Sisig + B Set
Sisig B Set is a meal menu featuring sisig, a representative dish of Filipino cuisine, as the main course, accompanied by side dishes such as garlic rice. Sisig is a dish made by finely chopping and sautéing pork, liver, onions, and chili peppers, seasoned with sour and savory flavors. It originates from the Pampanga region in central Philippines and is known as a traditional home-cooked dish. In multicultural Asian cities such as Taipei, restaurants like Cres-Art Philippine Cuisine serve authentic sisig, attracting a wide range of customers, including the local Filipino community.
- Taste Rating
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- Price
- 180 New Taiwan Dollar
- Meal Date
- 1/4/2025
- Food Travel Log
- Investigating Sisig in Taipei's Little Philippines! The pork, rich in fatty parts, has a crunchy texture that pairs perfectly with garlic rice, truly capturing the taste of the Philippines. The restaurant, Cres-Art, has been serving the taste of home to Filipinos working in Taiwan since 1996. Coincidentally, a journalist was doing a feature when we visited. The word I expressed after the meal was, of course, "Masarap!"
AI Gourmet Analysis
Overview
Sisig is a traditional home-cooked dish originating from Pampanga in the Philippines and is particularly regarded as an iconic representative of Filipino cuisine in multicultural societies. This dish is characterized by finely chopped pork face, ears, and liver, sautéed together with onions and chili peppers, and traditionally flavored with calamansi (Philippine lime) or vinegar. In modern-day Philippines, there are numerous variations, with innovations in pork cuts, seasoning, and presentation.
History and Development of Sisig
The term originates from the Spanish word “sisig,” which originally referred to dishes with sour seasonings or salads marinated in vinegar. In the early 20th century, restaurants in the Pampanga region began grilling surplus pork parts such as the face and ears, which became the prototype of the stir-fried sisig known today.
Since the 1970s, sisig rapidly gained recognition throughout the Philippines and, through US military bases in the country, spread overseas. Today, it is a common dish in restaurants in regions with large Filipino immigrant communities, such as Asia, the United States, and Australia.
Characteristics of Cooking Methods and Ingredients
The original recipe uses pork face, ears, and liver as its main ingredients, but variations utilizing chicken, fish, and tofu have also appeared. In the cooking process, the ingredients are first boiled, then grilled over charcoal for added aroma, and finally finely chopped before being stir-fried together with onions and chili peppers. The flavoring employs ingredients like vinegar, lemon, and soy sauce, resulting in a harmonious blend of richness, tanginess, and umami. Sisig is often served sizzling hot on an iron platter, notable for its crunchy texture.
Served as a B Set with Garlic Rice
The Linsen North Road area in Taipei is known as “Little Philippines” and has a thriving scene of Filipino restaurants. Among these, Cres-Art Philippine Cuisine has been beloved by the local Filipino community as well as a multicultural clientele since 1996. At this establishment, sisig is served as part of a B set meal, accompanied by classic Filipino garlic rice. The garlic rice is distinguished by the aroma of fried garlic, creating an excellent match for the rich and fatty sisig.
Cultural Background and Social Significance
In the Philippines, sisig is often served as “pulutan” (alcohol side dish), typically enjoyed with beer, and appears at home gatherings, barbecues, and festivals (fiesta) during celebrations. For overseas Filipino communities, sisig plays a significant role as a taste of home, and at places like Cres-Art in Taipei, it helps support the “memory of home” for Filipino workers living there.
In recent years, sisig has received increasing international acclaim, with more coverage from overseas media outlets such as CNN and BBC.
Conclusion
While rooted in traditional local cooking methods, sisig has been adapted in various countries and is now cherished worldwide. At establishments like Cres-Art Philippine Cuisine in Taipei, authentic flavors are continually offered, supporting the cultural identity of diaspora communities abroad. The rich flavor of pork fat, distinctive texture, and exquisite pairing with garlic rice together create a dining scene unique to a multicultural city like Taipei.