SISIG

The earliest known record of the word sisig can be traced back to 1732, and was recorded by Augustinian friar 온라인 카지노사이트 Bergaño in his Vocabulary of the Kapampangan Language in Spanish and Dictionary of the Spanish Language in Kapampangan.[4][5] Bergaño defines sisig as a "salad, including green papaya, or green guava eaten with a dressing of salt, 카지노 보증 사이트 garlic, and vinegar." The term manisig as in manisig manga, a phrase still used today, refers to eating green mangoes dipped in vinegar.

The term also came to be used to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper, and other spices.[6]

A sisig variation in Malolos uses온라인카지노추천 as the main ingredient, served with fried rice and egg.

The use of the pig's head in the dish is commonly attributed to using the excess meat from the commissaries of Clark Air Base in Angeles City.[7] Pig heads were purchased cheap (or free), since they were not used in preparing meals for the U.S. Air Force personnel stationed there during 모바일 casino 한국 American occupation of Luzon and Visayas.[8] Aling Lucing became popular when she grilled the pig's ears and added the cheeks to accommodate the bigger demand, a recipe she learned from the next-door stall owner in Crossing, 슬롯커뮤니티 "Bapang Kadok" Dinio. The evolution of sisig moved forward when Benedict Pamintuan of Sugay's, a restaurant also in Angeles, thought of using a sizzling plate as a serving vessel so that the pork fat would not go cold and turn into lard 바카라사이트추천 it was served.[9] Sisig still has many variations with recipes varying from city to city, and sometimes family to family, in the Kapampangan province.