Welcome to My Site

If this is your first visit, welcome! This site is devoted to my life experiences as a Filipino-American who immigrated from the Philippines to the United States in 1960. I came to the US as a graduate student when I was 26 years old. I am now in my mid-80's and thanks God for his blessings, I have four successful and professional children and six grandchildren here in the US. My wife and I had been enjoying the snow bird lifestyle between US and Philippines after my retirement from USFDA in 2002. Macrine(RIP),Me and my oldest son are the Intellectual migrants. Were were born in the Philippines, came to the US in 1960 and later became US citizens in 1972. Some of the photos and videos in this site, I do not own. However, I have no intention on infringing on your copyrights. Cheers!

Tuesday, February 11, 2025

Learning Something New Today- Lechon Stuffed 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.


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


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