ORIGINAL SISIG RECIPE in Pampanga | Greater Philippines
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Sisig was originally considered as a salad in the 17th century. Since then the iconic sizzling dish has evolved in many ways, becoming the sisig we all know and love. What better place to learn about pork sisig other than Pampanga?
Want to know the original sisig recipe? Watch more to find out.
RESTAURANTS
Sisig sa Rada
102 Rada, Legazpi Village, Makati, 1229 Metro Manila
Aling Lucing's Sisig
Glaciano Valdez St, Angeles, Pampanga
Bale Dutung
Paul Ave, Angeles, 2009 Pampanga
Mila's Tokwa't Baboy & Sisig
St. Brgy. San Angelo, San Andres St, Angeles, Pampanga
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Please leave us a comment if you want us to try something!
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I love how this is presented in a historical manner. Sisig: one great example of how food can be diverse. Who are we nga naman to stop it from evolving.
exactly!
True. But I think what irks us Kapampangan is when they Market it on the menu "Original Sisig Kapampangan" but puts Mayo and egg on it. We hold ingredients and the process very important, I think even more important than the presentation. :)
No dramas in a dish evolving. Just do not label it as "traditional" or "original" sisig like what others do.
Definitely a walking history book I would love to learn from.
you learn a lot of interesting things!!
100%
I LOVE THIS SO MUCH. Thank you for bringing the history of our food and tracing it back to its roots. I also heard that sinigang and tinola were dishes only for the aristocratic class!
Sisig has so many versions now but it's good to know the original recipe. I will try it later! Thanks to you Erwan, another fantastic video as always!
so many versions but each one is just as good!
Ilokos version we call it dinakdakan...
Erwan's video doesn't just full your stomach but also your brain.
Agree❤️
Ash R agree
Yes
*Mabubusog* -ka ba kapag nanood ka ng vid niya?-
@@dylan269 Don't Roast men. No hate
I am a proud KAPAMPANGAN and I always brag about our SISIG. The best! MANYAMAN!
it's pretty hard to beat
Best place for sisig and how much does it cost?
@@carebear7613 Hi! Erwan actually went to the 2 most popular sisigan here in Pampanga, they are in Angeles City. Aling Lucing's and Mila's. Sisig usually costs 100-180 pesos per sizzling plate. It's actually more than enough for 2 persons. But, as they say, you can't get enough of it! 😄
Proud kapampanga here too 💕
@@colleentiamzonbalajadia AGREED. Every week akong pumupunta sa Aling Lucing's! It my routine 💝
Very detailed content.. currently searching and studying for our vlogg para sa task final performance task namin, Dami ko na ideas sa isang video lang nato.. thank you po😌
In terms of food and travel vlogging, I'm certain that Erwan is pretty hard to beat. He speaks well, he edits superbly, chooses music perfectly. He presents everything in a manner that is so clear to every viewer.
drew arellano: hold my beer :-)
as a kapampangan, I was skeptical when I saw the title had "ORIGINAL" in it. But when I saw Chef Claude Tayag, I was sold! And Mila's!! Yes! Yes! Yes!
Our family is pure Kapampangan and are from the center of pampanga which is city of san fernando, we are famous for our family’s sisig. We do it differently.. we first boil the pigs head with garlic, peppercorns, bay leaves and salt then cook to tender, then we drain and remove from the bones and deepfry it to crispy then chop into small pieces. We mix ours with boiled chicken liver and we never use salt or vinegar on the dressing, instead we add soysauce and kalamansi. For me this is the original, it’s been passed down from our ancestors to my grandparents, to us grandchildren with some other kapampangan dishes and delicacies that i’m glad to share.
kmly drsma exactly the kind of sisig i like.
Everything is original except for the DEEPFRY. nope. it was traditionally grilled. and I'm kapampangan too, from the ACTUAL CENTER of Pampanga - ANGELES CITY.
@@nursultantulyakbay6643 then the boiled one is the original just like in this vid? I feel like it is indeed the original because it is too unique and no one does that style today.
Watch the episode in another vlog,, its the team canlas tv and they prepare exactly as you said,,but they dont deepfry it instead they grill which is a healthier version to the later!
Kapampangan kunaman,,,KABALEN
Erwan, i think you just saved the original “Sisig” from being just a thing of the past.. So thankful to you:) Dakal a salamat, maganakang kaluguran! (Thanks so much, kind friend!)
Now I’ll wait for Erwan’s version of sisig! Loved the video btw!!!
