Lechona (Colombian Roast Pork)
Lechona (Colombian Roast Pork) is a medium Colombian recipe that serves 6. 800 calories per serving.
Prep: 1 hr 20 min | Cook: 2 hrs 30 min | Total: 4 hrs 20 min
Cost: $31.60 total, $5.27 per serving
Ingredients
- 5 kg Pork Shoulder with Skin (Whole piece, skin left on for crispiness)
- 2 cups Long Grain White Rice (Rinsed and drained)
- 1 cup Green Peas (Frozen, thawed)
- 1 cup Carrots (Diced small)
- 1 large Onion (Finely chopped)
- 4 pieces Garlic Cloves (Minced)
- 2 tbsp Ground Cumin
- 2 tbsp Paprika (Sweet or smoked)
- 2 tbsp Salt
- 1 tsp Black Pepper (Freshly ground)
- 2 tbsp Vegetable Oil (For rubbing skin)
- 1 cup Chicken Broth (Adds moisture during roasting)
- 2 tbsp Butter (Dot on top of pork before roasting)
Instructions
Prepare the Pork Skin
Pat the pork shoulder dry, then using a sharp knife score the skin in a cross‑hatch pattern about 1 cm deep, being careful not to cut into the meat.
Time: PT15M
Make the Marinade
In a mixing bowl combine onion, garlic, cumin, paprika, salt, pepper, and vegetable oil to form a paste.
Time: PT10M
Marinate the Pork
Rub the spice paste all over the meat side of the pork, then flip and rub a little oil on the scored skin side. Wrap loosely in plastic wrap and refrigerate for at least 45 minutes (or up to overnight for deeper flavor).
Time: PT45M
Preheat the Oven
Preheat a conventional oven to 350°F (175°C).
Time: PT15M
Temperature: 350°F
Arrange the Pork for Roasting
Place the pork on a roasting pan skin‑side up. Tuck kitchen twine around the meat to keep it compact, and pour chicken broth into the pan (not touching the skin). Dot butter on top of the skin.
Time: PT10M
Roast the Lechona
Roast uncovered for 2 hours 30 minutes, or until the internal temperature reaches 160°F (71°C) and the skin is golden‑brown and crisp. If the skin begins to darken too quickly, tent loosely with foil.
Time: PT2H30M
Temperature: 350°F
Rest the Pork
Remove the lechona from the oven, cover loosely with foil and let rest for 20 minutes before carving. This allows juices to redistribute.
Time: PT20M
Prepare the Rice Filling (Optional)
While the pork rests, combine the rinsed rice, peas, carrots, and a pinch of salt in a saucepan with 2 cups water. Cook until rice is tender, then fluff.
Time: PT20M
Temperature: 212°F
Carve and Serve
Slice the pork into thick pieces, ensuring each serving includes a piece of crispy skin. Serve with the rice mixture on the side.
Time: PT10M
Nutrition Facts
- Calories
- 800
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 55 g
- Fiber
- 3 g
Dietary info: Gluten-Free, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Pork Shoulder with Skin: Pork Belly, Pork Leg with Skin
- Instead of Long Grain White Rice: Arborio rice, Basmati rice
- Instead of Green Peas: Edamame, chickpeas
- Instead of Carrots: Parsnips, sweet potatoes
- Instead of Onion: shallots, leeks
- Instead of Garlic Cloves: garlic powder (1 tsp)
- Instead of Ground Cumin: ground coriander
- Instead of Paprika: chili powder
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Vegetable Oil: olive oil, canola oil
- Instead of Chicken Broth: vegetable broth, water with bouillon
- Instead of Butter: margarine
Equipment Needed
- Roasting Pan
- Sharp Knife
- Cutting Board
- Kitchen Twine (optional)
- Meat Thermometer
- Mixing Bowl
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Scoring the pork skin evenly
- Marinating long enough for flavor penetration
- Roasting at the correct temperature until the internal temperature reaches 160°F (71°C)
- Allowing the meat to rest before carving
Chef Tips from the Video
- Pat the skin completely dry and let it air‑dry in the fridge uncovered for an hour before scoring for extra crunch.
