Kapampangan Origins of Sisig 

Sisig originated in Pampanga during the Spanish period, originally as a sour salad made of green papaya or guava with vinegar and salt. In the 1940s, locals began making pork sisig using grilled and chopped pig’s face and ears, seasoned with calamansi, chili, and onions.

Lucia Cunanan, a Kapampangan cook, transformed sisig into a sizzling dish, making it one of the most popular Filipino pulutan (beer food).  

Evolution into Fried Rice 

As sisig became popular in restaurants, chefs began mixing it with garlic fried rice, creating sisig fried rice. The combination of crispy, flavorful sisig and aromatic rice made it a crowd favorite.  

Modern Variations 

• A lighter version using grilled chicken. 

• Tuna Sisig Fried Rice – A seafood twist, commonly found in Visayan regions.