Calling manila version of sigsig as "not traditional" is like saying any adobo with soy sauce is "not traditional" because the original doesn't have any.
kung gagamitin yung same logic na ginagamit ng mga kapangpangan eh di rin traditional sisig nila kasi ang traditional ay yung may mga prutas. Mga felingero din tong mga to eh 😂
Kapangpangan sisig is overrated. Ilocano dinakdakan is superior to sisig and besides. Kapangpangan are entitled that they are more culinary better than other regions, but in reality, it's not. Cebuano and Ilocano dishes are more innovative and enhanced and better
@my_other_side473 lol the oldest historical record of Sisig (as a word and as a dish) is literally found on the oldest surviving Kapampángan dictionary from the 1700s, not the Tagalog one. Perhaps you should reflect on our own biases first before assuming anything about me.
As a kapampangan, I generally love both the classic and the "modern" one. Filipino food is fundamentally experimental and fusion considering our history. This is how food evolves. With that being said, finding your channel is a serendipity. Great content!
Sisig should not be limited to a "northern sisig" since not everyone appreciate if you limit the ingredients to a kapangpangan version only. same with how kinilaw na tuna/malasugue evolved to many different versions depending on what province or region prepared it. Same is true with our favorite snack " binignit or bilo-bilo".
true, every region every household has their own variations, just like adobo, some add hard boiled egg on their adobo some add potato, some add both egg and potato
the other guy is just so pretentious he makes me cringe as if filipino food has a single version it will depend on someones preference and ingredient availabilty my god
@@criauxehe is pure Kapampangan and people in Pampanga will not accept the sisig evolution. That's how high their pride is when it comes to their sisig
I agree, there should just be variations of it, but for example if you put mayo on sisig and call it kapampangan sisig then that's wrong, but it is sisig Same can be said with Kinilaw as well since the authentic version Kinilaw needs the Tabon Tabon fruit, you can cook a protein in vinegar and call it kinilaw, but without tabon tabon, don't call it authentic kinilaw
This is like the story of adobo, variation makes it a complicated dish when you want it standardized. When a dish migrates to different region of the Philippines, the region's culture becomes apparent. That's why it's always different everywhere and that's what makes Filipino dishes so different from other countries where recipe is a must. In Philippines, people don't rely on recipe that much. Just a key ingredients, and your taste. Same goes with Pinangat, sinaing and all other dishes, Filipinos have their own twist and style in making them their own.
the thing though is that adobo is so old that nobody can really say which part of the country it originated. sisig, or rather, the modern version is relatively recent and can be traced back to pampanga. people are proud of their culinary identity and i can understand if kapampangans find it strange or offensive if we put mayo or eggs on sisig.
This is easily solved if each version would be prefixed by their origin. Same with Japanese ramen, they have a million variation of it per prefecture, we can also do it with adobo. Tagalog Adobo, Ilocano, Waray, etc...
As someone who grew up in Manila i have a preference for the egg+mayo combo but i appreciate the kapampangan version too. Life’s too short to nitpick over food
That is one of the reason Filipino food is not popular because of other Filipinos. If it wasn't done how you know it, then it's "not authentic" or "not Filipino food". This is a prime example, some people doesn't like the taste of chicken liver or pigs brain to make sisig creamy hence the mayo or the egg. It's what make it palatable to other people. My family's adobo maybe different from your family's adobo but I will not say it's not adobo. I agree with what Tito said evolution is good as long as you have the right foundation. You can branch off as long as you know your roots. Support those who strive to put Filipino food on the map. Great video my good sir, keep 'em coming.
the other guy was just so pretentious as if he owns the rights to the sisig hes kapampangan yes but he doesnt have to hate other varation so much he makes me fucking cringe
filipino no standards and no tradition, that is why Europeans have zero respect to Filipino food which is promoted as something with no rules and no culture. Filipinos do not know that in Japan, China, Mexico, France, Italy, and Malaysia standards matter.
What the fuck are you talking about when literally all other cuisines are like that??? Chinese, Indian and Japanese and even Thai locals shit on foreign variations of their food. Heck, the most popular cuisine, Italian, is infamous for gatekeeping their traditions. Traditions are important in cuisine because it's what gives our respective cuisines its identity. The problem is you people who'd rather bow down to foreigners instead of actually elevating their own. So aggravating.
Yeah nothing "authentic" in filipino recipe the everyone in the philipines makes it deferent you can make any veriasion of the dish if some people likes it its a win but if its bad never make it 😂
Maka - "disgusting" naman. Kala mo ay nasa fine dining restaurant. Ang evolution ng pagkaing Pilipino ay driven ng struggle sa buhay gaya ng kahirapan. Pinapadali ang pagluluto, pinapakulay, pinapalasa, pinapadami, pinapatagal ang buhay ng pagkain. Kahit anong ilagay dyan is fair game. Kaya nga ginamit ang maskara sa sisig. Eh ano kung nilalagyan ng mayonnaise at itlog yan? Pa represent represent kasi tayo lagi dala ng individualism ng mga kano. Ang pagkaing Pilipino ay kung anong meron sa Pilipinas.
I have been cooking Sisig for more than two decades, and I have never attempted to make the Southern variation. Despite not being Kapampangan, I will forever remain faithful to the Northern version.
You still used the pig brain which kapangpangan sisig originally used?, you must remember, pig brain is unhealthy.. Pig brain contains a lot of cholesterol, which is 30 times that of pork meat. If you eat too much pork brain, too much cholesterol will be deposited on the blood vessel wall, causing cardiovascular and cerebrovascular. problems.
@@cdccako9168aysus, sabali kabsat jay sisig ti pampanga ken dinskdakan ti ilicano. Adda lang nagpadaan da iti rikado ngem adda met ti awan iti disig nga adda iti dinakdakan ken adda iti dinskdakan nga awan iti sisig agsabali ken ramanda kabsat. Dayjay pay lang, agsabali dan haan da nga agpada.
When I was in the former Clark Air Base, I heard Aling Lucing got those pig heads for almost free or a cheap price. We go there all the time to buy her sisig and with some cold San Miguel beers, we are set for the weekends. 👍
I mean that’s a universal human problem right there. Can’t you see those snob Italians telling everyone there is only one way of cooking pasta and it’s their way? Also notice how some people love the sweet, tangy contrast of pineapple against the salty meat of a pizza while some swear on their lives not to touch a slice of a Hawaiian? Even the overrated adobo, may mailagay ka lang na ibang rekado papatayin ka na ng ibang Pinoy. But I agree with you though, lahat ng sisig masarap, may mayonnaise man or itlog or neither.
The food shouldn't be argued to. I knew, every food evolves from its own original place -We acknowledged that! However, bear in mind, that food must UNITE EVERYONE NOT TO DISUNITE US! Moreover, as many years passed by, it's inevitable that people's creativity comes out then there it began people's innovation to look for something new and uniquely taste! It doesn't mean they intend to replace its predecessor rather to just levelled it up into a new version. I love Philippines! Peace to Everyone! 😊❤️🇵🇭
While we always need to recognize the "original", it will benefit the cuisine to acknowledge the different variations. I say sisig has become the new adobo or sinigang, with different recipes by different people
Modify all you want, but as a Kapampangan, I personally dispise eating a home food so culturally familiar to me, being modified into an almost omellete-like-dish.
Great insight. Actually, I never thought it can be considered the ones with egg and mayo as a "southern/manila stye" sisig. But I do know it is one of the variations of the original. The use of those two ingredients is likely a replacement to mimic the creaminess of the pig liver and brain pate (some records implied Aling Lucing's sisig used mushy brains as well) which is an unusual ingredient that not all people eat. Some sisig also uses crispy deep-fried pork as a replacement for the pork face which adds a crunchy texture. Another variation is the use of chopped pig lechon meat. Like the Adobo, Sisig has become eponymous with what Filipino cuisine is and every other region in the country has their own good variation albeit the other variations look "bastardized".
ever heard the Pinoy kasabihan that said "Buti pa yung dinakdakan may utak" brain is mainly used to dinakdakan in the more northern part of Luzon specialy on the Ilocos region ilokanos say it like this naimbag pay djay dinakdakan ta adda utak na.
I think that the addition of Mayonnaise and Egg is not to actually mimic the creaminess but rather to make it "Special" (in Filipino culture). The egg on the other hand serves as an extender to add volume (and price) to the product in a business perspective. That's just my opinion though. lol The only downside of the "southern variation" is it's too oily because of the mayonnaise and instead of grilling the pork, they fry it.
