Lechona (Colombian Stuffed Roasted Pork)

  • Total time - 5 hours
  • Prep and marinade - 1 hour
  • Baking - 4 hours
  • Servings: 8
  • Country: Colombia
A slice of lechona with crispy pork skin and hearty rice-meat filling.

Although traditional Lechona from Tolima does not contain rice, modern and regional variations commonly use it for bulk and flavor absorption. The key is extra crispy skin and a heavily seasoned filling.

For home baking, it is important to use the largest possible sheet of pork skin to completely wrap the filling. Be sure to salt the skin well – this will dehydrate it during baking and make it extremely crispy.

Ingredients

For the Filling and Meat

  • 1 kg pork meat (shoulder or belly), cut into small cubes (approx. 2x2 cm / 0.8x0.8 in)
  • 1.5 cups yellow split peas (arveja seca amarilla), cooked until soft
  • 2 cups white rice, cooked (should be slightly undercooked)
  • 0.5 cups green onion (scallions), chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp Sazón with Azafrán (or turmeric/paprika for color)
  • to taste salt and black pepper

For the Wrap and Baking

  • 2 pieces (approx. 1 kg) pork skin (from one large piece of belly/back) with a thin layer of fat, minimum 1 kg
  • generous amount salt for rubbing the skin
  • 0.5 cups sour orange juice (juice of 1 orange mixed with juice of 2 limes) (optional)

Instructions

Step 1: Prepare the Meat and Filling

In a large bowl, mix the diced pork meat, green onion, garlic, cumin, Sazón, salt, and pepper. Mix thoroughly and let the mixture marinate in the refrigerator for at least 1 hour (ideally 4 hours).

Mix the cooked split peas and rice in a separate bowl. Then add the marinated meat and mix so that all ingredients are evenly combined. The filling should be hearty, not wet.

Step 2: Preparing and Stuffing the Skin

Wash, pat dry the pork skin (or skin with a thin layer of fat) and scrape off any excess fat from the inside (meat side). Evenly rub the inside with salt and pepper. Lay the skin on a baking sheet lined with foil (skin side down).

Spoon the filling into the center of the skin in the shape of a cylinder.

Fold the skin over the filling to create a tight package. Use kitchen string to tie it firmly. Make sure the skin completely covers the filling (you can use a needle and thread if necessary).

Step 3: Baking (Slow Cooking)

Preheat the oven to 180 °C (350 °F).

Place the Lechona (tied package) on a wire rack over a baking tray to catch the drippings.

Loosely cover the package with aluminum foil. Bake for 2.5 hours – the meat will slowly cook and tenderize.

Step 4: Crispy Skin

Remove the aluminum foil. Increase the oven temperature to 245 °C (475 °F).

Bake for another 30–45 minutes until the skin is dark, golden brown, and extremely crispy. You can baste the skin with sour orange juice (or a mixture of lime juice and butter) to enhance crispiness and flavor.

If the skin starts to burn too quickly, lower the temperature.

Step 5: Serving

After removing from the oven, let the Lechona rest for at least 15 minutes.

Remove the string. Cut the skin and serve it with large spoonfuls of the filling. It is traditionally served with small Arepas and lime wedges.