Went to SISIG FIESTA 2017 in Angeles Pampanga to check out what types of SISIG they offer and to find what philippines street food they sell while checking the varieties of Sisig.

This Filipino Food (Sisig) Fiesta happened on April 29, 2017 and it happens again next year so be sure to watch out for announcement on the next Sisig festival.

Here’s a short history of Sisig as relayed by Ms. Joy, one of the tourism officer:
“Sisig evolved in Angeles City, from fruits like papaya, guava or green mangoes to pork as pigs ears and the whole mask was rarely used in cooking. And there was a surplus in Angeles as the Americans from Clark Air Base threw it out/ gave it for free. So the “nothing should go to waste” attitude of Pampanga, and “food should be valued and respected”. Thus we Kapampangans eat anything edible such as criskets and frogs, but going back to Sisig . . . we used the pork to make Sisig. It is said that gelatinous cartilage help in the development of the fetus (pregnant women pa rin ang kumakain). Eh ang sarap, so this time men started eating it too, and ate it with their alcohol beverages as a pulutan. Aling Lucing became popular when she grilled the pork ears, prior to that boiled lang. But Aling Lucing wasn’t the first to serve it this way. The nextdoor stall owner in Crossing, Bapang Kadok was. Aling Lucing was a very charismatic woman so naturally she had more clientele. The evolution of Sisig moved forward when Benedict Pamintuan of Benedict’s thought of using a sizzling plate because the fat easily gets sebo when you eat it as pulutan. After that, this catapulted Sisig to a whole new level. It not only is it enjoyed by the taste buds but the nose (smell from the smoke) and ears( sizzling sound) as well. Manila got a taste of Sisig when 2 groups of Angelenos brought it to 1) Benedict’s family opened a restaurant in Sta Mesa. And 2) Claude Tayag’s 2 brothers and a cousin opened Trellis Restaurant in Diliman QC. By this time Sisig was served with ground grilled chicken liver. That was the final evolution of Sisig in Angeles. Sizzling Sisig Babi (pork) is an intangible cultural heritage of Angeles City.”

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This food video was inspired by Mark Wiens and Aden Films on their food adventures and street food tour.

I invite you to taste the Flavors of the Philippines!