QUESTIONS

1.Can you tell us more about yourself? age, status,

profession, and where do you live?

2.What do you know about Pinoy Sisig? How did you

learn about it?

3.What makes Pinoy Sisig unique?

 4.What’s makes the best Pinoy Sisig? (ingredients)

5.What do you recommend so that people will keep on

cooking/eating Pinoy Sisig?

6. Do you think Pinoy Sisig is part of the Filipino

culture? Why why not?
 nagtake ng any Culinary School dumating lang ako dun sa
abroad and then nag try mag apply sa isang restaurant don and
yun nga luckily natanggap naman and then dun na nag start
journey ko. Yung first job ko nga 19years old ako sa Qatar, nag
start ako sa Chinese Cuisine and then nag jump na nag jump
Pinoy sisig, actually,
papuntang Italia andbased then to sa mga sa
hanggang
PARTICIPANT nakasama
1 nakarating ko na sa ako
abroad,
sa
Dubai mgadun kapampangan.
na ako nag start Sisig,
as aisaChef
syang sa main
mga Hotels.dish, baboy,And then
tinimplahan
yung pinaka lastlangnaging
ng suka, chef asin.
akoDirekta
ng isang lang, all pork,dun
restaurant suka, saasin,
UAE
paminta, para sakin ba. Dun talaga sya
then hanggang sa yun na, umuwi ako dito, aalis pa dapat ako, nag start. Ganon ganon
langdahil
kaso simpe ngasimple.
don sa SisIg kasi tona
nangyari, cook
locksomething
down na so, sour, nayun
stockkasina
sabi akosakin,
dito sa yun yung pinaka
Philippines, di nameaning,
ako naka or alis
magpaasim.
ulit. Hoping Salamat
ako nana
rinmakapag
kay Alingstart Lucingulit ngkasi sya talaga
business, so yung nagbago
nag iisip ako ng nung atake sa
something,
sisig,
ayokoaksidente
magingnagawa yung inihaw,
staff, ayokong nung nilabas
mag trabaho to someone nya actually
so I
ang alam ko
decided, sabi yun kolang
ano dinagdag
ba pinakanya nungso
mabilis, una, tinryinihaw,
kong mag taposGrabyung
onion,
so kumuhaasin,kamidi pang sya naglagay
sasakyan atng another
least hawakpampadagdag
ko yung oras ng ko,
lasa.
sariliSokonagdevelop
yung boss. Okay na ng namannagdevelopnung taposuna, and ayun na ayun
then nabuild nga up
na si sa
dahil Aling Lucing, nagkaroon
pandemic, humina rin na taposng tinatawag
biglang sabi na ko
sisig tagalog
bakit di ko
tas nagkakaroon
subukan, andon kasi na ngkami debate yan, na talagang
sa point mali yungstruggle ginagawa kaming
mga taga manila,
financially that time itoand
dapatthen yungmy authentic
youngest sisig one was ng kapampangan
diagnosed sa
dapat
PSD mag stick tayo
so medyo don. ako
struggle Andthat another
time info,
talaga merong
sabi koordinansa
anobayansa
sunodPampanga na bawal mo
sunod pandemic, lagyan
tapos ang sisig ng
na diagnosis anak mayo, kaya pag
ko. Tapos ayun
pumunta
nga ang hina ka sa nungPampanga
businessnever so yungkang nagmakaka
birthday eatanak
ng sisig na
ko dun
may mayo, ordinansya sya so pinagbabawal
nag start yon e naalala ko meron akong 800pesos lang, to be talaga sya na
maglagay
exact meron ng ganon.
lang akong Pero800 yunpesos,
nga may nung ibanasa
iba kasi,abroad nagkasieevolve,
ako,
kada kumabaga
may party si Aling Lucing
ang laging nga inevolve
request “sisig po nya, yun“paluto
sisig” lang medyo kami ng
contradicting
sisig mo” puro don.ganon,
Kasi naglabas
800 pesos yung
bili Government
ako ng couplesaofPampanga kilos ng
ngpork ganon.
and Hanggang
then brasuhin sa ayun
