ORIGINAL SISIG RECIPE in Pampanga | Greater Philippines

Sisig was originally considered as a salad in the 17th century. Since then the iconic sizzling dish has evolved in many ways, becoming the sisig we all know and love. What better place to learn about pork sisig other than Pampanga?
Want to know the original sisig recipe? Watch more to find out.
RESTAURANTS
Sisig sa Rada
102 Rada, Legazpi Village, Makati, 1229 Metro Manila
Aling Lucing's Sisig
Glaciano Valdez St, Angeles, Pampanga
Bale Dutung
Paul Ave, Angeles, 2009 Pampanga
Mila's Tokwa't Baboy & Sisig
St. Brgy. San Angelo, San Andres St, Angeles, Pampanga
Check out Claude Tayag and Bale Dutung
baledutung.com/
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Please leave us a comment if you want us to try something!

[@TheKusineraAtItsFinest]

I love how this is presented in a historical manner. Sisig: one great example of how food can be diverse. Who are we nga naman to stop it from evolving.

[@featrmedia]

exactly!

[@iamjamchan]

True. But I think what irks us Kapampangan is when they Market it on the menu "Original Sisig Kapampangan" but puts Mayo and egg on it. We hold ingredients and the process very important, I think even more important than the presentation. :)

[@welvintipay7196]

No dramas in a dish evolving. Just do not label it as "traditional" or "original" sisig like what others do.

[@kmlydrsma7289]

Our family is pure Kapampangan and are from the center of pampanga which is city of san fernando, we are famous for our family’s sisig. We do it differently.. we first boil the pigs head with garlic, peppercorns, bay leaves and salt then cook to tender, then we drain and remove from the bones and deepfry it to crispy then chop into small pieces. We mix ours with boiled chicken liver and we never use salt or vinegar on the dressing, instead we add soysauce and kalamansi. For me this is the original, it’s been passed down from our ancestors to my grandparents, to us grandchildren with some other kapampangan dishes and delicacies that i’m glad to share.

[@HamzooPineda]

kmly drsma exactly the kind of sisig i like.

[@nursultantulyakbay6643]

Everything is original except for the DEEPFRY. nope. it was traditionally grilled. and I'm kapampangan too, from the ACTUAL CENTER of Pampanga - ANGELES CITY.

[@raffysungarngar3684]

@@nursultantulyakbay6643 then the boiled one is the original just like in this vid? I feel like it is indeed the original because it is too unique and no one does that style today.

[@elenaadvincula3261]

Watch the episode in another vlog,, its the team canlas tv and they prepare exactly as you said,,but they dont deepfry it instead they grill which is a healthier version to the later!

[@myrnarosesalenga3437]

Kapampangan kunaman,,,KABALEN

[@cool592002]

In terms of food and travel vlogging, I'm certain that Erwan is pretty hard to beat. He speaks well, he edits superbly, chooses music perfectly. He presents everything in a manner that is so clear to every viewer.

[@greenminded6712]

drew arellano: hold my beer :-)

[@agathadizon8487]

as a kapampangan, I was skeptical when I saw the title had "ORIGINAL" in it. But when I saw Chef Claude Tayag, I was sold! And Mila's!! Yes! Yes! Yes!

[@colleentiamzonbalajadia]

I am a proud KAPAMPANGAN and I always brag about our SISIG. The best! MANYAMAN!

[@featrmedia]

it's pretty hard to beat

[@carebear7613]

Best place for sisig and how much does it cost?

[@colleentiamzonbalajadia]

@@carebear7613 Hi! Erwan actually went to the 2 most popular sisigan here in Pampanga, they are in Angeles City. Aling Lucing's and Mila's. Sisig usually costs 100-180 pesos per sizzling plate. It's actually more than enough for 2 persons. But, as they say, you can't get enough of it! 😄

[@aileendsan]

Proud kapampanga here too 💕

[@kurokochiiii]

@@colleentiamzonbalajadia AGREED. Every week akong pumupunta sa Aling Lucing's! It my routine 💝

[@JustinZamora]

Definitely a walking history book I would love to learn from.

[@featrmedia]

you learn a lot of interesting things!!

[@karimareyes3992]

100%

[@karimareyes3992]

I LOVE THIS SO MUCH. Thank you for bringing the history of our food and tracing it back to its roots. I also heard that sinigang and tinola were dishes only for the aristocratic class!

[@Unknown-nv5ij]

Erwan's video doesn't just full your stomach but also your brain.

