UNIVERSITY OF MAKATI

COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT

CTHM RESEARCH CENTER

NARRATIONS ON THE DIFFERENT VERSIONS OF SISIG

An Undergraduate Thesis

Presented to the Faculty of the

College of Tourism and Hospitality Management

University of Makati

In Partial Fulfillment

of the Requirements for the Degree

Bachelor of Science in Hospitality Management

Major in Hotel and Restaurant Management

Angelo Joshua A. Capinding

Giselle S. Martinez

Allyssa Mae A. Panal

May Ross P. Roldan

Pearl Angela B. Roxas

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 UNIVERSITY OF MAKATI
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT

CTHM RESEARCH CENTER

February 2021

Chapter I

THE PROBLEM AND ITS BACKGROUND

Introduction

Each region in the Philippine archipelago has its own unique way of

cooking, resulting in a distinct flavor. Filipino cuisine is known for its delectable

taste and enticing aroma, which can be distinguished from other Filipino cuisines

through colorful and enticing presentations on the table. Every bite provides a

complete sensory experience thanks to its distinct colors, fragrance, and flavors

and Filipinos are renowned for their culinary ingenuity, creating special dishes

that are enjoyed by people all over the world (Savoie, 2020).

Pampanga is the Philippines' culinary capital, and has a wide variety of

dishes to offer and one of it is the famous Pinoy Sisig. According to Mishan

(2018), this dish is considered as ancient and at the same time modern. Its name

first appeared in Western history in a grammar of the Philippines' Kapampangan

language written by a Spanish missionary in 1699, where it was briefly described

as "to cook with vinegar,'' offering no hint of its splendor.” Furthermore, it was

originally only un-ripened fruit doused with vinegar to make it even sourer, and

used as a morning sickness cure. Meat eventually replaced fruit, and in the late

1960s. Knowing the Filipinos' creativity, these unwanted pig parts were then

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“Humanizing Hospitality Management Education Through Research”
 UNIVERSITY OF MAKATI
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT

CTHM RESEARCH CENTER

used to make delicious dishes. It was officially attributed to Lucia Cunanan, also

known as the Sisig Queen, of Angeles City. There are a variety of Pinoy Sisig,

and options to choose from. It includes everything from the traditional pig's face

to a more nutritious seafood concoction. Some examples include Squid Sisig,

Tuna Sisig, Bangus Sisig, and Tahong Sisig. Also throughout the years, Pinoy

Sisig still retained its authentic flavor wherein in fact different variations have

been made and even dominated international. This delectable dish is enjoyed

and cooked by any variations, like fish, pork, chicken and even tofu for vegan

eaters. No wonder that it's one of the national dishes of the Philippines that

reminds of the rich culinary traditions.

It is worth noting that in the hospitality industry, tourism networks, and

marketing campaigns are all dedicated to food, the creation of culinary events

such as festivals, documentation of culinary heritage, and food-related activities

such as dedicated food tours and cooking holidays are all important components.

HRM students are trained to become renowned professional cooks and chefs.

However, knowing the processes in food preparations are not justifications to be

professionals. It is in this light that the researchers have to come up with

investigating the different versions of Pinoy Sisig. This paper will also seek to find

out the history, processes, and of becoming food historians to preserve the rich

culinary culture.

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“Humanizing Hospitality Management Education Through Research”
 UNIVERSITY OF MAKATI
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT

CTHM RESEARCH CENTER

Statement of Problem

This ongoing study explores the narrative inquiry on on Pinoy Sisig as

guided by the following questions:

1. What are the different versions of Pinoy Sisig as narrated by selected

participants?

2. What insights may be drawn from the narratives with the following

terms:

2.1 Participants’ narrative stories.

2.2 Themes generated from participants’ narrative stories.

Objective of the Study

The general objective of this study is to draw insights on the historical and

cultural representations of Pinoy Sisig.

Specifically, this study deeply looked into the methods, processes, and

cooking experiences of each participant.

Scope and Delimitation of the Study

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 UNIVERSITY OF MAKATI
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT

CTHM RESEARCH CENTER

This study will consider descriptive-qualitative-narrative research, and it

will be delimited and focused on the different versions of Pinoy Sisig . The

researchers shall consider purposive sampling where chosen participants have a

deep knowledge on the different versions of Pinoy Sisig. The researchers

intended to gather data from seven (7) participants who are residents of Makati

and Taguig Cities. This paper will be completed in the span of eight (8) months.

Significance of the Study

This study became of value to institutions, administrators, CTHM faculty,

and aspiring chefs/cooks, and food historians.

Specifically, it will benefit the following groups:

Aspiring Chefs/Cooks. The result of this study will provide ideas in

on the different versions, processes, and ingredients in cooking sisig.

CTHM Administration and Faculty. The impact of this study can

increase their level of awareness specifically in culinary history which may serve

as a framework in incorporating Pinoy Sisig in the laboratory subjects.

CTHM /HRM Students. The output of the study will help them gain

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 UNIVERSITY OF MAKATI
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT

CTHM RESEARCH CENTER

knowledge about the different versions, right processes and ingredients of Pinoy

Sisig.

Food historians. They will be knowledgeable about rich culinary features

of Pinoy Sisig across the regions of the country.

Future Researchers. The study output will serve as a reference relevant

to the same research area.

Definition of Terms

The following terms were operationally defined as they were used in this

ongoing study:

Dinakdakan. This term is an iconic dish of the Ilocano people. It is

similar to that of Pinoy Sisig of Pampanga province and consists of parts of a

pig’s face, such as ears and cheeks.

Sizzling Sisig. This is a Philippine dish made from parts of pig’s head and

liver, usually seasoned with calamansi and chili peppers.

Aling Lucing. In this study, she has been claimed by various authors as

the re-inventor and founder of the famous Kapampangan Sisig.

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 UNIVERSITY OF MAKATI
COLLEGE OF TOURISM AND HOSPITALITY MANAGEMENT

CTHM RESEARCH CENTER

Narrative Inquiry. This term refers to gathering information for the

purpose of research through storytelling.

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