Entree: Colombia – Central Culinary Region – Lechona (Whole roast pork stuffed with seasoned rice and peas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 1 hr

Cook 5 hrs 30 min

Additional 2 hrs 30 min

Total 7 hrs

Ingredients

- 1 whole suckling pig, approx. 15 lb (6.8 kg), cleaned and gutted
- 2 lb (900 g) pork belly or shoulder, diced
- 1 cup (240 ml) lard or rendered pork fat
- 6 cups (1.1 kg) long-grain white rice, uncooked
- 3 cups (450 g) green peas, fresh or frozen
- 4 medium (about 1 lb / 450 g) yellow onions, finely chopped
- 1 bunch (about 6) scallions, finely chopped, approx. 6 oz (170 g)
- 1 cup (25 g) fresh cilantro, chopped
- 8 cloves garlic, minced
- 3 tbsp (45 ml) ground cumin
- 2 tbsp (30 ml) dried oregano
- 2 tbsp (30 ml) annatto (achiote) paste or 2 tbsp (30 ml) paprika
- 3 tbsp (45 ml) salt, plus more to taste
- 2 tsp (10 ml) freshly ground black pepper
- 4 bay leaves
- 6 cups (1.4 L) pork or chicken broth
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) sugar
- 2 cups (450 g) chicharrón or crispy pork cracklings, chopped (optional)
- Kitchen twine for trussing and coarse sewing needle for closing cavity

Instructions

1. Prepare the pig: rinse and pat dry the whole pig. Season the cavity and exterior with 2 tbsp (30 ml) salt, 1 tsp (5 ml) pepper, and 1 tbsp (15 ml) cumin. Set aside.
2. Brown the pork belly/shoulder: in a large heavy pot, heat lard over medium-high heat, add diced pork and brown well until rendered and crisped. Remove most fat, reserving about 1/2 cup (120 ml) in the pot.
3. Sauté aromatics: add chopped onions, scallions, and garlic to the reserved fat; cook until translucent, about 6–8 minutes. Stir in annatto paste (or paprika), remaining cumin, oregano, and bay leaves; cook 1 minute to bloom spices.
4. Make stuffing rice: add uncooked rice to the pot and toast lightly for 2–3 minutes, stirring to coat grains. Add peas, chopped cilantro, 3 tbsp (45 ml) salt, 1 tsp (5 ml) pepper, sugar, and the broth. Bring to a boil, then reduce heat and simmer, covered, until rice is nearly cooked and liquid is absorbed, about 12–15 minutes. Stir in chopped chicharrón if using and the browned pork pieces; adjust seasoning. Remove bay leaves and cool stuffing slightly.
5. Stuff and truss the pig: fill the pig cavity loosely with the warm rice mixture—do not overpack to allow expansion. Close the cavity by sewing or tying securely with kitchen twine; truss legs and secure the skin where needed.
6. Roast low and slow: preheat oven or pit to 325°F (160°C). Place stuffed pig on a rack in a large roasting pan, skin side up. Roast for 4–5 hours (about 20–25 minutes per lb) until internal temperature of the stuffing and meat reaches at least 165°F (74°C).
7. Crisp the skin: increase oven temperature to 425°F (220°C) for the last 20–30 minutes to blister and crisp the skin, watching carefully to avoid burning.
8. Rest and carve: remove pig from oven and let rest 20–30 minutes. Carefully cut away the skin in large pieces and carve meat; serve slices of pork with generous portions of the rice-and-pea stuffing.