Lechona is a traditional Colombian dish made with pork, vegetables and spices. This amazing meal is very popular during the holidays.
Lechona Tolimense (Colombian-Style Stuffed Pork)
Ingredients
- 2 pounds pork fat back skins
- ¼ cup pork fat or lard
- 4 scallions chopped
- 4 garlic cloves finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon sazon with azafran or color
- ¾ cup peas yellow or green
- 1 ¼ cups cooked white rice
- Salt and pepper
- 2 pounds pound pork meat cut into small pieces
Instructions
- In a medium sauce pan melt the pork fat or lard. Add the scallions and garlic. Cook for about 3 minutes.
- In a large bowl mix the pork meat, cooked rice, ground cumin, sazon, peas,, salt and pepper.
- Add the pork fat and onion mixture to the bowl. Cover and place in the refrigerator for 1 hour.
- o assemble: Rinse the pork fat skin under cold water and pat dry. Lay the pork fat skin on a baking sheet or baking pan lined with foil, top with rice mixture. Start rolling the pork skin to enclose the rice and pork mixture completely. Tie with kitchen string to hold it together.
- Preheat the oven to 475 F.
- Bake for about 40 minutes uncovered to allow the skin to brown.Cover with foil and cook for about 45 minutes more.
- Remove from the oven and transfer it to a cutting board. Carve the lechona after it has rested for at least 15 minutes. Serve with arepa, salted potatoes and lime wedges on the side.
Notes
Nutrition
Lechona Tolimense is a traditional dish, originally from the Tolima department of Colombia, is often served on special occasions. This popular dish consists of a whole pork stuffed with rice, peas and spices , cooked in a brick oven for about ten to twelve hours.
Lechona was Mamita's favorite Colombian dish and it was the main course at our Noche Buena, New Year's Eve celebrations and at her birthday parties. The most important thing for Mamita was that the skin was really crispy.
Noche Buena and New Year's Eve dinners at my grandmother's house were filled with tables groaning under the immense amount of food piled on top of it and people bustling to get to it. Two different kinds of pork roast, lechona, tamales, buñuelos, natilla, hojuelas, arroz con leche, brevas caladas, and two or three salads. Memories that I will always treasure. Mamita passed away about 10 years ago and even though the loss is over-whelming, I can’t help but remember her with a smile. She was the best Grandmother any girl could ask for.
Lechona Tolimense is a delicious meal. My mom has a recipe to make a small Lechona at home using pork skin and I want to share it with you. Sorry, but I could not afford a whole pig.
Enjoy it!
Note: If you want to see pictures of a traditional lechona made with a whole pig you can visit Nika's blog here. If you are a vegetarian, I don't recommend the pictures.
Rimmy
Thanks for your instructions. I tried to do. Unexpected success
Veronica
We're having a party to celebrate dishes from different cultures and this dish is just what I was looking for, everyone will love it for sure!
Marilyn
They don't sell porkskin like that inMiami☹
Kara Mathys @Wellnessgrit
I made these lechona tolimense for the super bowl party and it was a crowd favorite. Thanks in advance and also for sharing 😉
Robin Hamilton @Wellness Wires
I’m ashamed to say that I’ve never had lechona tolimense! This recipe looks great though so hopefully that will change! Thanks for posting it, Erica!
Aurea
It is such a good recipe, one thing though Erica, is it very hard or is it easy. Thank you!!
Jill Roberts @ WellnessGeeky
Definitely your lechona tolimense recipe is awesomeness! This is a great recipe, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!
Carmen Ayala
Going to try to make it but was wondering can I do a short cut with Carnitas and mix it with the rice and then wrap it with the skin? Love your recipes and so does my husband he is from Bogota.
Rolando Madamba
I watch food channel sometimes and I seen how they prepare this lechona.. The next day I tried to cook on my version...I stuff with spanished rice,carrots, onion, green peas,raisins,Parmesan cheese and I put lemon grass,black pepper, garlic and other seasonings on the akin before I stuff it..came out pretty good.my family ang friends was shock on the out come....skin was so crispy...I cook together with a pork belly lechon..
miguel
intentare hacerla se mira bien
podrias subir una de tamalez tolimenses
muchas gracias
Anonymous
Erika eres la mejor!!! desde que descubri tus resetas haz echo mi vida y la de mi familia Colombiana, sentirnos como en casa. seguimos tus resetas y las preparamos en familia.
Gracias
Desde Arkansas
Maria Marino
LOVE all your recipes... Thank you for sharing!!!!
Me ENCANTAN todas tus recetas... Mil gracias por compartirlas!!!! 🙂
Cony Joan
Hola!!!! una preguntica.....la carne se cocina antes de meterla dentro de cojin hecho con la piel del marranito???
Gracias!!!
Nosotros te seguimios desde Milano en Italia!!!! 🙂
Erica Dinho
No.
Enver
MMmmmm!!..Al visitar Colombia comi Lechona y quede sorprendido de tan sabroso . A aquellos que nunca la han comido les digo que traten de probarlo y acuerdensen que solo en Colombia y aquellos Colombianos son los expertos en preparras.
Martha gomez
Receta para tamales,porfa.gracias
Aida
This Lechona Tolimense recipe is the greatest. If I can make it my husband will love me forever...:0)
My local supermarket does not carry the pork skin...where can I get it???