Aired (June 22, 2024): Kilala ang Pampanga sa kanilang sisig recipe. Samahan si Kara David na tikman 'yan sa video na ito.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00When it comes to pork dish, it's not easy to beat the competition.
00:07Here in Pampanga, the culinary capital of the Philippines,
00:10you can taste the famous Greatest Pork Dish on Earth by the New York Times.
00:17Are you ready to taste the delicious, simple yet tasty Sisig?
00:23Made from the mascarpone cheese,
00:26Sisig is made from the mascara or ears and face of a pig.
00:32A woman named Lucia Cunanan came up with a unique dish
00:37using the mascarpone cheese, pork, vinegar and other ingredients.
00:42That's why it's called Sisig Queen.
00:45Let's find out the original recipe of Sisig Queen with Ms. Lucing Sisig.
00:50Sisig!
00:53And with us today is Zenny Cunanan, daughter of Ms. Lucing.
00:59Yes.
01:00What year did Ms. Lucing Sisig start?
01:031974.
01:041974, so 43 years. I'm still that old.
01:08This Ms. Lucing Sisig is really getting old.
01:12And of course, when it comes to Sisig, the main ingredient is pork.
01:17Yes, pig's head.
01:19It's really pig's head, not the meat.
01:23What are we going to do with this pig's head?
01:25We're going to rinse it first.
01:26How? Will you help me?
01:28Let's remove the skin.
01:30We're just going to shave it like that?
01:31Yes, like that.
01:32Is Sisig really more delicious if we use pig's head?
01:35The fat and the meat are mixed.
01:38It's not dry anymore, just like when you put rice, it's all meat.
01:42So just think of it, the pig's head is used for other races,
01:46and for us, it's very beneficial.
01:50The pig's head needs to be boiled for an hour.
01:54After that, it's ready for the next step, the grilling.
01:58Once it's grilled, it can be fried.
02:03Mix the liver, other seasonings, and of course, onions.
02:07Do you know that every day, 2 to 3 bags of onions are used up here in Ms. Lucin's restaurant?
02:25And because I'm here, I'm also going to help in chopping the onions.
02:32Brother and sister are the ones who cry every day.
02:38Why aren't you guys crying?
02:40It's okay.
02:42I'm used to it.
02:43Huh? You're used to it?
02:45But when the onions are white, you can still see it.
02:52I'm just going to remove my eyelashes.
02:56Okay, game!
02:58We're just going to do one bag, right?
03:00Are we going to run out of bags?
03:05Onions, done!
03:07And a bag of ginger.
03:09I have a lot of ginger.
03:11Yes!
03:12We can now cook sisig.
03:20And this is our sisig.
03:22Original sisig.
03:23And this is our sisig.
03:24Original sisig.
03:26Recipe by Ms. Lucin.
03:29One bag of ginger is worth it when I taste Ms. Lucin's original sisig.
03:36Let's taste Ms. Lucin's original sisig recipe.
03:43It's delicious!
03:47It's delicious because the onions are still crunchy.
03:53It also adds crunchiness to the pork.
04:23Thank you for watching!