Ingredients with Measurements:
- 1 whole pig, cleaned and deboned
- 1 cup of sour orange juice
- 1 cup of lime juice
- 1 head of garlic, minced
- 1 tablespoon of dried oregano
- 1 tablespoon of ground cumin
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 cup of olive oil
- 2 onions, chopped
- 2 bell peppers, chopped
- 4 cups of cooked white rice
- 1 cup of black beans, cooked
- 1 cup of plantains, sliced and fried
- 1 cup of yucca, boiled and mashed
Special equipment needed:
- Large roasting pan
- Meat thermometer
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a large bowl, mix together the sour orange juice, lime juice, garlic, oregano, cumin, salt, and black pepper.
3. Rub the mixture all over the pig, making sure to get it into all the crevices.
4. In a large skillet, heat the olive oil over medium-high heat. Add the onions and bell peppers and cook until softened, about 5 minutes.
5. Stuff the pig with the cooked rice, black beans, plantains, and mashed yucca.
6. Place the pig in the roasting pan and cover it with foil.
7. Roast the pig for 4-5 hours, or until the internal temperature reaches 165°F.
8. While the pig is roasting, make the mojo sauce. In a blender or food processor, combine 1 cup of olive oil, 1 cup of sour orange juice, 1 head of garlic, minced, 1 tablespoon of dried oregano, 1 tablespoon of ground cumin, and 1 teaspoon of salt. Blend until smooth.
9. Once the pig is cooked, remove it from the oven and let it rest for 20 minutes before carving.
10. Serve the pig with the mojo sauce on the side.
Time:
Preparation time: 1 hour
Cooking time: 4-5 hours
5. Temperature:
325°F
Serving size:
10-12 servings
Nutritional information:
Calories: 800
Fat: 45g
Carbohydrates: 50g
Protein: 50g
Substitutions for ingredients:
- If you can't find sour orange juice, you can use a combination of orange and lime juice.
- If you don't have dried oregano, you can use fresh oregano instead.
- If you don't have yucca, you can use mashed potatoes instead.
Variations:
- You can add other ingredients to the stuffing, such as chorizo, olives, or raisins.
- You can use a different type of meat, such as pork shoulder or beef brisket.
Tips and tricks:
- Make sure to rub the marinade all over the pig, getting it into all the crevices.
- Use a meat thermometer to ensure that the pig is cooked to the correct temperature.
- Let the pig rest for 20 minutes before carving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Heat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pig on a large platter, surrounded by the stuffing and garnished with fresh herbs.
Garnishes:
Fresh herbs, such as cilantro or parsley, sliced limes, and sliced oranges.
Pairings:
Serve with a side of black beans and rice, fried plantains, and a crisp green salad.
Suggested side dishes:
Black beans and rice, fried plantains, green salad.
Troubleshooting advice:
- If the pig is browning too quickly, cover it with foil to prevent it from burning.
- If the stuffing is not cooked through, you can finish cooking it in a separate baking dish.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the pig to prevent the spread of bacteria. Use a meat thermometer to ensure that the pig is cooked to the correct temperature.
Food history:
Lechona is a traditional dish from Colombia and other Latin American countries. It is typically served at special occasions, such as weddings and holidays.
Flavor profiles:
The marinade for the pig is tangy and flavorful, with a hint of spice from the cumin and black pepper. The stuffing is savory and hearty, with a mix of rice, beans, and fried plantains.
Serving suggestions:
Serve the pig with a side of mojo sauce for dipping.
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Region: Cuban