Colombian Lechona

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

1. Preheat the oven to 325°F (165°C).
2. In a large bowl, combine the rice, green peas, chopped onions, minced garlic, cumin, salt, pepper, annatto powder, vegetable oil, and lemon juice.
3. Stuff the pig's cavity with this rice mixture, making sure it's packed tightly.
4. Sew the pig's belly shut using kitchen twine or secure it with metal skewers.
5. Place the pig on a large roasting pan and cover it with aluminum foil.
6. Roast the pig in the preheated oven for approximately 8 hours. The skin should be crispy and the meat should be tender.
7. During the last hour of roasting, remove the foil to allow the skin to brown and crisp up.
8. 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.
9. Carve the lechona into pieces and serve with traditional Colombian sides like arepas, yuca, and salad.