Tolimense Lechona Colombian-Style

Name: Tolimense Lechona Colombian-Style
Prep time: 45 min
Cook time: 270 min
Total time: 315 min
Yield: 8
Cuisine: Colombia
Ingredients: 3 kg of pork belly with skin, boneless; 400 g of pork meat in small cubes; 500 g of long-grain white rice; 300 g of dried green peas, soaked overnight; 2 long onions chopped; 1 large white onion chopped; 8 cloves of garlic minced; 2 tablespoons of ground cumin; 1 tablespoon of annatto or food coloring; 1 tablespoon of black pepper; 2 tablespoons of salt for the marinade; 1 teaspoon of salt for the rice; 4 tablespoons of pork lard or oil; 1.5 liters of water or mild broth; 2 bay leaves

Prepare a homemade Tolimense lechona with pork belly, golden and crispy skin, seasoned rice, peas, and an abundant filling full of Colombian flavor. A practical version of this Tolima classic, without the need to use a whole pig.

Preparation45 min

Cooking270 min

Total315 min

Servings8

DifficultyMedium

This lechona preserves the essential elements of the traditional recipe: juicy pork, crispy skin, rice, peas, pork meat, and an aromatic sofrito. The pork belly allows you to prepare a generous piece at home, ideal for celebrations and family gatherings.

Ingredients

Have everything ready before you begin.

✓3 kg of pork belly with skin, boneless
✓400 g of pork meat in small cubes
✓500 g of long-grain white rice
✓300 g of dried green peas, soaked overnight
✓2 long onions chopped
✓1 large white onion chopped
✓8 cloves of garlic minced
✓2 tablespoons of ground cumin
✓1 tablespoon of annatto or food coloring
✓1 tablespoon of black pepper
✓2 tablespoons of salt for the marinade
✓1 teaspoon of salt for the rice
✓4 tablespoons of pork lard or oil
✓1.5 liters of water or mild broth
✓2 bay leaves

Step-by-step method

01
Rinse the soaked peas and cook them in a pot with enough clean water for 30 to 50 minutes, until they are tender but still whole. Drain and set aside.
Rinse the soaked peas and cook them in a pot with enough clean water for 30 to 50 minutes, until they are tender but still whole. Drain and set aside.
02
Lay the pork belly on a board with the skin facing down
Lay the pork belly on a board with the skin facing down. If it is very thick, make superficial cuts in the meat without piercing the skin.
03
Mix the marinade salt, cumin, pepper, annatto, and half of the minced garlic with 2 tablespoons of pork lard or oil.
Mix the marinade salt, cumin, pepper, annatto, and half of the minced garlic with 2 tablespoons of pork lard or oil.
04
Rub the marinade over the meaty part of the pork belly, avoiding covering the skin too much. Dry the skin very well with paper towels.
Rub the marinade over the meaty part of the pork belly, avoiding covering the skin too much. Dry the skin very well with paper towels.
05
Cover the piece and let it rest in the refrigerator for at least 4 hours, preferably overnight. Take it out 30 minutes before baking.
Cover the piece and let it rest in the refrigerator for at least 4 hours, preferably overnight. Take it out 30 minutes before baking.
06
To prepare the filling, heat the other 2 tablespoons of pork lard or oil in a large pot. Add the long onion, white onion, and remaining garlic. Cook over medium heat until the onions are soft and fragrant.
To prepare the filling, heat the other 2 tablespoons of pork lard or oil in a large pot. Add the long onion, white onion, and remaining garlic. Cook over medium heat until the onions are soft and fragrant.
07
Add the chopped pork meat and reserved salt. Stir until the meat changes color and its juices start to concentrate.
Add the chopped pork meat and reserved salt. Stir until the meat changes color and its juices start to concentrate.
08
Add the raw rice and mix for a couple of minutes so that it absorbs the sofrito.
Add the raw rice and mix for a couple of minutes so that it absorbs the sofrito.
09
Pour in the water or broth, add the bay leaves, and cook over medium heat until the rice absorbs almost all the liquid, but still retains a slightly firm center.
Pour in the water or broth, add the bay leaves, and cook over medium heat until the rice absorbs almost all the liquid, but still retains a slightly firm center.
10
Remove the bay leaves, add the cooked peas, and mix carefully. Let the filling cool for a few minutes.
Remove the bay leaves, add the cooked peas, and mix carefully. Let the filling cool for a few minutes.
11
Preheat the oven to 180 °C. Place the pork belly with the skin facing down on a deep tray.
Preheat the oven to 180 °C. Place the pork belly with the skin facing down on a deep tray.
12
Distribute the filling in the center, leaving a margin of several centimeters around. Do not compact it too much, as the rice needs space to expand.
Distribute the filling in the center, leaving a margin of several centimeters around. Do not compact it too much, as the rice needs space to expand.
13
Fold the edges of the pork belly over the filling and close the piece with kitchen twine. If necessary, secure it with several crossed ties, avoiding large openings.
Fold the edges of the pork belly over the filling and close the piece with kitchen twine. If necessary, secure it with several crossed ties, avoiding large openings.
14
Turn the package over so that the skin is on top. Dry it again and do not add liquids or ingredients on top.
Turn the package over so that the skin is on top. Dry it again and do not add liquids or ingredients on top.
15
Bake at 180 °C for approximately 3 hours and a half, or until the meat is very tender and the center is fully cooked. If the skin browns too quickly, cover it gently with aluminum foil without sealing it completely.
Bake at 180 °C for approximately 3 hours and a half, or until the meat is very tender and the center is fully cooked. If the skin browns too quickly, cover it gently with aluminum foil without sealing it completely.
16
When the meat is tender, increase the temperature to 220 °C and bake for 15 to 25 minutes more to brown and crisp the skin. Monitor constantly to avoid burning.
When the meat is tender, increase the temperature to 220 °C and bake for 15 to 25 minutes more to brown and crisp the skin. Monitor constantly to avoid burning.
17
Remove the lechona from the oven and let it rest for 20 to 30 minutes. Carefully remove the twine and cut portions that include meat, skin, rice, and peas.
Remove the lechona from the oven and let it rest for 20 to 30 minutes. Carefully remove the twine and cut portions that include meat, skin, rice, and peas.
18
Serve the lechona accompanied by arepas, simple salad, chili or lemon slices.
Serve the lechona accompanied by arepas, simple salad, chili or lemon slices.

