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Colombian Lechona
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
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