Ingredients with Measurements:
- 1 whole pig (around 50-60 pounds)
- 5 pounds of pork shoulder
- 2 cups of rice
- 1 cup of peas
- 1 cup of diced carrots
- 1 cup of diced onions
- 1 cup of diced red bell pepper
- 1 cup of diced green bell pepper
- 1 cup of diced scallions
- 1 cup of chopped cilantro
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- 1 tablespoon of smoked paprika
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 cup of orange juice
- 1 cup of lime juice
- 1 cup of beer
- 1 cup of chicken broth
- Banana leaves (enough to cover the pig)
- Cooking twine
Special equipment needed:
- Large roasting pan
- Meat thermometer
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Rinse the pig inside and out with cold water and pat dry with paper towels.
3. In a large bowl, mix the pork shoulder with the rice, peas, carrots, onions, red and green bell peppers, scallions, cilantro, cumin, oregano, smoked paprika, salt, and black pepper.
4. Add the orange juice, lime juice, beer, and chicken broth to the bowl and mix well.
5. Stuff the pig with the rice and pork mixture, packing it tightly.
6. Close the pig's belly with cooking twine and wrap it tightly with banana leaves, making sure it's completely covered.
7. Place the pig in a large roasting pan and roast in the oven for 8-10 hours, or until the internal temperature reaches 165°F.
8. Remove the pig from the oven and let it rest for 30 minutes before carving.
9. Serve the lechona hot, garnished with extra cilantro and lime wedges.
Time:
Preparation time: 2 hours
Cooking time: 8-10 hours
Temperature:
325°F
Serving size:
Serves 20-30 people
Nutritional information:
Calories: 500 per serving
Fat: 25g
Protein: 45g
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork belly.
- Orange juice can be substituted with pineapple juice.
- Beer can be substituted with white wine.
Variations:
- Add raisins or prunes to the rice and pork mixture for a sweeter taste.
- Use different spices, such as coriander or chili powder, to add more flavor.
- Add sliced potatoes to the roasting pan for a side dish.
Tips and tricks:
- Make sure to pack the pig's belly tightly with the rice and pork mixture to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the pig to avoid undercooking or overcooking.
- Let the pig rest for at least 30 minutes before carving to allow the juices to redistribute.
Storage instructions:
- Store leftover lechona in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lechona in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the lechona on a large platter, garnished with extra cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Colombian-style beans and rice
- Fried plantains
- Avocado salad
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the pig is not cooking evenly, rotate it in the roasting pan every hour.
- If the skin is not crispy enough, remove the banana leaves and increase the oven temperature to 400°F for the last 30 minutes of cooking.
Food safety advice:
- Make sure to clean and sanitize all surfaces and utensils used to prepare the pig.
- Use a meat thermometer to ensure the internal temperature of the pig reaches 165°F to avoid foodborne illness.
Food history:
- Lechona is a traditional Colombian dish that originated in the Tolima region. It's typically served at special occasions, such as weddings and holidays.
Flavor profiles:
- The lechona has a savory and slightly spicy flavor, with hints of citrus and smokiness.
Serving suggestions:
- Serve the lechona with a cold beer or a glass of red wine.
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Region: Colombian