Are Filipinos Really Battling Over Sisig? Discover the truth behind Sisig's roots in this deep dive into Filipino culinary history. From humble Kapampangan origins to global fame, explore the evolution of the iconic Sizzling Pork Sisig. Join me on a flavorful journey through time, debunking myths, and celebrating the true essence of Sisig. 🌶️ 🔔 Subscribe: http://goo.gl/yDgQmK 🎥 Be my Patron: https://www.patreon.com/kirbynoodle 📚 My books, ebooks, coloring books, merch etc. - https://www.kirbyaraullo.com/shop Related Videos & Playlists: 🇵🇭 Untold History of Early Philippines https://bit.ly/EarlyPhilippines 🌏 Demystifying Southeast Asia: https://bit.ly/KnowSoutheastAsia 🐲 Philippine Mythologies - https://bit.ly/MythologyPH Video Chapters: 00:00 Intro 01:31 Sisig’s Oldest Historical Record 02:46 Respecting Food History & Traditions 04:14 The Ancient Roots of Sisig 05:46 Authentic Traditional Variations of Sisig 07:52 The History & Evolution of Sizzling Sisig 10:39 What is Cultur

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Wait lang, are Filipinos really battling over sisig?

So a recent YouTube video stirred controversy by suggesting that

the beloved dish sisig finds its roots from the Tagalog language,

allegedly from the Tagalog word sisigan, which means to make sour.

So let us set the record straight, this is unequivocally false.

Not only that sisig boasts this rich, deep, kapampangan heritage,

but the very word itself, sisig, is literally kapampangan,

not Tagalog, and I'll explain this later in the video.

So join me on a journey through the roots of sisig,

debunking misconceptions, and celebrating the true essence of this beloved dish.

Mabuhay o inkapampangan, luwid kayo!

Welcome back to my channel, it's me Kirby Aralio,

your friendly Pino historian and culture bearer.

And today's video is all about sisig.

Now this video is actually a longer, updated, and extended version

of an older video that I made way back in 2015.

So if you've been on my channel in the past 8 years or even longer,

in the past decade or so, dakal pong salamat.

Seriously, thank you for all your love and support through these years.

But if you are new to my channel, in this channel,

I make videos about our people's history, culture, and everything in between.

So if you like learning about any of these things,

if you like digging deeper into our roots,

don't forget to like, share this video, comment down below,

and please, please subscribe.

Now first things first, this word sisigan,

which many have recently claimed to be the Tagalog root word for sisig,

does not even exist in any of the oldest Tagalog dictionaries.

And I've seen this claim around for the past few years,

but I'm still not sure how they came up with this conclusion

of this supposedly Tagalog origin of the word.

Because we all know that the roots of sisig have always been kapampangan,

and it dates back to our pre-colonial ancestors.

But sadly,

as many of you know,

we've lost a lot of our pre-colonial records

through the centuries of war and colonialism.

In fact,

the vast majority of our archives were lost in World War II alone.

So where can we find the oldest written record of sisig?

And what does this word sisig really mean?

According to the oldest surviving documentation of sisig

in the Vocabulario de la Lengua Pampanga by Fray Diego Bergano in 1732,

sisig is a kapampangan word.

In fact,

it's an indigenous kapampangan word.

It means kapampangan salad,

whereby meat, fish, vegetable, or half-ripe fruits

are prepared with a spice vinegar or citrus dressing,

aka kalamunding.

And also mentioned in this old dictionary is the kapampangan term manisig,

which means to snack on something sour,

a subtle nod to the joy of preparing and indulging in something tangy.

Okay, so before we continue,

let's lay some foundations.

Let's talk about the overall importance of food history and traditions.

Protecting food history and traditions anywhere in the world

is a tribute to the cultural tapestry woven into our culinary heritage.

You know, each dish and cooking technique carries the essence of a community's identity,

offering a profound connection to the past and a celebration of shared experiences.

Traditional food are not just sustenance.

They're actually a tangible link to our ancestors,

embodying the wisdom and the values passed down through generations.

Preserving food tradition is an act of sustainability,

promoting the use of local ingredients and time-tested cooking methods.