Give me the source where Aling Lucing added brain paste in her sisig and I will gladly stuff it in their mouths. Aling Lucing is my grandmother from my grandma's side. She's a cousin of my grandma and I used to visit her carinderia in crossing Angeles, Pampanga.
The one with egg wont even sell if you name it differently, the word Sisig itself is Money, that's is why they name their menus as sisig simply because they want their product to be sold otherwise name it Torta, who will buy it?
Born and raised in Pampanga. Worked in the Metro, and was surprised that there was mayo in the dish. It was still palatable, but not my kind of sisig though.
MotherFfffff...this reminded me of the heated debate I had with a "traditionalist" regarding sisig. I respect your sisig, can't you just respect that my region enjoys it differently? unfortunately we never got agree with each other, it's hard to talk to someone who has no intention of actually listening. Anyhoo, sorry for the tangent and love the video. Quality video, topic and editing. Subbed and looking forward to more of your work.
love that I'm learning about the history of Sisig from a foreigner making a content about Filipino food, rather than actual FIlipino "food critique" who never really tried to explore about Filipino food history.
i love this philippine dish. i had it before when i traveled there. (rip my diet lol) and yes, i have seen A LOT of versions of this dish. but, where are the other (modern regional) versions?
I had my most amazing sisig in a small hostel/hotel/shared workplace/restobar in Pasay, to this day i chase the dream of that taste, the mayo was just strange here in Mindanao, taste great tho, but my first time was magical 🤤 and yes , pineapple is great on pizza 😅
All I can say is Filipino foods are dynamic and evolutionary in a sense.. dynamic, because every food version from the different regions, reflects the culture, tradition, and even religious identity of the said place. Evolutionary, the food adapts to the changes.. changes in the environment, influences of other cultures, etc.. Filipino foods in general are personalized, rooted to the intention of feeding the loved ones
I was born and raise in Manila. I have tasted a lot of sisig version, with liver paste or with mayo, with egg or kinilaw version sisig. Meron pa nga yuung crunchy fried version eh. Whatever and wherever your region is, it will depend on your preference. In short, walang basagan ng trip. I like the simplicity of Aling Lucing style of Marikina. Pork head/face/pisngi, onions, Calamansi/lemon, Chicken liver grilled and mix together in a sizzling plate. But on my version, I will add green and red bell and onion leaves. Simple as that.
technically Mayo is composed of vinegar and oil emulsified by egg or starch... It could be still considered as partly a vinegar substitute or acidic element component... New times doesn't preserve food as our ancestors used to, so ingredients and flavor profiles of food will inevitably vary. I think if there would be something considered really Filipino, it would be that we make from what we have, so I don't think variation deprives one's dish to be considered as different, it's just a culture packed variation.
Like adobo, sisig is a diversed dish. It has many variations but it is still sisig. We should celebrate the diversity of the dish instead of saying that "it is not sisig". Let's not downplay the efforts of the other regions in the Philippines in creating their own version of sisig. Vien is very condecending in his comments for saying that the Southern sisig is not sisig. Northern style is not the only sisig style. He certainly is not a food expert with his comments. He just came Pampanga and that's it. No appreciation or knowledge of food culture. Living in a country with 7,100 islands, food variations is to be expected. Food variations is what makes Filipino cuisine unique.
Crazy to see how things have changed. I was born in Marikina and left for the US before stop lights were a thing in the Philippines (back in Y2K) but I still have fond memories of my early childhood there and in the provinces. …. And the Marikina style sisig is unrecognizable to me. I have to give it to Aling Lucing and her Pampanga-style sisig as the original sisig.
I ate Aling Lucing Sisigs almost every week during my Childhood and young adult life in "Crossing" in Angeles City. Sisig "Crossing" Style is the Original Famous sisig with Amgerican soldiers and Expats back then.. Any other version are adaptation or imitation and are all Great Tasting also. Definitely no EGG or MAYONAISE for me if I eat Sisig or cook sisig.
I think the sisig being discussed is modern sisig that gained it's popularity during the 90s. Original sisig doesn't even have pork also creamy sisig is not sisig, it's Dinakdakan another wonderful dish that is from the North of Luzon (Ilocos). However if you're to base sisig loosely on its Kapampangan meaning anything made sour is sisig. 9:089:08
@@leechrecoriginal sisig is just a salad given to pregnant women. However through time it has become more of a side dish or pulutan up until the late 80s where it started to become a dish served with rice. Aling Lucing who was credited as the creator of modern sisig called ceviche'ish sisig as original sisig and the fried version as modern sisig. Both versions tho are modernized already just a few decades apart. Current iterations from different regions no longer stay true to the dish's kapampangan roots. I'd say modern sisig is more of a mix of Dinakdakan and Original Sisig, probably due to mis-interpretation when Sisig got introduced to mainstream culture/ Manila back in the 90s as both dishes share similar features however sisig leans more on the sour side.
Sisig is like adobo. Different versions but it’s all about preference. If you try the Ilokano Dinakdakan, I would say it’s very close to Southern style sisig.
I may not prefer the kapampangan version but it's where sisig originally came from. Let us accept all variations but not fail to recognize what authentic sisig is.
@MangGusting000 The oldest historical record of Sisig (as a word and as a dish) is found on the oldest surviving Kapampángan dictionary from the 1700s 🙂
The original sisig from pampanga has pig brain as sauce not a liver,mayonaise or egg. They use literally all the head parts of the pig including the brain. The story behind it was when american soldiers were assigned in pampanga if the butcher pig and throw the head or some part of the head,aling lucing collects the head and get the part that she can cook and the idea of sisig was born😂😂😂 atleast that’s what I saw from a certain show before who interviewed aling lucing’s family regarding the history of sisig.
@@eduardochavacano LOL. There's no "fake" food unless it's made of inedible food. Imagine only eating one variety of a food because it's not original. I bet you don't eat any type of fried chicken unless it's southern style fried chicken or siumai that is authentically Cantonese or else you're a hypocrite.
I was lucky to taste the first version of Sisig way back in 1982 in the area of PUP - Sta Mesa. It is made of grilled pig ears, cheeks and snouts seasoned with real sukang paombong ( Nipa Palm Vinegar ), siling labuyo, onions, garlic, crushed black pepper, dash of salt and sugar
This is the version i remember back in the 90s. The only variations back then were either pork brain or chicken liver pate. Such a pity it's so hard to find these days. You almost have no choice but to make sisig yourself if you want to taste this version.
This dish likely dates back further than the 1700s, but the 1700s mark the first known written records of sisig. In 1732, it was mentioned in Spanish Friar Diego Bergano’s dictionary, Vocabulario de la Lengua Pampanga. Bergano defined it as “a salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar.”
The creator is lazy only take words from his friend Claim that Sisig is a Tagalog Word😂 he probably fit Netflix cuz Netflix known for twisting History 😂
@@GameplayTubeYT okay, everyone’s got their opinion. Crazy that a local is telling him false information. Maybe it happens? But you’re blaming the content creator for that? Don’t get triggered over a meal bro. The content was good.
@@BoondocksHueyYeah Because 1 he know where modern Sisig invented but he choose to go to Marikina! That's Purely tge creators choice so he was the one to blame!
@@BoondocksHueybruh under 2 min the Content is Giving Historically inaccurate Information and you are saying it's good? Are you one of those guy who enjoy Netflix Documentary of Cleopatra 😂
9:29 typhical kapampangan ugaling they are only the best in culinary in the philippines ..most of the kapampangan are mayabang especially sa luto but not only in pampangga you can see good dishes .. prang cla lng yung magaling just saying its so obvious which is really on they mind.
i agree saying something like "disgusting" is kinda rude, instead of saying "thats not my prefer sisig" is much more polite and for paying respect on others ethnicity on how food is prepared differently, masyado gi ne gatekeep yung mga "luto" ng iba sa "luto" nila.😅
😂 So true. May client ako noon sa Cebu na Kapampamgan. Everytime we had lunch at her house. She was always bashing visayan dishes. Eh yong mga niluto niya pangit naman ang lasa. Masyadong matamis.
me being a head chef and been cooking for 12 years now agrees to the southern version. but we can't stop things from evolving for individual's preference
Some variants of adobo have soy sauce which was only a later addition, that doesn't stop it from becoming an adobo. No wonder other ethnic groups consider Kapampangans as arrogant and chauvinistic. 😂
Kung maka disgusting naman si kuya. Sisig is sisig basta nandon yung original components. Yung original adobo walang toyo pero sa mga bahay nyo laging may toyo ang adobo, yung iba may patatas pa nga. May nag sabi ba sa inyo na ang disgusting ng adobo nyo kasi iba na kesa sa original, di ba wala? Hahahaha kakahiya si kuya nasarapan din naman sa ibang variant ng sisig. 😂
based sa katawan nya - kapag may caterings o handaan tapos may sisig na "southern" o sisig na hindi nasunod sa ingredients nya.. Nauuna pa yan sa pila hahaha
@Andrew_Fraser ur content is getting better and better. It's interesting, educational and very easy to watch, 15 minutes i find is not enough for me. Once again u have me hungry for food, and my cupboards are bare until i go shopping tomorrow! I really feel like some sigsig but will do abit of research first. Cheers bro 👍🇦🇺
I remember when I used to live there, sisig was just food when drinking beer or spirits. Just like having peanuts w your drinks. Eating it as a meal was strange to me. Pulutan with ice cold beer.
sisig should stay as drinking. But Filipinos ignorant of Filipino culture were desperate to present something exotic to foreigners reinvented the sisig and sold the lie that it is food commonly eaten by everyone.