Sisig it's a drug, when I first tried it I knew then my gym life has ended. Even better than lechon
lol, I can relate and Im having hard time losing weight now.
Protein isn't part of your diet? If so then this should be fine to eat. Just eat it with fresh veggies and you should be fine.
You deserve a gold button!
The effort you put in your vlogs are insaneee. We crave food and we learn history all at once. How do you not have your own tv show yet??
More power, Erwan! =)
thanks Fritz! lots of work, but love making them
As a filipino who didn't grow up in the Philippines, I get my cultural orientation from your videos. Thank you man!
one of my favorite comments to get :)
@@featrmedia Haha! I'm glad. Much love from Toronto :)
Who's here after watching Ninong Ry's sisig? 😅
#KapampanganKuPagmaragulKu ❤️
#SuportanYukuRinSana 😅
Ninong Ry lang malakas ne bap
nakakabitin.. sana may part 2.. Best sisig in the metro
I miss my home in Angeles City. Currently in Bahrain. You definitely went to the right places! Kapampangan ku and I know that sisig doesn’t go with mayo or egg. Istu ya kanta cabalen? 😂
Nung dinan meng Mayonnaise...Dinakdakan ya kanita... Nung dinan mu nemang.. Ebun... Torta ne man kanita....
Aiwa! Istu ka!
Wow Pareho tayong nasa Bahrain, at nagkataon pang kapampangan ang lola ko😂😂 Sarap tlaga ng sisig ng mga kapampangan
As Novo Ecijano who really love sisig, I agree that a sisig shouldn't have mayo or egg
Sığsın does not have eggs or mayonnaise
wow, i didn't know that our sisig has so much history.
In our hometown in concepcion tarlac. The way of cooking a sisig is a way different.
First you have to boiled the ear of a pig
Next fry it a little bit
Lastly grilled it as long as you make it thinner.
To cook with ingredients
First we have to grilled the liver of chicken but you can use reno liver spread. Chops onions calamansi a bit of soysauce chili and pepper. Then add the very tiny slice of ear of a pig and the chicken liver and other ingredients mix all. Itll takes so long time but its worth it. Proud kapampangan from concepcion tarlac.
I am from Caluluan now residing in NewZealand . we make sisig balugbug babi twice bulan.
From Angeles City, Pampanga here 😊 sisig is the best, can't go wrong 😉
Erwan the great narrator of Philippines
Sisig #1 pulutan of the Philippines😊😉😉
What a great content! The history of sisig and its evolution. I craved for it and at the same time I learned!
Mila’s my favorite compared to aling lucing’s sisig. It’s a thumbs up that you tried the paco salad definitely the best!!I was hoping you tried the tocino bbq at Mila’s too, it’s the 💣
This is the kind of content I am longing for. Good job, Erwan!
Amazing.. Filipino all time favorite pulutan.. Your vlogs is like a food book history.
Wow, that was great a video! Never knew sisig was originally from Pampanga. But my auntie does own a calenderia in Pampanga and I think her sisig is the best! ❤️
So aling Lucing tried to scam the customer by serving a failed dish but it just happened it was delicious. 😅
Scam is a rude word to use, you went very low there. Her side of the story was not presented in this video. You failed miserably with your comment.
most of invented product are accidentally happens
Oyster sauce was invented by Lee Kum Sheung by accident, so would that be a scam, too?
not a scam, but rather an accident. She said it was HER version of Sisig. But the ingredients were just the same. there were no "scams" or "foolery" involved, just happy accidents.
I like this series more history of Filipino Food Please
akala ko food network yung pinapanood ko 👍
still food though.
Pampanga's best! Proud kapampangan here.
Still waiting for erwan's take on pearl milk tea. How to perfectly cook the black pearls 😋🙏
lol
I'm craving for sisig now! I like sisig with chicharon on top! :)
same 😍
Erwan is a Legit Content Creator.. Kudos to the team
Now this is storytelling. Great job man and kudos to your team. Informative, entertaining and nakakagutom.😂😂😂
Sisig is always one of the best pulutan ...
agree
This was awesome, I did not even know what Sisig was until today, thank you for great educational videos on foods from around the world.
no problem! try it out sometime
It’s one my favorite Filipino dishes. Grilling the pig parts makes it so much better. Sarap!!!!
Omg I loved this video and the history behind it. Love anything history and omg Chef Tayag. I actually used this video when I made my own sisig. 10 thumbs up for this episode!!!
