📍 del Tolima
Tolima-style lechona
Slow-roasted pork with yellow peas and spices, with golden crisp skin, typical of Tolima.
- Preparation
- 35 min
- Cooking
- 180 min
- Waiting and resting
- 20 min
History
Lechona is an emblematic preparation of Tolima and Huila. Traditional Tolima-style lechona centers on pork, peas and seasonings cooked slowly and is commonly served at celebrations and large gatherings.
Ingredients
Preparation
- 1
Drain 300 g soaked peas and cook them for 30 minutes until almost tender; drain.
- 2
Mix 1.5 kg pork shoulder with 2 onions, 4 garlic cloves, 2 teaspoons cumin, 1 teaspoon annatto, 2 teaspoons salt and 1 teaspoon pepper.
- 3
Place 500 g pork belly skin-side down in a deep roasting dish; add the pork mixture, peas and 250 ml stock.
- 4
Cover and bake at 170 °C for 150 minutes; uncover, raise to 220 °C and bake 20-30 minutes more to crisp the skin.
- 5
Rest for 20 minutes before slicing and serving.
Cooking tips
- Dry the pork skin very well before the final high-heat bake to make it crisper.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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