I feel like the type of Mayo thats used in southern style sisig is worth mentioning. When cooked at home or in more expensive restaurants, the mayo tends to be "Lady's Choice" which tastes completely different from whats used in the streets which is commonly "Magic Mayo". Magic Mayo is cheaper and tastes sweet where as Lady's Choice is more savory and has an after taste. I personally dislike Magic Mayo on anything but would gladly have me some lady's choice mayo
I grew up with the "southern sisig" and was so hyped to finally try sisig from pampanga because i knew it was the original. However!!! Once I out it in my mouth, I didn't like it one bit 😹 I didn't know the original had liver paste and i hate liver. Sisig from manila actually has some chopped liver at times, but i could always pick them out. There was no escape for the pampanga sisig. This was a great high-quality video. I just discovered this channel and I hope to see more vids like this in the future!
As Filipino food becomes more and more popularized, people speaking the loudest will be asserting what is and what isn't authentic. Gate-keepers. Then non-Filipinos will pick up on it and be like "this is authentic but this isn't" - especially those who have never traveled to the Philippines....
I'm from the south but i love the northern style of sisig.for me it is the original version..the one with the mayonnaise,we call it here dinakdakan..well the original is always the best..nice documentary by the way
Guava and jicama did not exist in the philippines before the Galleon trades between manila and mexico during colonial times. You need to do more research bud
@@ThoneKatana-cs2zk guava is not native to the philippines. It is native to central america. So are chilis, jicamas, dragonfruit, tobacco, cacao, tomatoes, potatoes and many many more. Research on the Colombian Exchange or the Colombian Interchange. Before the galleon trades that connected Manila to Mexico, Mexico also did not have our native fruits and animals such as chickens, pigs, bananas, mangoes, rice, onions, citrus (pomelo and calamansi), and many more. It is a well-established historical fact that is in books and taught in history. Listen to classes maybe?
@@jedidazed3390 hahaha,colombian???siguro nga sa inyo wala noon.ngunit dito sa amin sa Philippines miron noon, hindi lang lahat,like (wild )tomatoes,native chickens,native pigs,native sili, native coffee,sweet potato.,miron pa sigurong iba ngunit d ko alam........,
Sisig that's not Sour is a "Fakery"! coz sisig mean to snack something sour! 1:38 WRONG Sigsig not come from Tagalog it's a Kapampangan Word! The Culinary Capital of the Philippines This what happen when you make Sisig Documentary from Marikina 😂
@@Andrew_Fraser Lol that's not from Wikipedia go search for Vocabulario de la Lengua Pampanga and read it that's the Old Kapampangan Dictionary. You are the one who is incorrect you ask someone who's not knowledgeable about sisig And now you spread Misinformation!
@@Andrew_Fraser Pampanga has it's own Language and identity like every other Region in the Philippines! Claiming Sisig is a Tagalog Word is a Huge Disrespect to all Kapampangan people! The province is already struggling to preserve the Language and here you are making false Claim!!!!
@GameplayTubeYT I found a copy of your old dictionary. I will admit defeat: SISING. [sic, Sisig] (pp.) Noun, salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar. Active verb and its infinitive, manisis. or manvisis. to make salad. P. 2 that which. Ma, neutral. Mapanisig, not only one who makes much salad, frequently eats salad, but also one picking tidbits of it.
1:38 see this is where you already enter the territory of misinformation. Considering numerous videos and articles have featured this dish, to say that sisig comes from a Tagalog word is wrong. It's roots are deeply KAPAMPANGAN. Even Anthony Bourdain has covered Filipino cuisine on his show No Reservations and did his research properly - sisig originated in Pampanga, hence it is Kapampangan cuisine, NOT Tagalog. There is no Tagalog word called sisigan, that word is purely Kapampangan. That's like saying gyros is a Turkish word.
To the guy saying other version of sisig is disgusting, akala mo naman eh yon na ang pinakamasarap...kaya nga may variations kasi hindi nila gusto ang ganung version mo, iba iba ang panlasa ng tao,gaya sa adobo na maraming version
My family is from Pampanga and we cooked northern style sisig. I've never found the same kind of sisig here in Manila. The ones always sold anywhere is the mayonnaise one. But if you like sisig, you should also try dinakdakan, which is also like sisig, but without the chicken liver, instead they use pig's brain to make it creamy, and added ginger to remove he fishiness
It's like with ramen: it started as one thing but as it spread throughout Japan, variations appeared. Evolution is inevitable. There's something for everyone and thanks goodness for that! For instance, I love tonkotsu ramen but loathe miso ramen, hehe! Personally, I don't like the original Kapampangan sisig: I'm repulsed with liver and head meat. So I'm grateful that varieties like vegetarian, seafood, and pork belly sisig exist at all! They enrich the cuisine and makes the dish more accessible!
Foreigners are experiencing REGIONALISM .. a trait that had bog down the Filipinos from achieving national unity and consciousness .. original sisig is from Pampanga... Each province thinks it's better than the others.. not just in food.. but in everything..
@@DaZgLoM true and so unfortunate.. solution? Mag abroad.. kaso hangang sa abroad kasama pa din regionalism.. walang pag asa... hate the Spaniards and their divide and rule tactic.. they fostered an even greater hate and distrust among Filipinos..
1st one is popularly known nowadays as "SINUGLAW". A combination of the words "sugba/sinugba" which means grilled and "kilaw" which is basically ceviche style food (cooked in acid). Also in a lot of places today, vinegar has been replaced mainly by calamansi in sisig recipes.
If you cook it with Kalamansi its ok but if you just give 1 piece of slice Kalamansi to sprinkle it that wouldn't be enough to make it "Sisig" means To snack something Sour in Kapampangan Dictionary.
The only problem with the ongoing innovation and evolution of sisig is that it will be hard for the cuisine to get recognized abroad. It will be recognized eventually but it will be hard because foreigners will be confused if one nationality was made to eat the northern sisig and then another one was made to eat the manila sisig. Their thoughts of the food they have eaten will be different. Them spreading the word about sisig will take long since their experiences are different, they would have to know the history and why sisig has so many variations. Unlike other countries which has a general recipe of their cuisine, Filipinos tend to tweek the recipe to their own likeness and culture instead of learning to love the original recipe. I prefer the manila sisig over the northern sisig but we need to standardized the recipe so it will be easier for the cuisine to get worldwide recognition. One last thing is we can innovate the foods as long as we like but when we do, lets just give our own dish a different name instead of adapting an original and just placing the name of the region to it. 😊
As a native ILOKANO and from the NORTHERN part of the PHILIPPINES, we don't call it sisig but DINAKDAKAN. Its way different, maybe because of diversity and cultural differences.
SISIG is a Capampangan dish - (Pig Head, Boiled, Grilled) (Pig Liver - Grilled), Onion, Hot Pepper, Garlic, Kalamansi/Suka. DINAKDAKAN - Same as SISIG but the PIG BRAIN is ADDED (boiled). Ilocano have KILAWEN and INSARABASAB
Hahaha, there was definitely enough mixed in, trust me. I'm not sure I could have handled any more chili. Chef Tito is a renowned champion in competitive chili sauce making in the Philippines.
Lived in pampanga, 10+ years. Had sisig almost daily. The kapampangan version IMO is the cheap version, more onions than meat. Affordable, good enough if you just have to eat for the day. I prefer the tasty fancier version, with eggs, liver and pig brain. I've also tried the Kapampangan version but in Tarlac which is incomparable to the one's I ate in Angeles City/Clark. So if i can give it some rating. Angeles/Pampanga = 5/10 Pangasinan/Other Areas >= 8.5/10. Tarlac = 10/10
I don't really hate southern style sisig and i'm from the south myself. But southern style tends to have more "umay" factor than the kapampangan style. The creaminess of chicken liver of the kapampangan sisig serve as clash for the goey/slimy taste of the pig mask and fats and they mix well together.
