Battle of Sisig | RATED KORINA

Summary

This video explores the ongoing debate over the best way to prepare sisig, a popular Filipino dish. It highlights the original Kapampangan recipe created by Aling Lucing, which uses pork and onions, without mayonnaise, eggs, or soy sauce. The script also discusses the evolution of sisig with modern twists, such as adding mayonnaise, eggs, or even using other ingredients like bagnet and lechon kawali. Various chefs and food enthusiasts express their preferences, with some favoring the traditional taste and others enjoying newer variations. Ultimately, the essence of sisig remains its balance of sourness, spice, and texture.

Takeaways

• 😋 Sisig is a popular pulutan (appetizer) in the Philippines, especially during drinking sessions.
• 🍳 There are different versions of sisig, with some including egg and mayonnaise, while others stick to a plain and crispy version.
• 🌍 The original sisig is believed to have originated in Angeles City, Pampanga, credited to Lucia Cunanan, known as 'Aling Lusing.'
• 📜 The original Kapampangan sisig recipe by Aling Lusing does not include egg, mayonnaise, or soy sauce, only pork parts and onions.
• 🥩 Sisig has evolved with various versions, including pork, bangus (milkfish), vegetable, tofu, mushroom, and more.
• 👩‍🍳 Sisig traces back to Kapampangan traditions dating to the Spanish era, where 'sisig' means to eat something sour, often involving vinegar and calamansi.
• 🔥 Anthony Bourdain, an international chef and travel host, praised sisig during his visit to the Philippines.
• 💡 Modern sisig innovations like deep-fried bagnet or lechon kawali versions have emerged, adding new twists to the traditional dish.
• 👨‍👩‍👧‍👦 A blind taste test revealed that people still favor the original Kapampangan sisig versions for their authentic taste.
• 🌶️ Traditional sisig should be sour, slightly spicy, and simple in ingredients to remain true to its Kapampangan roots.

Q & A

What is the main topic being discussed in the script?

The script primarily discusses the different versions and cooking styles of the popular Filipino dish, sisig, and the debate over which version is considered original or the best.

What are some variations of sisig mentioned in the script?

The script mentions several variations of sisig, including sisig with egg and mayonnaise, plain sisig, sisig with soy sauce, bangus (milkfish) sisig, vegetable sisig, tofu sisig, and mushroom sisig.

Who is credited with creating the original Kapampangan sisig?

Aling Lucia Kunanan, also known as Aling Lusing, is credited with creating the original Kapampangan sisig in Angeles City, Pampanga, in 1974.

How did Aling Lusing accidentally discover her famous sisig recipe?

Aling Lusing discovered her famous sisig recipe when she accidentally burned a pig's face while cooking. To avoid wasting it, she chopped the meat, added vinegar, calamansi, pepper, chicken liver, and onions, and mixed it, creating the original sisig.

What ingredients are in the original Kapampangan sisig, according to the script?

The original Kapampangan sisig contains pork, lots of onions, vinegar, calamansi, and pepper. It does not include egg, mayonnaise, or soy sauce.

How has sisig evolved over time, according to Kapampangan chef and food historian Lillian?

According to Chef Lillian, sisig has evolved from a sour salad-like dish (similar to atsara or ensalada) into a pork-based dish. As time passed, different versions and ingredients were added, but the traditional sour and tangy taste of sisig remains.

What is the primary flavor profile of the original sisig?

The original sisig is known for its tangy, sour flavor, with a bit of spiciness and simplicity in its ingredients.

What modern twist did Melvin introduce to his version of sisig?

Melvin introduced a modern twist by using deep-fried bagnet and lechon kawali in his sisig, which gave it a crispy and juicy texture, diverging from the traditional Kapampangan method.

What is the reaction of foreigners and famous personalities like Anthony Bourdain to Kapampangan sisig?

Foreigners and personalities like Anthony Bourdain praised the taste of Kapampangan sisig, describing it as very flavorful, excellent, and one of the best Filipino dishes.

What key elements do people consider when judging different types of sisig?

People judge sisig based on its flavor balance, texture (crispiness or juiciness), and the presence or absence of additional ingredients like egg, mayonnaise, or liver. Authenticity, especially in terms of maintaining the original tangy taste, is also important.