Mains
Lechona Tolimense
Ingredients
- - Pork shoulder, boneless, skin on — 2 kg (4.4 lb)
- - White rice, parcooked — 500 g (2.5 cups)
- - Yellow split peas, cooked — 300 g (1.5 cups)
- - Onion, diced — 2
- - Garlic, minced — 4 (4 cloves)
- - Ground cumin — 1 tbsp
- - Fresh oregano — 2 tbsp
- - Salt — 2 tbsp
Method
- A day ahead, rub the pork all over with garlic, cumin, oregano and salt, working the seasoning under the skin where possible; refrigerate overnight.
- Mix the parcooked rice, split peas and diced onion together with a little of the pork's own fat to make the stuffing.
- Lay the pork out flat, spread the stuffing over the meat, then roll and tie firmly with kitchen twine to enclose the filling, keeping the skin on the outside.
- Roast at 150°C (300°F) for 5-6 hours, basting occasionally, until the meat is fall-apart tender.
- Increase the oven to 220°C (430°F) for the final 20-30 minutes to crisp and blister the skin.
- Rest for 20 minutes before slicing into thick rounds showing the rice-and-pea stuffing, and serve with arepas.
Introduction: Lechona is a whole pig stuffed with seasoned rice, peas and its own meat, then slow-roasted for many hours until the skin is shatteringly crisp.
Cultural Background: Lechona is a whole pig stuffed with seasoned rice, peas and its own meat, then slow-roasted for many hours until the skin is shatteringly crisp. Originating in Tolima and Huila, it is the centrepiece of major festivals and celebrations, traditionally prepared communally for large gatherings.
Tips: Scoring the skin lightly before the final high-heat blast helps it crackle more evenly.
Variations: Huila-style lechona tends to use more cumin and a drier rice stuffing than Tolima versions. Not authentically appropriate given whole roasted pork defines the dish; no forced conversion is offered.
Storage: Refrigerate sliced leftovers in an airtight container for up to 3 days.
Reheating: Reheat in a 180°C (355°F) oven, loosely covered with foil, for 15-20 minutes to warm through without drying the meat.
Nutrition: Per serving (approx.): 620 kcal, 38g protein, 42g carbohydrate, 32g fat, 3g fibre.
FAQs
Q: Do I need a whole pig for this recipe?
A: No — this home version uses a boneless pork shoulder rolled around the stuffing, which is far more practical for a household kitchen.
Q: Why is my skin not crisping?
A: The skin needs to be very dry before roasting and blasted at a high final temperature; pat it thoroughly with paper towels beforehand.