Precisely! You got the point. There’s a reason behind the original sisig. Well balanced! The evolved forms are much too much! Besides, the original one is unhealthy in itself. Why make it even more unhealthy?!
I love different types of sisig however,the simplenest of the original one for is one of a kind,im not even from pampanga,it evolves people have their own sisig but lets not forget where it came from.Syempre ikaw ung pinakaunang nagtinda tapos ikeclaim ng iba.however maging open minded din na yung ibang sisig versions are good depending on the region's taste.
Sisig just simply evolve like adobo... Ive tried and cooked ALL the sisig version on this content... I must say, all are different BUT all are good.. sometimes ego comes in their way but if and only if you are a true blood food lover.. you will learn how to appreciate the style, presentation, techniques and roots of the food itself.
Sisig is different in each regions x) sometimes its spicy, creamy, oily, crispy. Sometimes it has chicharon, or composed of pig cheeks, innards, or just normal pork for those who dont like to eat pig cheeks and innards.. :) but one things universal...its a food for drinks~~~ hahahah You should try the dry sisig from jerry's grill. Its really good! And try sisig with coconut vinegar~
lets add one more twist..." Dinakdakan" . half of me is kapangpangan so my mother teach me the OG grilled maskara, liver, pig's brain , onions, chili , soy , little vinegar and calamansi. then it was fused with my ilokano father with ginger. it does not end there.. with my aunt from cebu then tuba vinegar was the major souring agent then eggs and mayo from other relatives. Sisig will evolve for sure.
3:10 Singkamas. Known in English as "Jicama", from Spanish (pronounced "hee-kah-mah", originally pronounced in Nahuatl as "shee-kah-mah-tl"). Native to Mexico, brought to the Philippines in the 1600s via the Manila-Acapulco galleons (same thing with the guava). It is eaten raw. Similar to turnips in texture, but slightly sweeter and juicier.
Just a note on the ‘traditional’ version, chillies were not bought to Asia until the 16th century. They would’ve used pepper not chillies but maybe it’s just more of a traditional version since the 1900’s
This is the biggest reason why it’s so difficult for Filipino cuisine to become popular outside the country. Adobo is probably the first well known dish around the world, and yet, to this day there is no universal way to prepare it. Let alone, all the famous “name brand” chefs are ALL doing it wrong! lol It’s a good and bad thing, I’d say. The varieties of the same dishes SHOULD be different for each region. It preserves identity. Which means, if you want “authenticity”, then go visit this beautiful country.
"If no one can agree on what sisig is, then what does it say about Filipino cuisine as a whole." Simple. We define food by the way it is prepared. Not by ingredients, nor by pairings. It is the most difficult gap to bridge when communicating Filipino cuisine. Take "adobo" for instance. To westerners, they might see it as a chicken dish. Might even confuse it with the Spanish and Latin American marinades. But what it actually is, is to braise things with vinegar, garlic, and soysauce. As simple as that. Thus it can be anything from chicken, pork, beef, to squid, eggplant, green beans, etc. All of them would be "adobo." Sisig's origins reflect that. As one of the almost universal preparations of food in the Philippines is to make them sour with ingredients like citrus, tamarind, unripe mangoes, bilimbi, vinegar, etc. And multiple other dishes/dish preparations have the same roots: sinigang, paksiw, pinangat, kinilaw, etc. Along with another simple concept that westerners also find hard to understand: all (main course) Filipino dishes must be eaten with rice. Otherwise they WILL be too salty or too overpowering. Yes, that includes sisig. Which is why we often find dishes like "arroz con pollo" of Mexico or "nasi +other ingredient" of Indonesia weird. Because how is it that simply pairing rice with something else becomes a unique dish, when all our dishes are paired with rice by default?
To a kapangpangan calling sisig with egg and mayo is like to an italian pizza with pineapple is.
I put mayo and egg in sisig to spite the Kapangpangans
Calling manila version of sigsig as "not traditional" is like saying any adobo with soy sauce is "not traditional" because the original doesn't have any.
kung gagamitin yung same logic na ginagamit ng mga kapangpangan eh di rin traditional sisig nila kasi ang traditional ay yung may mga prutas. Mga felingero din tong mga to eh 😂
Kapangpangan sisig is overrated. Ilocano dinakdakan is superior to sisig and besides. Kapangpangan are entitled that they are more culinary better than other regions, but in reality, it's not. Cebuano and Ilocano dishes are more innovative and enhanced and better
@@sirkrodztrue this. It’s just the Kapampangans who claim that their food is the best. 🙄 Imagine gatekeeping food? Hahahahaha good luck with that
Hi, historian here. "Sisig/Sisigan" is NOT a Tagalog word but a Kapampangan one.
Eeeyyyyyy
I second! Read Bergano's dictionary for reference.
Here again the Bias Kapampangan content creator. Who said everything is Kapampangan.
Pangit ugali ng mga kapampangan na kilala ko hehehe sarey just sayin.. mga kakilala ko lang nmn, maybe not all
@my_other_side473 lol the oldest historical record of Sisig (as a word and as a dish) is literally found on the oldest surviving Kapampángan dictionary from the 1700s, not the Tagalog one. Perhaps you should reflect on our own biases first before assuming anything about me.
As a kapampangan, I generally love both the classic and the "modern" one. Filipino food is fundamentally experimental and fusion considering our history. This is how food evolves.
With that being said, finding your channel is a serendipity. Great content!
Sisig should not be limited to a "northern sisig" since not everyone appreciate if you limit the ingredients to a kapangpangan version only. same with how kinilaw na tuna/malasugue evolved to many different versions depending on what province or region prepared it. Same is true with our favorite snack " binignit or bilo-bilo".
true, every region every household has their own variations, just like adobo, some add hard boiled egg on their adobo some add potato, some add both egg and potato
the other guy is just so pretentious he makes me cringe as if filipino food has a single version it will depend on someones preference and ingredient availabilty my god
@@criauxehe is pure Kapampangan and people in Pampanga will not accept the sisig evolution. That's how high their pride is when it comes to their sisig
@@criauxe same feeling here, its just like adobo, the best adobo is everyone's mom's adobo right? every household has a different one.
I agree, there should just be variations of it, but for example if you put mayo on sisig and call it kapampangan sisig then that's wrong, but it is sisig
Same can be said with Kinilaw as well since the authentic version Kinilaw needs the Tabon Tabon fruit, you can cook a protein in vinegar and call it kinilaw, but without tabon tabon, don't call it authentic kinilaw
This is like the story of adobo, variation makes it a complicated dish when you want it standardized. When a dish migrates to different region of the Philippines, the region's culture becomes apparent. That's why it's always different everywhere and that's what makes Filipino dishes so different from other countries where recipe is a must. In Philippines, people don't rely on recipe that much. Just a key ingredients, and your taste. Same goes with Pinangat, sinaing and all other dishes, Filipinos have their own twist and style in making them their own.
the thing though is that adobo is so old that nobody can really say which part of the country it originated. sisig, or rather, the modern version is relatively recent and can be traced back to pampanga. people are proud of their culinary identity and i can understand if kapampangans find it strange or offensive if we put mayo or eggs on sisig.
This is easily solved if each version would be prefixed by their origin. Same with Japanese ramen, they have a million variation of it per prefecture, we can also do it with adobo. Tagalog Adobo, Ilocano, Waray, etc...
I totally agree with Chef Tito George, we should be accepting innovation as long as it benefits our nation's cuisine.
As someone who grew up in Manila i have a preference for the egg+mayo combo but i appreciate the kapampangan version too. Life’s too short to nitpick over food
Mayo is disgusting. Butter would be a better alternative.
@@X3MAntics Mayo is just egg with vinegar. Wtf you saying it's disgusting?
@@X3MAntics nobody forcing you to use it
@@monkeydog8681 Guy isn't even Filipino so IDK why he is even commenting about it when he never even ate it
@@X3MAnticsBro has beef with egg and vinegar.
That is one of the reason Filipino food is not popular because of other Filipinos. If it wasn't done how you know it, then it's "not authentic" or "not Filipino food". This is a prime example, some people doesn't like the taste of chicken liver or pigs brain to make sisig creamy hence the mayo or the egg. It's what make it palatable to other people. My family's adobo maybe different from your family's adobo but I will not say it's not adobo. I agree with what Tito said evolution is good as long as you have the right foundation. You can branch off as long as you know your roots. Support those who strive to put Filipino food on the map. Great video my good sir, keep 'em coming.
the other guy was just so pretentious as if he owns the rights to the sisig hes kapampangan yes but he doesnt have to hate other varation so much he makes me fucking cringe
filipino no standards and no tradition, that is why Europeans have zero respect to Filipino food which is promoted as something with no rules and no culture. Filipinos do not know that in Japan, China, Mexico, France, Italy, and Malaysia standards matter.
