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Colombian Lechona

Name: Colombian Lechona
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Whole pig', 'amount': '1, cleaned and hair removed'}; {'ingredient': 'Rice', 'amount': '2 cups'}; {'ingredient': 'Green peas', 'amount': '1 cup'}; {'ingredient': 'Onions', 'amount': '2, finely chopped'}; {'ingredient': 'Garlic', 'amount': '4 cloves, minced'}; {'ingredient': 'Cumin', 'amount': '1 tablespoon'}; {'ingredient': 'Salt and pepper', 'amount': 'To taste'}; {'ingredient': 'Annatto powder', 'amount': '1 tablespoon'}; {'ingredient': 'Vegetable oil', 'amount': '1/2 cup'}; {'ingredient': 'Lemon juice', 'amount': '1/4 cup'}

Lechona, a crown jewel of Colombian cuisine, is a feast for the senses. This dish involves roasting a whole pig that's generously stuffed with a delightful mix of rice, peas, and a medley of spices. The pig slow-roasts to perfection, resulting in an incredibly tender meat and a crispy, golden skin. The stuffing absorbs the juices from the pig during the roasting process, making it incredibly flavorful. Traditionally served at big gatherings and festivals, this dish is a testament to Colombia's rich culinary tradition and communal spirit.

Servings: 15-20

Ingredients

Whole pig: 1, cleaned and hair removed
Rice: 2 cups
Green peas: 1 cup
Onions: 2, finely chopped
Garlic: 4 cloves, minced
Cumin: 1 tablespoon
Salt and pepper: to taste
Annatto powder: 1 tablespoon
Vegetable oil: 1/2 cup
Lemon juice: 1/4 cup

Instructions

Preheat the oven to 325°F (165°C).
In a large bowl, combine the rice, green peas, chopped onions, minced garlic, cumin, salt, pepper, annatto powder, vegetable oil, and lemon juice.
Stuff the pig's cavity with this rice mixture, making sure it's packed tightly.
Sew the pig's belly shut using kitchen twine or secure it with metal skewers.
Place the pig on a large roasting pan and cover it with aluminum foil.
Roast the pig in the preheated oven for approximately 8 hours. The skin should be crispy and the meat should be tender.
During the last hour of roasting, remove the foil to allow the skin to brown and crisp up.
Once cooked, let the lechona rest for about 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful.
Carve the lechona into pieces and serve with traditional Colombian sides like arepas, yuca, and salad.

Dietary Information

Servings: 15-20 • Dish Type: Main Course • Prep Time: 2 hours • Cook Time: 8 hours • Calories: 850 • Fat: 45g • Carbs: 50g • Protein: 65g • Sodium: 400mg • Sugar: 3g