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Authentic Lechona Recipe
Tolima Department, Colombia
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We strongly advise you to read the cooking tips before jumping to the recipe though
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.
Cooking tips
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rice
Although a lot of recipes include rice, traditional Tolima lechona does not have rice; it only has split peas.
Recipe variations
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Traditional Tolima-Style Lechona
Ready in 1d 4hThe following is the traditional, Tolima-style, lechona recipe. Preparing this traditional roast pig involves carefully butchering, marinating, and layering pork, split peas, and caramelized onions inside the pig's salted skin. The skin is sewn tightly to encase the rich filling, then slow-roasted for hours to achieve a golden, crispy exterior and tender, flavorful interior. Brushed with bitter orange juice during cooking, the skin develops its signature crunch and tang.
Home-Style Lechona
PREP 45min
COOK 5h
RESTING 20min
READY IN 6h 5min
The following is the lechona recipe adapted for at-home preparation. In this version, marinated pork is layered with cooked split peas in a baking dish and then covered with pork skin, imitating the traditional way lechona is prepared.
Ingredients
2 kg pork (leg or shoulder)
225g (8 oz) onion
450g (1 lb) split peas (arveja amarilla seca)
3 garlic heads
sea salt
black pepper
thyme
bay leaf
pork skin
pepper
1/2 tbsp baking soda
Preparation
Step 1/7
Place the dried split peas in a pressure cooker and cook until soft.
Step 2/7
Combine the remaining ingredients (apart from meat) in a blender for a few minutes until smooth. Pour this mixture over the meat and let it marinate while the peas are cooking.
Step 3/7
Wipe off any excess fat from the pork skin to ensure a crisp finish.
Step 4/7
Once the peas are cooked and cooled, prepare the baking dish by layering peas and meat alternately.
Step 5/7
Place the pork skin over the layered mixture. Add salt, color (such as annatto for color), pepper, and a small amount of baking soda to help make the skin crispy.
Step 6/7
Preheat the oven to 210°F (100°C). Bake for 4 hours, covering with aluminum foil for the first 2 hours. Then, remove the foil to allow the skin to crisp up.
Step 7/7
When the meat is fully cooked and tender, remove from the oven. Let it rest for 20 minutes before serving. Serve with arepa on the side.
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