San ba talaga eto nag-originate? San ba matitikman talaga ang pinakamasarap na sisig? Paano ba magluto nito?

Madalas karinderya lang nakakainan ko nito at paminsan minsan sa sisig hooray, dito sa amin may sisig na inihaw na baboy. So hinanap ko at ginalugad ang mundo ng internet at eto ang aking nalikom. tsedeng!!!

Sisig is a Kapampangan term which means “to snack on something sour”. 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.

Sisig as is popularly known today is actually sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers.

The dish is said to have originated from locals who bought unused pig heads from the commissaries of nearby Clark Air Base in Angeles City, Pampanga. Pig heads were cheaply purchased since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Lucia “Lucing” Cunanan (1927 or 1928 – April 16, 2008) was a Filipino restaurateur credited in some quarters as having invented or re-invented sisig, a popular Filipino dish. 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 started in the mid 1974 when she served a unique blend or concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and more likely served in sizzling plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa’t baboy, among others

Preparing sisig comes in three phases: boiling, broiling and finally frying. For example a pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, it is fried with onions and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brains, chicharon (pork cracklings), pork or chicken liver, and even mayonnaise. Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu.



1 1/2 kilo Pork head
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

1. Boil pork head until tender.Then remove hair
2. Take out all the meat and dice.
3. In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
4. Season with liquid seasoning, black pepper, and brown sugar.
5. Pour in beef stock and cook until meat is tender and starts to oil again.
6. Put mayonnaise (depends na sa iyo yan), add minced chili pepper last.
7. Serve on a sizzling plate.

pag hindi sukat sa panglasa ninyo, dagdagan nyo na lang kung ano ang kulang. Try and try, coz practice makes perfect but nobodys perfect so why practice.

Branches of Sisig Hooray: Shopwise (Cubao), Katipunan, Market! Market!, Ever Gotesco (Ortigas and Commonwealth), Star Mall, Sta. Lucia, Marikina Riverbanks, Puregold (Shaw Blvd. and Pasig), Metro Point Pasay Taft, LRT Recto, and Metropolis Alabang


Binatog is one of the many meriendas I usually buy when I was a kid. Binatog is steamed or boiled white corn kernels cooked until they burst out of their skins. Basta may kumalembang na sa daan, kesehodang nakabisikleta pa sila o nakakariton na maliit, basta alam ko agad kung ice cream ba yun o binatog, ibang iba kc eh. Wag mo lang matyetyempuhan yung nanghihingi ng kaning baboy na taga tabing sapa, halos magkasingtunog kasi ang kalembang nila. It’s always served piping hot and is only available in the afternoon. It is also served with iodized salt na binudbod at kinayod na niyog.


To tell you honestly I too am not a big fan of balut, its just that this is one is an exotic food that Filipinos especially beer drinkers loves to eat. I only eat the red part, and drink the broth which surrounds the embryo. I don’t eat the white part which is too hard for me, and the chick which is too gross for me. But most Filipinos do. I am just too picky with what I eat. I even saw this as a part of a challenge in Fear factor, and it did gross out the contestants.
Balut is sold in the Philippines by ambulant vendors who yell in the streets, “Ba-luuuuuuuuuut!”. Some vendors though sit in one corner of an alley and the customers go to them. But in this generation you can buy it easily even in malls- balut eggspress, see pics below.
Though some balut-eaters prefer chili and vinegar to complement their egg, most often they are eaten with a pinch of salt. Pateros are renowned for their careful selection and incubation of the eggs. The age of the egg before it can be cooked is a matter of local preference. The perfect balut is 17 days old, at which point it is said to be balut sa puti (“wrapped in white”).

more about balut…