Lechona: Colombia’s Dish Crowned in 2025’s Top 100 Foods
Lechona: Colombia’s Dish Crowned in 2025’s Top 100 Foods! is a hard Colombian recipe that serves 20. 800 calories per serving. Recipe by World Food Edit on YouTube.
Prep: 2 hrs | Cook: 6 hrs 30 min | Total: 8 hrs 45 min
Cost: $131.40 total, $6.57 per serving
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
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
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
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
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
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
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
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
Dietary info: Gluten-Free, Dairy-Free, High-Protein
Allergens: Peas, Raisins (optional)
Ingredient Substitutions
- Instead of Whole Pig (butterflied): Pork shoulder roast (5‑6 lb)
- Instead of Long Grain White Rice: Brown rice
- Instead of Fresh Peas: Edamame
- Instead of Yellow Onion: White onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Red Bell Pepper: Green bell pepper
- Instead of Ground Cumin: Ground coriander
- Instead of Paprika: Smoked paprika
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Cilantro: Parsley
- Instead of Olive Oil: Vegetable oil
- Instead of Chicken Broth: Water with bouillon cube
- Instead of Lime Juice: Lemon juice
- Instead of Raisins (optional): Dried cranberries
Equipment Needed
- Roasting Pan with Rack
- Meat Thermometer
- Large Mixing Bowl
- Kitchen Twine
- Basting Brush (optional)
- Sharp Carving Knife
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Score and dry the pig skin
- Season the pig thoroughly with salt and oil
- Partially cook the rice before mixing with vegetables
- Stuff the pig evenly and tie securely with twine
- Monitor internal temperature to reach 145°F (63°C)
- Crisp the skin at high heat
- Allow the roast to rest before carving
Chef Tips from the Video
- Dry the skin thoroughly and prick it to allow fat to escape, which creates the signature crackling
- Use a fan‑assisted oven or place a shallow pan of water on the lower rack to add moisture and keep the meat juicy
- Let the roast rest on a cutting board, not on the pan, to prevent steam from making the skin soggy
Troubleshooting
Skin is not crisp after the final high‑heat stage
Increase oven temperature to 450°F (232°C) for an additional 5‑10 minutes or finish under the broiler, watching closely to avoid burning
Meat is dry or overcooked
Baste every hour and cover loosely with foil if the surface darkens too quickly; ensure you stop cooking once the internal temperature hits 145°F
Stuffing is undercooked
After carving, place the stuffing in a covered dish and bake at 350°F for 15‑20 minutes until hot throughout
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Wrap tightly in foil and freezer‑safe bag; freeze up to 2 months
Room temperature: Do not keep at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the rice‑and‑pea stuffing a day ahead and refrigerate; it will develop deeper flavor
- Season the pig with salt and olive oil and let it rest uncovered in the fridge overnight for drier skin
- You can pre‑roast the pig for 3 hours, then cool, wrap, and finish cooking on the day of serving
Frequently Asked Questions
What is the cultural significance and history of Leona in Colombian cuisine?
Leona originates from Colombia’s T Lima region and dates back to the Spanish Colonial period, where it was prepared for communal celebrations and religious festivals, symbolizing abundance and hospitality.
What traditional regional variations of Leona exist within Colombian cuisine?
In coastal areas of Colombia, the stuffing may include coconut milk and plantains, while in the highlands, additional spices such as annatto and dried chilies are used to give the dish a richer color and flavor.
How is Leona traditionally served in the T Lima region of Colombia?
Leona is typically presented whole on a large platter, carved at the table, and served alongside the rice‑and‑pea stuffing, ají sauces, and a side of fried plantains for a festive feast.
During which Colombian celebrations is Leona commonly prepared?
Leona is often prepared for Christmas, New Year’s, and local patron saint festivals in the T Lima region, where families gather for multi‑day feasts.
What makes Leona special compared to other Colombian pork dishes?
Leona’s uniqueness lies in the whole‑pig presentation, the aromatic rice‑and‑pea stuffing, and the slow‑roasting technique that yields a crackling skin and exceptionally tender meat, reflecting colonial influences blended with indigenous flavors.
What are the authentic traditional ingredients for Leona versus acceptable substitutes?
Authentic ingredients include a whole pig, white rice, fresh peas, yellow onion, garlic, cumin, paprika, and cilantro. Acceptable substitutes are pork shoulder roast for a smaller version, brown rice for a nuttier texture, and dried cranberries instead of raisins.
What Colombian side dishes pair well with Leona?
Leona pairs beautifully with ají de gallina, patacones (fried green plantains), a simple avocado salad, and a glass of Colombian aguardiente or a crisp white wine.
What are the most common mistakes to avoid when making Leona?
Common mistakes include not drying the skin, over‑stuffing the cavity, neglecting to baste during the long roast, and cooking past the safe internal temperature, which can dry out the meat.
Why does this Leona recipe use a low‑and‑slow roast before crisping the skin instead of a high‑heat roast from the start?
The low‑and‑slow method gently breaks down connective tissue, ensuring tender meat, while the final high‑heat blast creates the desired crackling without burning the interior.
Can I make Leona ahead of time and how should I store it?
Yes, you can roast the pig a day ahead, let it cool, then refrigerate in an airtight container for up to 4 days. Reheat gently in a 300°F oven, uncovered, to restore the crisp skin.
What texture and appearance should I look for when Leona is done cooking?
The meat should be fork‑tender and pink‑ish at the center (145°F), while the skin should be golden‑brown, dry, and crackling when tapped with a spoon.
What does the YouTube channel World Food Edit specialize in?
The YouTube channel World Food Edit specializes in exploring traditional dishes from around the globe, providing detailed cultural context, step‑by‑step cooking tutorials, and tips for recreating authentic flavors at home.
How does the YouTube channel World Food Edit's approach to Colombian cooking differ from other cooking channels?
World Food Edit emphasizes historical background, regional variations, and authentic techniques—such as whole‑animal roasting—while many other channels focus on simplified, quick versions of Colombian recipes.
Last updated: August 31, 2026
