Karimbuaya - secret of tasty lechon

Dr Abe V Rotor

Young Euphorbia nerifolia grown directly from cutting.

It grows everywhere in the tropics, on wastelands, on idle farms and gardens, and untrodden corners of the field.

Yet its presence is unsuspecting. Actually it grows almost into a tree. Its four cornered branches and stems are crowned with rows of stubby thorns, and bleed profusely with milky sap when cut, that browsing animals would not dare trespass, more so eat. Thus this perennial wild plant is an ideal natural fence and border.

But sorosoro or karimbuaya (Ilk) has another value very few people are aware. But to Ilocanos, no lechon is without karimbuaya.

This is the basic culinary procedure.

• Gather mature leaves as many as needed.
• Cut the leaves diagonally and thinly. Avoid skin contact as much as possible.
• Stuff the inside of the chicken or piglet and secure it closed. Similarly do the same with lechon baka and rellenong bangos.
• The stuff goes through the whole cooking period. It is served on the table as side dish vegetable for the lechon. It has a mild sour taste.

Why use karimbuaya? The sap removes unpleasant odor of meat and fish. It imparts a mild aroma, and improves taste. It is compatible with tanglad and ginger, onion and garlic, and most food adjuncts and additives.

Try karimbuaya next time you prepare lechon and relleno.~