What the fuck are you talking about when literally all other cuisines are like that??? Chinese, Indian and Japanese and even Thai locals shit on foreign variations of their food. Heck, the most popular cuisine, Italian, is infamous for gatekeeping their traditions. Traditions are important in cuisine because it's what gives our respective cuisines its identity. The problem is you people who'd rather bow down to foreigners instead of actually elevating their own. So aggravating.
This is not the damn reason
Yeah nothing "authentic" in filipino recipe the everyone in the philipines makes it deferent you can make any veriasion of the dish if some people likes it its a win but if its bad never make it 😂
Maka - "disgusting" naman. Kala mo ay nasa fine dining restaurant. Ang evolution ng pagkaing Pilipino ay driven ng struggle sa buhay gaya ng kahirapan. Pinapadali ang pagluluto, pinapakulay, pinapalasa, pinapadami, pinapatagal ang buhay ng pagkain. Kahit anong ilagay dyan is fair game. Kaya nga ginamit ang maskara sa sisig. Eh ano kung nilalagyan ng mayonnaise at itlog yan? Pa represent represent kasi tayo lagi dala ng individualism ng mga kano. Ang pagkaing Pilipino ay kung anong meron sa Pilipinas.
Kapampangan kse kya ganyan ugali mataas pride nila sa sisig nila
@@DaZgLoM TAMA KA DYAN TINGIN NILA NAPAKAPERFECT NILA
@@DaZgLoMTama! Parang sila lang may karapatan mag luto ng sisig.
Dambugok!
I have been cooking Sisig for more than two decades, and I have never attempted to make the Southern variation. Despite not being Kapampangan, I will forever remain faithful to the Northern version.
Thank you! 🙏🏽
My sister always cook the southern style version. While I don't hate it, you'd quickly feel guilty because its too oily without liver.
andaming bida bida may pa north pang nalalaman wala nmanag may pake sa panlasa nyo
You still used the pig brain which kapangpangan sisig originally used?, you must remember, pig brain is unhealthy..
Pig brain contains a lot of cholesterol, which is 30 times that of pork meat. If you eat too much pork brain, too much cholesterol will be deposited on the blood vessel wall, causing cardiovascular and cerebrovascular. problems.
@@lyrics8386 dagdag internet points kasi yung "as a ". Cringe e no
Northern Sisig is what my mom used to cook, she calls it "DINAKDAKAN" in Ilocano. Yun lang, nilalagyan talaga niya ng utak ng baboy.✨
Iba ang sisig sa dinakdakan kapatid..
@@walterdaoilen4140actually if you live in Pampanga as an Ilocano, you can see so much influence of Ilocano in traditional Kapampangan cooking.
sabali madam
fyi walang luya at utak ng baboy ang Sisig.yun ang pinagkaibahan ng dinakdakan sa sisig
@@cdccako9168aysus, sabali kabsat jay sisig ti pampanga ken dinskdakan ti ilicano. Adda lang nagpadaan da iti rikado ngem adda met ti awan iti disig nga adda iti dinakdakan ken adda iti dinskdakan nga awan iti sisig agsabali ken ramanda kabsat. Dayjay pay lang, agsabali dan haan da nga agpada.
I LOVE THIS!!! FILIPINOS ARE IN COMPETITION FOR THE BEST VERSION OF SISIG. . . WE CELEBRATE & PROUD OF OUR OWN. . . .
When I was in the former Clark Air Base, I heard Aling Lucing got those pig heads for almost free or a cheap price. We go there all the time to buy her sisig and with some cold San Miguel beers, we are set for the weekends. 👍
There are no wrong style in making Sisig, all style are right. Problems with us Filipinos, we are very regonalistic...
I mean that’s a universal human problem right there. Can’t you see those snob Italians telling everyone there is only one way of cooking pasta and it’s their way? Also notice how some people love the sweet, tangy contrast of pineapple against the salty meat of a pizza while some swear on their lives not to touch a slice of a Hawaiian? Even the overrated adobo, may mailagay ka lang na ibang rekado papatayin ka na ng ibang Pinoy. But I agree with you though, lahat ng sisig masarap, may mayonnaise man or itlog or neither.
The food shouldn't be argued to. I knew, every food evolves from its own original place -We acknowledged that! However, bear in mind, that food must UNITE EVERYONE NOT TO DISUNITE US! Moreover, as many years passed by, it's inevitable that people's creativity comes out then there it began people's innovation to look for something new and uniquely taste! It doesn't mean they intend to replace its predecessor rather to just levelled it up into a new version. I love Philippines! Peace to Everyone! 😊❤️🇵🇭
While we always need to recognize the "original", it will benefit the cuisine to acknowledge the different variations.
I say sisig has become the new adobo or sinigang, with different recipes by different people
Modify all you want, but as a Kapampangan, I personally dispise eating a home food so culturally familiar to me, being modified into an almost omellete-like-dish.
Great insight. Actually, I never thought it can be considered the ones with egg and mayo as a "southern/manila stye" sisig. But I do know it is one of the variations of the original. The use of those two ingredients is likely a replacement to mimic the creaminess of the pig liver and brain pate (some records implied Aling Lucing's sisig used mushy brains as well) which is an unusual ingredient that not all people eat. Some sisig also uses crispy deep-fried pork as a replacement for the pork face which adds a crunchy texture. Another variation is the use of chopped pig lechon meat. Like the Adobo, Sisig has become eponymous with what Filipino cuisine is and every other region in the country has their own good variation albeit the other variations look "bastardized".
ever heard the Pinoy kasabihan that said "Buti pa yung dinakdakan may utak" brain is mainly used to dinakdakan in the more northern part of Luzon specialy on the Ilocos region ilokanos say it like this naimbag pay djay dinakdakan ta adda utak na.
I always add mayo in any kind of sisig. Mayo goes well with lots of things
I think that the addition of Mayonnaise and Egg is not to actually mimic the creaminess but rather to make it "Special" (in Filipino culture). The egg on the other hand serves as an extender to add volume (and price) to the product in a business perspective. That's just my opinion though. lol The only downside of the "southern variation" is it's too oily because of the mayonnaise and instead of grilling the pork, they fry it.
Give me the source where Aling Lucing added brain paste in her sisig and I will gladly stuff it in their mouths.
Aling Lucing is my grandmother from my grandma's side. She's a cousin of my grandma and I used to visit her carinderia in crossing Angeles, Pampanga.
The one with egg wont even sell if you name it differently, the word Sisig itself is Money, that's is why they name their menus as sisig simply because they want their product to be sold otherwise name it Torta, who will buy it?
Born and raised in Pampanga. Worked in the Metro, and was surprised that there was mayo in the dish. It was still palatable, but not my kind of sisig though.
MotherFfffff...this reminded me of the heated debate I had with a "traditionalist" regarding sisig. I respect your sisig, can't you just respect that my region enjoys it differently? unfortunately we never got agree with each other, it's hard to talk to someone who has no intention of actually listening.
Anyhoo, sorry for the tangent and love the video. Quality video, topic and editing. Subbed and looking forward to more of your work.
love that I'm learning about the history of Sisig from a foreigner making a content about Filipino food, rather than actual FIlipino "food critique" who never really tried to explore about Filipino food history.
i love this philippine dish. i had it before when i traveled there. (rip my diet lol)
and yes, i have seen A LOT of versions of this dish.
but, where are the other (modern regional) versions?
I had my most amazing sisig in a small hostel/hotel/shared workplace/restobar in Pasay, to this day i chase the dream of that taste, the mayo was just strange here in Mindanao, taste great tho, but my first time was magical 🤤 and yes , pineapple is great on pizza 😅
ITS NOT, stop this mayo and egg on sisig. You dont call it sisig when you describe an omelette. And yes, Kapampangans can gate keep sisig.
All I can say is Filipino foods are dynamic and evolutionary in a sense.. dynamic, because every food version from the different regions, reflects the culture, tradition, and even religious identity of the said place. Evolutionary, the food adapts to the changes.. changes in the environment, influences of other cultures, etc.. Filipino foods in general are personalized, rooted to the intention of feeding the loved ones
I was born and raise in Manila. I have tasted a lot of sisig version, with liver paste or with mayo, with egg or kinilaw version sisig. Meron pa nga yuung crunchy fried version eh. Whatever and wherever your region is, it will depend on your preference. In short, walang basagan ng trip. I like the simplicity of Aling Lucing style of Marikina. Pork head/face/pisngi, onions, Calamansi/lemon, Chicken liver grilled and mix together in a sizzling plate. But on my version, I will add green and red bell and onion leaves. Simple as that.
