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Lechona Tolimense
Colombia
Sold in enormous earthenware dishes at roadside stalls across Tolima every weekend.
Colombian roast stuffed pig — a whole pig filled with rice, peas and spiced pork, slow-roasted for 8 hours until the skin is shatteringly crispy. The feast dish of Tolima.
Prep
2 hrs
Cook
480 mins
Difficulty
Hard
Calories
400 kcal
Serves
20
Calories are an estimate based on ingredients used
Ingredients
1whole pig, cleaned
500gcooked rice
300gyellow peas, cooked
500gpork belly, diced and seasoned
4 clovesgarlic
cumin, paprika and oreganoto season
Method
1
Mix rice, peas, pork belly and spices. Stuff inside the pig. Sew closed.
2
Season exterior with garlic, cumin and salt. Roast at 160°C for 8 hours.
3
Increase to 230°C for final 30 minutes to blister the skin.
Chef's Tip
The low and slow roasting is what makes the skin blister perfectly in the final blast of heat.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.