Filipino Dishes series, we bring you this a popular ulam and pulutan, the Kapampangan sisig!
Did you know that sisig was originally a salad dish until it was added with burnt pieces of pork that we know today?
Sisig comes from an old Tagalong word “sisigan” that means “to make sour”.
Sisig was not a meat dish, according to a Kapampangan dictionary in 1732; Instead, it was a salad, a vegan dish. It was made of green papaya or green guava, salt, pepper, garlic, and vinegar.
During the American occupation in Angeles City, Pampanga, unused pork parts were purchased by local residents and were added to the salad.
In 1970, Lucia Cunanan accidentally created the modern-day sisig, and was since dubbed the “Sisig Queen”. The dish included burnt pieces of a pig’s head, calamansi, pepper, onion, and soy sauce.
Sisig served on a hot plate was an idea of Benedicto Pamintuan, another Kapampangan who wanted to prevent the fats from larding.
Sisig Recipe (Benedict Pamintuan version)
Sisig is Angeles City’s cultural heritage, culinary tradition, and a part of the city’s history that they celebrate through the Sisig Festival. A city ordinance guards the original recipe of sisig in Angeles City.
- Boil the pig ears (1 lb) in a pot. Put salt and pepper then, simmer until tender.
- Grill the pig ears and chop them into pieces. Set aside.
- Dice the onions (medium-sized) and set them aside.
- Chop some chilis (red or green) and set them aside.
- Prepare the sizzling plate and put the pig ears on.
- Add 1/2 cup of vinegar then slightly mix.
- Add the diced onions and put a teaspoon of salt and pepper (add more to taste).
- Add the chilis, give it a little mix and serve.
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