Sisig is a kampampangan term which means "to snack on something sour". The original sisig is made from parts of the pigs head and liver usually seasoned with calamansi and chili peppers.
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| my tuna sisig experience @ butchers best CDO,.. after i have a great experience @ CDo with a friend mine i cant wait to go back home to create my own version of sisig tuna and other possible ingredients. Now my tuna sisig is one of main dish that i deliciously created and innovated. |
The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City Pampanga, An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated. "Lucia Cunanan" of Angeles City has been credited with inventing sisig, 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 in hot plates.
Today, many varieties of sisig including the tuna as the main ingredient are on the list of sisig history. Pinoy is very innovative specially in foods,trying to create something new , Tuna is one of my favorite among those flavorful sisig, because of its nutritional contents found that needs to our body, and this is now available in some restaurants and "carenderia" (the term used in the phillipines it refers to small restaurant), added with calamansi and other spices in a hot cast iron plate with eggs on top to create sizzle sound when it serves.. That tuna sisig is yummy..
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