Authentic Lechona Recipe Tolima Department, Colombia

Name: Lechona
Prep time: 12 h
Cook time: 12 h
Yield: 50 servings
Cuisine: Colombian
Ingredients: 1 piglet, weighing 55 lbs/25 kg alive; 3.5 lbs/1.6 kg split peas, soaked and cooked until soft; 2 lbs/900g white rice, cooked (replace with split peas if you do not want to use it and want to be in line with tradition); 4 cups/1 kg lard; 10 lbs/4.5 kg pork meat, cut into pieces, to stuff the pig; 1.5 lbs/680g green onions, only white parts, chopped finely + 3 lbs/1.35 kg green onions, finely chopped x 2; 2 x 0.5 lb/225g garlic; cumin, to taste; black pepper, to taste; salt, to taste; bitter orange juice, for glazing the skin, as needed

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Introduction & history

Typically reserved for large gatherings and special occasions due to its time-consuming preparation, lechona is especially popular during holidays like Christmas, New Year's, and festivals. The star ingredient of lechona is a whole pig, the insides of which are completely taken out and then filled with marinated meat and split peas. Usually, the pig weighs around 100 kilos, meaning it can feed about 800-900 people. The meat is marinated in a mixture of green onions, garlic, and spices, namely cumin, black pepper, and salt. Sometimes paprika will be included as well. The stuffed pig is cooked and roasted in a clay oven for about 12 hours. Lechona is served on a black ceramic plate, topped with a leaf of cachaco. Alongside the meat, insulso and corn arepas are traditionally served.

Main ingredients

Pork
Split Peas
Onion
Scallions
Garlic
Cumin
Lard
OR

Pork Fat
Black Pepper
Salt