If you are obsessed with this quintessential Filipino bar chow, then you must schedule a short roadtrip from Manila to visit Angeles City in Pampanga, and pay your respects to this original sisig, serving the hungry since the seventies.
The legend of the sisig was said to have begun in the 70's, when Angeles City was labeled 'Sisig Capital of the Philippines.' This was all because of a small barbecue eatery, a humble carinderia, run by Lucia 'Lucing' Cunanan. Aling Lucing is credited for inventing this Kapampangan pulutan -- using chopped parts of the pig's head (ears, cheeks, snout, etc). These were first boiled, then later grilled, with chicken liver and onions, and served on a sizzling plate, making each spoonful of this glorious concoction an explosive mix of hot, meaty, fatty, and crunchy.
We all have our own preference as to how we savor this bar chow -- be it served 'wet' and saucy, or crispy and dry, or topped with an assortment of other ingredients, but until now, Aling Lucing Sisig sticks to their original recipe. Egg on sisig? Locals will scoff at that thought and of other reinventions of the dish, and enjoy their plate of original sisig, mixed with some sili and calamansi, on a mountain of rice. Even if the sisig queen has already passed on, Aling Lucing's sizzling, cholesterol-loaded legacy remains.
Ailng Lucing Sisig is open daily from 6am to 2am. Like Aling Lucing Sisig on Facebook (/lucingcunanan).
Eat of the Week dishes out a must-try from a restaurant in the metro every week, so you can add them into your to-eat list. Many of our favorite restaurants have a champion dish, that item that help put them on the map (and on everyone's Instagram feed), and here we set out to put the spotlight on a dish you must not miss on your next foodtrip!