The term also came to be used to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper, and other spices.

[6] The use of the pig's head in the dish is commonly attributed to using the excess meat from the commissaries of Clark Air Base in Angeles City.

[7] Pig heads were purchased cheap (or free), since they were not used in preparing meals for the U.S. Air Force personnel stationed there during the American occupation of Luzon and Visayas.

[8] Aling Lucing became popular when she grilled the pig's ears and added the cheeks to accommodate the bigger demand, a recipe she learned from the next-door stall owner in Crossing, Ricardo "Bapang Kadok" Dinio.

Lucia Cunanan of Angeles, also known as "Aling Lucing", has been credited with reinventing sisig by grilling the pig's ears, and using the cheeks, as well.

It started in 2003 and was made an annual festival by Mayor Carmelo Lazatin in December 2004 to promote the city's culinary prowess.

Now called "Sisig Fiesta", the festivities were held at Valdes Street, Angeles (also known as "Crossing" since it was a former railroad track), where Aling Lucing reinvented the dish.