4.5 out of 5 stars
The HunHao gang was supposed to trek to C! (review to come) for Italian Fine Dining, but it turns out that they're only open for dinners during Labor Day. Coming from an Anvaya-weary sunbathe, we were starving inexcusably past 2 pm. And it was a unanimous decision --- since we were in Pamapanga anyway, why not go to the restaurant where sisig was perfected and branded as the Philippine's perfect beermatch?
Off we go to Aling Lucing, touted as "THE Original Sisig Queen." They have expanded quite slowly, only putting up their store in Pasong Tamo a few years back, but it does not do away with their unbroken reputation maintained by word-of-mouth. Of course, news of Aling Lucing’s murder (or parricide?) this April all the more piqued us into going here, news of her death being plastered all over media (check the addendum attached to this article, one bye GMA, the other by Inquirer). May she rest in peace.
Her carinderia is by an abandoned railroad, very simple and straightforward. Because of its success, they put up another carienderia across the same street, which are both managed by her granddaughter.
It has stayed a carenderia in the truest sense: where you eat al fresco on flimsy wooden tables and monoblocs. They also serve other viands “of the day” from adobo to afritada, perhaps to cater to the locals who couldn’t possibly eat sisig everyday without dying from high blood pressure.
But still, it was an experience eating here, having the granddaughter smile accommodatingly at us, while taking out the raw sisig from the fridge to prepare it before our eyes. She said that 2 orders of sisig would be enough for us. She must have underestimated our appetites, because even if there were girls with us (including me, of couse, haha), we ended up getting an additional order.
We wolfed down ours down in a matter of minutes, it was that tasty! And in the back of your head, you’re thinking, gosh, what was that other ingredient in their sisig that makes it so good? It was my friend, Nix, that figured it out, saying that instead of using just oil, they also cook it with butter. And lots of it. :D Who could complain, really? Apart from that, instead of pouring Knorr over the sisig, you dip it in mild-tasting suka. I know, I know. Suka and sisig, who would’ve thought? But believe me, it matches, with the vinegar cutting through the butter perfectly.
Aling Lucing is certainly sisig in its own class, and it deserved to win the sisig festival in 2003, where it bested 176 other contestants. I highly recommend readers to try this award-winning sisig. If not Pampanga, then by baby-steps towards their branch in Pasong Tamo.
Aling Lucing’s Sisig
CROSSINGS (by the old railroad)
Aling Lucing’s Sisg
G/F Centerpoint Building
Pasong Tamo (Near the Corner of Buendia)
04/16/2008 | 09:33 AM
Lucita Cunanan, a.k.a. "Aling Lucing," the pioneer who brought fame to Angeles City in Pampanga with her spicy pork dish, succumbed to massive head injuries caused by the hammer.
"Bilang barangay captain tinignan ko, wala kaming nakitang forcible entry, maayos naman. Tinanong ko maid ng matanda, wala siyang narinig na sumisigaw (As village captain, I checked the area but saw no sign of forced entry. I asked her maid, and she did not hear any shout or sound of struggle)," Val Lagman, chairman of Claro M. Recto village in Angeles City, said in an interview on dzRH radio.
He said Cunanan lived with her husband "Mang Tino" and a household helper. Her children do not live with them in the house, he said.
Citing initial findings by police, he said Cunanan's husband went out of the house at 4:30 a.m. to buy food. When he returned a few minutes later, he saw his wife hammered dead.
But he hinted police had "reservations" about Cunanan's husband's claims as there was no sign of forcible entry or sound of struggle.
Lagman also said a large necklace the victim would always wear was missing from the house.
"Di kami sigurado. May kaunting suspetsa naman (We are not sure, let's just say we have our suspicions)," he would only say.
Cunanan's trademark sisig was started in the mid 1970s when she served a unique blend of chopped pigs' cheek, liver, onions, vinegar and calamansi.
She was featured on the website of the Department of Tourism, which narrated how her dish gained fame.
The DOT website credited Cunanan for whipping up the "popular classical dish," usually a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and more likely served in sizzling plates.
"It was Aling Lucing's, owned by 'sisig queen' Lucita Cunanan, that established the city as the Sisig capital in the country way back in 1974. Today, a variety of preparations include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig, Tokwa't Baboy, among other dishes," it said.
It added sisig has become a main fare for drinking sessions or even family dinners, and on occasion has become a centerpiece of local social functions. - GMANews.TV