More of this historical food contents. Thanks for doing this Erwan
I miss Mila's!! Best sisig ever
I just learned something new today...this video is so educational... A not typical cooking show production. I love it
I remember eating aling Lucing's sisig every night. I remember it also has grilled chicken liver. Yum!
meat mixed with some vegetable "it's a salad"
welp okay, now I know what salad diet I'd take
Same!
This is great! Your channel should have more content like this 🌟🌟🌟🌟🌟
Oh please do a survey. It would be nice to have the (1) origin, then (2) regional variations and if possible, (3) international adaptation. Well wishes from Cebu.
Was hungering for more coverage for this one
Erwan Heussaff's vlogs are very educational, can be use as a research material.
I subscribed because of this episode.. =) .. thanks for sharing a little of our Kapampangan Culture.. Luid qa~! (long live)
Mila's sisig is the best! ❤
Its more delicious when you add some chicken liver.
Legend says Erwan will react to your comment if you're early... 😂. Looks good, kudos!
Don't count on legends
if you eat sisig, SISIGla ka
Im a kapampangan and Ive tried everything around pampanga different municipalities their version of Sisig and the most tasteful and best sisig was from Angeles :-) Manyaman ke tlga magluto ikaming kapampangan :-)
Big ups man! Huge fan of this series! Happy to learn about the origins of our culture's classic dishes.
i just love this
Erwan this kind on content is very interesting! Nice video! ⭐️⭐️⭐️⭐️⭐️
OMG sisig! My favorite. I did notice a difference with the sisig that is prepared here in the States vs. in the PI, due to food regulations, the States prepare sisig with just pig ears and pork belly vs. using other scraps of the pigs face. They also don't add mayo here in the States. The textures are different here in the States vs. the sisig in the PI, but both versions are yummy! I love me some sisig!
Kudos to this channel and for historians like Claude Tayag. Keep it up, Erwan. Great story telling. You really got something here.
now im craving for sisig sooo badllyyyy!😭😭😭😭😭😭😭😭❤️❤️❤️❤️❤️❤️❤️
Awesome! I love the concept of this video and it makes me feel so proud of being a Kapampangan. Thank you for featuring Pampanga. Hoping to see more from you featuring other dishes from different parts of the Philippines.
The best sisig ever and there is an Aling Lucing at the corner of Pasong Tamo and Buendia or Gonzalo Puyat as it called today.
Stories about good food need to be told this way. I’ve seen a lot of videos on sisig, even by foreigners; but so far, this is the best. True, as most of you here mentioned, Claude has elevated the narrative with his in depth knowledge of local cuisine. Mila’s is my favorite; though I tried Aling Lucing’s and the “ancient” version too. Nicely done, Erwan!
Hello kuya try also “warek-warek” of ilocos region. New subscriber here🥰 and kinda like eating while watching the food that you cook😋OFW from Taiwan,missing filipino food already.
me too im from taiwan
Mila's and Aling Lucing in one video. Best sisig you can get here in Angeles City
Joash Garrido milas also serves great sisig ❤️
Annie Bea #1
nyaman na
Hilarious that Filipinos take on “salad” is cooked pork with a bit of onion. Since 95 when I came from Australia it was just pulutan (drinking food) in bars and I used to order rice with it and everyone thought I was weird especially if I ordered it at lunch not drinking alcohol. I also used to carry “Knorr seasons with calamansi” in my handbag because it paired perfectly. So was I weird or just ahead of my time? 😆 Not as easy finding great versions of it in Australia or in my overseas travels such as Italy, Vanuatu etc. love the history behind it. The version I had at a karaoke bar in QC originally had pork ears, cheeks and brains along with brains apparently. Which is why I wouldn’t eat it til 6 months later my last week in Phils when I was drunk with my uncles and aunts. Funny times
Watching this in July 2022. The history of Sisig is fascinating. Because it has so many versions, this dish deserves to be highlighted in some sort of yearly Sisig festival with a Sisig competition. Throw in a contest of the best craft beer companion for Sisig. I think I've just given someone?, Pampanga? a tourist worthy idea. Hope someone picks it up.
There is already sisig festival since 2003 in angeles
erwan such a very good eater 😂 watching his videos made my mouth water 🤤🤤🤤🤤craving for sisig now 🐷
Food + history = fills stomach and brain. New nice content. Keep up sir 👍
Ill definitely try this! Hahaha pang pulutan! Nice :))
I’m a kapampangan but I never knew about this!! Just now! Omygoodness! Thank you, Erwan! So informative video and at the same it made me hungry 😂💛
The original Sisig way of preparing is so similar to Kilawin that we Ilonggo/Hiligaynons have
Correct! I was just thinking about that!