Cooking tip

Dry the skin very well before baking to favor it becoming golden and crispy.
Let the pork belly marinate overnight if possible to obtain a deeper flavor.
Do not compact the filling too much, as the rice will continue to grow inside the pork belly.
Pork belly can also be found as belly, fatty bacon, or pork belly.
Monitor especially the final heat stroke: the skin can go from golden to burnt in a few minutes.
If you use split peas, reduce their pre-cooking time to avoid turning them into puree.
To check the point, the meat should separate easily and the rice should be tender, without being watery.

Ingredients

Step-by-step method

Rinse the soaked peas and cook them in a pot with enough clean water for 30 to 50 minutes, until they are tender but still whole. Drain and set aside.

Lay the pork belly on a board with the skin facing down

Mix the marinade salt, cumin, pepper, annatto, and half of the minced garlic with 2 tablespoons of pork lard or oil.

Rub the marinade over the meaty part of the pork belly, avoiding covering the skin too much. Dry the skin very well with paper towels.

Cover the piece and let it rest in the refrigerator for at least 4 hours, preferably overnight. Take it out 30 minutes before baking.

To prepare the filling, heat the other 2 tablespoons of pork lard or oil in a large pot. Add the long onion, white onion, and remaining garlic. Cook over medium heat until the onions are soft and fragrant.

Add the chopped pork meat and reserved salt. Stir until the meat changes color and its juices start to concentrate.

Add the raw rice and mix for a couple of minutes so that it absorbs the sofrito.

Pour in the water or broth, add the bay leaves, and cook over medium heat until the rice absorbs almost all the liquid, but still retains a slightly firm center.

Remove the bay leaves, add the cooked peas, and mix carefully. Let the filling cool for a few minutes.

Preheat the oven to 180 °C. Place the pork belly with the skin facing down on a deep tray.

Distribute the filling in the center, leaving a margin of several centimeters around. Do not compact it too much, as the rice needs space to expand.

Fold the edges of the pork belly over the filling and close the piece with kitchen twine. If necessary, secure it with several crossed ties, avoiding large openings.

Turn the package over so that the skin is on top. Dry it again and do not add liquids or ingredients on top.

Bake at 180 °C for approximately 3 hours and a half, or until the meat is very tender and the center is fully cooked. If the skin browns too quickly, cover it gently with aluminum foil without sealing it completely.

When the meat is tender, increase the temperature to 220 °C and bake for 15 to 25 minutes more to brown and crisp the skin. Monitor constantly to avoid burning.

Remove the lechona from the oven and let it rest for 20 to 30 minutes. Carefully remove the twine and cut portions that include meat, skin, rice, and peas.

Serve the lechona accompanied by arepas, simple salad, chili or lemon slices.