SISIG: TANGY SALAD TO PORKY GOODNESS

The history of sisig is rooted in the culinary traditions of Pampanga, a province in the Philippines known as the “Culinary Capital of the Philippines.” Sisig has evolved over centuries, beginning as a sour salad and eventually becoming the sizzling pork dish that is loved today. Here’s a breakdown of its history:

Early Origins

• The term “sisig” comes from an old Kapampangan word that means “to snack on something sour” or “to eat something with a sour dressing” like vinegar or green tamarind.
• Initially, it referred to a sour salad made of unripe fruits such as papaya or guava, mixed with salt, pepper, and vinegar.
• It was also used to describe sour preparations for preserving meat and fish.

Spanish Colonial Period

• During the Spanish colonization, leftover meat parts from Spanish feasts, like pig heads, were often discarded. These unwanted parts were salvaged by locals who made them into flavorful dishes like sisig. This marked the beginning of using pork in sisig preparations.

Modern Evolution

• In the mid-20th century, Lucia Cunanan, also known as “Aling Lucing,” from Angeles City, Pampanga, became the acknowledged “Sisig Queen.” In 1974, she reinvented sisig by grilling the pig’s head and ears, chopping them finely, and serving them on a sizzling platter with onions, calamansi (Philippine lime), and chili. This sizzling style became the standard for sisig we know today.
• The innovation of serving sisig on a sizzling plate made it a hit in restaurants and bars, where it became a popular pairing with alcoholic drinks like beer.

Global Recognition

• Sisig gained international attention in the 21st century as Filipino cuisine rose in popularity. Today, it’s served in Filipino restaurants worldwide, often with variations such as chicken, seafood, or tofu sisig.

The transformation of sisig—from a sour salad to a sizzling pork dish—represents the creativity and adaptability of Filipino culinary traditions.

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