Sisig, is a Kapampangan dish made from parts of a pig’s head, liver, seasoned calamansi (a small green citrus fruit that is very popular in Southeast Asia especially in the Philippines) and chili peppers. This dish is extremely popular and it ranks right up there with adobo, lechon, sinigang, tinola, and pinakbet among others in popularity amongst Filipinos. The recognized inventor of the dish is Lucia Cunanan (also known as Aling Lucing), with her trademark concoction developed in 1974 made of boiled and chopped pig ears and cheeks, mixed with chopped onions, chicken liver, calamansi juice, vinegar and served on sizzling plates.
Although heaps of variations have been made throughout the years (such as adding pork cracklings, mayo, eggs, etc.), the sisig is continually evolving with local chefs experimenting with tofu, chicken, squid, tuna, and even frogs. While Aling Lucing’s stores are still very much in operation to this day (in Pampanga and in other places including Manila), the Grand Dame of Sisig was found murdered in her Angeles City home April of 2008. Every year, Angeles City celebrates a Sisig Festival (Sadsaran Qng Angeles) where heaps of sisig is cooked and made available to the public.
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