I love how your videos have evolved over the years. Great editing. Great hosting. Great content. I am a huge fan especially with how much growth you had over the years. Thanks Erwan!
Wow, very tempting sisig!😍
I'm originally from Pampanga and now residing here in Guam. I LOVE SISIG. This is so informative. Watching this made my heart warm.
glad you liked it!
Sisig babi? Is babi the kapampangan word for pig? Does kapampangan language has Indonesian influence? I’m wondering because it’s the Indonesian word for pig or pork. They had babi guling everywhere in Bali which is roasted pig, but it’s not close as being as good as filo lechon lol. So is tokwa’t baboy another form of sisig but only with tofu? The ingredients and cooking is pretty much similar.
Ya some of our words are related to indonesian language. Our ancient script Kulitan is an indic inspired script
Been there at Bale dutung during our Culinary tour, It was a great experience. Love Pampanga's Sisig.💕
Well the new Anthony Bourdain channel in the Phil! keep up the good work!
Watching this at 4am. Erwan needs to do a sisig giveaway 😂
haha
Watching here in lebanon
3 am here in Canada and I'm craving sisig 🤤
bad idea
Wow!! Sarap ng sisig sir erwan! Huhu! 😍
86 dislikes are probably from vegans
Sisig old dish way cooking less certain spices to be added are cause of massive stroke and heart failure decease
Oh see. Sa pampanga pala nagsimula yun.
Nag evolve na lang pala. Different version na lang lumabas ngayon.
Ngaun instead of vinegar, calamansi nilalagay and with sunny side up. 🙂👍
Job well done Idol Erwan💪🏻
Where's the chicken liver? That is not the popular sisig that we all know and love. Also, he should have used calamunding instead of vinegar. Claud's version is more like mila's plain sisig, not aling lucing's worlwide popular sisig.
Luckily we are eating sisig right now 🤤
So parang origins din ng sisig yung dinakdakan ng mg ilokano?
I knew it, My Friends called me weird when I say Eggs and Mayo don't go on sisig. I was right the whole timeee!
Yes i guess people dont like the original recipe thats why they tried something new. But for me my favorite is the original sisig, the best. Manyaman!!!
Leizl Sloan not that they don't like it but people always think they can improve on something by adding stuff just how we add cheese on almost everything to thr point that it's already weird
I love the original simple way but sisig with mayo is the best for me, i just love it. But I dont prefer eggs
Claude Tayag!!! Spokesperson that is credible :)/ see the difference of Kapampangan sisig, we don’t add mayonnaise to it!
So the original is like kilawin? or kinilaw.. something like that hehe
Really? Sisig with mayo and egg? Disgusting.. in pampanga they dont serve that.
thorough research 😍
research is important haha
The traditional sisig in our modern days are called "KILAWIN"
ultimate fav pulutan!!! ❤️
all you need is an ice cold beer
Ganun lang pala. I think I can try to cook that.
Road to 1M!
lets get there!
Aling Lucing when she was still alive she had an interview I forgot the name of the documentary.. She improved the sisig recipe by putting chicken liver on it after awhile and it became even better. I remember her saying " O Masarap pala ye".
Now I want sisig for dinner! On the other note, didn't know the original one is kind of as 'simple' as that well maybe bcos obv. I/we are not from the place of origin, so thanks for this! You walked us through history while making as crave. Ehe 😅
Having lived the first 10yrs of my life there and now living abroad, this is a breath of fresh air! Awesome work!
“Evolution of food”
*Italians can’t relate*
HAHHAHA peace y’all ✌️
Still you cant put mayonnaise and egg to a sisig
you should try Dinakdakan its a Ilocano delicacy made with grilled pork parts such as the face, ears, liver and tongue. The charred meats are chopped into small pieces and tossed in a tangy calamansi or vinegar dressing with minced ginger, red onions and chili peppers.
This is an excellent presentation of the genesis and history of one of my favorite Filipino dishes!!! I love eating Sisig but I haven’t yet attempted to make it myself!!! Thank you so much for showing the traditional recipe as well as the more currently popular evolution!!! ☮️🖖🏽
i loved canned sisig. so underrated. loads of garlic and onions and a fried egg on top! canned sisig over corned beef anyday