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Name: Lechona
Total time: 5 h 30 min
Yield: Serves 10
Cuisine: Colombia
Ingredients: 2.5 kg pork shoulder with skin; 400 g white rice; 250 g green peas; 2 yellow onion; 4 scallions; 6 garlic cloves; 2 ripe tomato; 2 tbsp ground cumin; 1 tbsp achiote paste; 60 g lard; 2 tbsp salt; 1 tsp black pepper; 700 ml water

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Colombia5 h 30 minServes 10طُبخ من قبل

Lechona

المكوّنات13

pork shoulder with skin2.5 kg
white rice400 g
green peas250 g
yellow onion2
scallions4
garlic cloves6
ripe tomato2
ground cumin2 tbsp
achiote paste1 tbsp
lard60 g
salt2 tbsp
black pepper1 tsp
water700 ml

لحومحبوبخضارتوابل وصلصاتأخرى

طريقة التحضير

Score the pork skin and rub the meat all over with salt, pepper, and half the cumin. Let it rest while you make the filling.
Cook the rice in salted water until just tender, then drain and cool.
Fry the chopped onion, scallions, garlic, and tomato in lard with achiote and the remaining cumin until soft and fragrant.
Stir the cooled rice and peas into the fried mixture and season with salt. This is the stuffing.
Open a pocket in the pork, pack it with the rice mixture, and sew or tie it closed so the filling stays inside.
Place the pork skin-side up in a roasting pan with a little water. Roast at 160°C for about 4 hours, basting occasionally.
Raise the heat to 220°C for the last 20 to 30 minutes until the skin is deeply golden and crisp.
Rest for 20 minutes, then carve and serve the meat with the rice stuffing.