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Lechona Tolimense

Serves 4 to 6 Entree meat

Lechona Tolimense

Lechona Tolimense hails from the Tolima region of Colombia, where it is traditionally prepared for festive occasions. This dish is a centerpiece at celebrations, showcasing the rich flavors and communal spirit of the region. While the festival ovens of Tolima might be a far cry from the home kitchen, here is the essence of Lechona captured in a family-friendly recipe that brings the heart of the festival to your own table.

The taste of Lechona is a harmonious blend of tender, succulent pork, infused with the savory notes of cumin and garlic. The rice and peas absorb the flavors and fat of the roasted pig, creating a satisfying and aromatic dish. Hogao, a traditional Colombian sauce, adds a burst of subtle sweetness and depth, completing this comforting and hearty meal.

Ingredients

  • 1whole pig — boned
  • 1 kgrice
  • 500 gpeas
  • 2onions
  • 4 clovesgarlic
  • 1 tbspcumin
  • 1 cuphogao
  • 1 tbspfine sea salt

Method

  1. Begin by preparing the whole pig. Ensure it is thoroughly cleaned and patted dry. Rub the entire surface with 1 tbsp of fine sea salt and 1 tbsp of cumin, making sure to get into all the crevices. This seasoning will penetrate the meat, enhancing its flavor as it cooks.
  2. In a large, heavy-bottomed pot or roasting pan, heat a generous amount of oil over medium-high heat. Carefully place the pig in the pot, skin-side down, and brown it thoroughly. You want the skin to develop a deep, golden-brown color, which will contribute to a rich, savory flavor.
  3. Once the pig is browned, reduce the heat to low and cover the pot. Allow the pig to braise slowly, turning occasionally, until the meat is tender and easily pulls away from the bone. This process can take several hours, and the aroma of the spices should be deeply infused into the meat.
  4. While the pig is braising, prepare the rice. Rinse 1 kg of rice under cold water until the water runs clear. In a separate pot, combine the rice with 500 g of peas, 2 finely chopped onions, and 4 minced cloves of garlic. Add enough water to cover the rice by about an inch, and bring to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let the rice cook until it is tender and fluffy. The peas should be cooked through, and the onions and garlic will have imparted their flavors into the rice.
  6. When the pig is tender, remove it from the pot and let it rest for a few minutes. Meanwhile, prepare the hogao by gently reheating 1 cup of it in a small saucepan until it is warm and fragrant.
  7. Carve the rested pig into manageable pieces, ensuring each piece has a bit of the crispy skin. Arrange the pieces on a large platter, and drizzle with the warm hogao. Taste a small piece of the meat to check for seasoning, adding more salt if necessary.
  8. Serve the Lechona Tolimense with the prepared rice, allowing each guest to enjoy a portion of the tender, flavorful meat along with the aromatic rice. This dish is best enjoyed with family and friends, celebrating the rich culinary traditions of Colombia.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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