Colombian suckling pig is a dish that captivates all the senses. The crispy, golden skin envelops a fragrant and hearty filling of rice, pork, bacon, vegetables, peas, raisins and olives. Each bite offers a perfect combination of flavors and textures, from the crunchy exterior to the juicy, flavor-packed filling. Prepared with love and tradition, this suckling pig is the star dish at festivities and celebrations in Colombia, and a true delight for lovers of Colombian cuisine.
Recipe of Colombian suckling
Discover the irresistible flavor and tradition of Colombian suckling: an iconic dish that combines crispy, golden roast pork with a delicious rice filling and authentic flavors. This recipe will transport you to the colorful and festive flavors of Colombian cuisine
15
Portions40
minute7
hours400
kcalIngredients:
piglet of approximately 5 kg (clean and without viscera)
3 tablespoons of annatto powder
1 cup sour orange juice (or orange and lemon juice mixture)
Salt to taste
Pepper to taste
4 cups of rice
1/2 cup cooked pigeon peas
1/2 cup minced pork
1/2 cup chopped bacon
1/2 cup finely chopped onion
3 cloves of garlic, minced
1/2 cup chopped scallion
1/2 cup chopped red pepper
1/2 cup grated carrot
1/2 cup peas
1/2 cup raisins
1/2 cup pitted green olives
1/2 cup chopped fresh cilantro
Instructions
- Preparation of the piglet:
- Wash the piglet well inside and out.
- Mix the annatto powder with the sour orange juice and rub the mixture all over the surface of the pig.
- Marinate the suckling pig in the refrigerator overnight, preferably.
- Preheat the oven to 180°C.
- Rice filling:
- Wash the rice well and cook it according to the package instructions.
- In a large frying pan, heat a little oil and add the onion, garlic and chives. Sauté until golden and fragrant.
- Add the minced pork and bacon. Cook until they are golden brown.
- Add the paprika, grated carrot, peas, raisins and olives. Cook for a few more minutes.
- Add the cooked rice and mix all the ingredients well.
- Remove from heat and add the chopped cilantro. Booking.
- Piglet filling:
- Fill the suckling pig with the prepared rice, making sure it is very compact.
- Sew the opening of the piglet with strong kitchen thread or use toothpicks to close it.
- Baking the suckling pig:
- Place the suckling pig on a large baking sheet and cover tightly with aluminum foil.
- Bake at 180°C for approximately 6-7 hours, or until the skin is golden and crispy.
- Every hour, remove the aluminum foil and spray the piglet with its own juice to keep it
Tips
- Marinating: For authentic flavor, marinate the suckling pig with annatto and sour orange juice for at least several hours, or ideally overnight. This will help bring out the flavors and get a vibrant color in the skin of the pork.
- Crispy skin: To achieve crispy, golden skin, it is important to dry the pork skin well before marinating and baking. Use paper towels to absorb any residual moisture. During baking, you can increase the temperature at the end or even use the grill function to achieve a crispier skin.
- Filling: The rice filling is an essential part of the lechona. Be sure to cook the rice separately before mixing it with the other filling ingredients. This will help maintain a proper texture and prevent the rice from becoming caked.
- Sealing the piglet: When filling the piglet, be sure to close the opening tightly with strong kitchen twine or using toothpicks. This will help keep the filling in place and prevent it from escaping during baking.
- Cooking time and temperature: Suckling pig requires a long, low-temperature cooking time to ensure the meat is tender and the filling is fully cooked. Adjust the temperature and time according to the size of the pig and periodically check its cooking.
- Accompaniments: Colombian suckling pig is usually served with different accompaniments such as arepas, yucca, avocado salad, coastal serum and lemons. These accessories add a variety of flavors and textures that enhance the dining experience.
- Portions and storage: If you prepare a piglet larger than you need, you can freeze the individual portions to enjoy later. Be sure to store them in airtight containers or freezer bags to maintain their freshness and flavor.
Nutritional information
- Calories 400kcal
- Carbohydrates 25g
- Protein 20g
- Fat 25g
- Saturated fat: 10g
- Cholesterol: 70mg
- Sodium: 400mg
- Fiber 2 g
- Sugar 2 g
Colombian suckling pig and health data
Colombian lechona is an emblematic dish that is part of the rich culinary tradition of Colombia. With its crispy, golden skin that surrounds a juicy and flavorful filling, the lechona has become a central element in festivities and celebrations throughout the country. However, when enjoying this delicious preparation, it is important to also consider aspects related to health and a balanced diet. In this essay, we will explore both the history and cultural aspects of the Colombian lechona, as well as some nutritional facts and tips for enjoying it consciously.
Desarrollo
Colombian lechona has its roots in the fusion of indigenous, Spanish and African influences, which has resulted in a recipe full of authentic flavors and tradition. The process of preparing lechon can be laborious and requires attention to detail, from marinating it with achiote and sour orange juice, to filling it with rice with a combination of meats, vegetables, peas, raisins and olives. Each bite of lechona transports us to the gastronomic diversity of Colombia and invites us to celebrate special moments.
However, despite its culinary appeal, it is important to keep some health-related aspects in mind when enjoying Colombian lechona. Since it is a dish that often contains pork skin and fats, it is necessary to moderate its consumption and maintain a balance in our diet. Here are some nutritional facts to consider:
Fats:
The suckling pig contains fats from pork, including saturated fats. Excessive consumption of saturated fats can increase the risk of heart disease. Therefore, it is recommended to enjoy suckling pig in moderation and accompany it with healthier options in other meals.
Calories
Piglet is a caloric dish due to its fat and carbohydrate content. It is important to keep portion sizes in mind and balance your total caloric intake throughout the day.
Accompaniments:
Traditional sides of lechona, such as arepas, yucca, and avocado salad, are high-carbohydrate options. Consider the quantity and variety of accompaniments to maintain nutritional balance.
Conclusion:
The Colombian lechona is a culinary treasure that is part of Colombia's identity and tradition. Enjoying it consciously means appreciating its authentic flavors while considering the implications for our health. Remember that balance and moderation are key when enjoying this iconic dish. La lechona, in the right context and as part of a balanced diet, allows us to celebrate and appreciate the richness of Colombian culinary culture.
If you want to add an extra touch to the Colombian lechona recipe, here is a suggestion:
Creole sauce: The suckling pig can be served accompanied by a delicious Creole sauce, which adds freshness and a contrast of flavors. To prepare it, mix finely chopped red onion, chopped tomato, chopped fresh cilantro, lemon juice, salt and pepper to taste. Let the sauce sit for a few minutes to let the flavors blend, then serve as a refreshing condiment for the lechon. The Creole sauce provides a vibrant and acidic touch that complements the rich and tasty flavor of the lechon very well.
Adding this Creole sauce to your Colombian lechona recipe is sure to surprise and delight your diners!
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