ORIGINAL SISIG RECIPE in Pampanga | Greater Philippines

Our family is pure Kapampangan and are from the center of pampanga which is city of san fernando, we are famous for our family’s sisig. We do it differently.. we first boil the pigs head with garlic, peppercorns, bay leaves and salt then cook to tender, then we drain and remove from the bones and deepfry it to crispy then chop into small pieces. We mix ours with boiled chicken liver and we never use salt or vinegar on the dressing, instead we add soysauce and kalamansi. For me this is the original, it’s been passed down from our ancestors to my grandparents, to us grandchildren with some other kapampangan dishes and delicacies that i’m glad to share.

I love how this is presented in a historical manner. Sisig: one great example of how food can be diverse. Who are we nga naman to stop it from evolving.

Definitely a walking history book I would love to learn from.

I am a proud KAPAMPANGAN and I always brag about our SISIG. The best! MANYAMAN!

as a kapampangan, I was skeptical when I saw the title had "ORIGINAL" in it. But when I saw Chef Claude Tayag, I was sold! And Mila's!! Yes! Yes! Yes!

In terms of food and travel vlogging, I'm certain that Erwan is pretty hard to beat. He speaks well, he edits superbly, chooses music perfectly. He presents everything in a manner that is so clear to every viewer.

Erwan's video doesn't just full your stomach but also your brain.

Amazing.. Filipino all time favorite pulutan.. Your vlogs is like a food book history.

I just learned something new today...this video is so educational... A not typical cooking show production. I love it

I'm originally from Pampanga and now residing here in Guam. I LOVE SISIG. This is so informative. Watching this made my heart warm.

In our hometown in concepcion tarlac. The way of cooking a sisig is a way different. First you have to boiled the ear of a pig Next fry it a little bit Lastly grilled it as long as you make it thinner. To cook with ingredients First we have to grilled the liver of chicken but you can use reno liver spread. Chops onions calamansi a bit of soysauce chili and pepper. Then add the very tiny slice of ear of a pig and the chicken liver and other ingredients mix all. Itll takes so long time but its worth it. Proud kapampangan from concepcion tarlac.

Having lived the first 10yrs of my life there and now living abroad, this is a breath of fresh air! Awesome work!

Big ups man! Huge fan of this series! Happy to learn about the origins of our culture's classic dishes.

More of this historical food contents. Thanks for doing this Erwan

Stories about good food need to be told this way. I’ve seen a lot of videos on sisig, even by foreigners; but so far, this is the best. True, as most of you here mentioned, Claude has elevated the narrative with his in depth knowledge of local cuisine. Mila’s is my favorite; though I tried Aling Lucing’s and the “ancient” version too. Nicely done, Erwan!

Im a kapampangan and Ive tried everything around pampanga different municipalities their version of Sisig and the most tasteful and best sisig was from Angeles :-) Manyaman ke tlga magluto ikaming kapampangan :-)

Erwan the great narrator of Philippines Sisig #1 pulutan of the Philippines😊😉😉

This was awesome, I did not even know what Sisig was until today, thank you for great educational videos on foods from around the world.

This is an excellent presentation of the genesis and history of one of my favorite Filipino dishes!!! I love eating Sisig but I haven’t yet attempted to make it myself!!! Thank you so much for showing the traditional recipe as well as the more currently popular evolution!!! ☮️🖖🏽

Awesome! I love the concept of this video and it makes me feel so proud of being a Kapampangan. Thank you for featuring Pampanga. Hoping to see more from you featuring other dishes from different parts of the Philippines.