The Surprising History of Sisig And no, it’s not originally Kapampangan.

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Banal, Ruston. 2024. The Surprising History of Sisig And no, it’s not originally Kapampangan. GMA Lifestyle, [Article]

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The history of Sisig, a beloved Filipino dish, has sparked considerable debate, particularly regarding its origins. Often associated with the Kapampangan people, Sisig has become a symbol of culinary pride, with claims to its invention heavily contested. While the modern version of Sisig, typically made from chopped pork ears, jowls, and maskara, is widely believed to have been popularized by Aling Lucing Cunanan in Angeles City during the 1970s, the dish's roots appear to stretch far beyond this narrative. Historical documents, such as the 1732 Bocabulario de Pampango and 1754 Vocabulario de la Lengua Tagala, suggest that the term "Sisig" originally referred to a brine solution used for vegetables, not the sizzling pork dish we know today. The evolution of Sisig, known regionally as Sisig Matwa or Quilo Babi, has been traced to various provinces, including Tarlac and Bukidnon, with recipes predating the 1970s. Despite the city's efforts to claim Sisig as a tangible cultural heritage through Ordinance No. 405, evidence points to the dish as a shared culinary tradition, transcending regional boundaries. Sisig’s true origins remain a matter of historical and cultural debate, but its importance as a part of the Filipino gastronomic landscape is indisputable. Ultimately, Sisig is not the exclusive property of any one province but rather an intangible cultural heritage of the entire Filipino people.

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