Sisig

The word "sisig" has its earliest known reference in 1732, documented by Augustinian friar Diego Bergaño in his *Vocabulary of the Kapampangan Language*. Bergaño described sisig as a type of salad made with green papaya or guava, dressed with salt, pepper, garlic, and vinegar. The term also evolved to refer to a method of preparing fish and meat, particularly pork, marinated in a sour liquid like lemon juice or vinegar and seasoned with various spices. A notable variation of sisig in Malolos uses mushrooms as the main ingredient, typically served with fried rice and an egg. The use of pig's head in sisig is linked to the surplus meat available from the commissaries of Clark Air Base in Angeles City, where pig heads were often inexpensive or given away since they were not used for meals prepared for U.S. Air Force personnel during the American occupation. Aling Lucing, a pivotal figure in the dish's history, gained fame by grilling pig ears and incorporating cheeks to meet growing demand. She learned this recipe from Ricardo "Bapang Kadok" Dinio, a neighboring stall owner. The evolution of sisig took a significant turn when Benedict Pamintuan of Sugay's restaurant introduced the idea of serving it on sizzling plates to keep the pork fat warm, preventing it from solidifying into lard. Sisig has numerous variations, with recipes differing across cities and families within the Kapampangan province. Lucia Cunanan, popularly known as "Aling Lucing," is credited with reinventing sisig by popularizing grilled pig ears and cheeks in her dishes. The Philippine Department of Tourism recognized her restaurant as establishing Angeles as the "Sisig Capital of the Philippines" in 1974. Her signature recipe, created in mid-1974, featured grilled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, onions, and chicken liver, served on hot plates. Today, sisig comes in various forms, including variations with seafood, ostrich, crocodile, and even exotic options like python and frog. The annual "Sisig Festival" (Sadsaran Qng Angeles) began in 2003 to celebrate this beloved Kapampangan dish, becoming an official festival in December 2004 under Mayor Carmelo Lazatin. The event promotes the city’s culinary heritage and includes competitions where chefs showcase their sisig recipes. Although the festival was paused in 2008 following Aling Lucing’s passing, it was revived in 2017 under the name "Sisig Fiesta." This revitalized event, held at Valdes Street in Angeles, featured a variety of sisig samplers, BBQ stalls, cooking demonstrations, and culinary competitions, highlighting the skills of Angeleño chefs and their contributions to Filipino cuisine.