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LUZON REPRESENT Filipino-style beef bone marrow soup, Bulalo
Because it is National Food Month, we should all try to venture out of familiar recipes and menus and try to know more about our country’s rich and diverse culinary heritage.
Sisig, undoubtedly the country’s most popular pulutan, is fiercely protected by citizens and officials of Angeles City, where it was introduced in a barbecue stand by the railroad tracks in the 1970s. The local government even wants to legislate its recipe and specify allowable ingredients.
But some Ilocanos dismiss sisig as nothing more than a chopped version of their very own dish dinakdakan. Both use pig’s head and liver, boiled then grilled. Both are seasoned with vinegar, onions, garlic, and chili. The only difference is dinakdakan uses bite-size pieces while sisig’s meat is all chopped. Dinakdakan has been around for many generations while sisig appeared only after Martial Law was declared.