By embracing these practices,

we foster a deeper connection to the land.

Additionally, respecting the rituals and customs associated with food traditions

deepens our understanding of cultural values,

creating a genuine appreciation for the diverse ways

in which communities express themselves through their cuisine.

And you know, ultimately,

the respect for food history and traditions transcends the act of cooking and eating.

You know, ultimately, the respect for food history and traditions transcends the act of cooking and eating.

through preserving cultural identity,

fostering community,

and contributing to a world

where the richness of various,

diverse culinary heritage

is acknowledged and celebrated.

A shared journey bridging the past and the present,

ensuring that the flavors

and the stories of our ancestors

endure for generations to come.

Now don't get me wrong,

this video is not intended,

it's not meant to create any further divisions,

it's not meant to ignite

even more fights over the internet.

Instead, in contrast,

this video is meant to find unity,

to deepen our understanding

by demystifying Sisig.

So let's dive deep into the epic journey,

the epic history and roots of Sisig.

In the vibrant Kapampangan culinary history,

Sisig stands as a time-honored tradition,

in fact, more ancient

than the Philippine nation itself.

And as mentioned earlier,

back in the 1700s,

the Spanish friar Diego Berganio

documented Sisig's existence

as a salad or sour snack

with unripe mangoes or guavas.

Now, initially conceived as a delicacy

reserved for expectant mothers,

Sisig, with its unique and distinctive sour undertones,

was believed to combat the woes of morning sickness.

According to our elders,

back in the old days,

only pregnant women were allowed to eat Sisig.

Then kahagli in Kapampangan,

or in Tagalog,

mga naglilihe.

And it was said that men were not even allowed

to have a taste of it

because of the superstition that

if a man eats Sisig,

he will also experience morning sickness

and other signs and symptoms of pregnancy.

But more importantly,

eating Sisig was also a social event for women,

as opposed to how Sisig is eaten

and perceived as a pulutan today.

Pregnant women traditionally shared

and enjoyed Sisig with other women

who have also experienced pregnancy.

It was a special moment for them to talk about life

and enjoy each other's company.

But this all changed in the centuries to come.

Now, Sisig comes in a variety of forms.

There are literally countless versions of Sisig.

And I'm not even just talking about the modern version.

And I'm not even just talking about the modern version.

I'm talking about the variations of Sisig

that we find in a variety of restaurants today

in different cities.

You know, there's modern fusions

and commercialized versions of Sisig.

I'm talking about the traditional Sisig itself.

You know, the Sisig that's indigenous to us Kapampangans.

Many towns, cities and communities

in Indong Kapampangan

are known for their own traditional Sisig.

In fact, even old Kapampangan clans

have their own signature Sisig.

For example, my own Tayag side of the family,

we have this secret recipe of

Sisig babiding Tayag

that you won't find anywhere else but within this Mapiang Sugi clan.

It is both secret and sacred to our clan that we were told by our elders that it is forbidden to be commercialized.

The earliest and most traditional variations of sisig are actually more similar to kilayin,

another popular pre-colonial dish that is also identical to ceviche.

Now, the original incarnation of sisig babi or pork sisig that many of us are familiar with today

showcase a blend of boiled pig's ears and tail, with onions all adorned in tangy spice vinegar.

And this is because of the belief that the cartilage contributed to the child's bone development in the womb.

But as mentioned, sisig goes beyond just pork or meat dishes.

Here are some 10 examples of, you know, traditional sisig that you probably never heard of.

We have sisig madibalang kapaya, sisig pusong sakin, sisig apalya, sisig paku, sisig paro, sisig talabao,

masantong.

sisig bangus, sisig ema of sasmon, kilo sa, and kilo damulag.

These are just a few of the many traditional variations of sisig in Pampanga.

But as you can see, the main ingredient of meat, seafood, vegetables, or fruits do not define sisig.

Because what really makes sisig sisig is the meticulous process of making it using indigenous ingredients available at hand.

And the most essential of which is a souring agent, such as the spicy papam vinegar or slamsasa,

and kalamunding, a.k.a. kalamansi.

