Ingredients with Measurements:
- 1 whole pig, cleaned and deboned
- 2 cups of rice
- 1 pound of pork belly, cut into small cubes
- 1 pound of pork sausage, casing removed
- 1 cup of peas
- 1 cup of carrots, diced
- 1 cup of onions, diced
- 1 cup of scallions, chopped
- 1 cup of cilantro, chopped
- 1 tablespoon of cumin
- 1 tablespoon of achiote powder
- Salt and pepper to taste
- 6 ripe avocados, sliced
- 2 cups of Pico de Gallo
Special equipment needed:
- Large roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the rice, pork belly, pork sausage, peas, carrots, onions, scallions, cilantro, cumin, achiote powder, salt, and pepper.
3. Stuff the mixture into the pig's cavity and sew it shut with kitchen twine.
4. Place the pig in the roasting pan and cover it with aluminum foil.
5. Roast the pig in the oven for 6-8 hours, or until the internal temperature reaches 165°F.
6. Remove the foil and continue roasting for an additional 30 minutes, or until the skin is crispy and golden brown.
7. Let the pig rest for 30 minutes before carving.
8. Serve the lechona with sliced avocado and Pico de Gallo on the side.
- Time:
Preparation time: 1 hour
- Cooking time: 6-8 hours
Temperature:
- Oven temperature: 350°F
- Internal temperature of pig: 165°F
Serving size:
- Serves 20-25 people
Nutritional information:
- Calories per serving: 500
- Fat: 25g
- Protein: 40g
- Carbohydrates: 30g
- Fiber: 5g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- Pork sausage can be substituted with chorizo or Italian sausage.
- Achiote powder can be substituted with paprika.
Variations:
- Add chopped apples or raisins to the rice mixture for a sweeter flavor.
- Use quinoa instead of rice for a healthier option.
- Add diced potatoes or sweet potatoes to the rice mixture for a heartier dish.
Tips and tricks:
- Make sure to clean the pig thoroughly before stuffing it.
- Use a meat thermometer to ensure the pig is cooked to the correct temperature.
- Let the pig rest 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 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the lechona on a large platter with sliced avocado and Pico de Gallo on the side.
- Garnish with fresh cilantro or scallions.
Pairings:
- Serve with a side of black beans and rice for a traditional Colombian meal.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Black beans and rice
- Fried plantains
- Grilled vegetables
Troubleshooting advice:
- If the skin is not crispy enough, remove the foil and continue roasting for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the pig to the correct internal temperature to avoid foodborne illness.
Food history:
- Lechona is a traditional Colombian dish that originated in the Tolima region.
Flavor profiles:
- Savory, spicy, and slightly sweet.
Serving suggestions:
- Serve as a main course for a large gathering or special occasion.
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Region: Mexican