Sisig Hits the Spot

My heritage begins in Spain. Carlos, a Spanish-Mexican nobleman arrives in Bulacan and Maria Juana, a Filipina. He settled and had about five children. Four of their children married and had children of their own. Eight generations later, I'm writing this blog.


Most Filipinos are proud of their heritage. However, when Spain Christianized most of Philippines' Muslim Kingdoms, most of us Filipinos lost our real last names - our Muslim ancestors were forced to take a Christian last name such as Garcia or San Miguel.


Despite of it all, Filipinos unite in one aspect - Food. Since the Philippines was once a melting pot of different cultures settling from all over Asia, each province have their native dishes. One of those is called "Sisig."


Just like the old Philippines, Sisig can be called a melting pot of cultures. Chopped pork cheeks, snout and ears are mixed with spices from different worlds - Calamondin, native in the Philippines, Ginger from South Asia, Garlic and Onion from Central Asia, Black Pepper from India and Bird's Eye Chilli from South East Asia.


As diversed as the Filipinos, Sisig is enjoyed in many ways. The most original way to make this dish came from the province of Pampangga. In their native tongue, this dish is made as a sour beer match snack. This crispy dish is served sizzling on a hot iron plate sprinkled with citrus juice (Calamondin) and topped with raw egg.


For some people who abstain from pork, they cook this meal with beef, served saucy and topped with onions and jalapeño. Nowadays, food trucks are serving Sisig on tacos and burritos.


Although the new millennium calls for improvs and  creativity, nothing beats the original. Cousin John might have perfected culinary arts but there's nothing better than Grandma's recipe.