[@leeanedominic]

Agree❤️

[@Ruskiny]

Ash R agree

[@worldofbem729]

Yes

[@dylan269]

*Mabubusog* -ka ba kapag nanood ka ng vid niya?-

[@likbuhypescartel4174]

@@dylan269 Don't Roast men. No hate

[@krizzlesamson2117]

I'm originally from Pampanga and now residing here in Guam. I LOVE SISIG. This is so informative. Watching this made my heart warm.

[@featrmedia]

glad you liked it!

[@jefflee9063]

Sisig has so many versions now but it's good to know the original recipe. I will try it later! Thanks to you Erwan, another fantastic video as always!

[@featrmedia]

so many versions but each one is just as good!

[@bismarck_sealog1881]

Ilokos version we call it dinakdakan...

[@esangsdiary4703]

Amazing.. Filipino all time favorite pulutan.. Your vlogs is like a food book history.

[@fritzhomer]

The effort you put in your vlogs are insaneee. We crave food and we learn history all at once. How do you not have your own tv show yet?? More power, Erwan! =)

[@featrmedia]

thanks Fritz! lots of work, but love making them

[@dennismorada585]

Stories about good food need to be told this way. I’ve seen a lot of videos on sisig, even by foreigners; but so far, this is the best. True, as most of you here mentioned, Claude has elevated the narrative with his in depth knowledge of local cuisine. Mila’s is my favorite; though I tried Aling Lucing’s and the “ancient” version too. Nicely done, Erwan!

[@justaddmusclecom]

This was awesome, I did not even know what Sisig was until today, thank you for great educational videos on foods from around the world.

[@featrmedia]

no problem! try it out sometime

[@royalwhetstonejr.9082]

It’s one my favorite Filipino dishes. Grilling the pig parts makes it so much better. Sarap!!!!

[@feefafofum]

Omg I loved this video and the history behind it. Love anything history and omg Chef Tayag. I actually used this video when I made my own sisig. 10 thumbs up for this episode!!!

[@johnluisocampo8094]

I miss my home in Angeles City. Currently in Bahrain. You definitely went to the right places! Kapampangan ku and I know that sisig doesn’t go with mayo or egg. Istu ya kanta cabalen? 😂

[@ralvindizon1140]

Nung dinan meng Mayonnaise...Dinakdakan ya kanita... Nung dinan mu nemang.. Ebun... Torta ne man kanita....

[@leninmanliclic8062]

Aiwa! Istu ka!

[@pyrokatarina]

Wow Pareho tayong nasa Bahrain, at nagkataon pang kapampangan ang lola ko😂😂 Sarap tlaga ng sisig ng mga kapampangan

[@daniesontaberao1727]

As Novo Ecijano who really love sisig, I agree that a sisig shouldn't have mayo or egg

[@michaelmoran594]

Big ups man! Huge fan of this series! Happy to learn about the origins of our culture's classic dishes.

[@elm_0]

Having lived the first 10yrs of my life there and now living abroad, this is a breath of fresh air! Awesome work!

[@Dim268]

I just learned something new today...this video is so educational... A not typical cooking show production. I love it

[@lovelylovelyzzablan5229]

Awesome! I love the concept of this video and it makes me feel so proud of being a Kapampangan. Thank you for featuring Pampanga. Hoping to see more from you featuring other dishes from different parts of the Philippines.

[@LifeTraveler21]

More of this historical food contents. Thanks for doing this Erwan

[@janeisla0129]

In our hometown in concepcion tarlac. The way of cooking a sisig is a way different. First you have to boiled the ear of a pig Next fry it a little bit Lastly grilled it as long as you make it thinner. To cook with ingredients First we have to grilled the liver of chicken but you can use reno liver spread. Chops onions calamansi a bit of soysauce chili and pepper. Then add the very tiny slice of ear of a pig and the chicken liver and other ingredients mix all. Itll takes so long time but its worth it. Proud kapampangan from concepcion tarlac.

[@arturobayangos1223]

I am from Caluluan now residing in NewZealand . we make sisig balugbug babi twice bulan.

[@blankf.2102]

I love how your videos have evolved over the years. Great editing. Great hosting. Great content. I am a huge fan especially with how much growth you had over the years. Thanks Erwan!

[@mr.gernestaquino5557]

Erwan the great narrator of Philippines Sisig #1 pulutan of the Philippines😊😉😉

[@faithtriestovlog564]

Im so happy that me and my husband ate at that historical restaurant in Angeles, Pampanga .. Aling Lucing.. Sir Erwann thank you for sharing the magic of that sisig.. My husband loves sisig so im cooking it for him now.. Thank you ..😁

[@simone222]

One of the things I'm proud of as a Kapampangan is our culinary tradition. Thank you for featuring this very delectable and characteristically Kapampangan delicacy.

