"The Filipino food scene in Chicago is fully in its boom era, with many establishments highlighting homegrown flavors in the city and even more infusing them into pastries and more. As a Philippine native who moved to the U.S. in 2024, I try to introduce dishes that equally deserve spotlight in equal measure to lumpia and adobo. When people ask me what I miss most from home, there's one dish that comes to mind: sisig."
"Sisig is a popular Filipino comfort food traditionally prepared with pigs' head. Pig ears and face are chopped, seasoned with salt, pepper, vinegar, and a type of Philippine lime called calamansi, before being served on a sizzling plate. Onions and chiles get mixed in. I always order an extra egg as garnish - but the move is optional and has been subject to debate within the food community."
"But aside from international recognition, sisig is a sentimental, historical dish for many Filipinos. In Pampanga Province, where it is said to have originated, the dish is a reminder of American occupation. U.S. air base commissaries would throw away pig heads and other "undesirable" animal parts, which the Kapampangans would salvage and turn into one of the country's national dishes, according to a study published in the International Journal of Gastronomy and Food Science."
Chicago's Filipino food scene is experiencing a boom with many establishments spotlighting homegrown flavors and innovative pastries. A Philippine native who moved to the U.S. in 2024 seeks to introduce lesser-known Filipino dishes alongside lumpia and adobo. Sisig is described as a popular comfort food traditionally made from pig's head, with pig ears and face chopped, seasoned with salt, pepper, vinegar, and calamansi, mixed with onions and chiles, and often served on a sizzling plate with an optional egg garnish. Regional variations use pork belly or bangus, and the dish evokes memories of home and social dining. Sisig has historical roots in Pampanga tied to salvaging discarded animal parts from U.S. air base commissaries, which contributed to its status as a national dish.
Read at Eater Chicago
Unable to calculate read time
Collection
[
|
...
]