Imagine a show-stopping dish that transforms an entire pig into a flavor-packed, crispy-skinned wonder that will make your taste buds dance with joy! Lechona Tolimense isn't just a recipe; it's a Colombian celebration on a plate, a time-honored tradition that turns a simple meal into an extraordinary culinary experience. This legendary dish from the Tolima region is more than food - it's a testament to patience, skill, and the art of slow cooking that will transport you straight to the heart of Colombian cuisine.
Prep Time: 30 mins
Cook Time: 8 hrs
Total Time: 8 hrs 30 mins
Cuisine: Colombian
Serves: 10 servings
Ingredients
- 1 whole pork (about 10 lbs)
- 2 cups rice
- 1 cup green peas
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- Salt and pepper to taste
- Fresh herbs for seasoning
Instructions
- Clean the whole pork thoroughly, removing any excess hair and preparing the skin to be crispy. Pat the skin dry with paper towels.
- Create a deep cavity inside the pork by carefully separating the meat from the skin, ensuring you don't puncture the skin.
- Prepare the filling by mixing rice, green peas, chopped onion, minced garlic, cumin, salt, and pepper in a large mixing bowl.
- Stuff the pork cavity completely with the prepared rice mixture, ensuring it's tightly packed and distributed evenly.
- Sew the cavity closed using kitchen twine or large cooking needles to prevent the filling from falling out during cooking.
- Season the exterior of the pork generously with salt, pepper, and additional cumin, rubbing it into the skin to enhance flavor.
- Preheat a traditional wood-fired oven or large conventional oven to 325°F (165°C).
- Place the stuffed pork on a large roasting tray, positioning it skin-side up to ensure crispy crackling.
- Cover the pork loosely with aluminum foil for the first 6 hours of cooking to prevent excessive skin burning.
- Remove the foil during the last 2 hours of cooking to allow the skin to become golden and crispy.
- Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for food safety.
- Once cooked, let the Lechona rest for 30 minutes before carving to allow juices to redistribute.
- Carefully cut the pork and serve with traditional accompaniments like arepas or salad.
Tips
- Choose a high-quality, fresh whole pork with intact skin for the best crackling.
- Ensure your pork cavity is thoroughly cleaned and prepared before stuffing.
- Pack the rice mixture tightly to prevent air pockets and ensure even cooking.
- Use kitchen twine or large needles to securely close the stuffing cavity.
- Maintain a consistent oven temperature and use a meat thermometer for precise cooking.
- Don't rush the cooking process - slow roasting is key to developing deep, rich flavors.
- Let the Lechona rest after cooking to allow juices to redistribute and enhance tenderness.
- For extra flavor, consider adding traditional Colombian herbs like cilantro or scallions.
- Serve with traditional sides like arepas, ají sauce, or a fresh Colombian salad.
- If cooking for a large group, prepare the Lechona a day ahead and reheat gently before serving.
Nutrition Facts
Calories: 559kcal
Carbohydrates: 12g
Protein: 42g
Fat: 33g
Saturated Fat: 12g
Cholesterol: 100mg