[@darriequeen2778]

Erwan this kind on content is very interesting! Nice video! ⭐️⭐️⭐️⭐️⭐️

[@floranteantonioalfonso946]

I subscribed because of this episode.. =) .. thanks for sharing a little of our Kapampangan Culture.. Luid qa~! (long live)

[@ralphfurley123]

This is an excellent presentation of the genesis and history of one of my favorite Filipino dishes!!! I love eating Sisig but I haven’t yet attempted to make it myself!!! Thank you so much for showing the traditional recipe as well as the more currently popular evolution!!! ☮️🖖🏽

[@paologuinto5695]

Im a kapampangan and Ive tried everything around pampanga different municipalities their version of Sisig and the most tasteful and best sisig was from Angeles :-) Manyaman ke tlga magluto ikaming kapampangan :-)

[@christalcapili]

I’m a kapampangan but I never knew about this!! Just now! Omygoodness! Thank you, Erwan! So informative video and at the same it made me hungry 😂💛

[@ctblcaay3695]

Been there at Bale dutung during our Culinary tour, It was a great experience. Love Pampanga's Sisig.💕

[@nevanV12]

It's been 4 years and I still get back to this video. Approaching food through a history lens really makes you appreciate how it was made with simplicity and how it has changed and evolved.

[@gracelacerna6186]

Thank you for doing this! My forever fave food is sisig 🤤🤤🤤

[@Ver0_Cat]

Kudos to this channel and for historians like Claude Tayag. Keep it up, Erwan. Great story telling. You really got something here.

[@Stay_Super]

Now this is storytelling. Great job man and kudos to your team. Informative, entertaining and nakakagutom.😂😂😂

[@markypotter8116]

This is the kind of content I am longing for. Good job, Erwan!

[@daneeuniceescoto8047]

I'm so proud to be a kapampangann!! And yes, aling lucing's sisig is one of my fave. ❤

[@Theophilus388]

Watching this in July 2022. The history of Sisig is fascinating. Because it has so many versions, this dish deserves to be highlighted in some sort of yearly Sisig festival with a Sisig competition. Throw in a contest of the best craft beer companion for Sisig. I think I've just given someone?, Pampanga? a tourist worthy idea. Hope someone picks it up.

[@JRMon27]

There is already sisig festival since 2003 in angeles

[@rinhach187]

Food + history = fills stomach and brain. New nice content. Keep up sir 👍

[@ElleAlfonso]

Woohooo road to 1M subs! 😍 Congratulations in advance Erwan! Well-deserved! 👍❤️

[@annerabe2043]

I love your contents featuring your travels; but I also enjoy your introduction of Filipino food and its evolution. Learning while watching you is just ❤️

[@yetyet9203]

Mila’s my favorite compared to aling lucing’s sisig. It’s a thumbs up that you tried the paco salad definitely the best!!I was hoping you tried the tocino bbq at Mila’s too, it’s the 💣

[@MrRaychard123]

Sisig it's a drug, when I first tried it I knew then my gym life has ended. Even better than lechon

[@suiken3149]

lol, I can relate and Im having hard time losing weight now.

[@SynnJynn]

Protein isn't part of your diet? If so then this should be fine to eat. Just eat it with fresh veggies and you should be fine.

[@moonlumin]

omg!! the employees of where i had my internship in legazpi village ordered sisig from sisigsarada and sobrang sarap & sulit!!! 🤩

[@silviaruiz9381]

What I like about your vlogs/videos is its not all about food and how you cook it but also the history of the food. Not just food but also a documentary. 😍 Tummy is full; brain is full!💕

[@merryjoystarita9727]

ultimate fav pulutan!!! ❤️

[@featrmedia]

all you need is an ice cold beer

[@ivanray179]

akala ko food network yung pinapanood ko 👍

[@kimberlydingal2465]

still food though.

[@claimeetorres1027]

I love sisig, my mouth was watering during the whole video makes me wanna go to the store and start cooking! 🤤

[@mangilimanirisandrea4255]

i was about to suggest the sisig in pampanga cause first i'm a kapampangan and we have the best sisig, second is there's a reason for u to visit pampanga and there's a very little chance that i might see u here hehe but here u go hahahaha thank you for this video!!!! Road to 1M!!! ❤

[@halubalu]

Oh please do a survey. It would be nice to have the (1) origin, then (2) regional variations and if possible, (3) international adaptation. Well wishes from Cebu. Was hungering for more coverage for this one

[@gezzerreemarie]

I'm craving for sisig now! I like sisig with chicharon on top! :)

[@chaeyoung2588]

same 😍

[@liannesedurifa]

You and Claude Tayag in a video! I have never clicked on a video so fast

[@mindofai2]

Quality content as always! 💯🙌

[@rakii_18]

3 am here in Canada and I'm craving sisig 🤤

[@featrmedia]

bad idea

[@cur6839]

wow, i didn't know that our sisig has so much history.

