Ingredients with Measurements:
- 1 whole lechon (roasted pig)
- 2 cups cooked saffron rice
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 1 cup chopped tomatoes
- 1 cup chopped garlic
- 1 cup chopped leeks
- 1 cup chopped scallions
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped basil
- 1 cup chopped oregano
- 1 cup chopped thyme
- 1 cup chopped rosemary
- 1 cup chopped sage
- 1 cup chopped mint
- 1 cup chopped dill
- 1 cup chopped fennel
- 1 cup chopped tarragon
- 1 cup chopped chives
- 1 cup chopped marjoram
- 1 cup chopped savory
- 1 cup chopped bay leaves
- 1 cup chopped paprika
- 1 cup chopped cumin
- 1 cup chopped coriander
- 1 cup chopped turmeric
- 1 cup chopped ginger
- 1 cup chopped cinnamon
- 1 cup chopped nutmeg
- 1 cup chopped allspice
- 1 cup chopped cloves
- 1 cup chopped cardamom
- 1 cup chopped black pepper
- 1 cup chopped white pepper
- 1 cup chopped cayenne pepper
- 1 cup chopped jalapeno peppers
- 1 cup chopped habanero peppers
- 1 cup chopped ghost peppers
- 1 cup chopped scorpion peppers
- 1 cup chopped Carolina Reaper peppers
- Salt and pepper to taste
Special equipment needed:
- Large roasting pan
- Meat thermometer
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Remove the stuffing from the lechon and set aside.
3. In a large bowl, mix together the saffron rice, onions, celery, carrots, bell peppers, tomatoes, garlic, leeks, scallions, parsley, cilantro, basil, oregano, thyme, rosemary, sage, mint, dill, fennel, tarragon, chives, marjoram, savory, bay leaves, paprika, cumin, coriander, turmeric, ginger, cinnamon, nutmeg, allspice, cloves, cardamom, black pepper, white pepper, cayenne pepper, jalapeno peppers, habanero peppers, ghost peppers, scorpion peppers, and Carolina Reaper peppers. Season with salt and pepper to taste.
4. Stuff the lechon with the saffron rice mixture and tie the legs together with kitchen twine.
5. Place the stuffed lechon in a large roasting pan and roast in the preheated oven for 3-4 hours, or until the internal temperature reaches 165°F.
6. Let the stuffed lechon rest for 10-15 minutes before carving and serving.
Time:
Preparation time: 1 hour
Cooking time: 3-4 hours
Temperature:
Oven temperature: 350°F
Internal temperature of stuffed lechon: 165°F
Serving size:
Serves 10-12 people
Nutritional information:
Calories per serving: 800
Fat per serving: 50g
Carbohydrates per serving: 20g
Protein per serving: 70g
Substitutions for ingredients:
- Any type of rice can be used instead of saffron rice.
- Any combination of herbs and spices can be used in the stuffing.
Variations:
- The stuffing can be made with ground pork or chicken instead of rice.
- The lechon can be stuffed with vegetables instead of rice.
Tips and tricks:
- Make sure to tie the legs of the lechon together tightly to prevent the stuffing from falling out.
- Use a meat thermometer to ensure that the internal temperature of the lechon reaches 165°F.
- Let the lechon rest for 10-15 minutes before carving to allow the juices to redistribute.
Storage instructions:
Leftover stuffed lechon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat stuffed lechon, place it in a baking dish and cover with foil. Heat in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed lechon on a large platter with fresh herbs and sliced lemons.
Garnishes:
Garnish the stuffed lechon with fresh herbs and sliced lemons.
Pairings:
Serve the stuffed lechon with a side of roasted vegetables and a green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic mashed potatoes
- Grilled corn on the cob
- Baked sweet potatoes
Troubleshooting advice:
- If the stuffing is too dry, add more chicken or vegetable broth.
- If the stuffing is too wet, add more rice or bread crumbs.
Food safety advice:
- Make sure to cook the stuffed lechon to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover stuffed lechon in the refrigerator for up to 3 days.
Food history:
Lechon is a popular dish in many countries, including the Philippines, Spain, and Latin America. It is typically roasted whole and stuffed with a variety of ingredients.
Flavor profiles:
The stuffed lechon has a savory and herbaceous flavor, with a hint of spice from the peppers.
Serving suggestions:
Serve the stuffed lechon as the main course for a special occasion or holiday meal.
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Region: Spanish