Ingredients with Measurements:
- 1 whole pig, cleaned and deboned
- 5 cups of cooked rice
- 2 cups of cooked peas
- 2 cups of cooked garbanzo beans
- 1 cup of diced pineapple
- 1 cup of grated coconut
- 2 tablespoons of achiote paste
- 1 tablespoon of salt
- 1 tablespoon of cumin
- 1 tablespoon of oregano
- 1 tablespoon of black pepper
- 1 cup of orange juice
- 1 cup of beer
Special equipment needed:
- Large roasting pan
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the cooked rice, peas, garbanzo beans, diced pineapple, and grated coconut.
3. Add the achiote paste, salt, cumin, oregano, and black pepper to the bowl and mix well.
4. Stuff the pig with the rice mixture and sew the opening shut with kitchen twine.
5. Place the pig in a large roasting pan and pour the orange juice and beer over it.
6. Cover the pig with aluminum foil and roast in the oven for 6-8 hours, or until the internal temperature reaches 165°F (74°C) with a meat thermometer.
7. Remove the aluminum foil and continue roasting for an additional 30 minutes to brown the skin.
8. Let the lechona rest for 30 minutes before carving and serving.
- Time:
Preparation time: 2 hours
- Cooking time: 6-8 hours
Temperature:
- Oven temperature: 350°F (175°C)
- Internal temperature of the pig: 165°F (74°C)
Serving size:
- 10-12 servings
Nutritional information:
- Calories per serving: 750
- Total fat: 35g
- Total carbohydrates: 50g
- Protein: 50g
Substitutions for ingredients:
- Pork shoulder can be used instead of a whole pig.
- Turmeric can be used instead of achiote paste.
- Pineapple juice can be used instead of diced pineapple.
Variations:
- Add chopped onions, garlic, and bell peppers to the rice mixture for extra flavor.
- Use coconut milk instead of grated coconut for a creamier texture.
- Add raisins and almonds to the rice mixture for a sweet and nutty flavor.
Tips and tricks:
- Make sure to clean and debone the pig properly before stuffing it.
- Use kitchen twine to sew the opening shut and keep the stuffing inside.
- Baste the pig with the orange juice and beer mixture every hour to keep it moist.
- Let the lechona 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 (175°C) for 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the lechona on a large platter with fresh herbs and sliced pineapple as garnish.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Sliced pineapple
Pairings:
- Serve with a side of yuca or plantains.
Suggested side dishes:
- Yuca con mojo
- Fried plantains
- Black beans and rice
Troubleshooting advice:
- If the pig is not cooking evenly, rotate it in the roasting pan every hour.
- If the skin is not browning, increase the oven temperature to 400°F (200°C) for the last 30 minutes of cooking.
Food safety advice:
- Make sure to cook the pig to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw pork.
Food history:
- Lechona is a traditional Colombian dish that originated in the Tolima region.
Flavor profiles:
- Savory, slightly sweet, and aromatic.
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
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Region: Colombian