Aling Lucing Sisig, Angeles City

Sisig, as per Kapampangan history, originally denoted a salad comprising green papaya or guava seasoned with salt, pepper, garlic, and vinegar. This early rendition, unlike the contemporary sisig, resembled a vegetarian salad often enjoyed as a side dish.

History of Sisig

The transformation of sisig unfolded when Kapampangans introduced meat into the equation. Historical accounts reveal that local residents acquired unused pig heads inexpensively from the commissaries of Clark Air Base in Angeles City, Pampanga. These pig heads were surplus, as they were not utilized in the preparation of meals for the U.S. Air Force personnel (Source: Wikipedia).

In the 1970s, Lucia Cunanan, also known as Aling Lucing, played a pivotal role in redefining sisig. She pioneered the use of a sizzling plate as a serving vessel, adding a distinctive element to the dish. While the core ingredients remained faithful to the traditional recipe, Aling Lucing altered the preparation process. Pig parts, such as ears and cheeks, were first boiled, grilled, and finely chopped. The dish was then seasoned with vinegar, calamansi juice, chopped onions, and chicken liver before being presented on hot plates.

Also Read: MILA’S TOKWA’T BABOY IN ANGELES CITY

Also read: FINDING THE BEST READY-TO-COOK SISIG

Aling Lucing's Location in Angeles City

Aling Lucing's modest eatery, situated in a once-notorious part of the city along the former railroad, defied expectations. Despite lacking air conditioning and sporting the appearance of a typical carinderia, it attracted a diverse clientele, including regular locals, actors, actresses, and politicians, all drawn by the allure of the perfect sisig.

Curiosity led me to inquire why sisig from other branches of Aling Lucing's didn't taste the same. A staff member explained that their preparation methods varied. While I cannot vouch for the accuracy of her statement, my discerning taste buds confirmed the distinction.

Also check out this blog post that includes recreating leftover chicken into sisig: 10 DELICIOUS RECIPES USING LEFTOVER ROASTED OR FRIED CHICKEN FROM THE HOLIDAYS

Side dish: Buro (fermented rice) with mustasa (mustard greens), okra, and eggplant

Aling Lucing Sisig

Valdez St Agapito Del Rosario Angeles City,Pampanga 

For reservations call (045)8882317 or 09182126461 

For franchising contact Zeny Cunanan 09395145112

Aling Lucing Sisig Facebook page

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