Sisig in Korea – me and my cravings

Reading “Lamesa ni Grasya” reminded me of one of the things that made the city where I grew up famous… “sisig.” It’s a Filipino dish made with grilled pork cheeks, chopped and mixed with chicken liver, onions, calamansi and fresh chili. They say that this dish originated from Angeles City, at the barbeque row in “crossing”. That area is also known as “riles” or “area” but I grew up knowing that that place is “crossing.” Why? Because there used to be a train station along the street now lined with stalls selling barbeque, goto and of course, sisig.

“Aling Lucing’s” is the name of the barbecue place where “sisig” originated from and the proprietor was the one who concocted the dish which is now a favorite “pulutan” (side dish) of so many. Sure there are so many restaurants now offering the same dish but as they say, “the original is always the best.” I don’t really like seeing mayonnaise on my favorite dish! Eewww!

Sisig craving in Korea

Every now and then, I find myself craving for sisig. My elder sister Alice prepares it so well. Unfortunately, I don’t cook as good as she does. During those times that I wanted to eat sisig, I visit the Filipino stalls lined up in Hyewhadong on Sundays. I’m so glad that my favorite dish is available in cans. It might not taste as my ate Alice’s sisig but it’s good enough to satisfy my big stomach.

canned sisig
canned sisig

Purefoods sisig is available for 2,500 KRW. I just heat it in a skillet and add a lot of chopped onions, lemon, and pepper and voila… instant sisig for a homesick Betchay!

The question whether it tastes good or not? Well, it’s like when you’re stranded in an island and you don’t have anything except for ~ sisig! That’s how it is.

6 comments

  1. hay, nagutom na naman ako. yang sisig ng purefoods, gustong-gusto ko yan. nung nasa pinas pa ako, I used to buy that for lunch tapos magdadala ako ng kalamansi kapag nag-crave ako. sarap! sana meron din niyan dito sa FL.

  2. betch,
    wala bang brains as in pork brain ang sisig? i love sisig eh, kaso yung kaibigan ko sabi may utak daw yun ng pig or cow..eh takot ako sa mad cow disease at that time…(as if im not mad anough?!) so parang natakot akong kumain ng sisig…anyway, mukhang masarap nga yang kinain mo..penge!

  3. masarap yang sisig kaya lang dehins na pwede sa akin due to GOUT. ang masarap ay nakakasama pag sobra na, atake de corazon ang kalaban sa sobrang sarap. moderate is okey. i think masarap pa yung laga at ibabaw lang sa kanin na mga gulay like from ilocos province. it gives healthy life. its opinion not facts.

  4. ^^korek ka diyan! kaya nga sabi nila moderation is the key… as long as hindi sisig araw-araw ang kinakain mo… at syempre, kung nasa korea ka kailangan kumain ng kimchi!!! 😀

  5. YAK!!! Sisig in a CAN!! Sa Crossing dito sa Angeles mas masrap pa! P130 ang dami pa 4x pa keisa sa Sodium Layden na latang iyan. Tapos KrW2,500 = P125!! NAMAN!!! Ang, original na sisig as accidentally invented by Aling Lucing in 1974 at Pork lang and sibuyas tapos pinigaan ng kalamansi. Yung concept ni Aling Lucing sa sisig yung litson na hindi nabenta kaya na accintally stumbled nya yung sisig. After a few years lang na naging pisngi na lang yung sisig kasi yung pisngi yung hindi mabenta sa mga barbiquhan noon eh.

    Yung amount ng sibuyas should be the same ng meat. Walang liver, egg or etc. Meat, Onions and kalamnsi lang.. Anyways, enjoy life in Korea. Remember for every 1 pinoy in Korea there are 50 Koreans here in d’ Philippines.

    Jason here proud Angeleno

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