Colombian
Lechona tolimense
This Tolima-style lechona is a small-format version of the celebratory whole pig: crisp pork skin wrapped around seasoned pork, rice, and yellow peas. It is served in thick slices with the juicy filling and crunchy cuerito together.
Watch it madeSábados con Adriana · 13:46
Ingredients
- skin-on pork belly, in one rectangular piece700g
- pork shoulder, finely diced250g
- dried yellow peas, soaked overnight1/3 cup
- long-grain white rice, rinsed1/2 cup
- pork lard2 tbsp
- scallions, finely chopped3
- white onion, finely chopped1/2 small
- garlic cloves, mashed3
- ground cumin1 tsp
- achiote powder or color1 tsp
- fresh thyme leaves1/2 tsp
- salt1 1/2 tsp
- black pepper1/2 tsp
- sour orange juice or a mix of lime and orange juice2 tbsp
- water or light pork stock1 1/4 cups
- white vinegar1 tbsp
Method
- Drain the soaked yellow peas, cover with fresh water, and simmer for 25 to 35 minutes until just tender but not falling apart.
- Cook the rinsed rice with 3/4 cup water or pork stock and a pinch of salt for about 10 minutes, stopping while the grains are still firm in the center.
- Heat the lard in a skillet and cook the scallions, white onion, and garlic over medium heat until soft and fragrant.
- Stir in the cumin, achiote, thyme, black pepper, and 1 teaspoon of the salt to make a deeply colored guiso.
- Add the diced pork shoulder to the guiso and cook for 5 minutes, stirring until coated and lightly sealed but not browned dry.
- Mix the pork and guiso with the par-cooked rice and drained peas, then stir in the sour orange juice and adjust the salt.
- Lay the pork belly skin-side down and carefully score the meat side without cutting through the skin.
- Rub the meat side with the remaining salt, then mound the rice, pea, and pork filling down the center.
- Fold the pork belly around the filling, bringing the skin edges together to form a tight roll, and sew with kitchen twine or tie very firmly at 2 cm intervals.
- Prick the skin all over with the tip of a skewer, then rub it with the white vinegar to help it dry and crisp.
- Place the stuffed pork seam-side down on a rack set over a roasting pan and add 1/2 cup water or pork stock to the pan.
- Roast at 325°F for 2 hours 45 minutes, basting the skin occasionally with the pan fat and adding a little water if the pan dries out.
- Increase the oven to 425°F and roast for 20 to 30 minutes more, until the skin is blistered, golden, and crisp.
- Rest the lechona for 15 minutes before slicing so the filling stays together.
- Serve each portion with a piece of crunchy skin and a spoonful of the rice, peas, and pork filling.
Common questions
Can I substitute the sour orange juice in lechona tolimense?
Yes. Use half lime juice and half orange juice for a close match. If you only have regular orange juice, add a little extra lime to restore the sharp, tangy balance that cuts through the pork and rice.
How do I know when the peas and rice are ready for stuffing?
The peas should be tender but still hold their shape, usually 25 to 35 minutes. The rice should be par-cooked: soft on the outside, still firm in the center, so it finishes inside the pork without turning mushy.
What are the most common mistakes when making lechona tolimense?
Overcooking the rice or peas, making the filling wet, and cutting through the pork belly skin are the biggest problems. Also avoid browning the pork shoulder too hard; it should stay coated and juicy, not dry or crusty.
How should I store leftover lechona and reheat it?
Cool it quickly, then refrigerate in a covered container for up to 4 days. Reheat covered in the oven at 325°F/165°C until hot. For crisp skin, reheat uncovered at the end so the top dries out.
What should I serve with lechona tolimense?
Serve it with a simple acid or fresh side like ají, sliced lime, or a light salad. It’s rich and filling, so keep sides minimal. Warm arepas or a small portion of patacones also work well.