- Add a splash of orange juice to the broth for a subtle citrus note that complements the pork.
- Tie the pork tightly with kitchen twine to keep the shape uniform during roasting.
Troubleshooting
Skin is not crispy after roasting.
Increase oven temperature to 400°F (200°C) for the last 15 minutes, or broil for 3‑5 minutes while watching closely.
Pork is dry.
Make sure the broth in the pan is sufficient and baste the meat halfway through cooking. Also, avoid over‑cooking; remove from oven when internal temp hits 160°F.
Rice filling is mushy.
Rinse rice thoroughly before cooking and use the correct water‑to‑rice ratio (2 cups water per 1 cup rice).
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork overnight for deeper flavor.
- Cook the rice filling a day ahead and reheat gently before serving.
- Leftover pork can be shredded and used in tacos or sandwiches.
Frequently Asked Questions
What is the cultural significance and history of Lechona in Colombian cuisine?
Lechona is a traditional Colombian celebration dish, originally from the Tolima region. It is served at festivals, weddings, and holidays, symbolizing abundance and hospitality. The whole roasted pork with crispy skin reflects the country's love for hearty, communal meals.
What are the traditional regional variations of Lechona within Colombia?
In Tolima, lechona is often stuffed with rice, peas, and carrots, while in the Caribbean coast version the stuffing may include plantains and spices like annatto. Some regions add a sweet glaze of panela (unrefined cane sugar) to the skin for extra caramelization.
How is Lechona traditionally served in Colombian celebrations?
Lechona is typically presented whole on a large platter, sliced at the table so guests can enjoy both the juicy meat and the crackling skin. It is accompanied by the rice‑pea‑carrot stuffing, arepas, and a fresh salad of tomatoes and onions.
What occasions or celebrations is Lechona traditionally associated with in Colombian culture?
Lechona is a centerpiece for weddings, birthdays, town festivals (ferias), and Christmas gatherings. Its size and festive appearance make it ideal for feeding large groups during special events.
What makes Lechona special or unique in Colombian cuisine?
The combination of succulent pork meat with ultra‑crisp skin, plus the aromatic rice stuffing, creates a contrast of textures and flavors that is uniquely Colombian. The technique of scoring the skin and slow roasting is key to its signature crunch.
What are the most common mistakes to avoid when making Lechona at home?
Common errors include not drying the skin enough, scoring too shallow, over‑cooking the pork, and using too little liquid in the pan. Each of these can lead to soggy skin or dry meat, so follow the scoring, drying, and broth steps carefully.
Why does this Lechona recipe use a 350°F oven instead of a higher temperature throughout?
A moderate 350°F allows the meat to cook evenly and stay juicy while the skin gradually renders fat. Raising the temperature too early can burn the skin before the interior reaches safe doneness.
Can I make Lechona ahead of time and how should I store it?
Yes. After roasting, let the lechona cool, then wrap tightly in foil and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 2 months and reheat in a 300°F oven until heated through.
What texture and appearance should I look for when the Lechona is done cooking?
The skin should be deep golden‑brown, blistered, and crackling when tapped. The meat should be tender, pulling away from the bone, and a meat thermometer should read at least 160°F (71°C) in the thickest part.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on showcasing traditional Latin American home‑cooking techniques, often highlighting festive dishes like lechona, empanadas, and tamales with clear visual demonstrations.
How does the YouTube channel Unknown's approach to Colombian cooking differ from other cooking channels?
Channel Unknown emphasizes authentic, rustic preparation methods, using minimal processed ingredients and highlighting cultural storytelling behind each dish, whereas many other channels may adapt recipes for quick, modern shortcuts.
Last updated: August 31, 2026
