Lechona

---

A traditional Colombian dish, especially popular in the Tolima region, where it is often served during festivals and special occasions. It consists of a whole pig, stuffed with a flavorful mixture of rice, peas, onions, garlic, spices, and sometimes pork meat, which is then slow-roasted until the skin is crispy and the stuffing is cooked to perfection. For a smaller group, this recipe adapts the traditional method by using pork shoulder or pork belly instead of a whole pig, while still delivering the rich, authentic flavors of the original dish.

Ingredients:

For the Lechona:

- 4-5 lbs (1.8-2.3 kg) pork shoulder or pork belly, skin-on

- 1 cup (200g) white rice, uncooked

- 1 cup (150g) dried yellow peas or split peas, soaked overnight

- 1 medium onion, finely chopped

- 4 cloves garlic, minced

- 1 tablespoon ground cumin

- 1 teaspoon ground pepper

- 1 tablespoon achiote or annatto powder

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- Salt to taste

- Juice of 2 limes

- 4-5 sprigs fresh cilantro, chopped

- Banana leaves or aluminum foil (optional, for wrapping)

For Serving:

- Arepas (optional)

- Lemon wedges

- Pickled onions (optional)

Instructions:

1. Prepare the Pork:

  - Begin by washing the pork shoulder or pork belly thoroughly. Make several deep cuts into the meat, especially in the thicker parts, to ensure the marinade penetrates well.

  - Rub the pork all over with lime juice, cumin, ground pepper, thyme, oregano, achiote powder, and salt. Be generous with the seasoning, making sure to get into all the cuts and crevices.

  - Let the pork marinate for at least 2 hours, preferably overnight, in the refrigerator to allow the flavors to develop.

2. Prepare the Stuffing:

   - Cook the soaked yellow peas in boiling water until tender but not mushy, about 20-25 minutes. Drain and set aside.

  - In a large skillet, sauté the finely chopped onion and minced garlic until golden and fragrant.

  - Add the uncooked rice to the skillet and stir to coat it in the onion and garlic mixture.

  - Add the cooked peas, cilantro, and additional salt and pepper to taste. Stir well to combine. This will be the stuffing for the pork.

3. Stuff the Pork:

   - Preheat your oven to 325°F (160°C).

  - Carefully stuff the seasoned pork with the rice and pea mixture, pressing it in firmly but without overstuffing. Sew or tie the pork with kitchen twine to keep the stuffing secure.

  - If using banana leaves, wrap the stuffed pork in the leaves to keep it moist during cooking. If banana leaves are not available, you can use aluminum foil instead.

4. Roast the Pork:

  - Place the stuffed pork in a large roasting pan. Add a small amount of water or broth to the bottom of the pan to prevent the meat from drying out.

  - Roast the pork in the preheated oven for about 3.5 to 4 hours, or until the meat is tender, the stuffing is cooked through, and the skin is crispy.

  - During the last hour of cooking, increase the oven temperature to 375°F (190°C) to crisp up the skin. Baste occasionally with the pan juices.

5. Serve:

   - Once the lechona is done, remove it from the oven and let it rest for 10-15 minutes before slicing.

  - Serve the lechona in slices with a portion of the stuffing, accompanied by arepas, lemon wedges, and pickled onions.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 700-800 kcal

- Fat: 40-45g

 - Saturated Fat: 15-18g

- Protein: 35-40g

- Carbohydrates: 50-55g

 - Sugars: 2-3g

- Fiber: 5-7g

Preparation Time:

- Total Time: 5-6 hours (including marinating time)

- Active Prep Time: 1 hour

- Cooking Time: 3.5-4 hours

Notes:

- Banana Leaves: If you can find banana leaves, they add a subtle flavor and help keep the pork moist. They can usually be found in Latin American or Asian markets.

- Pork Cut: Pork belly will give you more crispy skin, while pork shoulder has a richer, meatier flavor. Choose based on your preference.

- Stuffing Variations: Some variations of lechona include adding chopped pork meat, like pork belly or chorizo, to the stuffing for an even richer taste.

- Serving Suggestions: Lechona is traditionally served with arepas and a side of lime wedges for squeezing over the meat. Pickled onions or a simple salad can also provide a nice contrast to the richness of the dish.

- Storage: Leftover lechona can be stored in the refrigerator for up to 3 days. Reheat gently in the oven to crisp up the skin again before serving.

Lechona is a celebration dish in Colombia, embodying the country’s love for rich, flavorful, and hearty meals. Although traditionally prepared with a whole pig, this adapted recipe makes it accessible for smaller gatherings while retaining the essence of the classic dish.

---

Store