Sisig is most often understood to be a dish of chopped pigs' ears and cheeks that are boiled and cooked with chicken liver, onion, salt, pepper, vinegar and calamansi juice often served on a sizzling plate. It is a popular appetizer or pulutan and is frequently eaten with beer at tavern restaurants and grills. It is believed to have originated in Pampanga with the earliest known recorded reference to sisig being an entry in a Kapampangan dictionary from 1732 compiled by the Augustinian friar Diego Bergaño. There sisig is described as a "salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar". The addition of the meat portions came later. Another evolution in the dish's preparation is credited to Lucita Cunanan at her eatery Aling Lucing's in Angeles City who came up with the idea of cooking and serving sisig on a sizzling plate, a development that greatly increased the dish's popularity.