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Lechona Tolimense-Colombiana (Colombian Style Stuffed Pork)|mycolombianrecipes.com

Lechona Tolimense (Colombian-Style Stuffed Pork)

Erica Dinho
5 from 71 votes
Course Main Course
Cuisine Colombian
Servings 6 servings


  • 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
  • 1 ¼ cups cooked white rice
  • Salt and pepper
  • 2 pounds pound pork meat cut into small pieces


  • 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.
Keyword colombian christmas food
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