And as always, I'll include the list of resources for you to learn more, for you to dig deeper into the roots of sisig.

But before we dig deeper, I just want to give a shoutout, a special shoutout to all my patrons.

Because this video will not be possible without the love and the support of all my patrons, subscribers, and viewers like you throughout these years.

Kaya naman maraming maraming salamat po, or in Pampangan, dakal pong salamat, and in Benisaya, daghang salamat.

So if you want to help me make more videos like this, you can subscribe to my channel, and you can also follow me on Instagram.

Please be my patron on Patreon, or a member of my YouTube channel.

You may also check out my books, coloring books, and e-books about the pre-colonial history and oral traditions of the Philippines and Southeast Asia.

Okay, now back to our topic.

So where exactly do we get this, you know, this sizzling sisig that we are familiar with today, that the world loves today?

The short answer is my hometown.

In the heart of Pampanga, Culiat, or Angeles City, in the late 1960s, marked a crucial chapter in sisig's history.

As kabaret,

and manisig street vendors introduced sisig as a pulutan.

The sizzling streets of Burgos witnessed the birth of sisig barbecue, a crunchy delight served on enamel plates,

transforming this part of the city into the famous food destination known as crossing,

with key players like Bapang Kadok Dinyo, who first introduced us to the sisig ning nang balugbog babi,

and then Aling Lusing Lagman Kunanan, who introduced us to the sisig ning nang balingit babi.

But the innovation to present sisig on sizzling plates,

is attributed to Bapang Benedicto Faminduan.

Bapang Benedicto's restaurant turned sisig into a family affair in the early 1980s.

Now around the same time, the sizzling sisig trend would also be introduced and spread to Manila,

all thanks to the Tayag Clan, with unique variations like Bapang Dan Tayag's addition of chicken liver.

However, it was Aling Lusing's reign as the Sisig Queen of Crossing,

catering to celebrities and even the Marcuses at the Malacanang Palace that became the gold standard by the 1990s.

at the Malacanang Palace that became the gold standard by the 1990s.

But amidst this, in Barangay Santo Domingo, Apong Mila Gomez quietly preserved the original Sisig Matwa at Mila's Tokwat Baboy.

And then you know, Sisig took a fascinating twist when it gained global recognition in the 21st century.

Thanks to influential figures like Anthony Bourdain and his dear friend, Bapang Cloud Tayag.

And this paved the way for Bapang Ronnie, the son of Bapang Kadok, to revive his father's legacy in 2021.

Staying true to his father's recipe of Sisig Ningnang Balugbog Babi.

This marks a new chapter in the history of Sisig, while keeping its timeless flavors alive.

Showcasing the culture of Kapampangan cuisine that has been enjoyed for centuries.

So if you want to learn more about this fascinating evolution in history of today's sizzling pork Sisig,

check out Bapang Mike Pangilinan's well-researched documentation and article on the history of Sisig,

how Angeles City kept reinventing a traditional Kapampangan delicacy.

Okay, so what exactly is the problem?

Why are Filipinos fighting over Sisig?

And what does cultural appropriation,

really mean?

So for those who may not know,

cultural appropriation refers to the act of borrowing or taking elements from one culture

and integrating them into another,

often without proper understanding or respect for the cultural context.

While cultural exchange can foster understanding and appreciation,

appropriation becomes problematic when it involves the misuse or commodification of sacred symbols,

rituals, or traditions.

It can, you know, perpetuate stereotypes,

further marginalize,

and undermine the authenticity of the original cultural practices.

And thus, sensitivity and awareness are crucial in navigating the fine line between appreciation and appropriation,

encouraging a more inclusive and respectful approach to cultural interactions.

Now let's consider the case of Sisig,

you know, this dish that practically embodies the rich culinary heritage of the Philippines.

Okay, so respecting the authenticity of Sisig means understanding and preserving this centuries-old tradition,

involving, you know, recognizing the meticulous selection of ingredients,

the artistry in chopping,

and the distinctive local flavors that define the dish.