[@anncasigay9365]

It's so amazing. I'm waiting for your own Sisig Version 😍

[@chelseajunecastillo2336]

I love these kind of food channels wherein there's a history commentary while I salivate. 🤣

[@user-ck5dk7cw9p]

Watching this at 4am. Erwan needs to do a sisig giveaway 😂

[@featrmedia]

haha

[@SageClein]

thorough research 😍

[@featrmedia]

research is important haha

[@prussianroyalty]

Erwan, i think you just saved the original “Sisig” from being just a thing of the past.. So thankful to you:) Dakal a salamat, maganakang kaluguran! (Thanks so much, kind friend!)

[@jasonarriola723]

Just found this channel. Thank you for properly shining a light on Filipino food! As a young Fil-Am person it’s awesome to see! Subscribed!

[@JayJay-bi8lo]

Road to 1M!

[@featrmedia]

lets get there!

[@overbored617]

meat mixed with some vegetable "it's a salad" welp okay, now I know what salad diet I'd take

[@beevsbar4627]

Same!

[@selfishrubbish2]

Love this video. Great research, very insightful! 👌

[@MJ_Cruz]

I am an absolute fan of "sisig", it's one of my most favorite foods of all time and this is by far the first time i learned something about the origin and then evolution of the dish. thank you for this vid and more power sir Erwan!

[@DOTACntr]

Who's here after watching Ninong Ry's sisig? 😅 #KapampanganKuPagmaragulKu ❤️ #SuportanYukuRinSana 😅

[@alpangilinan2196]

Ninong Ry lang malakas ne bap

[@aymchambelou6674]

Hello kuya try also “warek-warek” of ilocos region. New subscriber here🥰 and kinda like eating while watching the food that you cook😋OFW from Taiwan,missing filipino food already.

[@MLBBherogaming]

me too im from taiwan

[@grabaya2790]

love that you included a food historian/chef...now I know how to make sisig will have to make some this weekend!

[@ajamazingworld2024]

This is really on a higher level of showcasing 🇵🇭 dish. Thanks Erwan.

[@preciouscanuto9025]

Now I want sisig for dinner! On the other note, didn't know the original one is kind of as 'simple' as that well maybe bcos obv. I/we are not from the place of origin, so thanks for this! You walked us through history while making as crave. Ehe 😅

[@joash513]

Mila's and Aling Lucing in one video. Best sisig you can get here in Angeles City

[@poporongable]

Joash Garrido milas also serves great sisig ❤️

[@10mitchel23]

Annie Bea #1

[@geralddelacruz5902]

nyaman na

[@shielamorales2254]

Very informative... I love ur videos so much

[@mrsmayers9728]

finally!!! ive been waiting all week 🤤🤤🤤

[@jeffreyraza7030]

Oh see. Sa pampanga pala nagsimula yun. Nag evolve na lang pala. Different version na lang lumabas ngayon. Ngaun instead of vinegar, calamansi nilalagay and with sunny side up. 🙂👍 Job well done Idol Erwan💪🏻

[@algerine15]

Luckily we are eating sisig right now 🤤

[@kristianjohnparado8607]

This is great! Your channel should have more content like this 🌟🌟🌟🌟🌟

[@aprilclgall]

What a great content! The history of sisig and its evolution. I craved for it and at the same time I learned!

[@khayecalilung8298]

Its more delicious when you add some chicken liver.

[@junev5848]

So aling Lucing tried to scam the customer by serving a failed dish but it just happened it was delicious. 😅

[@nyebe6598]

Scam is a rude word to use, you went very low there. Her side of the story was not presented in this video. You failed miserably with your comment.

[@pairoura1611]

most of invented product are accidentally happens

[@HachikoThePoochInugami]

Oyster sauce was invented by Lee Kum Sheung by accident, so would that be a scam, too?

[@Ultraius]

not a scam, but rather an accident. She said it was HER version of Sisig. But the ingredients were just the same. there were no "scams" or "foolery" involved, just happy accidents.

[@tsitnedance]

WOW. I will never ever look at sisig the same way again. Who knew! Filipinos should know this type of information. Thank you!

