Colombian Lechona: Traditional Step-by-Step Recipe
Discover how to prepare authentic Colombian Lechona. Easy recipe, history, variations, and tips to achieve a juicy dish with crispy skin
Ingredients
The ingredients may vary depending on the region and the size of the lechona, but the basics are:
- 1 small piglet 8 a 10 kg.
- 3 cups of cooked rice
- 2 kg of pork meat chopped into small pieces
- 1 cup of cooked peas optional, Huila version
- onion garlic, cumin, and salt to taste
- Color or annatto to add color and flavor
Instructions
Step 1: Cleaning the pig
- Wash the skin of the lechona thoroughly with water and salt to remove any impurities
- Gently scrape with a knife to make it very clean
- Dry it with a clean cloth and set it aside
Step 2: Prepare the marinade
- In a large bowl, mix crushed garlic, chopped green onion, cumin, salt, pepper, and annatto (achiote)
- Add a little lard or oil
- Spread this mixture all over the inner skin of the pig and also over the meat you will use for the filling
- Let it marinate for at least 2 hours (ideally overnight in the refrigerator)
Step 3: Prepare the filling
- Cook the rice until medium done (not completely soft, as it will continue cooking in the oven)
- Sauté the pork meat cut into small pieces with some of the reserved marinade
- Incorporate the rice, the cooked peas (if it's the Huila version), and adjust the salt
- Mix well until you get a uniform and tasty filling
Step 4: Stuff the lechona
- Place the pork skin spread out on a large table
- Add the filling little by little, distributing it evenly
- Sew the opening with a thick needle and strong kitchen thread, making sure it is well sealed so the filling does not come out during cooking
Step 5: Slow baking
- Preheat the oven to 180°C.
- Place the lechona on a large tray
- Cover with aluminum foil and bake for 4 to 5 hours
- Remove the foil and continue baking for 1 to 2 more hours so that the skin becomes golden and crispy
- During baking, occasionally baste with pork lard to enhance the golden color
Step 6: Serve the lechona
- Once ready, let it rest for 20 minutes before cutting
- Serve generous portions accompanied by white or yellow arepa, papa chorriada, and spicy ají
Video
Notes
- Traditional Huila lechona includes green peas, while Tolima lechona does not. Both are equally tasty but have different textures
- If you don’t have a large oven, you can make a smaller version using only the pork leg stuffed with rice and spices. It bakes in 2–3 hours
- A lechona weighing 8 to 10 kilos serves approximately 12 generous portions. For large groups, it is recommended to calculate about 250–300 grams per person.
- To get the skin nicely golden, remove the foil during the last hour of cooking and brush with pork lard.
- Colombian lechona is traditionally served with white or yellow arepas, “papa chorriada” (potatoes in a creamy sauce), and a good spicy ají.
- If there are leftovers of lechona, you can store it in the fridge for up to 3 days. To reheat, it’s best to use a low-temperature oven so it stays crispy.
Nutrition
Calories: 690kcalCarbohydrates: 42gProtein: 34gfat: 42gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 135mgSodium: 880mgPotassium: 620mgFibre: 3gSugar: 2gVitamin A: 150IUVitamin C: 3mgCalcium: 45mgIron: 4.5mg
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