It's nice to have different variation of food. I've tasted them all and I love it!
technically Mayo is composed of vinegar and oil emulsified by egg or starch... It could be still considered as partly a vinegar substitute or acidic element component...
New times doesn't preserve food as our ancestors used to, so ingredients and flavor profiles of food will inevitably vary.
I think if there would be something considered really Filipino, it would be that we make from what we have, so I don't think variation deprives one's dish to be considered as different, it's just a culture packed variation.
Like adobo, sisig is a diversed dish. It has many variations but it is still sisig. We should celebrate the diversity of the dish instead of saying that "it is not sisig". Let's not downplay the efforts of the other regions in the Philippines in creating their own version of sisig. Vien is very condecending in his comments for saying that the Southern sisig is not sisig. Northern style is not the only sisig style. He certainly is not a food expert with his comments. He just came Pampanga and that's it. No appreciation or knowledge of food culture. Living in a country with 7,100 islands, food variations is to be expected. Food variations is what makes Filipino cuisine unique.
Crazy to see how things have changed. I was born in Marikina and left for the US before stop lights were a thing in the Philippines (back in Y2K) but I still have fond memories of my early childhood there and in the provinces.
…. And the Marikina style sisig is unrecognizable to me. I have to give it to Aling Lucing and her Pampanga-style sisig as the original sisig.
That's not Marikina sisig, that is the sisig virtually everywhere outside Pampanga, the first thing that comes to mind when people hear sisig.
damn this is a very well made video. the b rolls, the direction, the story flow. short but very interesting. earned a sub hard.
pampanguenos antagonizing people who doesnt prefer their version is really funny.
We are not antagonizing anyone, we are just plain disgusted how you bastardize our food. Stick to your omelette. lol
I ate Aling Lucing Sisigs almost every week during my Childhood and young adult life in "Crossing" in Angeles City. Sisig "Crossing" Style is the Original Famous sisig with Amgerican soldiers and Expats back then.. Any other version are adaptation or imitation and are all Great Tasting also. Definitely no EGG or MAYONAISE for me if I eat Sisig or cook sisig.
I think the sisig being discussed is modern sisig that gained it's popularity during the 90s. Original sisig doesn't even have pork also creamy sisig is not sisig, it's Dinakdakan another wonderful dish that is from the North of Luzon (Ilocos). However if you're to base sisig loosely on its Kapampangan meaning anything made sour is sisig. 9:08 9:08
I thought sisig was always pork. What was original sisig?
@@leechrecSisig is a method of preparing food. The earliest documented sisig were vegetable salads - more like semi-ripe papaya dipped in vinegar.
@@pilgrimspotsandpans Ah so that was what you were referring to. I thought you meant the modern interpretation of Sisig.
@@leechrecoriginal sisig is just a salad given to pregnant women. However through time it has become more of a side dish or pulutan up until the late 80s where it started to become a dish served with rice.
Aling Lucing who was credited as the creator of modern sisig called ceviche'ish sisig as original sisig and the fried version as modern sisig. Both versions tho are modernized already just a few decades apart. Current iterations from different regions no longer stay true to the dish's kapampangan roots. I'd say modern sisig is more of a mix of Dinakdakan and Original Sisig, probably due to mis-interpretation when Sisig got introduced to mainstream culture/ Manila back in the 90s as both dishes share similar features however sisig leans more on the sour side.
Sisig is like adobo. Different versions but it’s all about preference. If you try the Ilokano Dinakdakan, I would say it’s very close to Southern style sisig.
Nope!
I really enjoy Sisig with not much Mayonnaise or even not that Sour. It really depends on people's taste and preference.
I may not prefer the kapampangan version but it's where sisig originally came from. Let us accept all variations but not fail to recognize what authentic sisig is.
@@MangGusting000saan ba?
@MangGusting000 The oldest historical record of Sisig (as a word and as a dish) is found on the oldest surviving Kapampángan dictionary from the 1700s 🙂
@@MangGusting000sabi ba ulit yan ng mga kakilala mo? 😂
Yan ang tama. Pero yung ibang pananaw? Lol. Cringe talaga
The original sisig from pampanga has pig brain as sauce not a liver,mayonaise or egg. They use literally all the head parts of the pig including the brain. The story behind it was when american soldiers were assigned in pampanga if the butcher pig and throw the head or some part of the head,aling lucing collects the head and get the part that she can cook and the idea of sisig was born😂😂😂 atleast that’s what I saw from a certain show before who interviewed aling lucing’s family regarding the history of sisig.
Wow! American soldiers butchering pigs!!! What a story...
all the fake sisig everywhere ruined sisig. sisig with egg or mayonaise is a joke.
@@eduardochavacano That fake sisig is the one that became popular, the one that received praises. Suck your "muh AuThenTic" sisig 😂
@@eduardochavacano LOL. There's no "fake" food unless it's made of inedible food. Imagine only eating one variety of a food because it's not original. I bet you don't eat any type of fried chicken unless it's southern style fried chicken or siumai that is authentically Cantonese or else you're a hypocrite.
NOPE, you're pertaining to dinakdakan. Sisig with pig's brain is dinakdakan.
I was lucky to taste the first version of Sisig way back in 1982 in the area of PUP - Sta Mesa. It is made of grilled pig ears, cheeks and snouts seasoned with real sukang paombong ( Nipa Palm Vinegar ), siling labuyo, onions, garlic, crushed black pepper, dash of salt and sugar
This is the version i remember back in the 90s. The only variations back then were either pork brain or chicken liver pate. Such a pity it's so hard to find these days. You almost have no choice but to make sisig yourself if you want to taste this version.
Follow Chef Tito George: facebook.com/Tito.George.Garlic.Chili/
yeah, i agree this is the real evolution of sisig i like the way they present this to a foreigner who is quite interested with sisig 👍
Another great episode! Netflix needs to sponsor you on a TV series!!
This dish likely dates back further than the 1700s, but the 1700s mark the first known written records of sisig. In 1732, it was mentioned in Spanish Friar Diego Bergano’s dictionary, Vocabulario de la Lengua Pampanga. Bergano defined it as “a salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar.”
The creator is lazy only take words from his friend Claim that Sisig is a Tagalog Word😂 he probably fit Netflix cuz Netflix known for twisting History 😂
@@GameplayTubeYT okay, everyone’s got their opinion. Crazy that a local is telling him false information. Maybe it happens? But you’re blaming the content creator for that? Don’t get triggered over a meal bro. The content was good.
@@BoondocksHueyYeah Because 1 he know where modern Sisig invented but he choose to go to Marikina! That's Purely tge creators choice so he was the one to blame!
@@BoondocksHueybruh under 2 min the Content is Giving Historically inaccurate Information and you are saying it's good? Are you one of those guy who enjoy Netflix Documentary of Cleopatra 😂
thank you for coming here I always watch you in sonnys channel and I like the way you talk and your personality
9:29 typhical kapampangan ugaling they are only the best in culinary in the philippines ..most of the kapampangan are mayabang especially sa luto but not only in pampangga you can see good dishes .. prang cla lng yung magaling just saying its so obvious which is really on they mind.
Bat ba culinary ang turing sa probinsya nila, sila ba naka imbento lahat ng pagkain na hinahain ngayon ng mga Pilipino
Ginawang personalidad pagiging kapampangan 😂
i agree saying something like "disgusting" is kinda rude, instead of saying "thats not my prefer sisig" is much more polite and for paying respect on others ethnicity on how food is prepared differently, masyado gi ne gatekeep yung mga "luto" ng iba sa "luto" nila.😅
Medyo ayoko ugali ng lahat ng mga Kapampangan kala sila sila pinaka magaling masyado sila mayabang
😂 So true. May client ako noon sa Cebu na Kapampamgan. Everytime we had lunch at her house. She was always bashing visayan dishes. Eh yong mga niluto niya pangit naman ang lasa. Masyadong matamis.
me being a head chef and been cooking for 12 years now agrees to the southern version. but we can't stop things from evolving for individual's preference
i prefer the southern style,,thats the reason why it become famous and foreigner loves the southern style...
