Lechona

Ingredients13

• 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

Method

1. 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.
2. Cook the rice in salted water until just tender, then drain and cool.
3. Fry the chopped onion, scallions, garlic, and tomato in lard with achiote and the remaining cumin until soft and fragrant.
4. Stir the cooled rice and peas into the fried mixture and season with salt. This is the stuffing.
5. Open a pocket in the pork, pack it with the rice mixture, and sew or tie it closed so the filling stays inside.
6. Place the pork skin-side up in a roasting pan with a little water. Roast at 160°C for about 4 hours, basting occasionally.
7. Raise the heat to 220°C for the last 20 to 30 minutes until the skin is deeply golden and crisp.
8. Rest for 20 minutes, then carve and serve the meat with the rice stuffing.