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.
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.