ko yung na ang
mgadaming
kakilalaversionko na “may na ngsisig
sisig.
ako Sisig,
benta way backbilhin
bukas, nungnyo college ako, ditorin
ito” kumikita akoako nag saaaral
mga sa liveSBA
ko sa
Catipunan
page ko. Nag sa QC. startMerong
ng 800isang pesos market
nakagawa doon yata na pang ko ng estudyante
mga 10
na
tubs,meron
binentasilangko ngtinda,
150, student
so yung meal,
800may tinda silang
ko naging 1500. sisig don
Tas sige
natry
ulit, 50pesos, naging out
ko ulit, nasold favourite ko talagasa
ulit. Hanggang sya nung time
dumating nana sayon
point
nahanggang sa yun na nga,
di ko namamalayan nakarating ako
na nakakapag sa Abroad
release na kamiknowing ng 50 tubs na
nasa Middle
a day, tapos East ayunako,nasonaglabas
medyo hirap na ako kaming sa ibangaccessitemsa pork.
din.
Napaka straight forward kasi ng sisig, I mean di mo naman sya
technical na aaralin so nag try lang ako ng eto yung atake na
gusto
Knowing kongnagawinyung sa mga sisig,
parts instead na inihaw,
na ginagamit sa gusto ko fry.
sisig, like And
tenga,
yung batok, yung ilong, yung pisngi, parang sa ibang Country sa
yun nga gumamit ako ng mayo that time nung andon pa ako lalo
Abroad, di ko pa
na sa Western naman waste
Country, sya ginagawang business, paluto
na yan, dinedesregard luto
na yang
lang. As a kusinero,
mga parte na yan, diI na mean, yan more on taste
nagagamit. lang, Isya
Unique mean in agagawin
way na
namin yung nasa isip naming timpla and
isipin mo yung something na waste sa ibang tao, na nagawa then kapag okay na, yun
namong yon. napakasarap
Pag sinabi monakasing dish na sisig, may kilalang
ngayon baboy yan, may
kilala sa sibuyas,
buong
mundo. Dala dala na ng Pilipinas yun, pag sinabi mong sisigng
may sili. Pero yung dumating na sa point na iistart kona alam
business,
nila na, kahit na yung ibang lahi alam na. Nakatatak na rin sana
syempre kailangan yung consistency andon. So dun
ako
kanila talagang
yon nagrams kapagby grams,sisig,
sinabing bawatanoyan
ingredientsnumber na 1 ginagamit
pulutan sa ko
measured na and then especially bultuhan
Pilipinas. I mean, unique sya in a way na, pano mo sya yung ginagawa namin,
so hindi pwede
icocompare sa maiba
iba, dun yung lasasa
palang nya,partsona ayun lang, trial
ginagamit moand anderror
the
lang na
way hanggang
hindi ganon sa makuha
sya ka teknikyung gusto ko yung lasa,
pero magugulat ka nakapagkapagna
binenta
mix mo ko nato, yung
ito nalahat
yun kasi yung sa
ng spices and 800 talaganglahat
everything wala ng pang
measurement
component yun e. Then
na bumubuo dun yon nag decide
sa sisig, mag tuturn na ko out napala
waitna
kailangan ko na talagang imeasure
ganon kasarap yung sisig, so yung mga ganong napaka unique everything para di mabago
yung lasa so ayun sariling talaga aral lang
yung din talaga, trial and error,
sisig.
lagay ka nito, lagay ka non, alisin mo to, idagdag mo to, ganon
lang. hanggang sa na fix ko na, na ito na talaga yung final na
recipe na gagawin namin.
 idesregard kung iihaw mo sya or ipiprito mo sya pero kailangan
mo yung apat na component which is yun nga yung na execute ni
Aling Lucing na to level up talaga, kasi yun nga, yung sisig is ano
lang, oil, suka, asin, paminta, yun lang, pero pag sinabing ano
pinaka best sisig, wag na tayong magbigay ng specific na, kasi
