Sisig ( ) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig is a staple of Kapampangan cuisine. The city government of Angeles, Pampanga, through City Ordinance No. 405, series of 2017, declared sizzling sisig babi ("pork sisig") as a tangible heritage of Angeles City. Origin The earliest known record of the word sisig can be traced back to 1732, and was recorded by Augustinian friar Diego Bergaño in his Vocabulary of the Kapampangan Language in Spanish and Dictionary of the Spanish Language in Kapampangan. Bergaño defines sisig as a "salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar." The term mannisig as in mannisig manga, a phrase still used today refers to eating green mangoes dipped in vinegar. The term also came to be used to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices. It is commonly accepted that the use of the pig's head in the dish came from the excess meat from the commissaries of Clark Air Base in Angeles City. Pig heads were purchased cheap (or free) since they were not used in preparing meals for the U.S. Air Force personnel stationed there during the American Occupation of Luzon and Visayas. Aling Lucing became popular when she grilled the pig's ears and added the cheeks to accommodate the bigger demand, a recipe she learned from the nextdoor stall owner in Crossing, Ricardo "Bapang Kadok" Dinio. The evolution of sisig moved forward when Benedict Pamintuan of Sugay's, a restaurant also in Angeles, thought of using a sizzling plate as a serving vessel so that the pork fat would not go cold and turn into lard when it was served. Sisig still has many variations with recipes varying from city to city, and sometimes family to family, in the Kapampangan province. Sisig queen Lucia Cunanan of Angeles, also known as "Aling Lucing", has been credited with reinventing sisig by grilling the pig's ears, and using the cheeks as well. The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles as the "Sisig Capital of the Philippines" in