Sisig for our dinner
pork sisig!
Yesterday, when we finished one of the requirements in our clearance I and my friends (3 friends) went to the nearest ukay-ukay in Tubod, Iligan City in front of Robinson's Mall to find pants for our male friend for his casual attire for church since we all know that ukay-ukay here in the Philippines is cheaper than the leading brand in mall. 1 hour has passed so we decided to go to Robinson's mall to find cheaper pants. It didn't take us 30 minutes when we found a pant that fit on him and it's cheaper than the leading brand, his pants cost 475 PHP or 9.3 USD.
After buying his pants, we took round in expressions and in daiso Japan then we decided to go Pala-o, Iligan City to buy sleepers that will cost 1 USD, when we are traveling from Tubod, Iligan City to Pala-o, Iligan City we were talking on the jeepney on what will we going to eat because I kept complaining that I am hungry so we were busy brainstorming on which eatery will we going to eat until we arrive at Pala-o, Iligan City. Minutes has been passed again, I told them that we need to hurry because ate @kneelyrac and I will be going to meet again in Robinson's mall but before that, we need to eat.
Our male friend decided that we will be going to eat sisig with unlimited rice and sabaw (soup) cost 1.06 USD or 55 PHP, we were so excited to eat because all of us were hungry already but we stopped by at Crown Paper and Station first to buy materials for my project. then we walked straight to the eatery where they offer sisig with unlimited rice and sabaw, we ordered 4 servings of pork sisig.
Location of the eatery who served sisig with unlimited rice and sabaw. They served a lot on their menu but to those who are searching for a cheaper price to eat this is one of the best places to eat for someone like us (me and my friends) who searched always for a cheaper price to eat.
The first two was served at our table so I grab the opportunity to capture it while we were waiting for the next 2 servings so that we can devour it all together. We were kinda disappointed the sisig or the viand compare to its rice because it's so small yet their rice is formed by a big cup and minutes has been passed our four servings are now complete but I told them to wait cause I'm going to capture it, my other friend who's also hungry told me that we should eat it already or let it get burnt our food or let it get warm.
first two
four pork sisig
The serving of sisig or viand is way to small for the big cup rice with it and the unlimited rice and soup, so what did my male friend and I did was our first 2 cups of rice was rice + soup + gravy + a small amount of sisig after that when we add another (2) extra rice we easily devoured the sisig with sabaw. My friend who sits beside me finished her food first so we asked and pleased her to buy us drinks and she said yes. Later on, we finished our dinner before 7 when my ate texted me that they are on their way to the mall.
I guess the owner of the eatery gave us a big cup of soup since we kept adding rice and soup. hahaha
We were laughing when we finished our food because if we didn't eat so fast our viand, maybe we are still sitting and eating in there haha. Imagine I already had 3 cups of rice 1 was used in a big cup while the other 2 was small, my friend who sits beside me is only one serving, my male friend 5 cups of rice and his girlfriend 2 cups of rice and we enjoy our 83 PHP or 1.59 US (sisig + mountain dew cost 18 PHP or 0.35 USD)
What is Sisig?
Sisig is a Filipino dish made from parts of pig head and liver, usually seasoned with calamansi (Philippine lime) and chili peppers.
Sisig was first mentioned in a Kapampangan dictionary in the 17th Century meaning "to snack on something sour" and "salad". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper, and other spices
Origin of Sisig
The origins of the word date back to 1732 and was recorded by Augustinian friar Diego Bergaño in his Vocabulary of the Kapampangan Language in Spanish and Dictionary of the Spanish Language in Kapampangan. Bergaño defines sisig as a "salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic, and vinegar." There is no mention of how long this cooking style has existed prior to the coming of the Spaniards during the Age of Conquest. The introduction of meat into the dish does not have an exact date as well.
A sisig variation in Malolos using mushroom as the main ingredient served with fried rice and egg.
Locals believe that the addition of a pig's head and innards in the dish came from "recycling" the excess meat from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheaply since they were not used in preparing meals for the U.S. Air Force personnel stationed there during the American Occupation of Luzon and Visayas.
Sisig still has many variations with recipes varying from city to city, and sometimes, family to family, in the Kapampangan province.
The sisig queen
Lucia Cunanan of Angeles City, also known as "Aling Lucing," has been credited with reinventing sisig by using a sizzling plate to make the dish crispier. The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974. Cunanan's trademark sisig was developed in mid-1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served on hot plates. Today, varieties include sisig ala pizzai0lo, pork combination, green mussels or tahong in Filipino, mixed seafood, ostrich sisig, crocodile sisig, spicy python, frog sisig and tokwa't baboy (tofu and pig in Filipino), among others.
example of Tofu sisig
Festival for sisig in the Philippines
The annual "Sisig Festival" (Sadsaran Qng Angeles) 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. Congo Grille, a restaurant chain in the country, was a winner in 2006.
In 2008, the festival was put on hiatus following Aling Lucing's death. Marquee Mall then incorporated the festival in 2014 by including it within their annual Big Bite! Northern Food Festival held every October or November.
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. Now called "Sisig Fiesta", the festivities were held at Valdes Street, Angeles City (also known as "Crossing" since it was a former railroad track), where Aling Lucing reinvented the dish.
The newly-revived Sisig Fiesta was a one-day event that will line up a Sisig sampler banquet, Sisig, and BBQ stalls, cooking demonstrations with celebrity chefs, and showcase Angeleño culinary talent through competitions. The event will also include live bands, dancing, and a night market.
REFERENCE:
https://en.wikipedia.org/wiki/Sisig
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