LET'S EAT — April 2019
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GERRY’S SIZZLING SISIG:
By ARGIE AGUJA
hen American celebrity chef, author, and travel documentarian Anthony Bourdain was first introduced to sisig back in 2008, he absolutely loved it. And after tasting this Pinoy delicacy, the food critic has expressed his fondness for it. “I think the No. 1, Filipino dish that would set the world on fire that has the highest possibility of success anywhere in the world is sisig. It is the ultimate drinking food. The arrival of the good, authentic sisig is like the best thing ever. It’s got flavor, texture and integrity. It’s quick, easy and absolutely delicious,” Bourdain exclaimed. In 2014, an article from The New York Times was also quoted saying “This is sisig, the greatest pork hash — arguably, the greatest pork dish — on earth.”
THE ORIGINS OF SISIG
But even before Bourdain and The New York Times popularized this pork masterpiece at the world stage, Filipinos have long been enjoying this ingenious creation. Originally, sisig was said to have originated from Angeles, Pampanga. Commissaries serving prepared meals in Clark Air Force base sold unused pig heads to local residents in the early ‘70s. Several enterprising Kapampangans then created a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver that was served in hot metal plates. And the sisig was born. Considered by many as the ultimate pulutan companion in bars and eateries, the humble sisig has taken the spotlight and can now be found even in posh restaurants. Gerry’s Restaurant and Bar, the beloved hangout of friends and families, paid homage to this pulutan classic by bringing the famous Kapampangan delicacy from the beer joints to the center of the dinner table. Reinventing this Filipino classic into a gastronomic ulam favorite, Gerry’s very own Sizzling Sisig first made its way to the public’s plate in 1997. Since then, the trademark Gerry’s dish has sold more than 10 million orders to date, a testament to the insatiable public demand for its simple yet savory, porky goodness.
10M PLATES
Happiness
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GERRY’S CERTIFIED BESTSELLER
Long before it lands into the tables of hungry patrons, choice cut pork cheeks are slowly boiled, fried to a light, fine crisp before being chopped finely, mixed with minced onions and topped with crushed chicharon for that distinct twist and irresistible crunch. Calamansi and siling labuyo are optional add-ons for those looking for an extra kick. Since its establishment, Gerry’s Restaurant and Bar has been the preferred go-to place where everyone can enjoy good food or unwind with a drink or two. Manned by a team of dedicated and customer-oriented staff, each Gerry’s branch assures everyone of a pleasurable dining experience — a place where trademark Filipino dishes and all-time grilled favorites are always available, no matter the occasion. A certified best seller, the Sizzling Sisig is one of the reasons why Gerry’s remains to be the favorite among Filipinos. It has been enjoyed by both Filipinos and foreigners alike. Those who have tried it all share a familiar story. Engulfed in a tempting aroma that fills the air, one cannot help but savor that unforgettable first whiff while the freshly cooked Gerry’s Sizzling Sisig crackles and hisses in a hot plate. And long before the treat lands at the table, metal utensils bang noisily in anticipation of the feast to come. Try it and taste for yourself what 10 million people have been talking about. To know more about Gerry’s Sizzling Sisig and other favorite dishes, call 332-1111, visit www.gerrysgrill.com or drop by any one of the 135 Gerry’s branches near you.
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