It all started with a kitchen accident.
In the 1970s, a woman named Lucia “Aling Lucing” Cunanan was grilling pork parts at her humble food stall by the railroad tracks in Angeles City, Pampanga. One day, the pig’s ear she was cooking got accidentally burnt. But instead of throwing it away, she chopped it finely, mixed it with onions, vinegar, and seasonings—and served it to her customers. What came out of that kitchen mishap would later become one of the most iconic dishes in Filipino cuisine: sisig.
“Nagsimula ang sisig noong aksidenteng nasunog ang tenga ng baboy… Kaysa itapon ito, tinadtad niya ito at nilagyan ng ibang sahog,” shared Carmina Pangilinan, CEO of Aling Lucing’s Original Sisig and granddaughter of the legendary founder. In an exclusive interview with Financial Adviser PH, Carmina retraced the roots of her grandmother’s culinary creation and revealed how she’s now carrying that legacy forward.
Staying True to Tradition
From a makeshift stall beside the railroad, Aling Lucing’s sisig became a culinary destination known across the country. The reason for its cult following? Unwavering commitment to the original taste.
“Ang sikreto ay ang pagiging totoo sa lasa at kalidad. Hindi kailanman binago ang orihinal na recipe nito at hanggang ngayon ay iyon pa rin ang ginagamit. Bukod pa roon, laging sariwa ang mga sangkap,” Carmina said.
Even as the business grew and modernized, the family made a conscious decision to retain the recipe exactly as it was taught by Aling Lucing herself.
“Ang prinsipyo niya ay sipag at tiyaga, iyon ang mga sangkap sa pag-asenso. Hanggang ngayon, sinusunod pa rin namin ang orihinal niyang resipe at tinuturo ito sa mga bagong staff para manatili ang kalidad at lasa.”
Challenges in Scaling a Culinary Legacy
Running a business anchored in tradition comes with its own set of challenges. For Carmina, the biggest test was how to scale the brand without compromising what made it special.
“Ang pinakamalaking hamon ay ang pagpapanatili ng orihinal na lasa habang lumalaki ang negosyo. Mataas ang inaasahan ng mga tao kaya kailangang mapanatili ang kalidad at tradisyon,” she explained.
During the pandemic, when foot traffic slowed down dramatically, Carmina pivoted quickly.
“Kahit karamihan ay hindi pwedeng lumabas, sinubukan kong magbenta ng frozen sisig,” she said, finding new ways to keep the business alive and customers satisfied.
Bridging the Gap Between Old and New
As the third-generation leader, Carmina inherited more than just a family recipe—she inherited a legacy.
“Dahil ang anak ni Aling Lucing, ang nanay ko, ang siyang katuwang niya sa pagtitinda dati, sa kanya na rin ipinamana ang negosyo hanggang sa umabot na rin sa akin,” she shared.
Today, while the core product remains unchanged, Carmina is not afraid to innovate when it comes to reaching a wider audience.
“Pinapanatili namin ang tradisyon sa pangunahing produkto, ang sisig, pero bukas kami sa mga bagong paraan tulad ng online delivery at social media para mas mapalapit sa mas maraming tao.”
The stall that started beside the railroad tracks is now a well-known food destination in Pampanga.
“Mula sa isang simpleng puwesto, lumaki ito at naging kilalang kainan sa Pampanga. Mas maayos na ang sistema, mas malinis, at may mas maraming empleyado na sumusunod pa rin sa orihinal na paraan ng pagluluto,” Carmina said with pride.
Looking Ahead: Taking Sisig Global
With an eye on the future, Carmina revealed plans to expand the brand further.
“Oo, may mga plano kaming magbukas sa ibang lugar. Maraming Pilipino sa loob at labas ng bansa ang naghahanap ng tunay na Kapampangan sisig, kaya pinag-iisipan naming iabot ito sa kanila,” she revealed.
Technology has also played a key role in their growth.
“Sinigurado naming consistent ang kalidad. Gumamit din kami ng teknolohiya tulad ng food delivery apps, at patuloy kaming nakikinig sa feedback ng mga customer,” she added.
What began as a happy accident is now a brand synonymous with Filipino pride and culinary innovation. And as Carmina leads the next chapter of Aling Lucing’s Original Sisig, she remains guided by the same principles that started it all—authenticity, hard work, and love for food.
