Lechona: Colombia’s Dish Crowned in 2025’s Top 100 Foods!

Ingredients

• 12 lb Whole Pig (butterflied) (cleaned, skin left on, cavity opened)
• 4 cup Long Grain White Rice (rinsed)
• 2 cup Fresh Peas (or frozen peas, thawed)
• 2 large Yellow Onion (finely chopped)
• 6 clove Garlic Cloves (minced)
• 1 large Red Bell Pepper (diced)
• 2 tsp Ground Cumin (toasted for extra aroma)
• 2 tsp Paprika (regular or smoked)
• 2 tbsp Salt (plus extra for skin)
• 1 tsp Black Pepper (freshly ground)
• 0.5 cup Fresh Cilantro (chopped)
• 3 tbsp Olive Oil (extra‑virgin)
• 1 cup Chicken Broth (low‑sodium)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Raisins (optional) (adds subtle sweetness)

Instructions

1. Prepare the Pig

   Rinse the butterflied pig inside and out, pat dry with paper towels. Score the skin in a crosshatch pattern, then prick the skin all over with a fork. Rub the entire surface with 2 tbsp salt and 2 tbsp olive oil, making sure to get the seasoning into the cuts.

   Time: PT30M

2. Make the Stuffing

   In a large pot, bring 4 cups rice and 5 cups water to a boil, then simmer 10 minutes (rice should be 70 % cooked). Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat, sauté onions, garlic, and bell pepper until translucent. Add peas, cumin, paprika, salt, and pepper; cook 3 minutes. Combine the sautéed vegetables, partially cooked rice, cilantro, chicken broth, lime juice, and raisins in a mixing bowl; mix well.

   Time: PT45M

3. Stuff the Pig

   Lay the pig skin‑side up on a clean surface. Spoon the stuffing into the cavity, spreading it evenly. Fold the skin over the stuffing and tie the legs and torso securely with kitchen twine to hold the filling in place.

   Time: PT30M

4. Preheat Oven

   Preheat a conventional oven to 300°F (150°C). Place a rack in the lower third of the oven and set the roasting pan on the rack.

   Time: PT15M

   Temperature: 300°F

5. Slow Roast the Pig

   Insert the meat thermometer into the thickest part of the pork (avoiding bone). Roast for about 5 hours, basting with its own juices every hour. The pig is done when the internal temperature reaches 145°F (63°C) and the meat is tender.

   Time: PT5H

   Temperature: 300°F

6. Crisp the Skin

   Increase oven temperature to 425°F (220°C) and continue roasting for an additional 30 minutes, or until the skin is golden‑brown and crackling. If the skin isn’t crisp enough, broil for 2‑3 minutes, watching closely.

   Time: PT30M

   Temperature: 425°F

7. Rest and Carve

   Remove the pig from the oven, tent loosely with foil, and let rest for 30 minutes. This allows juices to redistribute. Carve and serve with the remaining stuffing on the side.

   Time: PT30M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

70 g

Fat

35 g

Fiber

5 g