Ibagué Lechona Tolimense

Ingredients

• •Whole pig
• •Rice
• •Peas
• •Onion
• •Garlic
• •Cumin
• •Annatto
• •Scallions

Steps

1. 1Begin the day before by carefully deboning a whole pig, keeping the skin intact so it can later hold the stuffing like a large edible pouch.
2. 2Prepare the stuffing by cooking rice with green peas, diced pork meat, onion, garlic, scallions, cumin, and annatto for color, seasoning it generously since it will flavor the entire dish as it bakes.
3. 3Pack the seasoned rice and pork mixture into the cavity of the deboned pig, then sew or skewer the opening closed so the filling stays contained during the long roast.
4. 4Rub the outside of the skin thoroughly with salt and let it rest uncovered in a cool place, which helps the skin dry out and become extra crisp during baking.
5. 5Roast the stuffed pig very slowly in a large oven at moderate heat for many hours, turning occasionally, until the internal stuffing is fully cooked and the skin has crackled into a deep golden crust.
6. 6Baste occasionally with its own rendered fat to keep the skin developing an even, crisp texture rather than drying out in patches.
7. 7Once done, let the lechona rest before carving it into portions that include both the crackling skin and the flavorful stuffed rice.
8. 8Serve traditionally with arepas or insulso, a bland corn cake meant to balance the richness of the pork.