Lechona casera

Ingredients

• 5 lb Pork Leg (with skin) (bone‑in, skin left on)
• 2 lb Pork Skin (fresh, same size as leg for pocket)
• 1/4 cup Coarse Salt (for skin salting)
• 2 tbsp Salt (for meat seasoning)
• 3 tbsp Ground Cumin (2 tbsp for meat, 1 tbsp for sofrito)
• 1/2 cup Pork Lard (rendered) (achotada, for sofrito and basting)
• 1 cup Green Onion (Long) (chopped)
• 2 cup Pre‑cooked Yellow Corn Kernels (precooked, frozen or canned)
• 2 cup Pre‑cooked White Rice (cooked and cooled)
• 1 sheet Aluminum Foil (to cover during roasting)
• 1 tsp Black Pepper (optional, for seasoning)

Instructions

1. Salt the Pork Skin

   Spread the pork skin on a tray, sprinkle the coarse salt evenly, cover, and refrigerate for at least 2 hours.

   Time: PT2H

2. Marinate the Pork Leg

   Rub the pork leg with ground cumin and 2 tbsp salt, cover, and refrigerate for at least 2 hours (or overnight for deeper flavor).

   Time: PT2H

3. Render Pork Lard and Make Sofrito

   In a skillet over medium heat, melt the rendered pork lard, add 1 tbsp cumin, stir for 30 seconds, then add the chopped green onion, a pinch of salt, and sauté until fragrant and the onion softens.

   Time: PT10M

   Temperature: Medium heat

4. Combine Rice, Corn and Sofrito

   In a large mixing bowl, combine the pre‑cooked yellow corn, pre‑cooked white rice, and the hot sofrito. Mix thoroughly so the flavors meld.

   Time: PT5M

5. Prepare the Salted Skin

   Remove the skin from the refrigerator, rinse off excess salt with a quick rinse, pat dry with a clean cloth, and wipe any remaining moisture without soaking the skin.

   Time: PT5M

6. Create Pocket and Stitch

   Using a sharp knife, cut shallow openings in the skin to form a pocket, being careful not to tear. Stitch the opening closed with a needle and thread (or tie with kitchen twine) to create a sealed “pouch.”

   Time: PT10M

7. Layer Filling Inside the Skin

   Spread a thin layer of the rice‑corn mixture inside the skin, then add a layer of the marinated pork leg pieces. Continue alternating layers until the skin is filled, leaving a small gap at the top to avoid bursting.

   Time: PT10M

8. Roast Covered

   Place the stuffed skin on a baking tray, cover tightly with aluminum foil, and roast in a pre‑heated oven at 350°F (175°C) for 4 hours.

   Time: PT4H

   Temperature: 350°F

9. Crisp the Skin

   Remove the foil, brush the outer skin generously with additional pork lard, and return to the oven uncovered for 30 minutes until the skin is golden and crackly.

   Time: PT30M

   Temperature: 350°F

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

60 g

Fat

45 g

Fiber

3 g