The current state of Vinegar and Sisig in the Philippines | Farm To Table - video Dailymotion

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Aired (September 22, 2024): With our guest author and restaurateur–Claude Tayag, we will uncover the story behind why sour is the most dominant flavor and most accessible in Filipino cuisine.

Transcript

00:00It's our Hour of Food Explorers!

00:05Because the ingredients that really bring sourness to Filipino food are the star of this week.

00:11Let's start our journey in Pampanga.

00:14Because the author and restaurateur is at Cloud Thaian,

00:17we will discover together why sourness is a hit for us Filipinos.

00:24Vinegar and sour fruits, the acidity,

00:29is the most dominant flavor in Philippine cuisine in general.

00:34Because, number one, vinegar is the most, you can say, accessible ingredient

00:41that is used, well, as a cooking ingredient.

00:47At the same time, as a sauce.

00:49And it can come, the vinegar can come from, like, any fruit,

00:53whatever is the predominant in one area,

00:56especially Quezon, all the way to Bicol, it's the coconut tree.

01:00Here in Pampanga, up to Ilocos, it's the so-called tubo, the Visayas.

01:07It could be from coconut, it could be also from nipa palm, sasa,

01:12ganun din sa bulakan.

01:14Well, it's a given that anything cooked in vinegar will prolong the shelf life,

01:20gives it a new dimension.

01:23Tinagtad, inihaw o kinisa, nilagay sa sisig plate, tapos hinaluan ng itlog.

01:31Ito ang sisig na kilala ng karamihan sa atin dito sa Metro Manila.

01:35Pero, alam nyo ba na sa Pampanga, ang sisig ay may maasim na pinagmulan?

01:41Way back, like, in the 1700s, there's this Kapampangan Spanish dictionary

01:50written by a Spanish friar, Fraile Bergano.

01:54The word sisig is already mentioned there,

01:58and it is defined as a salad served with a vinaigrette.

02:02It's usually given to a pregnant woman craving for something sour.

02:08Pero yung sisig nung araw, it's actually a snack.

02:11Talagang pinapapak mo yun in between meals,

02:14or naka-crave ka lang, or just to satisfy your hunger.

02:19One Friday, I was invited to play hooky by my classmate na taga Apalit.

02:26Pagpasok namin sa bahay nila, sumalubong yung tatay,

02:29pulutang ka muna.

02:30Yung sisig, basically, for the menfolk,

02:34something fatty to line the stomach before drinking.

02:38For 300 years, the sisig babi,

02:42synonymous with the sisig matua, is the same,

02:45remained the same, meaning boiled and then soaked in vinegar.

02:50Pagkalipas ng dalawang siglo,

02:52isang madiskating tinderan ng barbecue

02:55ang nagbigay ng bagong anyo sa kinasanayan nilang sisig.

02:58At kalaunan, siya ang kinaronahang sisig queen ng mga Kapampangan.

03:04Aling Lusing, Kunanan,

03:06is supposed to be credited for having invented the sizzling sisig.

03:11So one time daw, according to Aling Lusing,

03:14may nag-order ng isang tenga, gano'n.

03:17Eh, sa dami ng order, nasunog, nakalimutan niya.

03:20Imbis natatapon, magbabarbecue ng panibago,

03:24aba, pinagpag niyong abon.

03:27Tinatad niyang gano'n, binagyan ng sibuyas,

03:30binuhusan ng suka.

03:32Try mo yung bago kong sisig,

03:34sabi dun sa customer.

03:36Paano gustuhan?

03:37At that point, nakita nung ibang customer, gumaya.

03:41So, yun lang nag-umpisan nung Aling Lusing Sisig.

03:45Boiled, grilled.

03:48Sa bandang Kamainilaan,

03:50isa ring sisig revolution ang naganap.

03:54Kanya-kanyang version na,

03:55linagyan na ng mayonnaise, linagyan na ng itlog.

03:58So hindi na yung pulutan.

04:00Naging ulam na ngayon.

The current state of Vinegar and Sisig in the Philippines | Farm To Table

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