Pampanga First District Representative Carmelo “Pogi” Lazatin Jr. congratulated Kapampangan chef Howard Dizon for presenting a “giant” plate of authentic sisig during the Annual Communication (ANCOM) of the Grand Lodge of Free and Accepted Masons of the Philippines held in Tagaytay City from April 22 to 25, 2026.
“Binabati ko si Chef Howard, at kanyang mga kasamahan, sa kanilang matagumpay na paghain ng ‘giant sisig’ sa ANCOM 2026 sa Tagaytay City,” Lazatin said. “Dito ay ipinamalas nila Chef Howard ang galing sa pagluluto ng mga Kapampangan, lalo na ang ‘iconic’ na authentic Kapampangan sisig,” he added.
The oversized dish was served on a large metal plate and prepared using approximately 600 kilos of pork, 350 kilos of onions, and 60 kilos of chicken liver, showcasing the scale and culinary expertise behind the Kapampangan specialty.
The feat draws from Angeles City’s rich sisig tradition, which began with the first Sisig Festival in 2003 held in Barangay Balibago under then mayor Carmelo “Tarzan” Lazatin. During the festival, around 600 kilos of sisig were served on a giant sizzling plate measuring 16 by 32 feet, feeding an estimated 4,000 people. The dish was prepared by students from Holy Angel University and the Center for Kapampangan Studies.
The following year, the festival expanded into a two-day event at the Nepo Quadrangle, where about 2,400 kilos of sisig were served. In 2005, the celebration continued with the theme “176 Ways to Cook Sisig,” marking the 176th anniversary of Angeles City.
The first Sisig Festival organizing committee included then Executive Assistant IC Calaguas as action officer and Mina Navarro-Cabiles, later joined by Irish Bonus-Llego, Anneleen Antonio-Sugui, Rizalina Flores-Sabile, and Michael Lising in 2004. Calaguas now serves as Assistant Secretary for Right-of-Way Site Acquisition and Environment at the Department of Transportation and as chief adviser to Lazatin, while the other organizers are part of his congressional staff.
The recent “giant sisig” showcase in Tagaytay highlights the continuing legacy of Kapampangan cuisine and its enduring reputation on the national stage.