Our traditional way embodies a cultural narrative,

and any evolution should maintain this essence,

appropriating Sisig without due respect for its roots,

cultural significance,

and social context.

You know, this is actually similar to the blunder made by Bon Appetit magazine

when they whitewashed the Vietnamese pho

and added gummy bears and popcorn

to our beloved Filipino haloha.

Both instances highlight the importance of approaching culinary innovation with cultural sensitivity,

just as altering the core elements of Sisig dilutes its essence and historical connection,

adding random ingredients to our beloved halohalo

or misrepresenting the Vietnamese pho

risk undermining the cultural significance of these beloved food.

Yet, evolution does not necessarily equate to bastardization.

Respectful innovation allows for creative reinterpretations

while still maintaining the cultural significance of the food.

An authentic evolution of Sisig might entail experimenting with additional local ingredients

or exploring alternative cooking methods.

However, it should never compromise the fundamental principles that define Sisig.

Bastardizing this dish would involve altering its core components

to the extent that it loses its cultural significance and historical connection.

And so in navigating food culture,

adopting elements without a deeper understanding

blurs the line,

between respectful celebration and misappropriation.

The essence of true respect for food history

lies in acknowledging its deep roots,

embracing authentic evolution,

and avoiding practices that disconnect a dish from its cultural origins.

In the case of Sisig,

honoring the process, ingredients, and cultural context

ensures that Sisig's legacy is upheld with dignity and authenticity.

The Kapampangan's outrage over the misrepresentation of Sisig

underscores the importance of the food history.

It underscores a collective frustration due to the neglect of authentic representation.

And let's be honest,

this is actually reflecting a similar profound sense of betrayal,

cultural betrayal,

among the broader Filipino communities

when witnessing the distortion of our culinary heritage.

You know, like the viral reaction to the unconventional whitewashing additions to Halo-Halo,

like popcorns in Halo-Halo,

because these instances signify a disconnect

from the rich histories and meticulous process tied to these beloved dishes.

But instead of being divisive,

this outcry should be seen as a compelling call

to preserve respect and understanding

the importance of authentic representation

and appreciation for the cultural narratives

embedded in each flavorful bite.

Now, don't get me wrong,

I'm not here to, you know, rain on anyone's parade.

I'm not yucking anyone's yum.

In fact, you know, you may add your own twists and turns

and, you know, craft your own unique versions of Sisig

that speaks to your taste buds.

I mean, I've done it myself many times.

Exploring and, you know, creating my own flavorful versions of Sisig,

my own interpretations of this sacred dish.

But, you know, no matter what you do with it,

we must respect Sisig and its roots,

its kapampangan roots.

We must understand that the secret in achieving the most authentic

and best-tasting Sisig is done

through the meticulous use of the most simple of ingredients.

Because the art of perfecting Sisig is all about achieving

a harmonious balance of flavors,

especially when it comes,

to the interplay of sourness and tanginess.

Because literally,

the kapampangan root word Sisig as a noun denotes a tangy salad,

while as a verb, manisig means to indulge in something sour.

So always remember that if your Sisig leans too heavily on the salty,

or you know, when it's too oily, gooey, salty and wet or whatnot,

then let's be honest,

that's no longer Sisig.

And that is it for me today.

So let us know what you think about today's topic in the comments below.

And let us know in the comments,

you know, what are your top 5 favorite Filipino food?

I mean, for me, Sisig would always be in the top 5.

Not just because of its kapampangan,

but because of its deep history,

its rich culinary heritage,

you know, its evolution through history,

through the centuries,

that reflects the resilience and the ingenuity of our people.

But of course, before I go,

today's special shoutout goes to

Bapang Mike, Tayag Manoloto Pangilinan,

Darang Joy, Tayag Lansang Cruz,

and the entire team behind

Diaguman Sinupansingsing Center for Kapampangan,

or Kapampangan Cultural Heritage.

You know, for all your hard work in documenting and preserving

our people's deep history and colorful traditions.

Nakalpong salamat,

kaya kongan,

luwid kayo.

See you next time,

or in Tagalog, kita kids,

and in Kapampangan,

make it X,

and in Binisaya,

kita ay ta!