for the best experience!

Tips for Perfect Pigar Pigar

Follow these tips for the very best authentic pigar pigar:

• Use quality pork belly – Get an evenly thick slab with good fat.

• Marinate overnight – Let the vinegar sauce tenderize.

• Braise low and slow – Gently render fat and tenderize.

• Fry until crispy – Get crackly golden skin.

• Quick cook cabbage – Wilt in the flavorful pan juices.

• Serve with rice – Soak up the yummy sauce.

Make This Classic Filipino Dish at Home

Pigar pigar may look intimidating, but it’s actually quite simple to make at home. The two keys are marinating the pork belly to infuse flavor and tenderize, then cooking low and slow to melt the fat and collagen. Frying at the end yields crispy crackling for textural contrast. Served over rice with quick cooked cabbage, you’ve got an incredible Filipino feast! Give this iconic dish a try. Your tastebuds will thank you.