Apo Cion's SISIG STORY

Sorry for the l-o-n-g absence, folks.


A couple of people were already asking
what happened to Manila Boy,
after no new posts were put up for almost two weeks.

Sad to say,
a beloved member of my family passed away,
and blogging took a backseat.



This post is dedicated to Apo Cion.

For over six decades,
from my mom and her sisters, my siblings and I, to my niece Meagan,

she was our family's cucinera/majordoma/consentidora...
and our surrogate lola.

She was a legendary Capampangan cook,
and she made the Best. Sisig. Ever.

We're lucky that she managed to pass on her priceless recipes,
but it will never quite be the same without her in the kitchen.

Which is why I'm really happy about
these awesome alternatives!




Spanx' Top 3 Sisig Sources

#3 : ALING LUCING


Largely credited with re-inventing Sisig in the 1980s,
the late, great Aling Lucing once upon a time
decided to place an order of sisig on a sizzling plate,
and the rest is Philippine culinary history.


Sisig is now THE National Pulutan.

Anthony Bourdain himself made a pilgrimage to
this humble hole-in-the-wall by the "riles" in Angeles City,
to taste his first Sisig direct from the original Source.







#2: BALE DUTUNG


This "wooden house" inside Villa Gloria, also in AC,
is a museum, a gallery, an atelier,
but most of all, a kitchen.


Inside, Claude Tayag creates his works of art:
sculpture, paintings, installations, and food!!!


The Artist/Chef and his "darleng" MaryAnne are true-blue Cabalens
who refuse to compromise when it comes to whipping up their Sisig.
No fried eggs, no mayonnaise please!

Bale Dutung was Bourdain's first stop in Pampanga,
so you know the food here must be really, really, really good.

If you want to try the Sisig here, it's easy!
Just click on the link below and come and join one of our
Ultimate Philippines Tours!!!








#1 : MELY'S & MILA'S



Along the stretch of MacArthur Highway in Pampanga are
the two best reasons for a pleasant drive on the NLEX.

The Holy Grails of Sisig:

Mila's in Angeles City is the home of the Crunchy Sisig.
The best way to describe it? Premium Lechon Kawali sisigified.

Mely's in San Fernando is the home of the Classic Sisig.
No gimmicks; just sisig, perfectly grilled and sublimely seasoned.

The Ultimate Sisigs.








And finally, if you'd like to try something really special,
order the "Choice Cuts" in Mely's, or as we call it, "Style".

It's Sisig like they used to prepare it back in the day
when the menfolk of Pampanga first appropriated it as a "pulutan".

Large cuts of the choicest pieces of pig's cheeks, ears, & snout,
served traditionally grilled, or even better, exaggerated and fried!!!