Manyisig: The culinary heritage significance of Sisig in Angeles City, Pampanga, Philippines

Abstract

Manyisig is a documented word from the Vocabulario de la Lengua Pampanga of Friar Diego Bergano, published in 1860, which means a kind of salad with a spicy vinegar dressing or any sour snack that includes unripe mangoes or guavas. From this context and through the culinary and community development, manyisig became the origin of what is known today as Sisig or chopped, minced pork face and cheek with onions and chilies. This qualitative-case study research explicated the culinary heritage significance of Sisig ni Angeles City, Pampanga, Philippines. It also highlights the common characteristics of Angeles City Sisig, such as raw ingredients, associated tangible and intangible heritages, associated built structures, and culinary tradition. The research assessed the culinary tradition by collecting physical evidence through observation using culinary heritage mapping and photo and video documentation, oral evidence through in-depth interview using semi-structured aide memoire and robofoto, and documentary evidence through content analysis using literature review and synthesis matrix or tabular reconnaissance. A total of forty-six (46) food establishments were documented with their versions of Sisig. In analyzing the information collected, a repertory grid and thematic network analysis were used. Sisig culinary tradition translates on different cultural aspects, such as raw ingredients that are meat-related, fat, flavor enhancer, related or associated, and cultural development, associated tangible heritages that are cooking materials, consumption-related, and food pairing, associated intangible heritages, specifically on the process of cooking, associated built structures that highlight the source of the culinary tradition, viability, and culinary tradition. In conclusion, the Kapampangans, specifically from Angeles City, continuously safeguard and protect the tradition through communal and cultural connectivity.