By Martine Corpus
Sisig is a beloved Filipino dish made from finely chopped pork, often including off-cuts like the head, liver, and skin. The meat is boiled until tender, then grilled or pan-fried until crispy. It's then mixed with onions, garlic, and chili peppers to create a robust flavor that's both savory and slightly spicy. Finally, at the very end, a tangy twist, usually from calamansi (a small Filipino lime) or lemon juice, adds brightness and balances the dish's richness.
The earliest mention of a dish similar to sisig dates back to 1732. An Augustinian friar described it as a "salad with green papaya or green guava" dressed with salt, pepper, garlic, and vinegar. The name "sisig" comes from an old Tagalog word, "sisigan," which means "to make sour."
In the 1960s and 70s, sisig evolved significantly. During this time, U.S. air bases in Pampanga, a province in the Philippines, would discarded whole pig heads. Locals bought these discarded parts, boiled them, and mixed them with the sour salad. This adaption marked the beginning of the modern sisig we know today.
The credit for the version of sisig we love today goes to Lucia "Aling Lucing" Cuyugan from Pampanga. According to her story, the modern sisig wasn't planned; after accidentally burning some pork while grilling, she decided to mix it with the salad instead of throwing it away. The result was so well-received by her customers that the dish became a hit.
From its humble beginnings as a simple marinated pig's head snack to its status as a Filipino favorite, sisig has become a symbol of Filipino culinary creativity. Its evolution mirrors the broader story of Filipino cuisine--one of blending cultures, adapting traditions, and celebrating rich, flavourful food. As sisig gains international acclaim, it remains a proud representation of the Philippines' rich culinary heritage and the ingenuity of its people.
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