Lechona Colombiana

Ingredients

• 2 kg Pork Loin (Head of Lomo) (cut into large cubes)
• 1.5 kg Pork Belly with Meat (cut into large pieces)
• 1.5 kg Pork Skin (Cuero de Cerdo) (whole piece, cleaned)
• 0.5 kg Bacon (Tocino) (cut into thick strips)
• 250 g Dried Yellow Peas (Arbejas Secas) (soaked overnight)
• 1 kg Long Grain Rice (to be cooked al dente)
• 2 Red Onion (quartered for the marinade)
• 2 White Onion (one for the marinade, one sliced for sofrito)
• 3 stalks Green Onion (Cebolleta) (finely sliced)
• 20 cloves Garlic (peeled, roughly chopped)
• 2 Bay Leaves
• 2 tsp Ground Cumin
• 2 tsp Dried Thyme
• 3 tsp Dried Oregano
• 2 tsp Black Pepper (freshly ground)
• 2 tsp Sweet Paprika (Pimentón Dulce)
• 2 tsp Food Coloring (Annatto) (for color in the marinade and sofrito)
• 2 tsp Salt (plus extra for seasoning)
• 100 g Pork Lard (Manteca de Cerdo) (rendered, infused with annatto seeds)
• 1 tbsp Annatto Seeds (Semillas de Achiote) (to infuse the lard)
• 200 ml Water (for the marinade (adjust to achieve thick consistency))
• 1 Lemon (for cleaning the pork skin)
• 2 sheets Aluminum Foil (to cover the lechona while roasting)

Instructions

1. Soak Dried Peas Overnight

   Rinse the 250 g of dried yellow peas, place them in a bowl, cover with water and let soak overnight.

   Time: PT8H

2. Prepare Marinade

   In a food processor combine the quartered red onion, white onion, green onion stalks, 20 garlic cloves, bay leaves, 2 tsp cumin, 2 tsp dried thyme, 3 tsp dried oregano, 2 tsp black pepper, 2 tsp sweet paprika, 2 tsp food coloring, 2 tsp salt, and 200 ml water. Blend until thick but still slightly chunky.

   Time: PT15M

3. Marinate the Meats

   Place the pork loin cubes, pork belly pieces, and bacon strips in separate large bowls. Add 2 bay leaves to each bowl, pour the prepared marinade over the meat, and massage with clean hands until fully coated. Cover and refrigerate for at least 5 hours, preferably overnight.

   Time: PT6H

4. Cook the Peas

   Drain the soaked peas, place them in the pressure cooker with fresh water (just enough to cover). Cook on high pressure for 25‑30 minutes until they are still slightly firm. Release pressure, drain, and set aside.

   Time: PT30M

5. Make the Sofrito

   Heat the rendered pork lard with annatto seeds in a skillet until the lard turns orange. Add the sliced white onion, green onion, and finely chopped garlic. Season with a pinch of salt and black pepper. Sauté 5‑10 minutes until fragrant and translucent. Remove a tablespoon for later rice use, then stir in thyme, oregano, cumin, paprika, and a pinch of food coloring. Turn off heat and set the sofrito aside.

   Time: PT15M

6. Pre‑Cook the Meats

   In a large pot, combine the marinated pork loin, pork belly, and bacon. Add enough of the meat’s own juices (or a splash of water) to cover the bottom. Cover and simmer over low heat for 40‑50 minutes, turning pieces occasionally for even cooking.

   Time: PT45M

7. Prepare the Rice

   In a clean pot, melt a small amount of the annatto‑infused lard. Add the reserved tablespoon of sofrito and stir briefly. Pour in the liquid collected from the pre‑cooked meat (about 1.14 L) and add an additional 270 ml water to reach roughly 1 L total for 1 kg of rice. Bring to a boil, season to taste, then add the rice. Cook uncovered until the liquid is absorbed, about 12 minutes. Cover and let steam for another 10‑12 minutes. The rice should be al dente.

   Time: PT25M

8. Combine Rice, Peas, and Sofrito

   In a large mixing bowl, gently fold the cooked rice, the pre‑cooked peas, and the remaining sofrito together until evenly distributed.

