Notes

Sisig is a Filipino dish made from the parts of pig head and chicken liver and usually seasoned with calamansi, onions and chili peppers. Sisig was first mentioned in a Kapampangan dictionary in the 17th century. It has been a culinary tradition in Pampanga and Kapampangan people feel very strongly about it where the city government of Angeles City, Pampanga declared Sizzling Sisig Babi (Pork Sisig) as an intangible heritage of Angeles City. The origin of the Pork Sisig was in the earliest record of the word sisig that can be traced back in 1732 and was recorded by Augustinian friar Diego Bergaño. It is commonly accepted that the use of the pig’s head in the dish came from the excess meat from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap (or free) since they were not used in preparing for almost a lot or different types of meals. Lucia Cunanan of Angeles City, also known as "Aling Lucing," has been credited with reinventing sisig by grilling the pig's ears and using the cheeks as well. There are different ways to prepare this recipe. According to Cunanan’s recipe, preparing sisig comes in three phases: boiling, broiling and grilling. A pig’s head is first boiled to remove the hairs and to tenderize it. Some portions of it are chopped and grilled or broiled. Finally, coarsely chopped onions are added and served on a sizzling plate. There are variations of sisig may include pork or chicken liver and any of the following: eggs, ox brains, chicharon (pork cracklings), and mayonnaise. These additions are common nowadays, they are frowned upon by the traditionalist chefs of Pampanga as it deviates far from the identity of the original sisig. Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna, and tofu sisig. The annual “Sisig Festival” is held every year during December in Angeles City, Pampanga, celebrating the Kapampangan dish. It started in 2003 and was made an annual festival by Mayor Carmelo Lazatin on December 2004 to promote the city’s culinary prowess. The festival also features a contest where chefs compete in making dishes, primarily sisig. The Angeles City Tourism Office organized a festival on April 29, 2017. The revival of the festival was in line with the Philippine Department of Tourism's Flavors of the Philippines campaign. Pork Sisig is one of my favorite dishes since when I was in the age of 14 years old. This dish has something on it that you can’t really resist/explain but it’s so delicious. Although this dish is not for everyone specially on those who are on diet and vegetarians and those with religious who are not allowed to eat pork. I recommend this dish a must try! 5 star for Pork Sisig.