yung ingredients, yun na lahat, ito nga yung parts ng ulo ng
baboy, pero yung, kailangan talaga, una yun nga, yung parts ng
baboy, andon, and then, yung liver, chicken liver, sobrang ilelevel
up niya, try nyo kung makakasubok kayo, gumawa kayo ng sisig,
tanggalin nyo yung chicken liver nya. Sobrang laking part ni
chicken liver sa sisig. The next thing, ayun nga, sakin kasi,
gumagamit kami ng mayo, but we’re not using yung mga
commercial mayo, gumagawa kami ng sarili naming mayo. So
yun talaga, para maging best yung sisig mo na lang siguro, ang
sasabihin ko yon kumpleto yung ingredients mo, yung component
na yon, and last thing, isisizzling talaga, iba talaga yun, I mean,
masarap na sya, nilevel up mo sya sa atay, nilevel mo na naman
dun sa pag si-sizzling, kasi hindi lang sya basta para pa crispy-
hinpagluluto,
Sa yung mgabakit part ikekeep
na mapupunta don sa sizzling,
yung pagluluto it will
ng sisig? anolevel up
na yan,
pa rin talaga yung lasa ng sisig mo. Iba kapag naka
part na ng kultura ng Pilipino yung sisig, at the same time napaka sizzling.
Color is flavour,
convenient I mean
nya. for example,
Anytime of the daylike kungmo
pwede nagsyang
iihawkainin.
ka, kaya
nga mas
Sinong pinapatusta
walang sibuyasnatin minsansinong
sa bahay? kasi mas malinamnam.
walang calamansiSo sa
color is flavour, para maging best talaga yung sisig,
bahay at sili? Sa ingredients palang ng sisig na napaka kailangan
talaga kumpleto
accessable. Most yung
naman component mo,meron
siguro, lahat yung protein mo,And
sa bahay. kahitthen,
na
anyhindi
proteinbaboy yan. Sabihin
na meron nating
ka pwede di kagamitin
mong talagaas
pwedeng
pamalit magdun sa
chicken, atleast kumpleto yung, mapoprovide
baboy, o kung may baboy ka edi mas maganda. I mean, mo pa rin yung
kung
apat, marunong
yung sizzling, ka magluto ng sisig, tignan mo, bigla kang big
and then yung atay talaga, napakalaking
part nya midnight,
magugutom, sa sisig, and then
gusto moayon,
mag yung pag snack,
midnight sisizzling.
napaka
simple nung mga component na kailangan mo para maka kain ng
napaka sarap na dish. Wala namng komplikasyon aralin yung
pagluluto ng sisig so, I think kailangan talaga tuloy tuloy yung
pagluluto at the same hindi nman sya mahirap aralin so, I think
bawat Pilipino kailangan, alam ang napaka simpleng dish at
Of course, dineclare na syang parte
napaka ng culture, culinary culture sa
sarap.
Pampanga. Parte na sya ng kultura ng Pilipino kasi hindi na lang
naman sya sa Pampanga kilala. Itong street namin, may apat na
sisigan dito, kilala ko pa yung dalawang nagbebenta, mga
kaibigan ko pa. Though nauna na sila sakin before pandemic,
kaso yun nga business naman, at kailangan talaga. Pumunta ka
ng ibang bansa, ako ilang taon ako sa Abroad, almost more than
decade akong nagtrabaho, Middle East pa na napakahirap ng
access sa baboy. Matic yan, na kapag nag crave ang Pilipino,
ano ang unang hahanapin, “sisig” madalas. May Pilipino
Restaurant “may sisig kayo?”. Kumabaga parte na sya ng buhay
natin bilang Pilipino, wala ka ng parang idadahilan pa para
sabihing na hindi sya para maging part natin or maging part ng
culture ng Pilipino. Tatak na yan, hindi na mawawala kahit pa sa
ibang lahi o sa Pilipino man. Stable na yung pangalan nya dyan.
Hindi na sya mawawala, sisig for life na.
 PARTICIPANT 2

