Pork sisig originated from the province of Pampanga, the same province of my maternal roots. I grew up with Kapampangan cooks surrounding me: my mother first and foremost and her sisters who have their own specialties in cooking and which we had the opportunity to enjoy during Sunday lunches at my grandfather’s ancestral home in La Loma, Quezon City. This was our way of life pre-lockdown days.

Serve sisig with fried egg and more calamansi and red chilies on the side.

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