Learning Something New with Cacti Leaves

I learned something new today. This is from the Facebook Page of Kyle ( Becoming Filipino). I am happy to share it with you. I have enjoyed Lechon for many decades, but this is the first time I heard it cooked with Cactus Leaves. Attached is an article from the FaceBook, Becoming Filipino.

https://www.youtube.com/@BecomingFilipino

CACTUS STUFFED LECHON! What an awesome spontaneous find here in Bangued, Abra...

It was morning, and I happened to walk past a vendor selling this classic Filipino roasted pig. It was then I heard:

"Lechon sir?"

After a second of hesitation... I realized I'd never tried lechon in Abra before. So why not!? I asked for 1/4kg. As Manong went to work chopping it up, I noticed there was a whole lot of green bits coming out from the meat. Turns out, it was a local cactus called "Karimbuaya".

Cactus leaves stuffed into lechon?

Yes! And does it ever add amazing flavor! You do not need any sauce whatsoever with this lechon... I can't quite describe the taste of the karimbuaya, but it has a slight "green oniony salty twang" to it. I couldn't stop eating it! I wanted karimbuaya on every bite of the lechon... it was that good!

This could very well be one of the top ten lechons I have ever tasted! It was called "Jlens Lechon", cooked by Manong and Manang. My new goal later this year?

Have a karimbuaya lechon hangout in Abra. Seriously, it is like a secret weapon for seasoning! I actually saw the plant outside a house... it seems to just grow in different areas of this Province?

Karimbuaya Cactus Plant

Thank You, Kulas for enlightening me of the various ways to taste/cook lechon. This is an example of the saying, "You are never too old to learn something new".

Meanwhile, here's my quote for the Day

Lastly, I planning to indulge myself with these two dishes this weekend via Door Dash