My name is Sirsteven D. Sejane. I’m 21 years old,

actually I’m single, happily so, actually I’m currently in
the Province Guimba Nueva Ecija. My original address
would be in the Upper Bicutan Taguig City Metro Manila.

Pinoy Sisig, actually wala pang masyadong kung may

background ba ng pinoy sisig. But, all I know is that
Pinoy Sisig or a Sisig is a Filipino Delicacy and Filipino
loves to eat this with a rice kasi it’s a meal, ulam
kumabaga, so masarap siya. And actually sabi ko nga
kanina, it’s my favourite meal. So kung may ulam na
kakain ko talaga, I will eat it whole heartedly kahit ano
man mangyari sakin.

Actually dahil sa recommendation yun ng friend ko, and

sa sobrang curiousity ko how and merong sisig and how
did they create this, natry kong magsearch. Una,
syempre natikman ko yung sisig, yung tipikal sisig na
pork sisig. Sili, bawang, sibuyas, egg, which is yun nga
yung tipikal pork sisig. Then na curious ako, san ba
galing itong sisig? So yes, nadiscover ko that it is a
Filipino delicacy, originally sa Filipino sya which is hindi
pala sya adopted ‘di katulad ng ibang delicacies or mga
ulam na na-adopt natin sa ibang countries.
Wow pinoy sisig unique, ano nga ba, siguro the way that
Filipino cook it and serve it actually kasi diba alam nating
sizzling plate, part na siguro yon then how they serve
sisig. And actually nagustuhan ko rin pagiging unique is
how they cook it in different styles alam natin na chino-
chop-chop nila muna yung karne or meron yung
malalaking chunks. Also there’s different types of sisig
as well as, nabanggit ko kanina na madami akong natry
na different types, pero one thing na alam ko in the
uniqueness of pinoy sisig is the typical Filipino vibe of
chilly, the spiciness of the sisig, yun talagang
nagpapasarap don.
 Sa dami ng natikman kong Sisig, actually kahit di ko pa
nadedecide kung ano nga yung best sisig, pero ako ah
sakin, actually I think the best sisig that I have ate which
is the bangus sisig, the milk fish, the milk fish sisig.
That’s also because my favourite fish is the milk fish and
just imagine combining the bangus and the meal that is
called sisig, accompanied by the bawang, sibuyas,
calamansi, egg, which is too much paradise to me which
is parang napakasarap kung papakinggan mo palang.

Madami ring parang gusto kong gawing advice regarding

sa pagluto ng sisig. First of all is to less oil, kasi
mapapansin mo sa mga some carinderias or the small
restaurants is when they cook sisig it’s too much oily,
you cannot enjoy the pork or the what kind of sisig is that
because of too much oil, nagiging unhealthy na which is
syempre kung tayo or iba sa atin is mahilig kumain,
napaka unhealthy and hindi yun maganda sa ating food
trips kung tawagin. So if we are going to eat sisig, less
oil please then try to minimize the taba that part of the
pig or the pork na lulutuin. Siguro butter for example,
which is better than oil or vegetable oil.

Siguro yes, because obviously it is originate in the

Philippines and secondly that Filipino loves food so
much that if they can cook, kaya nilang lutuin itong sisig.
Also mahilig kasi mga Filipino, if I’m not mistaken sa
mga maanghang, the spiciness of the food especially
Bicolanos, kumabaga. Correct me if I’m wrong but yes,
that is all I know regarding that. Pinoy sisig would be or
should be a part of the Filipino culture and cuisine.
 PARTICIPANT 3

Erwin Benigla, 26 yrs. Old, Single, Chef, Blk. 32 Brgy.

Addition Hills Mandaluyong City

Pinoy Sisig is made from parts of pig face, belly and

chicken liver. I learned this from my Father.

Pinoy Sisig is unique because it can be considered as an

Main Dish or Appetizer.
 "Pork Sizzling Sisig" Pork Face, Pork Belly, Chicken
Liver, Salt & Pepper, Red Onion, Lemon, Chili red &
green, Soy Sauce, Butter, Egg

I recommend people to continue eating/cooking pinoy

sisig because it is a delicious dish and you will like it
because it has many kindsof cooking sisig such as tuna
sisig, bangus sisig, chicken sisig, and much more.

Yes, because pinoy sisig is a popular filipino dish and it is

not missing when there's a baptism or birthday.
 00 PARTICIPANT 4

I'm 21 years of age, single, a 2nd year college student and from
Dasmarinas City Cavite.