I'm not a fan of mayonnaise in sisig too much oil
This foreigner hates the southern stuff. It isn't sisig unless it comes from Pampanga
😂🤡👉@@cwskoshikun
Huh sa pampanga puro foreigner wag feeling kaya nga sumikat sisig dahil sa military base ng mga American sa clark pampanga nag iimbento ka nnmn
I.n the southern USA. Pig;s head is prepared like aspic, chilled and sliced. It is popular in rural areas called "HEAD CHEESE".
Some variants of adobo have soy sauce which was only a later addition, that doesn't stop it from becoming an adobo.
No wonder other ethnic groups consider Kapampangans as arrogant and chauvinistic. 😂
100% Correct
I enjoyed both the original sisig and other variations of sisig.
Kung maka disgusting naman si kuya. Sisig is sisig basta nandon yung original components. Yung original adobo walang toyo pero sa mga bahay nyo laging may toyo ang adobo, yung iba may patatas pa nga. May nag sabi ba sa inyo na ang disgusting ng adobo nyo kasi iba na kesa sa original, di ba wala? Hahahaha kakahiya si kuya nasarapan din naman sa ibang variant ng sisig. 😂
Elitist mentally. His version of sisig wasn’t even original since he used chicken liver instead of pig’s brain. Apaka yabang
@@jozen1986 true! parang joining the bandwagon lang yung idea nila na hate nila yung ibang version ng sisig para mag mukha silang superior. 🤣
Feeling experts 😂
based sa katawan nya - kapag may caterings o handaan tapos may sisig na "southern" o sisig na hindi nasunod sa ingredients nya.. Nauuna pa yan sa pila hahaha
@Andrew_Fraser ur content is getting better and better. It's interesting, educational and very easy to watch, 15 minutes i find is not enough for me. Once again u have me hungry for food, and my cupboards are bare until i go shopping tomorrow! I really feel like some sigsig but will do abit of research first.
Cheers bro 👍🇦🇺
I remember when I used to live there, sisig was just food when drinking beer or spirits. Just like having peanuts w your drinks. Eating it as a meal was strange to me. Pulutan with ice cold beer.
sisig should stay as drinking. But Filipinos ignorant of Filipino culture were desperate to present something exotic to foreigners reinvented the sisig and sold the lie that it is food commonly eaten by everyone.
I feel like the type of Mayo thats used in southern style sisig is worth mentioning. When cooked at home or in more expensive restaurants, the mayo tends to be "Lady's Choice" which tastes completely different from whats used in the streets which is commonly "Magic Mayo". Magic Mayo is cheaper and tastes sweet where as Lady's Choice is more savory and has an after taste.
I personally dislike Magic Mayo on anything but would gladly have me some lady's choice mayo
The chubby guy with glass is overacting not me for sure in the youve eaten a lot of sisig with mayo and egg……it shows
Kapampangan eh kaya mayabang
The northern sisig has variations too... Theres the boiled, grilled, and smoked.. the pampanga style sisig was the fusion of the 3.
Pampanga sisig is also not just pork. We have chicken, fish, seafood, banana heart sisig, etc.
Kapampangan are like italians see jhonny harris documentary about italian cuisine
Yup they're like the nazis of the culinary world.
@@jonjaimebobo nazis are German
I grew up with the "southern sisig" and was so hyped to finally try sisig from pampanga because i knew it was the original. However!!! Once I out it in my mouth, I didn't like it one bit 😹
I didn't know the original had liver paste and i hate liver.
Sisig from manila actually has some chopped liver at times, but i could always pick them out. There was no escape for the pampanga sisig.
This was a great high-quality video. I just discovered this channel and I hope to see more vids like this in the future!
The first Sisig I tasted where different. I thought It was the original. It has boiled pig brain, so creamy..
Thats not sisig dude, its called dinak-dakan. ANother cooking method for pig head.
As Filipino food becomes more and more popularized, people speaking the loudest will be asserting what is and what isn't authentic. Gate-keepers. Then non-Filipinos will pick up on it and be like "this is authentic but this isn't" - especially those who have never traveled to the Philippines....
man that other guy is so pretentious it so cringe
I'm from the south but i love the northern style of sisig.for me it is the original version..the one with the mayonnaise,we call it here dinakdakan..well the original is always the best..nice documentary by the way
Guava and jicama did not exist in the philippines before the Galleon trades between manila and mexico during colonial times. You need to do more research bud
Thanks for fact-checking. I do a lot of research, but sometimes things slip through the cracks when planning a video like this.
Paano mo nasabi na hindi nag exist ang guava sa Philippines???!before ang Galleon trade between Manila and Mexico during colonial times.???!
Si gurado ka ba na walang bayabas noon sa Philippines?malawak ang Luzon,Visayas at Mindanao.
@@ThoneKatana-cs2zk guava is not native to the philippines. It is native to central america. So are chilis, jicamas, dragonfruit, tobacco, cacao, tomatoes, potatoes and many many more. Research on the Colombian Exchange or the Colombian Interchange. Before the galleon trades that connected Manila to Mexico, Mexico also did not have our native fruits and animals such as chickens, pigs, bananas, mangoes, rice, onions, citrus (pomelo and calamansi), and many more. It is a well-established historical fact that is in books and taught in history. Listen to classes maybe?
@@jedidazed3390 hahaha,colombian???siguro nga sa inyo wala noon.ngunit dito sa amin sa Philippines miron noon, hindi lang lahat,like (wild )tomatoes,native chickens,native pigs,native sili, native coffee,sweet potato.,miron pa sigurong iba ngunit d ko alam........,
I love Aling Lucing's sisig, but I also like the sisig with raw egg and Japanese mayo on top. To each his own 🫶
none f those are sisig, all of those are just your recipes
Any suggestions for the real sisig?
Mag upload ka ng video sa recipe mo. Ogags!
here in ilocos we have dinakdakan. it is similar to the traditional sisig but not as finely chopped and added with pork brain
Sisig that's not Sour is a "Fakery"! coz sisig mean to snack something sour!
1:38 WRONG Sigsig not come from Tagalog it's a Kapampangan Word! The Culinary Capital of the Philippines
This what happen when you make Sisig Documentary from Marikina 😂
You should stop taking wikipedia at face value my man. This is incorrect.
@@Andrew_Fraser Lol that's not from Wikipedia go search for Vocabulario de la Lengua Pampanga and read it that's the Old Kapampangan Dictionary.
You are the one who is incorrect you ask someone who's not knowledgeable about sisig And now you spread Misinformation!
@@Andrew_Fraser Pampanga has it's own Language and identity like every other Region in the Philippines! Claiming Sisig is a Tagalog Word is a Huge Disrespect to all Kapampangan people! The province is already struggling to preserve the Language and here you are making false Claim!!!!
@GameplayTubeYT I found a copy of your old dictionary. I will admit defeat: SISING. [sic, Sisig] (pp.) Noun, salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar. Active verb and its infinitive, manisis. or manvisis. to make salad. P. 2 that which. Ma, neutral. Mapanisig, not only one who makes much salad, frequently eats salad, but also one picking tidbits of it.
@@Andrew_Fraser thank you
Hey Andrew…will you be covering different version of Chicken Inasal and adobo?
1:38 see this is where you already enter the territory of misinformation. Considering numerous videos and articles have featured this dish, to say that sisig comes from a Tagalog word is wrong. It's roots are deeply KAPAMPANGAN. Even Anthony Bourdain has covered Filipino cuisine on his show No Reservations and did his research properly - sisig originated in Pampanga, hence it is Kapampangan cuisine, NOT Tagalog. There is no Tagalog word called sisigan, that word is purely Kapampangan. That's like saying gyros is a Turkish word.
This will be fixed in the final documentary edit
there's always that ONE comment that's so offended in food documentaries lmao
Iyakin mo naman
He probably used the word tagalog as an umbrella term for people in Luzon. Take a chill pill.
Average Kapampangan, balat sibuyas 😂
I love the Sisig by the Railway behind the Red Light “Area” District in Angeles City !
To the guy saying other version of sisig is disgusting, akala mo naman eh yon na ang pinakamasarap...kaya nga may variations kasi hindi nila gusto ang ganung version mo, iba iba ang panlasa ng tao,gaya sa adobo na maraming version
As a Filipino, I never knew there's a debate on where the original sisig came from.
I heard him ok,. But to me he sounded like "pineapple should not be on pizza!" It's annoying.
Hey Andrew,I'll bet the Sisig for me would be awesome with Pigs liver wich I like better!
