Lechona Colombiana. Cojín de lechona crujiente DELICIOSO

Ingredients

• 5 lb Pork Belly, skin removed (cut into large chunks, trimmed of excess fat)
• 2 medium Yellow Onion (peeled and quartered)
• 6 pieces Garlic Cloves (peeled)
• 4 stalks Spring Onions (white and green parts separated)
• 1 cup Beer (light lager, adds moisture and flavor)
• 2 tsp Paprika (sweet or smoked)
• 1 tsp Achiote (Annatto) Powder (for color and subtle earthiness)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 tbsp Salt
• 1 tsp Black Pepper (freshly ground)
• 2 cup Long Grain White Rice (uncooked, rinsed)
• 1 cup Frozen Peas (thawed)
• 3 tbsp Vegetable Oil (for coating the pillow before baking)
• 1 tsp Additional Salt for Baking (sprinkled on top before oven)
• 2 yard Butcher’s Twine (for sewing the pillow shut)
• 1 piece Thick Needle (or large sewing needle) (to thread twine through meat)

Instructions

1. Prepare the Pork

   Remove the skin from the pork belly, trim excess fat, and cut the meat into large, bite‑size chunks.

   Time: PT10M

2. Make the Marinade

   In the blender, combine the onion quarters, garlic cloves, spring‑onion whites, beer, paprika, achiote, cumin, oregano, salt, and pepper. Blend until a coarse paste forms.

   Time: PT5M

3. Marinate the Pork

   Place the pork chunks in a large bowl, pour the marinade over them, and toss to coat evenly. Cover and refrigerate for at least 2 hours (overnight is best).

   Time: PT2H

4. Slow‑Cook Over Live Fire

   Set up a low, indirect wood fire. Arrange the marinated pork pieces on a grill grate over the heat, cover with a lid or foil, and cook for 5 to 6 hours, turning occasionally, until the meat is fall‑apart tender and the juices have collected in a pan beneath.

   Time: PT5H30M

   Temperature: Low heat (≈200°F / 93°C)

5. Collect the Cooking Juices

   After the pork is done, carefully pour the accumulated juices into a saucepan. Skim excess fat if desired.

   Time: PT10M

6. Cook the Rice Al Dente

   Rinse the rice until water runs clear. In a pot, combine the rice, 1 cup of the pork juices, 1 ½ cups water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 12‑15 minutes until the rice is al dente.

   Time: PT20M

   Temperature: 190°C

7. Add Peas and Mix

   Stir the thawed peas into the hot rice, fluff gently, and set aside to cool slightly.

   Time: PT5M

8. Assemble the Pillow

   On a clean work surface, lay out a large sheet of aluminum foil. Spread a layer of rice, place generous pieces of shredded pork on top, then cover with another layer of rice, forming a rectangular “pillow.”

   Time: PT10M

9. Sew the Pillow Closed

   Thread the butcher’s twine onto the thick needle, poke through the side of the pillow, and sew the ends together tightly, creating a sealed parcel.

   Time: PT5M

10. Oil and Salt the Pillow

    Brush the outside of the sealed pillow with vegetable oil and sprinkle the additional salt evenly.

    Time: PT2M

11. Bake to Finish

    Place the pillow on a roasting pan, cover loosely with foil, and bake in a pre‑heated oven at 180°C for 30 minutes, then remove the foil and bake another 10‑15 minutes until the exterior is crisp and deep golden.

    Time: PT45M

    Temperature: 180°C

12. Rest and Serve

    Remove the pillow from the oven, let it rest for 10 minutes, then slice and serve hot with a side of avocado or a simple salad.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g