My grandfather used to be a hard-drinker of beer, sisig is one of his favorite

pulutan. He told me that Sisig is one of the Kapampangan dishes,
specifically in Angeles City, Pampanga. And, also it is one of the most
popular dishes in every tapsilugan around the Philippines, because it is
best paired with rice or beer. And I think, as of now it has different varieties
already.

One of the unique sisig I tasted so far is the sisig with liver or atay in
tagalog mixed with pork and ears of a pig. It tastes unique because before
they chopped and mixed everything, they do the grilling process first. And
then mixed everything up and put it on a sizzling pan with egg. Also, the
right amount of mayo and other secondary ingredients was one of the
grounds for making the sisig unique and different.
 as of now, many people try different kinds of sisig. One of them is tofu
sisig, bangus sisig, and chicken sisig, which tastes different and unique.

First of all, it is an original Filipino dish, and we should support our unique
taste. And like I’ve said earlier, Sisig is not only for hard-drinkers like my
grandfather, which includes it when they are drinking beers, but it can also
be partnered with rice during a regular day for lunch or dinner.

Definitely yes, because it is originated in the Philippines which is in

Pampanga. And just to add an information, the first one who cooked sisig is
from Angeles City, Pampanga. She is Lucia Cunanan and runs a restaurant
in Pampanga that time.
 PARTICIPANT 5

Jessa Faderan, I have online business for vegan food or plant

based food. I promote veganism plant based diet because I am
based in Iloilo city mostly dito ko prinopromote mga plant based
diet atsaka vegan lifestyle in Iloilo city. Soul Veganify actually
started as a vlog for vegan food or plant based food bale mga
recipes ko dun ko pinopost dati and it evolve into vegan food
business and I started with making plant based milk .

As far as I’m concerned, sisig is from Pampanga right? I mean it’s

originally from Pampanga and because I also have friends na chef
so dati medyo ignorant pa tayo dati sa pagkain. Ang 1st impression
ko dati sa sisig is usually its sizzling na meat with itlog, and
mayonnaise, chicharon ganun. Later on, I found out na sisig pala
usually hindi siya nilalagyan ng mayonnaise ba yun? Yan yung
idea ko when it comes to sisig atsaka yung typical flavor niya na
maanghang. I was only educated by a friend who is a chef so dun
ko talaga nalaman yan

. I think yung sisig is unique enough kasi in a sense na, usually

yung ginagamit na ingredients, kung sa foreigner medyo exotic
usually ginagamit yung maskara ng baboy atsaka tenga so medyo
exotic na siya sa iba. I think yun ang uniqueness ng sisig when it
comes to pinoy cuisine tapos sa product mo naman syempre what
It makes unique is vegan siya. I mean no animal product used it’s
all plant based, vegan, vegetarian so it all makes plants 100%
 Personally, I think what makes the best pinoy sisig talaga is
syempre yung original talaga, which is mascara ng baboy , with
itlog on sizzling plate. Tapos sa product ko naman, I think what
makes it the best pinoy sisig sa product ko is siguro yung timpla,
what made it taste like sisig is yung marinade niya talaga.

I think people need to continue to eating sisig kasi delicacy natin

yan. It’s very local na food satin and hindi mo siya makikita sa
ibang lugar and unlike other Filipino food. I mean influence by
other culture yung adobo is Spanish, pansit is Chinese, yung sisig
hindi mo masyadong makikita sa ibang lugar. I mean hindi
masyadong niluluto mga exotic part ng baboy sa ibang lugar. I
think people need to continue eating sisig because of cultural
reasons and history na din and ofcourse masarap siya.

. I think it’s part of the Filipino culture talaga. I mean not only
because originally from the Philippines talaga siya. It’s a very
common Filipino food, especially sa mga inuman ginagawa siyang
pulutan. It’s a very very famous pulutan like iinom kayo, ang first
food pumapasok sa isip niyo when it comes to pulutan is sisig. I
mean because sisig is in a sizzling platter siya and it doesn’t
individually come to individual people. Tayong mga pinoy very
communal tayo kapag kumain.