The History of Sisig, The Philippines' Favorite Comfort Food

Summary

In this video, Medha Imam explores the rich history and flavors of sisig, one of the Philippines' most beloved dishes, at Maharlika in New York City. Guided by Raf Ignacio and chef Nicole Ponseca, she learns that sisig originally started as a sour vegetable salad before evolving into the iconic pork dish using leftover pig parts. The modern version, popularized by Aling Lucing, involves boiling, grilling, and frying the meat, then sautéing it with garlic, onions, vinegar, and liver, served on a sizzling plate with a fresh egg. Through tasting, Medha experiences its tangy, layered umami flavors, deepening her appreciation for Filipino cuisine.

Takeaways

• 🍽️ Sisig is a beloved Filipino dish, traditionally made from leftover pig parts, and is known for its sizzling, crispy texture.
• 👩‍🍳 Medha Imam experiences sisig for the first time at Maharlika in the East Village, guided by Raf Ignacio, a Filipino food expert.
• 🌱 Originally, sisig may have been a vegan dish made from vegetables and souring fruits like mango or pineapple, tossed with vinegar.
• 🐷 The modern pork-based sisig emerged when Filipinos repurposed discarded pig heads during the US occupation in the late 1800s.
• 🔥 Aling Lucing, a barbecue owner from Pampanga, invented the modern sisig, which is boiled, grilled, and fried three times for flavor and texture.
• 🥩 Variations of sisig exist, including versions with chicken, tofu, or squid, but the core preparation style remains consistent.
• 🍳 The dish is finished with a freshly cracked egg on a sizzling plate, enhancing both flavor and presentation.
• 🍺 Sisig pairs well with beer and is appreciated for its chewy texture and layers of umami flavor, rather than being overly sweet or spicy.
• 🇵🇭 Filipino cuisine is characterized by sourness and diverse flavor layers, making dishes like sisig rich and complex.
• ❤️ Sisig is not only a flavorful dish but also a cultural experience that brings people together and evokes a sense of home and tradition.

Q & A

What is sisig, and why is it considered one of the Philippines' most beloved dishes?

Sisig is a sizzling, crispy dish traditionally made from leftover pig parts. It is beloved in the Philippines for its unique tangy flavor, texture, and cultural history as a resourceful dish using every part of the pig.

Who is Medha Imam, and what was her purpose in visiting Maharlika in the East Village?

Medha Imam is a host exploring Filipino cuisine. She visited Maharlika to try sisig for the first time and to learn more about its preparation and cultural significance.

What role does Raf Ignacio play in the video, and what insight does he provide about Filipino cuisine?

Raf Ignacio is the host of New York City's Filipino Food Crawl. He explains that Filipino recipes are often private, home-based, and highly specialized, which makes Filipino cuisine diverse and exciting.

How did sisig originate, and what was its original form?

Originally, sisig was a sour salad made from vegetables and fruits mixed with vinegar paste. The modern pork-based version evolved later under the influence of American naval forces discarding pig parts during the US occupation.

Who is Aling Lucing, and what contribution did she make to sisig?

Aling Lucing was a Filipino barbecue owner from Pampanga who created the modern version of sisig by boiling, grilling, and frying pig parts, establishing the dish's signature texture and flavor.

What are the main steps in preparing traditional pork sisig at Maharlika?

The preparation involves boiling pig parts, grilling them to get char and smokiness, slicing and dicing them, frying them with garlic, onions, vinegar, and chicken liver, and finally serving on a sizzling plate topped with a freshly cracked egg.

How does the texture of sisig contribute to its appeal?

Sisig has a combination of chewiness and crispiness due to cartilage and fried meat. This contrast in texture, especially when paired with a tangy flavor, makes it enjoyable to eat, often alongside beer.

What variations of sisig exist aside from pork?

Some restaurants serve sisig with chicken, tofu, or squid, while maintaining the traditional style of cooking: boiling, grilling, and frying.

Why is sourness considered a key element in Filipino cuisine according to the transcript?

Sourness, often from vinegar or sour fruits, acts as a unifying flavor thread in Filipino cuisine, adding depth and balancing the layers of umami in dishes like sisig.

What personal reactions did Medha Imam have to tasting sisig for the first time?

Medha found sisig flavorful and tangy, describing it as filling and sparking her interest in learning more about Filipino food, particularly because she enjoys garlic rice and tangy, acidic flavors.

What cultural significance does sisig hold according to Raf Ignacio?

Sisig is a dish that brings people together, evokes a sense of home, and is great for sharing with friends, reflecting the communal and resourceful nature of Filipino culture.

How does Nicole Ponseca describe the flavors and eating experience of sisig?

Nicole highlights sisig as an example of Filipino cuisine's layered flavors, emphasizing that it is not inherently sweet or spicy but rich in umami and sourness. She also notes that sisig pairs well with beer and is fun to eat due to its texture.