FOOD SPOTLIGHT: Sisig From Pampanga
Do you know what makes this version extra delicious?
Pampanga is known as one of the best places to get pork sisig, a dish that is said to have originated in Pampanga and popular for its crisp porky flavors. The dish is made from boiled and grilled chopped pig's head and liver, seasoned with soy sauce, calamansi, and chopped chili peppers.
Atching Lillian Borromeo, hailed as "The Guardian Angel of Kapampangan Cooking", says that sisig in Pampanga is different because Kapampangans use fruits such as dayap as a souring agent instead of vinegar.
"Sisig" means "to eat sour". This is the reason why the Kapampangans have been strict about their sisig being sour and to keep other ingredients that counteract that acidity away. Kapampangans frown upon sisig with egg or mayonnaise. She says using fruits give Kapampangan sisig that "matamis-tamis, maasim-asim" flavor.
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