COLOMBIAN LECHONA

Ingredients

• 2 lb Pork Skin (fresh, with some meat attached if possible)
• 1 lb Pork Sirloin (trimmed, cut into 1‑inch cubes)
• 1 lb Boneless Pork Ribs (cut into bite‑size pieces)
• 2 stalks Green Onion (white and green parts, chopped)
• 1 White Onion (medium, chopped)
• 4 Garlic Cloves (minced)
• 2 tsp Ground Cumin (toasted for extra aroma)
• 2 drops Food Coloring (red) (optional, for traditional color)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Water (to loosen the paste if needed)
• 2 tbsp Lard (rendered, for flavor)
• 2 cup Cooked White Rice (cooled, prepared the night before)
• 1 cup Peas (yellow preferred) (cooked; green peas can be used as substitute)
• 1/4 cup Sour Orange Juice (or mix 2 parts orange juice with 1 part lime juice)
• 1 sheet Aluminum Foil (to line roasting pan)
• a few Pins or Kitchen Twine (to hold skin closed while baking)

Instructions

1. Make the Marinade

   Combine chopped green onion, chopped white onion, ground cumin, a few drops of red food coloring, salt and pepper in the blender. Blend until a smooth paste forms; if too thick, add 2 tbsp water and blend again.

   Time: PT15M

2. Marinate the Pork

   Place the pork sirloin and boneless rib pieces in a resealable bag. Add the prepared paste, seal the bag removing all air, and massage the meat until fully coated. Refrigerate overnight (at least 8 hours).

   Time: PT12H0M

3. Prepare the Pork Skin

   Rinse the 2 lb pork skin thoroughly under cold water. Pat dry, then rub the underside generously with salt. Let it rest on a tray while you finish the other steps.

   Time: PT10M

4. Make the Gizo (Rice Seasoning)

   Melt 2 tbsp lard in a large pan over medium heat. Add chopped green onion, minced garlic, ground cumin, and a few drops of red food coloring; sauté 2 minutes. Stir in the cooked white rice until each grain is coated. Season with salt and pepper to taste and remove from heat.

   Time: PT10M

   Temperature: Medium

5. Assemble the Lechona

   Line the roasting pan with aluminum foil. Place the salted pork skin inside, underside (the side that will be in contact with the rice) facing up. If desired, drizzle a thin layer of sour orange juice on the skin. Layer half of the seasoned rice, then a layer of marinated meat, followed by peas, another layer of meat, and the remaining rice. Fold the skin over the top, securing edges with pins or kitchen twine. Drizzle a little more sour orange juice over the top for extra crispness.

   Time: PT15M

6. Bake the Lechona

   Preheat the oven to 400°F (200°C). Place the assembled pan in the oven and bake for 4‑5 hours, or until the skin is golden‑brown and crisp. Check after 3 hours; if the skin is browning too quickly, cover loosely with foil.

   Time: PT4H30M

   Temperature: 400°F

7. Rest and Serve

   Remove the lechona from the oven and let it rest for 15 minutes before slicing. Serve slices of pork skin with the rice‑meat layers, accompanied by lime wedges and Colombian adpas (if available).

   Time: PT15M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g