Lechona (COLOMBIA)


  • 1 large pig 
  • 3 cups of rice
  • 2 onions (chopped)
  • 6 cloves of garlic (chopped)
  • 2 tablespoons of oil
  • 1 tablespoon of tomato paste
  • 1 tablespoon of sweet ground pepper
  • 1 teaspoon cumin
  • Salt and pepper (adjust to your taste)
  • Vegetables such as peas and carrots (optional)

Remove the internal organs of the pig and clean it thoroughly. Carefully hollow out the inside by making a cut without removing the skin and wash the inside of the meat.

Boil water in a large pot and place the pig in it. Stew the pork for about 1 hour. This will soften the leather and make it easier to clean.

After the boiling process is complete, remove the pork and let it cool. When cool, carefully remove the skin, but try to preserve its integrity along with the meat. Save the leather because we'll use it later when wrapping the padding materials.

Wash and drain the rice. Heat the oil in a pan and add the chopped onions. Saute on low heat until the onions turn pink. Add the garlic and continue sauteing until fragrant.

Add the rice to the sauteed onion and garlic mixture. Add the tomato paste, sweet paprika, cumin, salt and pepper. Optionally, you can add vegetables such as peas and carrots. Mix all ingredients thoroughly.

Stuff the prepared rice mixture into the pork. After it is completely stuffed, close the pig's mouth by sewing or with a needle and thread. Using the skin, you can cover the filling and pierce it with holes for more flavor to allow the oil to drain during cooking.

Place pork on a large baking tray and cover with aluminum foil. Bake in a preheated 358 degree oven for 5-6 hours. You can keep the meat tender and juicy by adding water or pork broth to the pork from time to time.

When the cooking time is complete, remove the Lechona from the oven and open the foil. Serve hot by slicing or taking it whole on a serving plate.

Lechona is usually served with white rice, salad and side dishes such as ají sauce.

ENJOY YOUR MEAL

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