Ingredients with Measurements:
- 1 whole lechona (roast pig)
- 1 pound bacon, chopped
- 1 pound cheese, shredded
- 2 cups cooked rice
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
Special equipment needed:
- Large roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, cook the bacon until crispy. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until tender.
4. Add the cooked rice, cumin, paprika, salt, and pepper. Mix well.
5. Add the shredded cheese and crispy bacon to the rice mixture. Mix well.
6. Stuff the lechona with the rice mixture. Use toothpicks to secure the opening.
7. Place the lechona in a large roasting pan. Pour the chicken broth over the lechona.
8. Cover the roasting pan with foil and bake for 4-5 hours or until the internal temperature of the lechona reaches 165°F.
9. Remove the foil and bake for an additional 30 minutes or until the skin is crispy.
10. Let the lechona rest for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 5 hours
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 10-12 people.
Nutritional information:
Calories: 580
Fat: 38g
Carbohydrates: 20g
Protein: 38g
Substitutions for ingredients:
- You can use any type of cheese you prefer.
- You can use turkey bacon instead of regular bacon.
- You can use quinoa instead of rice.
Variations:
- You can add chopped vegetables to the rice mixture, such as bell peppers or tomatoes.
- You can use different spices to season the rice mixture, such as chili powder or oregano.
Tips and tricks:
- Make sure to use a meat thermometer to ensure the lechona is fully cooked.
- If the skin is not crispy enough, you can broil it for a few minutes at the end of the cooking time.
- Serve with a side of salsa or guacamole.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lechona in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lechona on a large platter with fresh herbs and sliced limes.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with a side of black beans and plantains.
Suggested side dishes:
- Black beans
- Plantains
- Coleslaw
Troubleshooting advice:
If the lechona is not fully cooked, continue to bake until the internal temperature reaches 165°F.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Lechona is a traditional Colombian dish that is typically served during special occasions, such as weddings and holidays.
Flavor profiles:
This dish is savory and cheesy with a crispy skin.
Serving suggestions:
Serve with a side of salsa or guacamole.
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Region: Colombian