Sisig is a Kapampangan dish made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers. Sisig was first mentioned in a Kapampangan dictionary in the 17th century meaning “to snack on something sour” and “salad”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers 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.
Sisig is a staple of Kapampangan cuisine. The city government of Angeles, Pampanga, declared Sizzling Sisig Babi (Pork Sisig) as an intangible heritage of Angeles.
Lucia Cunanan of Angeles, also known as “Aling Lucing,” has been credited with reinventing sisig by grilling the pig’s ears, and using the cheeks as well.