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).


Aling Lucing Sisig

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.



Aling Lucing Sisig

Aling Lucing Sisig


Aling Lucing 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.


Aling Lucing 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



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


Comments

  1. Buro (fermented rice) with mustasa (mustard greens), okra, and eggplant are seems good and tasty. I will try it.

    Regards,
    Buy Noni Juice

    ReplyDelete
  2. I remember visiting that same branch pre-blogging days. Can't wait to go back! :)

    ReplyDelete
    Replies
    1. The place didn't change that much. And the sisig is still the same sisig that people crave. Hope you can visit soon! :)

      Delete

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