JO JO IN VT 🇺🇲💞
My family is from Pampanga and we cooked northern style sisig. I've never found the same kind of sisig here in Manila. The ones always sold anywhere is the mayonnaise one. But if you like sisig, you should also try dinakdakan, which is also like sisig, but without the chicken liver, instead they use pig's brain to make it creamy, and added ginger to remove he fishiness
It's like with ramen: it started as one thing but as it spread throughout Japan, variations appeared. Evolution is inevitable. There's something for everyone and thanks goodness for that! For instance, I love tonkotsu ramen but loathe miso ramen, hehe!
Personally, I don't like the original Kapampangan sisig: I'm repulsed with liver and head meat. So I'm grateful that varieties like vegetarian, seafood, and pork belly sisig exist at all! They enrich the cuisine and makes the dish more accessible!
Love all your videos❤❤
Foreigners are experiencing REGIONALISM .. a trait that had bog down the Filipinos from achieving national unity and consciousness .. original sisig is from Pampanga... Each province thinks it's better than the others.. not just in food.. but in everything..
You know Filipinos have big pride and they will never accept one is better than the other. So expect that Filipinos will never unite as one
@@DaZgLoM true and so unfortunate.. solution? Mag abroad.. kaso hangang sa abroad kasama pa din regionalism.. walang pag asa... hate the Spaniards and their divide and rule tactic.. they fostered an even greater hate and distrust among Filipinos..
@@lawrencelou3545 wala talaga pre
In Cebu, we sometimes use left-over lechon parts (usually the trotters and the head)
1st one is popularly known nowadays as "SINUGLAW". A combination of the words "sugba/sinugba" which means grilled and "kilaw" which is basically ceviche style food (cooked in acid). Also in a lot of places today, vinegar has been replaced mainly by calamansi in sisig recipes.
If you cook it with Kalamansi its ok but if you just give 1 piece of slice Kalamansi to sprinkle it that wouldn't be enough to make it "Sisig" means To snack something Sour in Kapampangan Dictionary.
The only problem with the ongoing innovation and evolution of sisig is that it will be hard for the cuisine to get recognized abroad. It will be recognized eventually but it will be hard because foreigners will be confused if one nationality was made to eat the northern sisig and then another one was made to eat the manila sisig. Their thoughts of the food they have eaten will be different. Them spreading the word about sisig will take long since their experiences are different, they would have to know the history and why sisig has so many variations. Unlike other countries which has a general recipe of their cuisine, Filipinos tend to tweek the recipe to their own likeness and culture instead of learning to love the original recipe.
I prefer the manila sisig over the northern sisig but we need to standardized the recipe so it will be easier for the cuisine to get worldwide recognition. One last thing is we can innovate the foods as long as we like but when we do, lets just give our own dish a different name instead of adapting an original and just placing the name of the region to it. 😊
As a native ILOKANO and from the NORTHERN part of the PHILIPPINES, we don't call it sisig but DINAKDAKAN. Its way different, maybe because of diversity and cultural differences.
The guy has the same energy as "I'm Italian and it's hurting me" UNDAH THE SAUCE
SISIG is a Capampangan dish - (Pig Head, Boiled, Grilled) (Pig Liver - Grilled), Onion, Hot Pepper, Garlic, Kalamansi/Suka. DINAKDAKAN - Same as SISIG but the PIG BRAIN is ADDED (boiled). Ilocano have KILAWEN and INSARABASAB
I was hoping for some vinegar and chilis 🌶🌶served with those Sigsig dishes. Nothern style definitely looked good prepared by chef Tito.
Hahaha, there was definitely enough mixed in, trust me. I'm not sure I could have handled any more chili. Chef Tito is a renowned champion in competitive chili sauce making in the Philippines.
Chef Tito is a chef with many talents. I love anything chili, a must have with all my meals.@@Andrew_Fraser
Lived in pampanga, 10+ years. Had sisig almost daily.
The kapampangan version IMO is the cheap version, more onions than meat.
Affordable, good enough if you just have to eat for the day.
I prefer the tasty fancier version, with eggs, liver and pig brain.
I've also tried the Kapampangan version but in Tarlac which is incomparable to the one's I ate in Angeles City/Clark.
So if i can give it some rating.
Angeles/Pampanga = 5/10
Pangasinan/Other Areas >= 8.5/10.
Tarlac = 10/10
I don't really hate southern style sisig and i'm from the south myself. But southern style tends to have more "umay" factor than the kapampangan style. The creaminess of chicken liver of the kapampangan sisig serve as clash for the goey/slimy taste of the pig mask and fats and they mix well together.
Precisely! You got the point. There’s a reason behind the original sisig. Well balanced! The evolved forms are much too much! Besides, the original one is unhealthy in itself. Why make it even more unhealthy?!
I love different types of sisig however,the simplenest of the original one for is one of a kind,im not even from pampanga,it evolves people have their own sisig but lets not forget where it came from.Syempre ikaw ung pinakaunang nagtinda tapos ikeclaim ng iba.however maging open minded din na yung ibang sisig versions are good depending on the region's taste.
Sisig just simply evolve like adobo... Ive tried and cooked ALL the sisig version on this content... I must say, all are different BUT all are good.. sometimes ego comes in their way but if and only if you are a true blood food lover.. you will learn how to appreciate the style, presentation, techniques and roots of the food itself.
With so many provinces, the recipe will adapt accordingly... Even if it goes to a foreign country.
Andrew…love to see what you’re doing!!!
Sisig is different in each regions x) sometimes its spicy, creamy, oily, crispy. Sometimes it has chicharon, or composed of pig cheeks, innards, or just normal pork for those who dont like to eat pig cheeks and innards.. :) but one things universal...its a food for drinks~~~ hahahah
You should try the dry sisig from jerry's grill. Its really good! And try sisig with coconut vinegar~
Would love to have you guys tackle batchoy from the Visayas
lets add one more twist..." Dinakdakan" . half of me is kapangpangan so my mother teach me the OG grilled maskara, liver, pig's brain , onions, chili , soy , little vinegar and calamansi. then it was fused with my ilokano father with ginger. it does not end there.. with my aunt from cebu then tuba vinegar was the major souring agent then eggs and mayo from other relatives. Sisig will evolve for sure.
3:10 Singkamas. Known in English as "Jicama", from Spanish (pronounced "hee-kah-mah", originally pronounced in Nahuatl as "shee-kah-mah-tl"). Native to Mexico, brought to the Philippines in the 1600s via the Manila-Acapulco galleons (same thing with the guava). It is eaten raw. Similar to turnips in texture, but slightly sweeter and juicier.
i still like the simple original sisig... no mayo or any unnecessary embellishment.
Bingeing on your vids Andrew like you guys binge on the sisig in this vid!
Just a note on the ‘traditional’ version, chillies were not bought to Asia until the 16th century. They would’ve used pepper not chillies but maybe it’s just more of a traditional version since the 1900’s
Labuyo???
I want to try the first two dishes
This is the biggest reason why it’s so difficult for Filipino cuisine to become popular outside the country. Adobo is probably the first well known dish around the world, and yet, to this day there is no universal way to prepare it. Let alone, all the famous “name brand” chefs are ALL doing it wrong! lol It’s a good and bad thing, I’d say. The varieties of the same dishes SHOULD be different for each region. It preserves identity. Which means, if you want “authenticity”, then go visit this beautiful country.
Thats Marikina Market my Hometown Marikina :-)
you should try combining both northern and southern style sisig. its the best, but the pork must be deepfried :)😉
Not deep fried 🙏🙏🙏 should have charcoal/smokey flavor
@@trebsbert6157 try it 🫥
"If no one can agree on what sisig is, then what does it say about Filipino cuisine as a whole."
Simple. We define food by the way it is prepared. Not by ingredients, nor by pairings. It is the most difficult gap to bridge when communicating Filipino cuisine. Take "adobo" for instance. To westerners, they might see it as a chicken dish. Might even confuse it with the Spanish and Latin American marinades. But what it actually is, is to braise things with vinegar, garlic, and soysauce. As simple as that. Thus it can be anything from chicken, pork, beef, to squid, eggplant, green beans, etc. All of them would be "adobo."
Sisig's origins reflect that. As one of the almost universal preparations of food in the Philippines is to make them sour with ingredients like citrus, tamarind, unripe mangoes, bilimbi, vinegar, etc. And multiple other dishes/dish preparations have the same roots: sinigang, paksiw, pinangat, kinilaw, etc.
Along with another simple concept that westerners also find hard to understand: all (main course) Filipino dishes must be eaten with rice. Otherwise they WILL be too salty or too overpowering. Yes, that includes sisig. Which is why we often find dishes like "arroz con pollo" of Mexico or "nasi +other ingredient" of Indonesia weird. Because how is it that simply pairing rice with something else becomes a unique dish, when all our dishes are paired with rice by default?