Sisig [SEP] country of origin
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 grilled and chopped pig ears and cheeks seasoned with vinegar, "calamansi" juice, chopped onions and chicken liver and served in hot plates. Today, varieties include "sisig ala pizzailo", pork combination, green mussels or "tahong", mixed seafood, ostrich "sisig", crocodile sisig, spicy python,
lemon juice or vinegar, then seasoned with salt, pepper and other spices.
Sisig has been a culinary tradition of Pampanga and the Kapampangan people feel very strongly about it to the point that the city government of Angeles City, Pampanga, through "City Ordinance No 405, Series of 2017", declared Sizzling "Sisig Babi" (Pork Sisig) as an intangible heritage of Angeles City.
Origin.
The earliest known record of the word "sisig" can be traced back to 1732, and was recorded