Lechona Tolimense: Tolima-style Colombian Stuffed Pork
Lechona Tolimense is a traditional Colombian dish originating from the Tolima region. It consists of a whole roasted pig stuffed with a flavorful mixture of rice, peas, and spices. This dish is often served at special occasions and celebrations, making it a true centerpiece of Colombian cuisine.
Ingredients
- 1 whole pig, cleaned and deboned
- 5 cups of cooked rice
- 2 cups of cooked peas
- 1 cup of hogao (Colombian tomato and onion sauce)
- 1 tablespoon of ground cumin
- 1 tablespoon of achiote powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the cooked rice, peas, hogao, cumin, achiote powder, salt, and pepper.
- Stuff the pig with the rice mixture, ensuring it is evenly distributed.
- Sew the pig back together using kitchen twine or secure it with skewers.
- Place the stuffed pig in a roasting pan and roast in the preheated oven for 6 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Let the lechona rest for 15 minutes before carving and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 6 hours
- Total time:
- 6 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Roasting pan Kitchen twine
Tools
Oven Carving knife
Serving suggestions
Serve the lechona tolimese with fresh avocado slices, arepas, and aji picante (spicy Colombian salsa) for a complete and authentic Colombian meal.
Tips & tricks
To achieve a crispy skin, baste the pig with its own juices every hour during the roasting process.
Cost
$60