Lechona is a traditional Colombian dish, especially popular for celebrations. It features a whole roasted pig stuffed with a savory mixture of rice, peas, onions, and spices. Here’s how to make a simplified version of this festive dish:
Ingredients:
- 1 whole small pig (about 8-10 kg) or pork shoulder if a whole pig is not available
- 3 cups cooked white rice
- 1 cup green peas
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground achiote (annatto) or paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
For Serving:
- Arepas
- Avocado slices
- Lime wedges
Instructions:
- Prepare the Stuffing:
- In a large frying pan, heat the vegetable oil over medium heat.
- Add the finely chopped onion and garlic, and sauté until they are soft and translucent.
- Add the green peas and cook for a few minutes.
- Stir in the cooked rice, ground cumin, ground achiote (or paprika), salt, and pepper. Mix well and set aside.
- Prepare the Pig:
- If using a whole pig, clean it thoroughly and pat dry with paper towels.
- Rub the inside and outside of the pig with salt, pepper, and ground cumin.
- Stuff the pig with the prepared rice mixture, ensuring it is evenly distributed.
- If using pork shoulder, make a large incision to create a pocket for the stuffing and follow the same seasoning and stuffing steps.
- Roast the Pig:
- Preheat your oven to 180°C (350°F).
- Place the stuffed pig or pork shoulder in a large roasting pan.
- Roast for about 4-5 hours, or until the meat is tender and the skin is crispy and golden brown. Baste occasionally with the pan juices to keep it moist.
- Serve:
- Once cooked, let the lechona rest for about 15 minutes before carving.
- Garnish with fresh cilantro.
- Serve with arepas, avocado slices, and lime wedges on the side.
Enjoy your Lechona, a rich and flavorful Colombian dish that’s perfect for special occasions!