[@kamotetops1572]

Thanks for this. This is the dish that started my curiosity about cooking.

[@buckminster4346]

I knew it, My Friends called me weird when I say Eggs and Mayo don't go on sisig. I was right the whole timeee!

[@leizlsloan1432]

Yes i guess people dont like the original recipe thats why they tried something new. But for me my favorite is the original sisig, the best. Manyaman!!!

[@halleluia2025]

Leizl Sloan not that they don't like it but people always think they can improve on something by adding stuff just how we add cheese on almost everything to thr point that it's already weird

[@zishana_ash]

I love the original simple way but sisig with mayo is the best for me, i just love it. But I dont prefer eggs

[@Lchey648]

“Evolution of food” *Italians can’t relate* HAHHAHA peace y’all ✌️

[@tristansantos1804]

Still you cant put mayonnaise and egg to a sisig

[@thomasseveroii5093]

Thanks Erwan! I just learned a lot from a foreigner about a Filipino dish. I always love Sisig and this made me have a new idea and standard on what really is a Sisig.

[@christinedalida6163]

Informative content! Please do more of this!

[@featrmedia]

more to come!

[@onepiecelover6224]

if you eat sisig, SISIGla ka

[@jessamonica4577]

So the original is like kilawin? or kinilaw.. something like that hehe

[@chyrchmendoza3719]

One of your best vids yet. Hope you do more like this. 👍👍👍👍

[@maryannroyeca675]

Erwan, you deserve to have a tv show. Thank you for creating awesome videos. Great effort and passion was placed into this video. We love you Erwan! We love to see you and anne in an episode as well. 😍☺️

[@koishin3158]

86 dislikes are probably from vegans

[@geraldinerizaba6851]

Sisig is my top one favorite Pinoy dishes.😁😍 Meron din kaming sariling sisig. Kami mga Ilonggo, my parents, both Ilonggos, yun tainga ng baboy yun talaga sisig ng mga Ilonggo tapos grabe babad sa suka, masabaw yun sisig namin and after that iihaw namin, walang itlog at chicharon na nilalagay at siyempre di siya sizzling talaga, all ihaw lang. Sibuyas, luya, suka, asin, then mayonnaise after that babad mo sa calamansi kahit iiwan mo pa yun buto ng calamansi sa sisig kasi sabi mararamdaman mo yun asim ng sisig. 😁Pero masabaw kasi galing sa fat ng tainga ng baboy na binabad sa suka muna bago iihaw..And yun siling labuyo at siling pula namin di maliliit ang hiwa, medium size pero di pabilog, slice talaga sa amin. Yan po yun way ng pagluluto ng Tatay ko since Papa kasi, may carinderia dati sa Villamonte, Bacolod, sabi yun Lola(nanay niya) ko nagturo sa kanya, mahilig mag travel nun dalaga pa yun Lola ko like Erwann does, she's also History Professor, mahilig magresearch Lola ko, one time nagpunta siya Pampanga to learn how to do Original Sisig, may kaibigan siya doon, doon niya natutunan lahat. Pero iniba niya yun style since Ilonggo mahilig talaga sa ihawan..Tawag namin Inihaw na Sisig. 😁

[@janelesguerra6457]

Wow! Im kapampangan and i never knew the history of our sisig until now. Good job and thank you!

[@faithestrada5444]

FINALLY!! BEEN WAITING FOR THIS FOR A LOOOONG TIME YEYYY😭❤️😍😍

[@davidpereyra1782]

THE BEST! I LOVE TO MAKE DOCUMENTARY VIDEOS LIKE YOUUURS IN THE FUTURE. KEEP IT UP.

[@manju331]

Erwin your Chanel is so multidimensional and this is one of the reasons I enjoy it so much. This vlog is fabulous! You should have 3+ million subscribers instead of you-know-who! Keep up the good work.

[@kennoritomi6975]

i can't believe i'm watching this again now because i've been craving for sisig for so long now and this will be my legendary favorite food in the Philippines. ❤🤤

[@mariztorres2566]

So that’s the evolution of Sisig. Love it! Nakakagutom. Great video! 😍😍😍

[@MonJahrenel]

Now I’ll wait for Erwan’s version of sisig! Loved the video btw!!!

[@thelostkid7858]

This kind of content wooooaaah keep it up kua 👌🏽 craving starts haha

[@victorinux]

One of your best videos. I will definitely try them when I'm in Angeles.

[@silviaruiz9381]

What I love about your videos is not just the tummy is full but the brain as well. Very inspiring!👍❤