Kara David, sinubukan ang sisig ng Pampanga! | Pinas Sarap - video Dailymotion

GMA Public Affairs

Aired (June 22, 2024): Kilala ang Pampanga sa kanilang sisig recipe. Samahan si Kara David na tikman 'yan sa video na ito.   Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.    Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap

Transcript

00:00When it comes to pork dish, it's not easy to beat the competition.

00:07Here in Pampanga, the culinary capital of the Philippines,

00:10you can taste the famous Greatest Pork Dish on Earth by the New York Times.

00:17Are you ready to taste the delicious, simple yet tasty Sisig?

00:23Made from the mascarpone cheese,

00:26Sisig is made from the mascara or ears and face of a pig.

00:32A woman named Lucia Cunanan came up with a unique dish

00:37using the mascarpone cheese, pork, vinegar and other ingredients.

00:42That's why it's called Sisig Queen.

00:45Let's find out the original recipe of Sisig Queen with Ms. Lucing Sisig.

00:50Sisig!

00:53And with us today is Zenny Cunanan, daughter of Ms. Lucing.

00:59Yes.

01:00What year did Ms. Lucing Sisig start?

01:031974.

01:041974, so 43 years. I'm still that old.

01:08This Ms. Lucing Sisig is really getting old.

01:12And of course, when it comes to Sisig, the main ingredient is pork.

01:17Yes, pig's head.

01:19It's really pig's head, not the meat.

01:23What are we going to do with this pig's head?

01:25We're going to rinse it first.

01:26How? Will you help me?

01:28Let's remove the skin.

01:30We're just going to shave it like that?

01:31Yes, like that.

01:32Is Sisig really more delicious if we use pig's head?

01:35The fat and the meat are mixed.

01:38It's not dry anymore, just like when you put rice, it's all meat.

01:42So just think of it, the pig's head is used for other races,

01:46and for us, it's very beneficial.

01:50The pig's head needs to be boiled for an hour.

01:54After that, it's ready for the next step, the grilling.

01:58Once it's grilled, it can be fried.

02:03Mix the liver, other seasonings, and of course, onions.

02:07Do you know that every day, 2 to 3 bags of onions are used up here in Ms. Lucin's restaurant?

02:25And because I'm here, I'm also going to help in chopping the onions.

02:32Brother and sister are the ones who cry every day.

02:38Why aren't you guys crying?

02:40It's okay.

02:42I'm used to it.

02:43Huh? You're used to it?

02:45But when the onions are white, you can still see it.

02:52I'm just going to remove my eyelashes.

02:56Okay, game!

02:58We're just going to do one bag, right?

03:00Are we going to run out of bags?

03:05Onions, done!

03:07And a bag of ginger.

03:09I have a lot of ginger.

03:11Yes!

03:12We can now cook sisig.

03:20And this is our sisig.

03:22Original sisig.

03:23And this is our sisig.

03:24Original sisig.

03:26Recipe by Ms. Lucin.

03:29One bag of ginger is worth it when I taste Ms. Lucin's original sisig.

03:36Let's taste Ms. Lucin's original sisig recipe.

03:43It's delicious!

03:47It's delicious because the onions are still crunchy.

03:53It also adds crunchiness to the pork.

04:23Thank you for watching!

Kara David, sinubukan ang sisig ng Pampanga! | Pinas Sarap

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