In spite of its name, it did not originate in Shanghai or anyplace else in China. Sisig is traditionally made with pork though you’ll find other variations nowadays made with other proteins like tuna, squid, mussel, or oyster. You may even find more unique versions made with crocodile or ostrich however pork sisig remains to be the best and the one you must strive. Sisig is initially from Pampanga province which is the culinary capital of the Philippines, but it’s turn into ubiquitous all through the Philippines. It was invented by Aling Lucing’s restaurant in Angeles City across the mid-1970s when a surplus of discarded pig’s heads from a former US air base gave her the concept for the dish. It’s exhausting to not like anything crunchy and deep-fried but my absolute favourite kind of chicharon is chicharon bulaklak .
