Before knowing the techniques of Republic of Cavite Restaurant's Executive Chef Renato Onabia in cooking, let’s take a look at first the history of the different cuisines he is going to present in our food demonstration and seminar dubbed, “A Matter of Tasteâ€. It is important to know each food before preparing them. It would add deeper knowledge and background about the dish. And if anyone asks, you would know the answer with confidence, not just of bringing great food but also the information about a certain dish.
First on our list is the classic Filipino recipe—Sisig. In 1732, Diego Bergaño, a Spanish missionary who served as the parish priest of Mexico, Pampanga recorded this recipe in a Kapampangan dictionary. And to add in your interest, sisig was then described as a salad dish with green papaya and guava with salt, pepper, garlic and vinegar dressing. Before it became a sinful meaty dish, it was enjoyed as any vegetable salads you see today, by our ancestors. Now, sisig became one of the most flavorsome Filipino meat dishes using pig’s cheeks and ears.
As time passed by, this dish evolved into different presentations and versions. Some stores fry some meat ingredients to add texture, while others add mayo or top the recipe with raw egg. Most stores also serve their sisig on a sizzling plate to maintain its high temperature. Now, people use different meats to enjoy this dish from different parts of the globe.
Aling Lucing of Angeles City, Pampanga started to bring a new impact of this dish in the modern era as she started to serve her mouth watering sisig in a place near a squatter’s area where danger is prone. Then, people who are fond of fine-dining restaurants started to go for this kind of eatery and really went for the food over the environment where it is located. And the rest was history. After this and all the different efforts of the Kapampangans in enriching this cuisine, Angeles City was called the Sisig Capital of the country. They also celebrate Sisig festival where different sisig cooking and eating competitions happen. Though the life of Aling Lucing ended up tragically, her legacy remained, especially with her undeniable culinary contribution.
And our very own
Republic Of Cavite Restaurant has its own version of this satisfying dish. Our Chef Rene, with the use of carefully chosen meat parts and spices has made a wonderful version of sisig. It has a complementing taste of different flavors. One of our variations also includes Sisig Nachos, where instead of salsa or cheese, Chef Rene uses sisig to bring out another awesome idea to enjoy nachos.
You may have the opportunity to watch Chef Rene as he demonstrates how to cook his own version of this dish. That is why we encourage you to join us this May 9 and 23, 2015. Registration is now open for FREE!
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