   Time: PT10M

9. Prepare the Pork Skin

   Rinse the pork skin under cold water. Rub the surface with lemon juice, then rinse again thoroughly. Pat dry with paper towels. Using kitchen shears, trim excess fat and make the skin as flat and even as possible. Poke holes all over the skin with a needle or a skewer to allow steam to escape during roasting.

   Time: PT20M

10. Assemble the Lechona

    Lay the cleaned pork skin on a large roasting pan, skin side up. Spread a thin layer of the rice mixture over the skin, then add a layer of the pre‑cooked meat pieces. Alternate rice and meat layers until the pan is filled, ending with a final thin meat layer. Do not over‑stuff; the layers should be about 1‑2 cm thick each.

    Time: PT20M

11. Sew the Lechona

    Thread a sturdy kitchen needle with thick cotton thread. Starting at one edge, pass the needle through the pre‑punched holes, pulling the skin tightly around the filling. Sew along the perimeter, spacing stitches about 2‑3 cm apart, to create a sealed “pouch”. Tie off the thread securely.

    Time: PT15M

12. First Roast (Covered)

    Preheat the oven to 180 °C. Brush the entire surface of the lechona with the remaining annatto‑infused lard. Cover loosely with two sheets of aluminum foil. Roast for 2 hours 30 minutes.

    Time: PT2H30M

    Temperature: 180°C

13. Second Roast (Uncovered)

    Remove the foil, brush the skin once more with lard, and continue roasting for an additional 15‑20 minutes until the skin is golden, crisp, and slightly blistered.

    Time: PT20M

    Temperature: 180°C

14. Rest and Serve

    Remove the lechona from the oven and let it rest for 15 minutes before cutting. Slice the skin, then the meat, and serve portions of meat mixed with the rice‑pea stuffing on a platter.

    Time: PT15M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

70 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pork Loin (Head of Lomo): Pork shoulder
• Instead of Pork Belly with Meat: Pork shoulder belly
• Instead of Pork Skin (Cuero de Cerdo): Pork rind
• Instead of Bacon (Tocino): Smoked pork belly
• Instead of Dried Yellow Peas (Arbejas Secas): Dried split peas
• Instead of Long Grain Rice: Basmati rice
• Instead of Green Onion (Cebolleta): Leeks
• Instead of Ground Cumin: Ground coriander
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Dried Oregano: Mexican oregano
• Instead of Sweet Paprika (Pimentón Dulce): Smoked paprika (less sweet)
• Instead of Food Coloring (Annatto): Turmeric (for yellow hue)
• Instead of Salt: Sea salt
• Instead of Pork Lard (Manteca de Cerdo): Vegetable oil (less authentic)
• Instead of Water: Beer for richer flavor
• Instead of Lemon: Lime

Equipment Needed

• Large Cutting Board
• Chef's Knife
• Food Processor or Blender
• Mixing Bowls
• Pressure Cooker
• Large Pot
• Skillet/Frying Pan
• Roasting Pan or Baking Sheet
• Kitchen Shears
• Needle and Kitchen Thread
• Oven
• Aluminum Foil
• Basting Brush (optional)
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Marinating the meats overnight
• Cooking the peas to a slightly firm texture
• Preparing the aromatic sofrito with annatto
• Pre‑cooking the meat to ensure tenderness
• Cleaning and puncturing the pork skin
• Sewing the lechona tightly
• Covering the lechona during the first roast to prevent burning
• Uncovering for the final crisp skin

Chef Tips from the Video

• Annatto (achiote) not only adds color but also a subtle earthy flavor; toast the seeds lightly before infusing the lard.
• Poking holes in the skin prevents steam from creating pockets that can make the skin soggy.
• If you cannot find pork skin, ask your butcher for a fresh pork belly with the skin still attached and trim accordingly.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Portion and freeze for up to 2 months; reheat gently in the oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat the day before and keep refrigerated.
• Cook the peas and sofrito up to 24 hours ahead; store separately.
• Assemble the lechona, cover tightly, and refrigerate for up to 12 hours before roasting.

Frequently Asked Questions