COLOMBIAN LECHONA | How To Make A Colombian Roasted Pig | SyS

whole pig

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner and easier to find, while pork shoulder is more affordable.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil reduces saturated fat, while butter is often less expensive.

sour orange juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity with fewer calories, while vinegar is widely available.

Make the marinade by blending green onion, white onion, cumin, food coloring, salt, and pepper into a paste. If too thick, add a couple tablespoons of water.

Place sirloin and boneless ribs in a resealable bag, add the marinade, and massage to coat. Refrigerate overnight.

Cover the underside of the pig skin with salt to make it crispy. Rinse the skin well with water before use.

Melt lard in a large pan over medium heat, then add chopped green onion and garlic. Stir in ground cumin and food coloring.

Add cooked white rice to the pan and stir to coat with the seasoning. Season with salt and pepper to taste.

Cover the roasting pan with aluminum foil and place the skin with the underside facing up. Optionally baste with sour orange juice.

Layer the rice in the roasting pan, followed by marinated meat, cooked green peas, another layer of marinated meat, and finally another layer of rice.

Fold the skin over the rice and optionally sew it up with needle and thread or pin it down. Baste with sour orange juice again.

Bake at 400°F for 4 to 5 hours, checking to ensure the skin does not burn, until crispy and golden brown.

Serve with rice, pieces of pork skin, Colombian arepas, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level: